Name: Creamy Oven Baked Chicken Thighs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 5 skinless, boneless chicken thighs, patted dry; 1 tsp 21 Salute Seasoning (or any poultry seasoning); Salt & pepper, to taste; 2 tbsp unsalted butter; 2 tbsp unsalted butter; 2 tbsp garlic, finely chopped; 2 tbsp all-purpose flour; 1 cup chicken broth; 1/2 cup heavy whipping cream; 1/2 cup Parmesan cheese (or gruyère cheese), finely grated; Salt & pepper, to taste; 2 tsp fresh dill, finely chopped (optional, for garnish)

Why I’ll Love This Recipe

I like recipes that deliver big flavor without complicated steps, and this creamy oven baked chicken is exactly that. The sauce is silky and full of garlicky goodness, and I can make it all in one skillet, which means fewer dishes. It’s versatile enough to serve with pasta, rice, or even roasted vegetables, making it a perfect go-to dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For Chicken Thighs
5 chicken thighs, skinless & boneless, dried with paper towel
1 teaspoon 21 Salute Seasoning from Trader Joe’s or any poultry seasoning of choice
Salt & pepper to taste
2 tablespoons unsalted butter

For Creamy Sauce
2 tablespoons butter
2 tablespoons garlic, finely chopped
2 tablespoons flour
1 cup chicken broth
½ cup heavy whipping cream
½ cup Parmesan cheese or gruyère cheese, finely grated
Salt & pepper to taste
2 teaspoons dill, finely chopped, for garnish (optional)

Directions

I preheat my oven to 375°F (190°C). I season the chicken thighs on both sides with the poultry seasoning, salt, and pepper.
In an oven-proof skillet, I melt butter over medium heat, then sear the chicken thighs for 2–3 minutes per side until golden brown. I transfer them to a plate and set aside.
In the same skillet, I melt more butter for the sauce. I add garlic and sauté for 1 minute, stirring a few times.
I stir in the flour and cook for 1 minute, then slowly pour in chicken broth while stirring constantly. I cook for another minute until the sauce thickens.
I add the heavy cream and give it a good stir, then mix in the cheese. I taste the sauce and adjust the seasoning with salt and pepper.
I place the chicken thighs back in the skillet, coating each piece in the sauce. I transfer the skillet to the oven and bake uncovered for 30–35 minutes, until the chicken is fully cooked.
I garnish with dill and extra cheese before serving.

Servings and Timing

This recipe serves 4 people. Prep time is about 10 minutes, and cook time is 45 minutes, for a total of around 55 minutes.

Variations

Sometimes I swap the Parmesan for sharp cheddar or asiago for a different flavor. If I’m feeling indulgent, I add sautéed mushrooms or spinach to the sauce before baking. For a lighter version, I’ve used half-and-half instead of heavy cream, though the sauce isn’t as thick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for about 15 minutes or microwave them gently, adding a splash of chicken broth or cream to loosen the sauce.

FAQs

Can I Use Bone-In Chicken Thighs?

Yes, I can, but I increase the baking time by 10–15 minutes to ensure they’re fully cooked.

Can I Make This Ahead?

I can sear the chicken and prepare the sauce ahead, then refrigerate. When I’m ready, I bake everything together, adding a few extra minutes to the baking time.

Can I Use Olive Oil Instead Of Butter?

Yes, I can use olive oil, but I prefer butter for its richer flavor.

Can I Freeze This Dish?

I don’t recommend freezing it because the cream sauce can separate, but I can refrigerate and reheat within a few days.

What Can I Serve With This?

I love pairing it with mashed potatoes, pasta, or steamed vegetables to soak up all the creamy sauce.

Conclusion

This creamy oven baked chicken thighs recipe is a rich, satisfying dish that’s easy enough for weeknights but elegant enough for guests. The combination of juicy chicken and a luscious garlic cream sauce makes it a recipe I keep coming back to — and it never disappoints.