Name: Creamy Baked Chicken Thighs Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6-7 Chicken thighs, bone-in and skin on; 1 teaspoon Garlic Powder; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried parsley; 1 teaspoon paprika; ½ teaspoon black pepper (adjust to taste); 1 teaspoon salt (adjust to taste); ⅓ cup Chicken stock; ½ cup Heavy Cream; 1 tablespoon Flour; ½ cup Parmesan Cheese, grated; 1.5 teaspoon Dijon Mustard

If you’re craving comfort food that feels a little fancy but is seriously easy to pull off, this Creamy Baked Chicken Thighs Recipe is going to be your new go-to. I absolutely love how this dish turns out––the chicken is juicy with crispy skin, swimming in the richest, creamiest sauce you can imagine. You’ll find that it’s a perfect weeknight dinner but special enough for guests. Trust me, once you try this, it’ll become a staple in your kitchen too.

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Why You’ll Love This Recipe

Effortless yet elegant: You get restaurant-worthy flavors with minimal hands-on time.
Juicy, tender chicken: The bone-in thighs lock in moisture perfectly every time.
Rich, creamy sauce: The cheesy, mustard-laced sauce is downright addictive.
Versatile and customizable: Makes great leftovers and pairs well with endless sides.

A close-up view shows several cooked chicken pieces with a crispy, dark brown skin layer sitting in a pool of creamy orange sauce with green herb bits. A metal spoon pours the same orange sauce, which is smooth and slightly thick, over one chicken piece in the center. The sauce glistens and spreads, covering the textured surface of the chicken, and the dish is on a white marbled background. photo taken with an iphone --ar 2:3 --v 7 - Creamy Baked Chicken Thighs, baked chicken thigh recipes, easy chicken dinner ideas, juicy baked chicken thighs, creamy chicken sauce

Ingredients You’ll Need

What’s great about this Creamy Baked Chicken Thighs Recipe is the simplicity and quality of ingredients—each piece plays a key role in building layers of flavor and texture.

Flat lay of six bone-in chicken thighs with skin, a small white ceramic bowl of golden chicken stock, a small white bowl of thick heavy cream, a small white bowl of fine pale flour, a small white bowl filled with grated parmesan cheese, a small white bowl containing smooth golden Dijon mustard, a neat pile of dried thyme sprigs, a small bunch of dried rosemary, a small bunch of dried parsley, a small white bowl with paprika powder, a small white bowl of garlic powder, a small white bowl of coarse black pepper, and three whole brown eggs, all arranged with perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Baked Chicken Thighs, baked chicken thigh recipes, easy chicken dinner ideas, juicy baked chicken thighs, creamy chicken sauce

Chicken thighs (bone-in, skin-on): The skin crisps beautifully while the bone gives extra flavor and juicy meat.
Chicken stock: A flavorful base for the sauce that keeps things moist without watering down the creaminess.
Heavy cream: This is what makes the sauce luxuriously creamy and rich.
Flour: Helps thicken the sauce to just the right consistency after baking.
Parmesan cheese: Adds a sharp, nutty depth and melts into the creamy sauce beautifully.
Dijon mustard: A tiny punch that wakes up the sauce with tang and complexity.
Garlic powder, dried thyme, rosemary, parsley, paprika, black pepper, salt: A fragrant, hearty blend of seasonings that makes sure every bite sings.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up with this creamy baked chicken thighs recipe depending on what’s in my pantry or what my family’s craving. Don’t hesitate to get creative—you can easily tailor it to fit your taste or dietary needs.

Herb swap: I sometimes use fresh herbs like thyme, rosemary, or parsley if I have them on hand; just add these after baking so they stay bright and fresh.
Dairy-free version: Try substituting the heavy cream with canned coconut milk and use nutritional yeast instead of Parmesan for a creamy, vegan-friendly option.
Spicy kick: Add a pinch of cayenne or smoked paprika to the seasoning mix for a subtle heat that warms things up nicely.
Vegetable add-ins: Toss in some sliced mushrooms, cherry tomatoes, or spinach before baking to sneak in extra veggies and flavor.

How to Make Creamy Baked Chicken Thighs Recipe

Step 1: Season the chicken for maximum flavor

First things first—preheat your oven to 400°F (200°C). Then, pat your chicken thighs dry with a kitchen towel (this helps the skin crisp up beautifully). I mix together all those lovely dried herbs and spices—garlic powder, thyme, rosemary, paprika, salt, and pepper—in a bowl, and sprinkle it evenly on both sides of each thigh. Trust me, this seasoning blend makes all the difference.

Step 2: Start baking in the stock

Pour the chicken stock into a 9×13-inch baking dish and arrange your seasoned chicken thighs skin side up in a single layer. Cover the dish loosely with aluminum foil to keep things moist, but allow the sauce to develop flavors. Bake for about 30-35 minutes. This initial bake cooks the chicken gently so it stays tender and juicy.

Step 3: Make the creamy Parmesan sauce

After the first bake, carefully remove the foil—watch out for that hot steam! Spoon some of the sticky baking juices over the chicken (this step adds extra flavor and moisture). Take the chicken out to a plate for a moment. Next, whisk together the flour and heavy cream until smooth (no lumps; that’s the trick!), then add Dijon mustard and the Parmesan cheese to the baking dish. Stir everything well. Yes, the sauce may look thin now, but it thickens to perfection during the second bake.

Step 4: Final bake for saucy goodness

Place the chicken thighs back into the creamy sauce, skin side up, and bake uncovered for another 25-30 minutes. At this point, the sauce thickens beautifully and the skin crisps up just right. You’ll know it’s ready when the internal temperature hits 165°F (74°C) and the sauce is bubbly and velvety.

Step 5: Serve and enjoy!

Before plating, give the sauce a good stir to distribute all that cheesy goodness. This dish is fantastic served with creamy mashed potatoes or a simple pasta to soak up every drop of sauce. I promise, your family will be asking for seconds.

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Pro Tips for Making Creamy Baked Chicken Thighs Recipe

Dry Chicken Skin for Crispy Results: Always pat the chicken thighs dry before seasoning to help the skin crisp up in the oven.
Whisk Flour and Cream Thoroughly: Make sure there are no lumps in your cream-flour mixture to avoid a grainy sauce.
Use Bone-In Thighs: They stay juicier than boneless and add so much flavor to the sauce.
Mind The Foil Steam: Carefully lift the foil after baking to avoid burns from trapped steam.

How to Serve Creamy Baked Chicken Thighs Recipe

This image shows seven pieces of cooked chicken thighs in a clear glass baking dish, each topped with a creamy white sauce that has small green herb bits sprinkled on it. The chicken thighs are golden brown with some dark, crispy edges. The sauce pools around the chicken, mixing with orange oils creating a rich, flavorful look. A spoon rests in the top right corner of the dish, partially covered in the sauce. The baking dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Baked Chicken Thighs, baked chicken thigh recipes, easy chicken dinner ideas, juicy baked chicken thighs, creamy chicken sauce

Garnishes

I usually top this with freshly chopped parsley for a pop of color and freshness. Sometimes, if I’m feeling fancy, a sprinkle of extra grated Parmesan or a drizzle of good olive oil on top just before serving brings it all together.

Side Dishes

My family loves serving this creamy chicken alongside buttery mashed potatoes or al dente pasta to soak up the sauce. Roasted vegetables or a crisp green salad also balance the richness nicely.

Creative Ways to Present

For a special dinner, I like plating each chicken thigh on a bed of creamy polenta, garnished with a sprig of rosemary and a light sprinkle of cracked black pepper. Serving it family-style straight from the baking dish also creates a cozy, inviting vibe everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then store them in an airtight container in the fridge. The creamy sauce thickens overnight, so you might want to stir in a splash of milk or cream when reheating to loosen it back up.

Freezing

This recipe freezes well! I freeze the chicken and sauce separately if I can, but freezing together also works. Just thaw overnight in the fridge before reheating gently on the stove or in the oven.

Reheating

To reheat, warm the chicken and sauce in a skillet over low-medium heat, stirring occasionally, to preserve moisture and prevent breaking the cream sauce. You can also reheat covered in the oven at 325°F until heated through.

FAQs

Can I use boneless chicken thighs for this recipe?

Absolutely! Boneless thighs will cook faster, so reduce the baking time by about 10 minutes. However, the skin-on, bone-in thighs give the best flavor and juiciness that really stand out in this creamy baked dish.
What can I substitute for heavy cream?

If you don’t have heavy cream, you can use half-and-half mixed with a little melted butter or whole milk thickened with flour. Coconut cream is a good dairy-free alternative but will slightly change the flavor.
How do I know when the chicken is done?

Use a meat thermometer to check the internal temperature—the chicken is done when it reaches 165°F (74°C). The skin should be golden and crispy, and the sauce bubbly and thickened.
Can I prepare this recipe ahead of time?

You can prep the chicken and seasoning ahead, then assemble just before baking. The fully cooked dish also keeps well and reheats beautifully, making it a great make-ahead meal.

Final Thoughts

I used to struggle with finding a baked chicken recipe that was easy yet indulgent until I nailed this Creamy Baked Chicken Thighs Recipe. It’s become a beloved favorite in my house, thanks to the juicy chicken and that irresistible sauce. I’m so glad I discovered this—once you try it, you’ll want to make it again and again. So go ahead, grab those chicken thighs and let this recipe bring a little cozy comfort and creamy delight to your table tonight.