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Creamy Oven Baked Chicken Thighs

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Tender, boneless chicken thighs seared to golden brown and baked in a rich, creamy garlic Parmesan sauce, creating a comforting and elegant one-pan meal.

Ingredients

5 boneless, skinless chicken thighs, patted dry

1 teaspoon 21 Salute Seasoning (or any poultry seasoning)

Salt and pepper, to taste

2 tablespoons unsalted butter

2 tablespoons finely chopped garlic

2 tablespoons all-purpose flour

1 cup chicken broth

½ cup heavy whipping cream

½ cup freshly grated Parmesan cheese

2 teaspoons finely chopped fresh dill (for garnish, optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Season the chicken thighs with salt, pepper, and 21 Salute seasoning on both sides.
  2. In an oven-safe skillet, melt 2 tablespoons of butter over medium heat. Add the chicken thighs and sear for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt another 2 tablespoons of butter. Add the chopped garlic and sauté for about 1 minute until fragrant.
  4. Sprinkle in the flour and stir continuously for 1 minute to form a roux. Slowly pour in the chicken broth while stirring to avoid lumps. Cook for 1 minute until the sauce thickens.
  5. Add the heavy whipping cream and Parmesan cheese to the skillet. Stir until the cheese melts and the sauce is smooth. Taste and adjust seasoning with salt and pepper if needed.
  6. Return the seared chicken thighs to the skillet, spooning some sauce over each piece. Transfer the skillet to the preheated oven and bake, uncovered, for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove from the oven and let the chicken rest for a few minutes. Garnish with freshly chopped dill before serving.

Notes

  • Add vegetables like sliced mushrooms or spinach into the sauce for extra flavor and nutrition.
  • For a spicy twist, add red pepper flakes or hot sauce to the sauce.
  • Try different herbs such as thyme or rosemary instead of dill for varied flavors.
  • Use gluten-free flour to make this recipe gluten-free.
  • Bone-in chicken thighs can be used but require longer cooking time.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently with a splash of broth or cream to restore sauce consistency.
  • Freeze cooked chicken and sauce up to 2 months; thaw overnight before reheating.

Nutrition

Find it online: http://recipesbyjanet.com/creamy-oven-baked-chicken-thighs/