Tender, juicy chicken thighs baked in a rich and creamy sauce for an easy, comforting dinner.

For Chicken Thighs:

5 skinless, boneless chicken thighs, patted dry

1 tsp 21 Salute Seasoning (or any poultry seasoning)

Salt & pepper, to taste

2 tbsp unsalted butter

For Creamy Sauce:

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)

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C). Season chicken thighs with poultry seasoning, salt, and pepper on both sides.

Melt butter in an oven-safe skillet over medium heat. Sear chicken for 2–3 minutes on each side until golden. Remove and set aside.

In the same skillet, melt remaining butter. Add garlic and sauté for 1 minute.

Stir in flour and cook for 1 minute, whisking constantly. Gradually pour in chicken broth, stirring until thickened.

Add heavy cream, stir, then mix in Parmesan cheese. Taste and adjust seasoning.

Return chicken to skillet, coating each thigh in sauce. Bake uncovered for 30–35 minutes, or until fully cooked.

Garnish with dill and extra cheese, if desired. Serve warm.

Patting chicken dry before seasoning ensures a better sear.

For a lighter option, swap butter for olive oil.

Sear in batches to prevent overcrowding and uneven cooking.