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Baked Creamy Chicken Thighs

Seasoned Chicken thigh baked in the oven until juicy with a crispy skin. The pan juice mixed with cream, parmesan cheese makes a rich sauce perfect to pour over the thighs.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 4 servings
Calories 594kcal
Author Subhasmita

Ingredients

  • 6-7 Chicken thighs bone-in and with skin
  • ⅓ cup Chicken stock
  • ½ cup Heavy Cream
  • 1 tablespoon Flour
  • ½ cup Parmesan Cheese
  • 1.5 teaspoon Dijon Mustard

For 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 per taste)
  • 1 teaspoon salt (adjust per taste)

Instructions

  • Preheat oven to 400 degrees F (200 degrees Celcius)
  • Pat dry chicken thighs with a kitchen towel.
  • In a bowl add all the ingredients mentioned under seasoning. Sprinkle chicken thighs on both sides with the seasoning.
  • In a 9X13 baking dish, pour in the stock. Arrange the seasoned chicken thighs in a single layer.
  • Loosely cover the baking dish with aluminum foil. Bake in preheated oven for 30-35 minutes.
  • Remove the pan from the oven and carefully remove the foil(mind the steam). Bast chicken thighs with the pan juice. (spoon some of the pan juices on the chicken). Remove chicken thighs from the baking pan to a plate.
  • Whisk together flour and heavy cream until smooth and no dry flour patch in there. Add it to the baking dish along with dijon mustard and grated parmesan. Mix well. ( The sauce will look thin but it will thicken up once done).
  • Place chicken thighs back into the baking dish. Bake uncovered for another 25-30 minutes or until the chicken thighs are cooked through.
  • Before serving give the sauce a good stir. Serve with mashed potatoes or pasta.

Video

Notes

  1. Make sure you use full-fat heavy whipping cream for a creamy sauce. . Low fat cream might curdle when heated. 
  2. Avoid adding flour directly to the hot pan juice in the baking dish. The flour might form lumps and you will not get a smooth cream sauce. 

Nutrition

Serving: 1serving | Calories: 594kcal | Carbohydrates: 6g | Protein: 34g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 226mg | Sodium: 975mg | Potassium: 458mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1146IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 2mg