Ultimate Creamy Chicken Thighs
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.
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.