Description
This Baked Creamy Chicken Thighs recipe offers tender, juicy chicken thighs coated in a rich and flavorful creamy parmesan sauce. Perfect for an easy yet indulgent dinner, it features a blend of aromatic herbs, Dijon mustard, and parmesan cheese baked to perfection. Serve alongside mashed potatoes or pasta for a comforting meal.
Ingredients
Scale
Chicken Thighs
- 6–7 Chicken thighs, bone-in and skin on
Seasoning
- 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)
Sauce
- ⅓ cup Chicken stock
- ½ cup Heavy Cream
- 1 tablespoon Flour
- ½ cup Parmesan Cheese, grated
- 1.5 teaspoon Dijon Mustard
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it reaches the optimal temperature for baking the chicken thighs.
- Prepare the chicken: Pat dry the chicken thighs thoroughly with a kitchen towel to help the seasoning stick and ensure crispier skin when baked.
- Season the chicken: In a bowl, combine all the seasoning ingredients: garlic powder, dried thyme, rosemary, parsley, paprika, black pepper, and salt. Sprinkle this seasoning blend evenly on both sides of the chicken thighs to infuse them with flavor.
- Arrange in baking dish: Pour the chicken stock into a 9×13 inch baking dish. Arrange the seasoned chicken thighs in a single layer over the stock. This will keep the chicken moist during baking.
- Bake covered: Loosely cover the dish with aluminum foil to trap steam and bake for 30-35 minutes. This initial bake cooks the chicken gently with moisture.
- Baste and remove chicken: Carefully remove the foil (beware of hot steam) and baste the chicken with the pan juices using a spoon. Transfer the chicken thighs to a plate temporarily.
- Prepare the sauce: Whisk together the flour and heavy cream until smooth with no lumps. Add this mixture to the baking dish along with Dijon mustard and grated parmesan cheese. Stir well to combine; the sauce will appear thin but will thicken during the next bake.
- Finish baking: Place the chicken thighs back into the baking dish over the sauce. Bake uncovered for an additional 25-30 minutes or until the chicken is fully cooked through and the sauce has thickened.
- Serve: Before serving, stir the sauce to incorporate any settled ingredients. Serve the baked creamy chicken thighs with mashed potatoes or pasta for a complete, satisfying meal.
Notes
- Adjust salt and pepper to your taste preference.
- Ensure chicken thighs are fully cooked to an internal temperature of 165°F (74°C) for safety.
- For crispier skin, you can broil the chicken for 2-3 minutes at the end, watching carefully to avoid burning.
- Leftover sauce can be stored separately and reheated gently before serving.
- Substitute heavy cream with half-and-half for a lighter sauce, but thickness may vary.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 480
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 140 mg
