🍗 Creamy Baked Chicken Thighs
🛒 Ingredients
For the chicken
6–8 raw chicken thighs (bone-in or boneless, skin on or off)
Salt & black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp olive oil
For the creamy mixture (pour-over sauce)
1 cup heavy cream (or cooking cream)
½ cup chicken broth
3 cloves garlic, minced
½ tsp dried thyme (or Italian seasoning)
½ cup grated Parmesan (optional but 🔥)
Salt & pepper to taste
Optional add-ins: mushrooms, spinach, sun-dried tomatoes
👩🍳 How to Make It
Heat oven
Preheat to 190°C / 375°F.
Season chicken
Pat chicken thighs dry. Season with salt, pepper, paprika, garlic powder, onion powder. Rub with olive oil.
Arrange
Place chicken in a baking dish (skin side up if using skin-on).
Mix the creamy sauce
In a bowl, whisk cream, chicken broth, garlic, thyme, Parmesan, salt, and pepper.
Pour it on
Pour the creamy mixture all over the raw chicken. Add any optional veggies now.
Bake
Bake uncovered for 35–45 minutes, until chicken is fully cooked and the sauce is bubbling and thick.
Optional golden top
Broil for 2–3 minutes at the end if you want extra color on the chicken.
🍽️ Serve With
Rice or mashed potatoes
Pasta
Roasted veggies
Garlic bread (for sauce-mopping purposes 👀)
🔥 Flavor Boost Ideas
Add Dijon mustard (1 tsp) to the sauce
Squeeze of lemon at the end for brightness
Chili flakes if you like heat
If you tell me what’s in your creamy mixture, I can tailor this recipe exactly to what you’ve got in your kitchen.
