Description
This Creamy Oven Baked Chicken Thighs recipe features tender, skinless boneless chicken thighs seared to golden perfection and baked in a luscious creamy garlic Parmesan sauce. The dish is rich and comforting, perfect for a family dinner or special occasion meal, delivering layers of flavors with simple pantry ingredients and an easy oven-baking method.
Ingredients
Scale
Chicken
- 5 chicken thighs, skinless & boneless, patted dry
- 1 teaspoon poultry seasoning (e.g., 21 Salute Seasoning or any preferred blend)
- Salt & pepper, to taste
Sauce
- 2 tablespoons unsalted butter (for searing chicken)
- 2 tablespoons unsalted butter (for sauce)
- 2 tablespoons garlic, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy whipping cream
- ½ cup Parmesan cheese (or Pecorino), finely grated
- Salt & pepper, to taste
- 2 teaspoons fresh dill, finely chopped (optional, for garnish)
Instructions
- Preheat and Season: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with a paper towel to remove any excess moisture. Season both sides of each chicken thigh with poultry seasoning, salt, and pepper to enhance the flavor.
- Sear the Chicken: In a large oven-proof skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the seasoned chicken thighs and sear them for 2-3 minutes on each side until they develop a golden brown crust. Once seared, transfer the chicken to a plate and set aside.
- Sauté Garlic: Using the same skillet, melt another 2 tablespoons of unsalted butter over medium heat. Add the finely chopped garlic and sauté for about 1 minute, stirring frequently until fragrant but not browned.
- Make the Creamy Sauce: Stir in 2 tablespoons of all-purpose flour into the butter and garlic mixture and cook for 1 minute, stirring constantly to avoid lumps. Gradually whisk in 1 cup of chicken broth until the sauce thickens, which should take about 1 minute. Add ½ cup of heavy whipping cream and stir well. Then, add ½ cup of finely grated Parmesan cheese and mix until the cheese has melted into the sauce. Taste and adjust with salt and pepper as needed.
- Bake the Chicken: Return the seared chicken thighs to the skillet, spooning the creamy sauce over each piece. Place the skillet uncovered in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C).
- Garnish and Serve: Carefully remove the skillet from the oven. If desired, garnish the baked chicken with 2 teaspoons of fresh chopped dill and extra grated Parmesan cheese. Serve hot with your favorite side dishes.
Notes
- Use an oven-proof skillet to avoid transferring the chicken to another dish for baking.
- Patting the chicken dry before seasoning helps to achieve a better sear.
- For extra flavor, you can substitute poultry seasoning with a mix of thyme, sage, rosemary, and marjoram.
- Ensure the sauce is lump-free by stirring constantly when adding the flour and broth.
- Monitor the chicken towards the end of baking to avoid overcooking and drying out.
- Fresh dill adds a nice bright flavor but can be omitted if not available.
