Creamy Oven Baked Chicken Thighs
Creamy Oven Baked Chicken Thighs are juicy, tender, and cooked in a rich garlic Parmesan sauce. This easy one pan dinner is ready in under an hour and perfect for cozy family meals.
Equipment
- Oven-safe skillet Used for stovetop and baking
- Whisk For smooth sauce
Ingredients
- 5 boneless skinless chicken thighs
- 1 teaspoon poultry seasoning
- salt and pepper to taste
- 2 tablespoons unsalted butter for chicken
- 2 tablespoons butter for sauce
- 2 tablespoons finely chopped garlic
- 2 tablespoons flour
- 1 cup chicken broth
- ½ cup heavy whipping cream
- ½ cup finely grated Parmesan cheese
- salt and pepper for sauce
- 2 teaspoons chopped dill (optional)
Instructions
- Preheat oven to 375°F. Pat chicken thighs dry, then season evenly with poultry seasoning, salt, and pepper.
- Heat butter in an oven safe skillet over medium heat. Sear chicken for a few minutes per side until lightly golden. Remove and set aside.
- In the same pan, melt butter and sauté garlic until fragrant.
- Stir in flour and cook while stirring to form a paste. Gradually whisk in chicken broth until smooth and slightly thickened.
- Add heavy cream and Parmesan cheese. Stir until fully combined and creamy. Adjust seasoning as needed.
- Return chicken to the skillet and coat with sauce. Transfer to oven and bake uncovered for 30 to 35 minutes until internal temperature reaches 165°F.
- Garnish with chopped dill and extra Parmesan if desired. Serve warm.
Notes
Dry the chicken before searing for better browning. Do not overcrowd the pan. Store leftovers in the fridge for up to 3 days and reheat with a splash of broth or cream.