Creamy Oven Baked Chicken Thighs

Creamy Oven Baked Chicken Thighs bring restaurant-quality comfort to your weeknight table in under an hour. I learned years ago that the secret to tender, flavorful chicken lies in a good sear and a rich, garlic-infused sauce that does most of the work for you.

There’s something magical about the way chicken thighs sizzle in a hot skillet, creating that golden crust that locks in all the juices. Back on my grandma’s farm, Sunday suppers often featured chicken straight from the coop, pan-seared in her well-seasoned cast iron skillet. She’d say, “Betty, good chicken doesn’t need much fuss, just butter, garlic, and a little patience.” That wisdom stuck with me through decades of feeding my own family. Now, when I make Creamy Oven Baked Chicken Thighs, the aroma of butter and garlic takes me right back to that farmhouse kitchen, where the table was always set for whoever might stop by. This one-pan wonder delivers that same warmth and satisfaction, turning ordinary boneless thighs into something your family will request again and again. Time to get our hands floury, or in this case, a little buttery!

What Makes This Chicken Recipe So Special

I’ve made countless chicken dinners over the years, and this creamy garlic Parmesan version has earned its permanent spot in my weekly rotation. The combination of quick prep and elegant presentation makes it perfect whether you’re racing against the clock on a Tuesday or hosting friends on Saturday night.

Here’s what makes Creamy Oven Baked Chicken Thighs a winner:

• Ready in under 60 minutes from start to finish, making it ideal for busy weeknight dinners
• One-pan cooking means minimal cleanup, just the skillet you started with
• Boneless thighs cook faster than bone-in cuts while staying incredibly moist and tender
• Restaurant-quality sauce made with pantry staples: butter, garlic, cream, and Parmesan
• Versatile enough for any occasion, from casual family meals to special dinner guests
• Leftovers taste amazing, making it perfect for meal prep or next-day lunches

After years of testing chicken recipes, I’ve found that this method delivers consistent results every single time. The searing step creates flavor depth, while the oven finish ensures the chicken stays juicy without requiring constant attention.

Ingredient Spotlight

Boneless, skinless chicken thighs are my preferred cut for this recipe because they remain tender and flavorful even if you accidentally overcook them slightly, unlike breast meat that can dry out quickly.

21 Salute Seasoning from Trader Joe’s brings a wonderful blend of herbs and spices that complements the creamy sauce beautifully. I always keep a jar in my pantry, though any quality poultry seasoning works just as well.

Unsalted butter gives you complete control over the salt level in your dish, and I’ve learned that butter creates a richer, more flavorful base for both searing and sauce-making than oil alone.

Fresh garlic, finely chopped infuses the sauce with aromatic depth. I always choose fresh cloves over jarred garlic because the flavor difference is remarkable in cream-based sauces.

All-purpose flour thickens the sauce to that perfect creamy consistency that coats the back of a spoon and clings beautifully to each piece of chicken.

Chicken broth forms the savory foundation of the sauce, and I prefer low-sodium versions so I can season to my family’s taste.

Heavy whipping cream creates that luxurious, velvety texture we’re after. The higher fat content ensures the sauce won’t break or separate during baking.

Freshly grated Parmesan cheese melts smoothly into the sauce and adds nutty, salty depth. In my kitchen, I prefer grating it myself rather than using pre-shredded cheese because it melts more evenly and tastes significantly better.

Fresh dill for garnish adds a bright, herbaceous finish that cuts through the richness of the cream sauce, making each bite feel lighter and more balanced.

How to Make Creamy Oven Baked Chicken Thighs

Step 1. I always start by preheating my oven to 375°F so it’s ready when the chicken needs to finish cooking. This temperature ensures the chicken cooks through without drying out the edges.

Step 2. Pat the chicken thighs completely dry with paper towels, then season both sides generously with 21 Salute Seasoning, salt, and pepper. I’ve learned that removing excess moisture is crucial for achieving that beautiful golden sear.

Step 3. Melt 2 tablespoons of butter in an oven-proof skillet over medium heat, then add the chicken thighs and sear for 2-3 minutes per side until golden brown. Betty’s tip: don’t move them around too much or they won’t develop that flavorful crust.

Step 4. Transfer the seared chicken to a plate and set aside while you make the sauce in the same skillet, keeping all those delicious browned bits for flavor.

Step 5. Melt the remaining 2 tablespoons of butter in the skillet, add the finely chopped garlic, and sauté for about 1 minute, stirring frequently so it becomes fragrant but doesn’t burn.

Step 6. Sprinkle the flour over the butter and garlic, stirring continuously for 1 minute to cook out the raw flour taste. This creates a roux that will thicken your sauce beautifully.

Step 7. Slowly pour in the chicken broth while stirring constantly to prevent lumps, then cook for another minute until the mixture begins to thicken into a sauce base.

Step 8. Pour in the heavy whipping cream and stir well, then add the grated Parmesan cheese and stir until melted. I always taste at this point and adjust the salt and pepper to my family’s preference.

Step 9. Return the chicken thighs to the skillet, spooning the creamy sauce over each piece to coat them evenly, then transfer the entire skillet to your preheated oven.

Step 10. Bake uncovered for 30-35 minutes until the chicken reaches an internal temperature of 165°F. Through trial and error, I learned that using a meat thermometer is the only reliable way to know when chicken is perfectly done.

Step 11. Garnish with fresh dill and extra Parmesan cheese if desired, then serve immediately while the sauce is still bubbling and creamy.

Keeping This Dish Fresh

I typically store leftover Creamy Oven Baked Chicken Thighs in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. The sauce thickens as it cools, but that’s perfectly normal. It loosens right back up when you reheat it.

For the best texture when reheating, I place the chicken and sauce back into a skillet over medium-low heat, adding a splash of chicken broth or cream to help restore the sauce’s silky consistency. Betty’s method works well because gentle stovetop reheating prevents the chicken from drying out and brings back that just-made creaminess. You can also reheat portions in the oven at 325°F, covered with foil, for about 15-20 minutes.

I don’t usually freeze this particular dish because cream-based sauces can sometimes separate when thawed, affecting the texture. If you do need to freeze it, the chicken will still taste good, but the sauce may require whisking and a bit of extra cream when reheating to bring it back together.

Perfect Partners for Creamy Oven Baked Chicken Thighs

Garlic mashed potatoes are my family’s top choice because they soak up the creamy sauce beautifully, creating a comforting, cohesive meal that feels like a warm hug on the plate.

Steamed green beans or roasted asparagus provide a fresh, crisp contrast to the rich sauce. I often toss them with a little lemon juice and butter for brightness.

Crusty artisan bread or dinner rolls work wonderfully for sopping up every last bit of that delicious garlic Parmesan sauce. Nothing should go to waste!

Simple arugula salad with lemon vinaigrette cuts through the richness of the cream and adds a peppery, refreshing element that balances the meal perfectly.

Buttered egg noodles or rice pilaf make excellent bases that let the sauce shine while adding substance to the dinner plate. If you’re looking for more inspiration, my creamy parmesan garlic beef bowtie pasta uses similar flavor profiles.

Roasted root vegetables like carrots and parsnips bring natural sweetness that complements the savory, garlicky flavors. My grandma always served root vegetables alongside her chicken dinners, and I’ve kept that tradition alive. For another comforting side option, try my creamy scalloped potatoes.

Recipe Notes and Tips

Pat the chicken dry first before adding any seasoning. Getting rid of excess moisture helps the seasoning stick properly and allows you to achieve a nice sear that locks in all the juices.

Brown the chicken thighs in batches if your skillet isn’t large enough to fit them all with space between. You don’t want to overcrowd the pan or they won’t cook evenly or develop that flavorful crust.

Use freshly grated Parmesan rather than the pre-shredded cheese from a container. It melts much more smoothly and has significantly more flavor, making a noticeable difference in your sauce.

Check the internal temperature with a meat thermometer to get an accurate reading. Once it reaches 165°F, your chicken is perfectly done and safe to eat.

Turn this into creamy garlic mushroom chicken by adding 8 ounces of sliced mushrooms to the sauce after sautéing the garlic. They add wonderful earthy flavor and extra texture. For another mushroom-forward recipe, check out my creamy mushroom chicken.

Replace chicken broth with white wine for a variation in flavor. The alcohol cooks off completely, so it’s still family-friendly, but adds a subtle depth and sophistication to the sauce.

Use half and half instead of heavy cream if you prefer. Keep in mind the more fat there is, the richer and thicker the sauce will be, but half and half still produces a delicious result.

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