Creamy Oven Baked Chicken Thighs

 

We eat a lot of chicken in my house.  It's one of the cheaper proteins and we really like it. I say we, but I mean me.  There is only me in this house.  So, what I am saying is, I eat a lot of chicken. 😕

I like chicken. It's incredibly versatile and happily takes on the flavors of whatever it is you choose to put with it.  Today I used chicken thighs, which are my favorite cut of chicken. Boneless, skinless.  

I adapted a recipe which I found on Munchkin Time.   It looked and sounded delicious.  It also looked relatively quick and easy to make. This is the best combination. Simple, easy and delicious.  Quick too.   Yes, I am becoming that lazy, lol.

 

The original recipe made four servings. I took the liberty of cutting it down to make only two servings.  I could have eaten both of them. Yes, it is that delicious!  I used some restraint however and only ate one. I will enjoy the other another time.

I was really pleased with how simple and easy it was to make and with the delicious results.  Now I am retired,  *cough* *cough* I will choose simple and easy every time.  If I can also combine that with delicious, then I am on to a real winner here.  Prepare to fall in love.

 

WHAT YOU NEEDTO MAKE CEAMY OVEN BAKED CHICKEN THIGHS

Just a few simple ingredients, and an oven-proof skillet!

For the chicken:

• 2 large boneless, skinless chicken thighs
• 1/2 tsp of your favorite chicken seasoning (I used Kanel's Louisiana Fried Chicken)
• salt and black pepper to taste
• 1 TBS butter

For the cream sauce:

• 1 TBS butter
• 1 TBS minced garlic
• 1 TBS flour
• 1/2 cup (120ml) chicken stock
• 1/2 cup (120ml) heavy cream
• 1/4 cup (45g) grated Parmesan cheese
• salt and pepper to taste
• 1 tsp chopped dill to garnish (optional)

 

I had some really nice sized boneless skinless chicken thighs. Opened out each was about the size of my hand.  If yours are really small you may want to add an extra one.

I used a spice mix that I got from Kanel spices to season the chicken.  I have quite a few of their spice blends and am always looking for ways to use them. They are exceptional. You can use any chicken seasoning blend that you wish to use.

I used the bottled organic minced garlic.  I seem to get fruit flies every time I bring fresh garlic into my house so I have stopped that.

I had some little tasting sized blocks of Parmigiana Reggiano that I had gotten at Costco. I used two of them, which was just the right amount.

I did not have any dill so garnished my finished dish with parsley flakes.

 

HOW TO MAKE CREAMY OVEN BAKED CHICKEN THIGHS

You will be amazed at just how very simple this is to make and yet how very elegant it tastes when done! This is a very delicious doddle!

Preheat the oven to 375*F/190*C/ gas mark 5. Pat your chicken dry with some paper towels and season on both sides with the chicken seasoning, salt and pepper.

Melt 1 TBS of butter in the oven proof skillet over medium heat. Add the chicken thighs presentation side down. Sear for two to three minutes. Flip over and sear for the same amount of time on the bottom side. They should be golden brown.

Remove to a plate and set aside.

 

Melt the other TBS of butter in the same skillet. Add the garlic and sauté for one minute. Whisk in the flour. Cook for one minute longer, stirring constantly.

Whisk in the chicken stock, whisking constantly until the mixture bubbles and thickens. Whisk in the cream.

Add the cheese, stirring it in until it is melted. Taste and adjust seasoning as needed with salt and pepper.

 

Return the chicken pieces to the skillet, turning them to coat them well in the sauce.

Place the skillet in the oven and bake for 25 to 30 minutes, uncovered. When done the chicken juices will run clear.

Garnish with the dill (if using) and serve immediately. This goes beautifully with mashed potatoes.

 

I have to say that this was fabulously tasty. I really enjoyed it. The chicken was tender, juicy and well flavored and that gravy/sauce was to die for! Really, really delicious!

I enjoyed this chicken with a pile of fluffy mashed potatoes and a mix of broccoli and cauliflower. This made for a really delicious dinner, well balanced and simple to make. I would make this again and may even double or triple it the next time I have family over for dinner as I think they would really enjoy it also!

 

I have to confess that the thigh is the cut of chicken that I enjoy the most.  I do like the breast as well, but I think the thighs have so much more flavor.  Here are a few other ways that I enjoy cooking and eating them! 

LEMON & HERB ROASTED CHICKEN THIGHS - Chicken, herbs and lemon are a wonderful trinity of taste, especially when you throw garlic into the mix! Bone in, skin on thighs are marinated in a tasty marinade and then roasted in the oven to tender and juicy perfection. The skin on these gets crisp and delicious!

APRICOT CHICKEN - All you need for this is chicken pieces, apricot jam, fresh lemon juice and ground nutmeg.  Simple. You just lay the chicken out in a baking dish, season it, and then pour the remaining ingredients over top and bake. It's one of those meals that basically cooks itself, leaving you hands free to get on with the rest of the dinner. This is a real family favorite!

Yield: 2 servings

Author: Marie Rayner

Creamy Oven Baked Chicken Thighs

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This is a simple dish, using simple ingredients. Started on top of the stove and finished in the oven. Tender and juicy chicken thighs with a lush garlic gravy. Beautiful with mashed potatoes and your choice of vegetable. Recipe can easily be doubled or tripled. You will need an oven-proof skillet.

Ingredients

For the chicken:

• 2 large boneless, skinless chicken thighs
• 1/2 tsp of your favorite chicken seasoning (I used Kanel's Louisiana Fried Chicken)
• salt and black pepper to taste
• 1 TBS butter

For the cream sauce:

• 1 TBS butter
• 1 TBS minced garlic
• 1 TBS flour
• 1/2 cup (120ml) chicken stock
• 1/2 cup (120ml) heavy cream
• 1/4 cup (45g) grated Parmesan cheese
• salt and pepper to taste
• 1 tsp chopped dill to garnish (optional)

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Pat your chicken dry with some paper towels and season on both sides with the chicken seasoning, salt and pepper.
2. Melt 1 TBS of butter in the oven proof skillet over medium heat. Add the chicken thighs presentation side down. Sear for two to three minutes. Flip over and sear for the same amount of time on the bottom side. They should be golden brown.
3. Remove to a plate and set aside.
4. Melt the other TBS of butter in the same skillet. Add the garlic and sauté for one minute. Whisk in the flour. Cook for one minute longer, stirring constantly.
5. Whisk in the chicken stock, whisking constantly until the mixture bubbles and thickens. Whisk in the cream.
6. Add the cheese, stirring it in until it is melted. Taste and adjust seasoning as needed with salt and pepper.
7. Return the chicken pieces to the skillet, turning them to coat them well in the sauce.
8. Place the skillet in the oven and bake for 25 to 30 minutes, uncovered. When done the chicken juices will run clear.
9. Garnish with the dill (if using) and serve immediately. This goes beautifully with mashed potatoes.

Did you make this recipe?

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