Baked boneless chicken thighs are easy to make for dinner and so delicious. They are juicy and full of flavor, and the white sauce makes a great addition to pasta or rice to complete the meal.
This is a go-to meal for the holidays, hosting, and just because we crave it—it's so tasty.
Why I Love This Recipe
Unless you completely char the meat, there is no messing up these thighs. The bake time can be 10 minutes more or less; there is no overbaking here.
You can prepare the thighs ahead of time. Grill or pan fry them the day before or a few hours before the party for better meal planning or hosting.
Are Chicken Thighs White or Dark Meat?
Chicken thighs are considered dark meat. They are part of the chicken's active muscle, giving the meat a dark appearance.
Are Chicken Thighs Healthy? Yes. Even though they are slightly higher in fat content than chicken breast, they contain vitamins like iron, zinc, and B vitamins. Did you know they actually have more vitamins and minerals than chicken breast? Just saying...
To reduce the fat content in chicken thighs, remove the skin and any excess fat around the meat and between all the crevices. This will make the meat a little cleaner and easier to eat.
How to Make Creamy Chicken Thighs
These mouth-watering chicken thighs can be made with minimal prep time, allowing you to make other dishes while you wait for the chicken to finish in the oven.
Step 1: Mix all the spices in a small bowl.
Step 2: Pat the chicken thighs dry of excess moisture. Add the olive oil and spices to the chicken and coat them evenly.
Step 3: Sear the chicken in a pan. I love the cast iron pan in this case because you can put it straight into the oven after searing. If you want to grill the chicken instead, this works just as well and gives a nice grilled flavor to the dish. I have done both and they turn out equally delicious.
Step 4: Add heavy cream into the pan or a casserole dish. Mix in all the spices and then add the grilled or seared chicken in the sauce.
Step 5: Bake the chicken at 375*F for 30 minutes or so. If your guests are running late, leave in the oven for another 15 minutes or as needed. Chicken thighs are juicy and pretty much never overbake in this white sauce.
These creamy chicken thighs are delicious when served with mashed potatoes, over rice, pasta, or egg noodles.
How do I Store the Leftovers?
Leftovers are always the best! Place into a container with a lid and store in the refrigerator for up to 5 days. Reheat in the microwave or in a pan and enjoy.
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Juicy Chicken Thighs Baked with Creamy Garlic Sauce
Baked boneless chicken thighs are easy to make for dinner and so delicious. They are juicy and full of flavor, and the white sauce makes a great addition to pasta or rice to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes
Ingredients
- 4 lbs of boneless, skinless chicken thighs
- 1 tbsp salt
- 1 ½ tsp dry parsley
- 1 ½ tsp dry basil
- 1 ½ tsp onion powder
- 1 ½ tsp garlic powder
- ½ tsp ground black pepper
- ¾ tsp paprika
- 1 tbsp olive oil
Sauce
- 2 cups heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
Step 1: Mix all the spices in a small bowl.
Step 2: Pat the chicken thighs dry of excess moisture. Add the olive oil and spices to the chicken and coat them evenly.
Step 3: Sear the chicken in a pan. I love the cast iron pan in this case because you can put it straight into the oven after searing. If you want to grill the chicken instead, this works just as well and gives a nice grilled flavor to the dish. I have done both and they turn out equally delicious.
Step 4: Add heavy cream into the pan or a casserole dish. Mix in all the spices and then add the grilled or seared chicken in the sauce.
Step 5: Bake the chicken at 375*F for 30 minutes or so. If your guests are running late, leave in the oven for another 15 minutes or as needed. Chicken thighs are juicy and pretty much never overbake in this white sauce.
Notes
To prepare ahead of time, grill or sear chicken up to 24 hours in advance.
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