Amazing 5 Creamy Oven Baked Chicken Thighs

If you’re hunting for the absolute best Creamy Oven Baked Chicken Thighs that taste like pure, decadent Southern comfort but don’t derail your healthy habits, then you are in the right spot! I’m Jordan Bell, and I’m sharing these recipes from my kitchen right here in Asheville, NC. After shedding over 80 pounds, I realized I didn’t have to give up the rich, heartwarming flavors I grew up loving; I just had to learn how to clean them up a bit for my blog, Easy Detox Recipes.

This creamy chicken recipe is the perfect example of that philosophy. It delivers that rich, cheesy hug you crave from classic comfort food, but we’re using simple techniques and quality ingredients so you feel good about serving it for a weeknight dinner. It’s tender, juicy, and smothered in a sauce you’ll want to lick right off the plate. Trust me, this baked chicken is going to be in heavy rotation at your house!

Gathering What You Need for Creamy Oven Baked Chicken Thighs

I always tell folks that the secret to great cooking isn’t fancy technique; it’s starting with the right building blocks. For these Creamy Oven Baked Chicken Thighs, we aren’t using a mountain of ingredients, but the ones we do use need to be top-notch to make that sauce sing. Don’t skip the searing step—that’s where all the deep, savory flavor gets locked into the chicken before it even hits the oven. When you see those ingredients laid out, you’ll realize this is truly an easy dinner to pull together!

We need to make sure we have something oven-safe for the searing and baking, otherwise, you’ll be dirtying extra pots, and who has time for that? Also, make sure your Parmesan is the block kind you grate yourself, please! That pre-grated stuff has anti-caking agents that just won’t melt quite right into our silky sauce.

Essential Ingredients for Creamy Oven Baked Chicken Thighs

Item	Quantity	Notes
Chicken Thighs	5	Skinless and boneless, patted very dry!
Poultry Seasoning	1 teaspoon	Or use 21 Salute Seasoning if you have it.
Unsalted Butter	4 tablespoons total	Divided for searing and sauce base.
Garlic	2 tablespoons	Must be finely chopped, don’t use the jarred kind here.
All-Purpose Flour	2 tablespoons	Our thickening agent for the roux.
Chicken Broth	1 cup	Low sodium is best so we control the salt later.
Heavy Whipping Cream	½ cup	This is what makes it truly creamy!
Parmesan Cheese	½ cup	Finely grated, fresh from the block is a must.
Dill	2 teaspoons	Finely chopped, only for garnish at the end.

Necessary Equipment for Perfect Creamy Oven Baked Chicken Thighs

You absolutely need an oven-proof skillet, like cast iron or stainless steel, that can handle going from the stovetop right into the oven. You’ll also need standard mixing bowls, a whisk, tongs, and a reliable meat thermometer to check for doneness!

Step-by-Step Guide to Making Creamy Oven Baked Chicken Thighs

Now that we have all our beautiful ingredients ready, let’s get this amazing dinner started! This recipe is mostly hands-off once it goes into the oven, which is perfect for busy weeknights. Just follow these steps closely, especially when we build that sauce, and you’re going to have the best Creamy Oven Baked Chicken Thighs ever.

Preparing and Searing the Chicken Thighs

First things first, get your oven preheated to 375°F. We want that heat ready to go. Take your five chicken thighs and make sure they are patted completely dry with paper towels. This is non-negotiable for good searing! Give them a good dusting on both sides with your poultry seasoning, along with salt and pepper. Don’t be shy here; flavor starts on the outside!

Next, grab that oven-safe skillet and melt 2 tablespoons of unsalted butter over medium heat. You want the butter to sizzle gently, not smoke wildly. Carefully lay the seasoned thighs into the hot butter. We are searing them—not cooking them through—just 2 to 3 minutes per side. You are looking for that gorgeous, deep golden-brown crust. Use tongs to flip them gently. Once they have that beautiful color, pull them out of the skillet and set them on a clean plate. Don’t wipe out the pan; those browned bits are pure gold for our sauce!

Building the Savory Cream Sauce in the Skillet

Keep that same skillet on medium heat and drop in your remaining 2 tablespoons of butter. Once it melts, toss in your finely chopped garlic. Sauté that for just about 60 seconds until you can really smell it—but watch it closely so it doesn’t burn! If it burns, it gets bitter, and we have to start over.

Now for the roux, which thickens our sauce. Sprinkle in the 2 tablespoons of flour and stir it constantly with a whisk for a full minute. It will look pasty and thick. Then, start pouring in the 1 cup of chicken broth, just a little bit at a time, whisking like crazy to break up any lumps. As you add more broth, the mixture will start to come together and thicken up nicely. Once it’s smooth, pour in the heavy cream and stir until it’s incorporated. Finally, stir in that grated Parmesan cheese until it melts smoothly into the sauce. Give it a taste, and add a little more salt and pepper if you think it needs it.

Finishing the Creamy Oven Baked Chicken Thighs

It’s time to bring everything together! Gently nestle those seared chicken thighs right back into the skillet, making sure they are coated well in that heavenly cream sauce. They should be nestled down, mostly submerged.

Take the whole skillet and transfer it carefully into your preheated 375°F oven. Bake this uncovered for about 30 to 35 minutes. We leave it uncovered so the sauce can reduce slightly and the tops of the chicken can get a tiny bit browned. You must check the internal temperature—30 minutes is usually the sweet spot, but you need that meat thermometer to read about 165°F in the thickest part of the thigh. Once it hits that temperature, pull them out, garnish with that fresh dill if you are using it, and let them rest for five minutes before serving!

Tips for Success with Creamy Oven Baked Chicken Thighs

I’ve definitely made mistakes learning this recipe, so let me save you some trouble! First, when you sear the chicken, make sure the skillet is hot enough. If the butter isn’t sizzling right away, the chicken will just steam instead of getting that beautiful golden crust we need for flavor.

Second, when you add the flour to make the roux, stirring for that full minute is important. If you don’t cook out the raw flour taste, your Creamy Oven Baked Chicken Thighs sauce will taste chalky. Don’t rush that part!

Third, when you pour in the broth, do it slowly while whisking constantly. This prevents lumps, which are the enemy of a smooth cream sauce. If you see a lump, just whisk harder! Patience here ensures a silky texture. If you are looking for more great recipe ideas, check out my posts on Medium.

Ingredient Notes and Smart Substitutions

When cooking Southern comfort food, I try to keep things as close to tradition as possible, but sometimes we need to swap things out. For the seasoning, I love my homemade 21 Salute blend, but if you don’t have that, standard poultry seasoning works great. Just make sure you use good salt and pepper too!

If you find yourself out of heavy cream, you can substitute it with half-and-half mixed with a tablespoon of melted butter, but honestly, it won’t be quite as rich. For the thickening, if you absolutely can’t use flour, you can use 1 teaspoon of cornstarch mixed with 2 tablespoons of cold water (a slurry) added right at the end when the broth is simmering. Just remember, the flour roux gives these Creamy Oven Baked Chicken Thighs their classic texture. For more dinner inspiration, take a look at this delicious white chicken lasagna soup.

Frequently Asked Questions About Creamy Oven Baked Chicken Thighs

I get so many questions about this recipe because everyone wants that perfect, tender result! It’s easy to get caught up in the details, but these answers should clear things up so you can serve the best Creamy Oven Baked Chicken Thighs every time.

Can I use chicken breasts instead of thighs for this Creamy Oven Baked Chicken Thighs recipe?

You certainly can! Chicken breasts are leaner and cook faster, so you’ll need to adjust. Since they dry out more easily, I recommend searing them for less time—maybe only 1 minute per side. When you bake them, check the temperature closer to the 25-minute mark. If you cook them too long, that beautiful cream sauce won’t be able to save them from becoming dry, which is why thighs are my absolute favorite here.

What internal temperature should my baked chicken reach?

Safety first, always! For any poultry, especially baked chicken, you must ensure it reaches 165°F (74°C) in the thickest part of the meat. Because thighs have more fat and connective tissue, they stay juicy even when they hit that temp, but you always need to verify with a reliable instant-read thermometer. Don’t rely just on time! If you want to see how I season my chicken generally, check out my best chicken marinade guide.

How can I make the cream sauce thicker or thinner?

If your sauce comes out too thin after baking, don’t panic! Just take the skillet out of the oven, put it on the stovetop over low heat, and let it simmer uncovered for a few minutes while stirring. If you need it thicker fast, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water (a slurry) and whisk it in until it boils gently. For a thinner sauce, just stir in a splash of extra chicken broth while it’s hot.

Serving Suggestions for Your Creamy Oven Baked Chicken Thighs

The best part about these Creamy Oven Baked Chicken Thighs is how perfectly they soak up that rich sauce! Since this dish is so decadent, I always try to pair it with something simple that can act as a sponge for every last drop of that Parmesan cream. My absolute favorites are fluffy mashed potatoes—the classic pairing that makes you feel like you’re back at a Sunday dinner.

If you need something lighter, serving this over a bed of perfectly cooked white rice allows the sauce to seep down beautifully. Pasta is also a winner, especially something like egg noodles or penne to catch all the goodness. And don’t forget a simple side of steamed green beans or roasted asparagus to keep things feeling fresh! You can find more ideas on my Pinterest page.

Storing and Reheating Leftover Creamy Oven Baked Chicken Thighs

If you are lucky enough to have any leftovers of these amazing Creamy Oven Baked Chicken Thighs—and I often am, because I make extra just in case!—you need to store them correctly so that sauce stays creamy and doesn’t separate.

The key here is getting the chicken and sauce into an airtight container as soon as they are cool enough to handle. Don’t leave them sitting out on the counter for more than two hours. When you reheat them, you have to be gentle because dairy-based sauces can sometimes break if they get too hot too fast.

Storage Method	Timeframe	Reheating Tip
Airtight Container	3 to 4 days in the fridge	Slow and low heat on the stovetop is best.
Freezing	Up to 2 months	Thaw overnight in the fridge before reheating.

For reheating, try putting the thighs and sauce in a small saucepan over medium-low heat. Stir frequently until warmed through. If it seems too thick, just whisk in a tiny splash of milk or broth to bring that wonderful cream sauce back to life.

Share Your Experience Making Creamy Oven Baked Chicken Thighs

I truly hope you enjoyed making these Creamy Oven Baked Chicken Thighs as much as I do! When you try this recipe out in your own kitchen, I would absolutely love to hear what you thought. Drop a comment below with your five-star rating and let me know what you served alongside this favorite weeknight meal!

Print