Juicy baked chicken thighs with creamy garlic butter sauce are pure comfort food. Each bite bursts with flavor and richness, while the oven does most of the work. Ready in under an hour, this easy recipe serves four and turns simple chicken into something restaurant-worthy. Perfect for weeknights, yet fancy enough for guests, these baked chicken thighs pair beautifully with mashed potatoes, rice, or vegetables for a cozy, satisfying meal.
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Why You’ll Love This Baked Chicken Thighs Recipe
These baked chicken thighs are tender, flavorful, and simple to prepare. The boneless thighs stay juicy while the oven gently cooks them in a creamy, garlicky sauce. You’ll love how quick it is to throw together with minimal prep and no complicated steps. The combination of buttery sauce and Parmesan adds richness that feels indulgent but easy enough for any cook. This dish works for both weeknight dinners and weekend comfort meals. Plus, it’s incredibly versatile with sides and leftovers.
Ingredients You’ll Need
Before you start cooking, gather and measure everything. Having ingredients ready makes preparing these baked chicken thighs smooth and stress-free. There are two main parts — the chicken and the sauce. Both are simple but deliver amazing flavor together.
For the Chicken
You’ll need five boneless, skinless chicken thighs, poultry seasoning (or 21 Salute), salt, pepper, and a couple of tablespoons of butter. Pat the chicken dry first, then season evenly. This helps create that golden sear and locks in all the juices.
For the Creamy Garlic Sauce
You’ll need garlic, flour, butter, chicken broth, heavy cream, and Parmesan cheese. Add salt and pepper to taste, plus a sprinkle of fresh dill if you like. This velvety sauce coats the baked chicken thighs beautifully, giving each bite a rich, smooth texture with a hint of savory depth.
How to Make Baked Chicken Thighs
Follow these easy steps, and you’ll have perfect baked chicken thighs with a creamy garlic butter sauce ready in under an hour.
Sear the Chicken
Preheat your oven to 375°F. Pat chicken thighs dry and season them with salt, pepper, and poultry seasoning. In an oven-safe skillet, melt butter over medium heat. Sear the chicken for 2–3 minutes on each side until golden brown. Then, remove and set aside.
Make the Garlic Cream Sauce
In the same skillet, melt the remaining butter. Add garlic and sauté for about a minute until fragrant. Stir in flour and cook until it forms a paste. Gradually whisk in chicken broth, letting the sauce thicken slightly. Then add heavy cream and Parmesan, stirring until smooth and creamy. Season again to taste.
Combine and Bake
Place the seared chicken back into the skillet, coating each piece with the sauce. Transfer the skillet to the oven and bake uncovered for 30–35 minutes, or until the chicken reaches 165°F inside. The sauce will bubble and thicken around the chicken, creating that irresistible creamy texture.
Expert Tips for Perfect Baked Chicken Thighs
Pat the chicken dry before searing to get that golden crust. Always sear in batches if needed to avoid crowding. Use fresh Parmesan for the best flavor — it melts beautifully. If you like, add sliced mushrooms to the sauce for a garlic mushroom twist. You can also swap chicken broth for white wine; it gives the dish a rich, slightly tangy note. Butter adds deep flavor, but olive oil works too if you prefer. Always check temperature — 165°F means perfectly done and juicy.
Storage and Reheating Tips
Keep leftovers in an airtight container in the fridge for up to three days. To reheat, warm in the oven or skillet over low heat. Add a splash of broth or cream to bring the sauce back to life. Avoid microwaving for too long, as that can dry out the chicken. These baked chicken thighs stay tender and flavorful even after reheating if handled gently.
Serving Suggestions
Serve these creamy baked chicken thighs with mashed potatoes, rice, or roasted veggies. The rich sauce pairs perfectly with anything that soaks it up. A side salad or crusty bread also works great. This dish fits every occasion — from quick family dinners to cozy date nights. It’s comfort food that feels special but stays easy to make.
Other Recipes You May Enjoy
- Juicy lemon garlic chicken thighs for weeknight dinners
- Creamy leek and chicken soup perfect for cold nights
- Crispy air fryer parmesan crusted chicken
- Hearty chicken with buttered noodles comfort dish
- Easy creamy chicken bacon rice soup
- Healthy whole30 Chinese chicken salad
Conclusion
These baked chicken thighs in creamy garlic butter sauce are everything you want in a comforting dinner — rich, flavorful, and so easy. With simple ingredients and one pan, you’ll have a dish that’s sure to impress. Try it tonight and enjoy how these baked chicken thighs turn everyday ingredients into something truly special. For more delicious recipes, check out my Pinterest collection.
Baked Chicken Thighs
Equipment
- Oven-safe skillet For searing and baking in one pan
- Whisk To smooth out the sauce
- Tongs For flipping chicken
- Meat thermometer Ensure internal temp reaches 165°F
Ingredients
- 5 boneless, skinless chicken thighs
- 1 tsp poultry seasoning or 21 Salute seasoning
- salt and pepper to taste
- 2 tbsp unsalted butter (for chicken)
- 2 tbsp unsalted butter (for sauce)
- 2 tbsp finely chopped garlic
- 2 tbsp flour
- 1 cup chicken broth
- ½ cup heavy whipping cream
- ½ cup freshly grated Parmesan or Piave cheese
- salt and pepper to taste (for sauce)
- 2 tsp finely chopped dill (optional, for garnish)
Instructions
- Preheat oven to 375°F. Pat chicken dry and season with salt, pepper, and poultry seasoning. Melt butter in an oven-safe skillet and sear chicken 2–3 minutes per side until golden. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute. Stir in flour until it forms a paste. Gradually whisk in chicken broth and cook until thickened. Add cream and Parmesan, stirring until smooth.
- Return chicken to skillet, coat with sauce, and bake uncovered for 30–35 minutes, or until internal temperature reaches 165°F. Garnish with dill and extra cheese before serving.
