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Creamy Oven Baked Chicken Thighs

Tender chicken thighs seared and baked in a rich garlic Parmesan cream sauce for an easy, impressive dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 5 boneless, skinless chicken thighs
  • 1 teaspoon poultry seasoning
  • 4 tablespoons unsalted butter divided
  • salt and black pepper to taste
  • 2 tablespoons garlic finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 0.5 cup heavy whipping cream
  • 0.5 cup Parmesan cheese finely grated
  • 2 teaspoons fresh dill finely chopped, optional
  • extra Parmesan cheese for garnish

Equipment

  • Oven-safe skillet (cast iron or stainless steel)
  • whisk
  • Instant read thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Pat chicken thighs completely dry with paper towels. Season both sides generously with poultry seasoning, salt, and pepper.
  2. Melt 2 tablespoons of butter in an oven-safe skillet over medium heat. Add chicken thighs and sear for 2-3 minutes per side until golden brown. Transfer chicken to a plate.
  3. In the same skillet, melt remaining 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant. Sprinkle in flour and whisk constantly for 1 minute.
  4. Slowly pour in chicken broth while whisking continuously until sauce begins to thicken. Stir in heavy cream and Parmesan cheese. Continue stirring until cheese melts completely and sauce is smooth. Taste and adjust seasoning with salt and pepper.
  5. Return chicken thighs to the skillet, nestling them into the sauce. Spoon sauce over each piece to coat thoroughly.
  6. Transfer skillet to oven and bake uncovered for 30-35 minutes, or until chicken reaches an internal temperature of 165°F.
  7. Remove from oven and garnish with fresh dill and extra Parmesan cheese. Serve immediately.

Notes

Storage: Keep in airtight container in refrigerator for up to 3 days. Reheat gently on stovetop with a splash of broth to maintain sauce creaminess. Not recommended for freezing. Substitutions: Use bone-in, skin-on thighs for extra flavor (increase baking time to 40-45 minutes). Replace heavy cream with half-and-half for lighter version. Serving: Best served over mashed potatoes, egg noodles, or jasmine rice to soak up the sauce. Pro Tip: Patting chicken completely dry before searing is essential for achieving a golden-brown crust.