ULTIMATE CREAMY CHICKEN THIGHS

Tired of dry, bland chicken? What if I told you that you could create a weeknight dinner that’s bursting with flavor and so tender it practically melts in your mouth? Get ready to transform ordinary chicken thighs into something extraordinary with this recipe for Melt-in-Your-Mouth Creamy Oven Baked Chicken Thighs. Prepare to be amazed by how easy and delicious this dish is!

Gathering Your Dreamy Ingredients

Here’s what you’ll need to create these incredibly creamy and flavorful chicken thighs:

For the Chicken Thighs:

• 8 boneless, skinless chicken thighs: About 2-2.5 pounds total.
• 1 tablespoon olive oil: For searing the chicken.
• 1 teaspoon salt: To enhance the flavors.
• 1/2 teaspoon black pepper: For a little kick.
• 1/2 teaspoon garlic powder: Because everything is better with garlic.
• 1/4 teaspoon paprika: Adds a touch of color and warmth.

For the Creamy Sauce:

• 1 tablespoon butter: To start the sauce off right.
• 1 small onion, chopped: Adds a sweet and savory base.
• 2 cloves garlic, minced: For that aromatic garlic flavor.
• 1 cup chicken broth: The liquid base of our creamy sauce.
• 1/2 cup heavy cream: This is where the magic happens!
• 1/4 cup grated Parmesan cheese: Adds a nutty, cheesy flavor.
• 1 tablespoon chopped fresh parsley (optional): For a pop of freshness.
• 1/4 teaspoon dried thyme: A lovely herbaceous note.
• Salt and pepper to taste: Adjust to your preference.

Step-by-Step to Creamy Chicken Perfection

Let’s get cooking! Follow these simple steps to create the most amazing creamy chicken thighs:

Prepping the Chicken:

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken thighs dry with paper towels. This helps them brown beautifully.
3. In a small bowl, combine salt, pepper, garlic powder, and paprika.
4. Sprinkle the seasoning mixture evenly over both sides of the chicken thighs.

Searing the Chicken:

1. Heat the olive oil in a large, oven-safe skillet over medium-high heat. You want the skillet to be hot!
2. Carefully place the chicken thighs in the hot skillet, making sure not to overcrowd the pan. You might need to do this in batches.
3. Sear the chicken for 3-4 minutes per side, or until nicely browned. Don’t worry about cooking them all the way through at this point; we just want a nice crust.
4. Remove the chicken thighs from the skillet and set aside.

Creating the Creamy Sauce:

1. Add the butter to the same skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. This adds tons of flavor!
5. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the broth to reduce slightly.
6. Stir in the heavy cream, Parmesan cheese, thyme, and parsley (if using).
7. Season with salt and pepper to taste.

Baking the Chicken:

1. Place the seared chicken thighs back into the skillet, nestling them into the creamy sauce.
2. Transfer the skillet to the preheated oven.
3. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). A meat thermometer is your best friend here!
4. Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in even more tender chicken.

Unlock the Secret to Juiciness

Okay, let’s talk chicken thighs. They’re naturally more forgiving than chicken breasts, but there are still a few tricks to ensure maximum juiciness. First, don’t overcook them! Use a meat thermometer to be absolutely sure. Second, searing them first locks in those delicious juices. And finally, letting them rest after baking makes a HUGE difference. Trust me on this!

Variations to Make it Your Own

This recipe is fantastic as is, but feel free to get creative! Here are a few ideas to customize it to your liking:

• Add Veggies: Toss in some sliced mushrooms, bell peppers, or spinach to the skillet along with the onions for a more complete meal.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Use Different Herbs: Rosemary, oregano, or Italian seasoning would all be delicious additions to the sauce.
• Make it Cheesy: Sprinkle some shredded mozzarella or provolone cheese over the chicken during the last few minutes of baking for an extra cheesy finish.

The Skillet Advantage

Using an oven-safe skillet is key to this recipe. It allows you to sear the chicken and create the sauce in the same pan, saving you dishes and adding depth of flavor. If you don’t have an oven-safe skillet, you can sear the chicken in a regular skillet and then transfer it to a baking dish before adding the sauce and baking. It still works great! But trust me, investing in a good oven-safe skillet will change your cooking game.

Serving Suggestions: Completing the Meal

These Creamy Oven Baked Chicken Thighs are delicious served with a variety of sides. Here are a few of my favorites:

• Mashed potatoes: The perfect vehicle for soaking up all that creamy sauce.
• Rice: Another great option for serving with the sauce. Check out this LEMON HERB CHICKEN & RICE recipe for inspiration!
• Roasted vegetables: Broccoli, asparagus, or Brussels sprouts are all delicious choices.
• A simple salad: To add a touch of freshness.

Making it Ahead: A Time-Saver’s Dream

Want to get ahead on dinner prep? You can sear the chicken and make the sauce ahead of time. Store them separately in the refrigerator for up to 24 hours. When you’re ready to bake, simply place the chicken in the sauce and bake as directed. This is a lifesaver on busy weeknights!

Dealing with Dietary Restrictions

Need to make this recipe gluten-free or dairy-free? No problem! Simply use gluten-free flour to thicken the sauce (if needed) and substitute the heavy cream with coconut cream or a dairy-free alternative. Always double-check the labels of your ingredients to ensure they are gluten-free and dairy-free.

Why This Recipe Will Become a Family Favorite

I’m telling you, this recipe is a game-changer. It’s easy, flavorful, and uses simple ingredients that you probably already have on hand. Plus, it’s incredibly versatile and can be customized to your liking. My family absolutely loves it, and I know yours will too! You can even compare it to other recipes like this COWBOY BUTTER CHICKEN recipe to see which your family loves more! Don’t forget to check out this CREAMY GARLIC PARMESAN CHICKEN and this GARLIC PARMESAN CHICKEN POTATO HEAVEN as well for other great dinner options! For more chicken thigh recipes, try this OVEN CHICKEN THIGHS recipe or this PARMESAN CHICKEN recipe!

So, there you have it! My go-to recipe for Melt-in-Your-Mouth Creamy Oven Baked Chicken Thighs. Give it a try, and let me know what you think! I’m confident that this will become a staple in your dinner rotation. Happy cooking!

Ultimate Creamy Chicken Thighs

Amelia Chen-Morrison

Transform ordinary chicken thighs into an extraordinary, flavor-packed dinner with this easy recipe. The chicken is seared and then baked in a creamy, Parmesan-infused sauce until tender and juicy. Serve over mashed potatoes or rice for a complete and satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Equipment

• Oven-safe skillet (12-inch)
• Small bowl
• Measuring spoons
• Measuring cups
• Chef’s knife
• Cutting board
• Meat thermometer
• Paper towels

Ingredients

  

• 8 boneless, skinless chicken thighs about 2-2.5 pounds
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• 1 tablespoon butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley optional
• ¼ teaspoon dried thyme
• Salt and pepper to taste

Instructions

 

• Preheat your oven to 375°F (190°C).
• Pat the chicken thighs dry with paper towels.
• In a small bowl, combine salt, pepper, garlic powder, and paprika.
• Sprinkle the seasoning mixture evenly over both sides of the chicken thighs.
• Heat the olive oil in a large, oven-safe skillet over medium-high heat.
• Carefully place the chicken thighs in the hot skillet, making sure not to overcrowd the pan. Work in batches if necessary.
• Sear the chicken for 3-4 minutes per side, or until nicely browned. Don’t cook all the way through at this point.
• Remove the chicken thighs from the skillet and set aside.
• Add the butter to the same skillet over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
• Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
• Bring the mixture to a simmer and cook for 2-3 minutes, allowing the broth to reduce slightly.
• Stir in the heavy cream, Parmesan cheese, thyme, and parsley (if using).
• Season with salt and pepper to taste.
• Place the seared chicken thighs back into the skillet, nestling them into the creamy sauce.
• Transfer the skillet to the preheated oven.
• Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check.
• Let the chicken rest for a few minutes before serving.

Notes

For best results, use an oven-safe skillet to sear the chicken and bake it in the same pan. This saves on dishes and adds flavor. If you don’t have one, transfer the seared chicken to a baking dish after searing. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Add vegetables like mushrooms or bell peppers to the sauce for a heartier meal. For a spicier kick, add a pinch of red pepper flakes to the sauce. If the sauce is too thin after baking, you can thicken it by simmering it on the stovetop for a few minutes after removing the chicken, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce during the last few minutes of cooking.