Ingredients
For the Chicken Thighs
- 5 chicken thighs, skinless & boneless, patted dry
- 1 teaspoon poultry seasoning (e.g., 21 Salute Seasoning or any preferred blend)
- Salt & pepper, to taste
- 2 tablespoons unsalted butter
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons garlic, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy whipping cream
- ½ cup Parmesan cheese (or Pecorino), finely grated
- Salt & pepper, to taste
- 2 teaspoons fresh dill, finely chopped (optional, for garnish)
Instructions
- Prepare the Oven and Season the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry using a paper towel to remove excess moisture. Season both sides of the thighs with poultry seasoning, salt, and pepper.
- Sear the Chicken: In a large oven-proof skillet over medium heat, melt 2 tablespoons of butter. Add the chicken thighs and sear them for 2-3 minutes on each side, or until golden brown. Transfer the seared chicken to a plate and set aside.
- Make the Creamy Sauce: Using the same skillet, melt another 2 tablespoons of butter over medium heat. Add the chopped garlic and sauté for about 1 minute, stirring frequently until fragrant.
- Add Flour and Liquids: Stir in the flour and cook for 1 minute, stirring constantly to avoid lumps. Gradually pour in the chicken broth, whisking continuously until the sauce thickens, about 1 minute. Add the heavy whipping cream, stir well, then add the grated Parmesan cheese. Mix until the cheese melts into the sauce. Taste and adjust salt and pepper if needed.
- Bake the Chicken in Sauce: Return the seared chicken thighs to the skillet, spooning sauce over each piece. Place the skillet in the preheated oven and bake uncovered for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Garnish and Serve: Remove skillet from oven. If desired, garnish with fresh dill and extra grated cheese. Enjoy the creamy chicken with your favorite sides!
Notes
- Patting the chicken dry before seasoning ensures better browning and flavor.
- If you prefer, you can substitute olive oil for butter when sautéing garlic and browning the chicken.
- Sear chicken in batches if necessary to avoid overcrowding the skillet for even cooking and a golden crust.
- This recipe works best with boneless, skinless chicken thighs, but bone-in thighs can be used with a slightly longer bake time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 583 kcal
- Sugar: 1 g
- Sodium: 626 mg
- Fat: 49 g
- Saturated Fat: 22 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 0.2 g
- Protein: 29 g
- Cholesterol: 212 mg