Description
Tender boneless chicken thighs baked in a rich garlic cream sauce, perfect for a comforting meal.
Ingredients
- 5 boneless, skinless chicken thighs, patted dry
- 2 tablespoons unsalted butter (for searing)
- 1 teaspoon poultry seasoning
- Salt and pepper to taste
- 2 tablespoons unsalted butter (for sauce)
- 2 tablespoons finely chopped garlic
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- 2 teaspoons finely chopped fresh dill (optional, for garnish)
Instructions
- Preheat your oven to 375°F.
- Pat the chicken thighs dry and season with poultry seasoning, salt, and pepper.
- Melt 2 tablespoons of butter in an oven-safe skillet over medium heat and sear the chicken thighs for 2-3 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, melt 2 tablespoons of butter and sauté the garlic for about 1 minute.
- Sprinkle in the flour and stir constantly for 1 minute to create a roux.
- Slowly whisk in the chicken broth until thickened, then add heavy cream and stir well.
- Add the grated Parmesan and stir until melted and combined.
- Nestle the seared chicken thighs back in the skillet, spoon sauce over them, and transfer to the oven.
- Bake uncovered for 30-35 minutes until chicken reaches an internal temperature of 165°F.
- Remove from oven, garnish with dill and serve.
Notes
Leftovers can be stored in an airtight container for up to 3-4 days, and can be reheated gently on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian