Creamy Oven Baked Chicken Thighs
These creamy oven baked chicken thighs have plenty of browned flavor, a simple garlic-Parmesan sauce, and enough richness to make an easy dinner feel complete. Boneless chicken thighs stay tender in the oven, and the sauce is good with just about any side that can catch it.
The whole dish comes together in one oven-safe skillet. Brown the chicken first so it gets real color, make the sauce in the same pan, then finish everything in the oven until the thickest piece reaches 165°F.
Ingredients for Creamy Oven Baked Chicken Thighs
- 1 1/2 pounds boneless, skinless chicken thighs (675g)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 to 2 teaspoons 21 Salute seasoning or a similar Italian-style seasoning blend
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (240g), preferably lower-sodium if your seasoning blend is salty
- 1 cup heavy cream (240g)
- 1/2 cup freshly grated Parmesan cheese (45g)
- 1 to 2 tablespoons fresh dill, chopped
If the skillet seems dry while searing, add 1 tablespoon olive oil. At the end, 1 to 2 teaspoons lemon juice can help if the sauce needs a little brightness.
How to Make Creamy Oven Baked Chicken Thighs
- Heat the oven and season the chicken: Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels. Season both sides with the salt, pepper, and seasoning blend.
- Sear the chicken: Heat a large 10- to 12-inch oven-safe skillet over medium-high heat. Add the butter, or use part butter and a little olive oil if needed. Add the chicken in batches so the pan is not crowded. Sear until deep golden brown, flipping once, about 6 to 8 minutes per batch total. The chicken should release fairly easily when it is ready to turn. Transfer to a plate.
- Cook the garlic and flour: Reduce the heat to medium. Add the garlic and cook for about 30 seconds, just until fragrant. Sprinkle in the flour and whisk for 1 to 2 minutes until it forms a paste and no longer looks raw.
- Whisk in the broth and cream: Slowly whisk in the chicken broth, scraping up the browned bits from the skillet. Once smooth, whisk in the heavy cream. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, whisking as needed, until it thickens enough to coat a spoon. Do not let it boil hard.
- Add the Parmesan: Lower the heat or take the skillet off the heat. Stir in the Parmesan a little at a time until melted and smooth. If the sauce seems too thick, add a small splash of broth.
- Return the chicken and bake: Nestle the chicken thighs back into the sauce and spoon a little sauce over the top. Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the thickest thigh reaches 165°F. Start checking early if the pieces are small.
- Rest and finish: Let the skillet rest for 5 minutes. Taste the sauce and add more salt or pepper if needed. Sprinkle with the chopped dill before serving.
How to Keep the Chicken Browned and the Sauce Smooth
Use a wide skillet and sear the chicken in batches if needed. If the pan is crowded, the thighs will steam instead of brown, and the sauce will be thinner later.
For the smoothest sauce, cook the flour briefly before adding the broth, whisk the liquid in slowly, and keep the heat moderate once the cream is added. Freshly grated Parmesan melts more cleanly than pre-shredded cheese and is less likely to turn grainy.
What to Serve with Creamy Oven Baked Chicken Thighs
Mashed potatoes are an easy choice here, but rice, egg noodles, or buttery pasta work just as well. For something green, serve it with steamed broccoli, green beans, asparagus, or a simple salad.
How to Store and Reheat Creamy Oven Baked Chicken Thighs
Let the chicken cool before storing, then refrigerate it in an airtight container for up to 3 to 4 days. The sauce will thicken in the fridge, which is normal.
Reheat gently on the stovetop over low heat or in a covered baking dish in a low oven. Add a splash of chicken broth or cream if the sauce is too thick. Avoid high heat, which can dry out the chicken and cause the sauce to separate.
This dish is best cooked fresh rather than assembled far ahead.
More Chicken Thigh Dinner Ideas
For a brighter chicken dinner, try Garlic Lemon Chicken Thighs with Spinach.
Nutrition
Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.
- Serving size: 1/4 of recipe
- Calories: about 500
- Protein: 33g
- Fat: 37g
- Carbohydrates: 8g
- Per 100g: about 210 calories, 14g protein, 16g fat, 3g carbohydrates
Equipment
- oven
- 10- to 12-inch oven-safe skillet
- whisk
- tongs
- measuring cups
- measuring spoons
Ingredients
For the chicken
- 1 1/2 pounds boneless, skinless chicken thighs (675g)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 to 2 teaspoons 21 Salute seasoning or Italian-style seasoning blend
For the sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (240g)
- 1 cup heavy cream (240g)
- 1/2 cup freshly grated Parmesan cheese (45g)
Finishing and optional
- 1 to 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil (optional, if skillet seems dry while searing)
- 1 to 2 teaspoons lemon juice (optional, to brighten the sauce)
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and the seasoning blend.
- Heat a large 10- to 12-inch oven-safe skillet over medium-high heat and add the butter (use part butter and a little olive oil if needed).
- Add the chicken in batches so the pan is not crowded and sear until deep golden brown, flipping once, about 6 to 8 minutes per batch total. Transfer seared chicken to a plate.
- Reduce the heat to medium and add the minced garlic; cook about 30 seconds until fragrant.
- Sprinkle in the flour and whisk for 1 to 2 minutes until it forms a paste and no longer looks raw.
- Slowly whisk in the chicken broth, scraping up browned bits from the skillet, then whisk in the heavy cream until smooth.
- Bring the sauce to a gentle simmer and cook 3 to 5 minutes, whisking as needed, until it thickens enough to coat a spoon; do not let it boil hard.
- Remove the skillet from heat or lower the heat and stir in the Parmesan a little at a time until melted and smooth; add a small splash of broth if the sauce is too thick.
- Nestle the chicken thighs back into the sauce and spoon some sauce over the top.
- Transfer the skillet to the oven and bake 15 to 20 minutes, or until the thickest thigh reaches 165°F (74°C). Start checking early if pieces are small.
- Let the skillet rest for 5 minutes, taste the sauce and adjust seasoning if needed, then sprinkle with chopped dill before serving.
Tips
- Use a wide skillet and sear the chicken in batches to avoid crowding and steaming.
- Add 1 tablespoon olive oil while searing if the skillet seems dry.
- Cook the flour briefly before adding broth and whisk liquids in slowly for a smooth sauce.
- Use freshly grated Parmesan for a creamier, less grainy sauce.
- Start checking internal temperature early if the thighs are small to avoid overcooking.
Variations
- Garlic Lemon Chicken Thighs with Spinach: Add lemon and spinach for a brighter, lighter version similar to the linked garlic-lemon recipe.
