If you’re craving something that hits all the comfort food vibes and still feels a little fancy, this Creamy Baked Chicken Thighs Recipe is absolutely the one to try. It comes together with tender, juicy chicken thighs wrapped in a luscious, cheesy cream sauce that’s downright irresistible. I promise, once you make this, it’ll be your go-to for busy weeknights or when you want to impress without breaking a sweat.

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Why You’ll Love This Recipe

Rich, Creamy Flavor: The heavy cream and parmesan blend into a silky sauce that makes each bite a little celebration.
Juicy, Tender Chicken: Baking the thighs skin-on locks in moisture while seasoning gives it a flavorful, golden crust.
Simple Ingredients: You probably already have most of these pantry staples on hand, making prep a breeze.
One-Dish Comfort: Everything cooks in one baking dish, saving you from a pile of pots and pans.

Creamy Baked Chicken Thighs Recipe - Recipe Step

Ingredients You’ll Need

These ingredients come together beautifully — the herbs create an aromatic base, the Dijon adds a subtle tang, and the parmesan cheese ties the creamy sauce together perfectly. Friendly heads-up: opt for bone-in, skin-on chicken thighs for that juicy, crispy magic.

Creamy Baked Chicken Thighs Recipe - Ingredients

Chicken thighs (bone-in, skin-on): I find these are best for juicy, tender results and crispy skin that’s hard to beat.
Chicken stock: Adds depth to the sauce without overpowering it.
Heavy cream: The secret to that dreamy, creamy texture.
Flour: Helps thicken the sauce so it clings to the chicken perfectly.
Parmesan cheese: Gives a salty, nutty flavor that’s essential here.
Dijon mustard: Adds a subtle zing and complexity to the sauce.
Garlic powder: For that warm, savory kick.
Dried thyme, rosemary, parsley: These herbs bring a lovely earthiness and freshness.
Paprika: I love how it adds color and a mild smoky note without heat.
Black pepper and salt: Don’t skimp here — proper seasoning makes all the difference.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this creamy baked chicken with little twists depending on what’s in my fridge or the season. Feel free to mix things up a bit — it’s super forgiving and still delicious.

Add Mushrooms: I sometimes toss in sliced cremini mushrooms halfway through baking for extra earthy goodness.
Swap Herbs: Fresh rosemary or thyme can take this to another level; just sprinkle them on at the end for brightness.
Spice It Up: If you like a kick, a pinch of red pepper flakes mixed into the seasoning works wonders.
Dairy-Free Version: Substitute heavy cream with full-fat coconut milk and use nutritional yeast instead of parmesan for a tasty dairy-free alternative.

How to Make Creamy Baked Chicken Thighs Recipe

Step 1: Prep and Season Your Chicken

First things first, preheat your oven to 400°F (200°C). Then grab those chicken thighs and pat them dry really well with a paper towel — this step helps the skin crisp up nicely during baking. In a bowl, mix all your seasoning ingredients, then sprinkle that magic blend evenly over both sides of the chicken. I’ve learned this generous seasoning step creates flavor depth that makes the dish shine.

Step 2: Arrange and Bake

Pour your chicken stock into a 9×13 baking dish, then place the seasoned chicken thighs skin-side up in a single layer. Cover loosely with foil — I like to tent it so the steam can circulate but doesn’t get trapped too tightly. Pop it into that preheated oven and bake for 30-35 minutes. You’ll want to look for juices running clear and the chicken mostly cooked through.

Step 3: Make the Creamy Sauce and Finish Baking

Carefully pull the dish out and remove the foil — watch for steam! Use a spoon to baste the chicken with the delicious pan juices; this little trick makes the skin super flavorful. Transfer the chicken to a plate while you whip up the sauce: whisk the flour into heavy cream until smooth — no dry lumps should remain. Pour this into the baking dish, add Dijon mustard and parmesan, then stir well. The sauce will seem thin, but don’t worry, it thickens beautifully in the oven.

Place the chicken thighs back in, uncovered, and bake for another 25-30 minutes until fully cooked and golden. Before serving, give that sauce a good stir so everything is perfectly combined.

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Pro Tips for Making Creamy Baked Chicken Thighs Recipe

Dry the Skin Thoroughly: Moisture is the enemy of crisp skin, so wipe it down well before seasoning.
Use Bone-In, Skin-On Thighs: I tried boneless and the difference is night and day — bone-in stays juicier and tastier.
Don’t Skip the Basting: Spoon those flavorful juices over the chicken before the final bake—trust me, it seals in the flavor.
Watch the Sauce Thickness: The sauce looks runny at first but thickens as it bakes — no need to panic or add extra thickener.

How to Serve Creamy Baked Chicken Thighs Recipe

Creamy Baked Chicken Thighs Recipe - Serving

Garnishes

I almost always sprinkle some freshly chopped parsley on top before serving — it adds a pop of color and a fresh, subtle flavor that cuts through the richness. Sometimes a little extra grated parmesan goes on top too, because, why not?

Side Dishes

This creamy baked chicken pairs beautifully with mashed potatoes (I swear the sauce was made for spooning over them) or a simple pasta tossed in olive oil and garlic. Roasted veggies or a crisp green salad also make great accompaniments to balance out the richness.

Creative Ways to Present

For special occasions, I like serving the chicken over a bed of creamy polenta or buttery rice pilaf, arranging the thighs with a drizzle of sauce and a garnish of fresh herbs—makes the plate look restaurant-worthy with minimal effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and try to eat them within 3 days — the chicken stays moist, and the sauce tastes just as delicious warmed up.

Freezing

This recipe freezes well! Just freeze the baked chicken with the sauce in a freezer-safe dish or bag. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers gently in a low oven (about 325°F) covered with foil to prevent drying out, or in a microwave on medium power with a splash of water or extra cream stirred into the sauce to keep it creamy.

FAQs

Can I use chicken breasts instead of thighs for this Creamy Baked Chicken Thighs Recipe?

You can use chicken breasts, but keep in mind they are leaner and cook faster, so the creamy sauce might end up a bit different texture-wise. Bone-in, skin-on thighs are recommended because they stay juicier and have more flavor, especially after baking.
Is it necessary to cover the chicken with foil during baking?

Covering the dish loosely with foil for the first part of baking traps steam and helps cook the chicken through gently while keeping it moist. Removing the foil for the last bake lets the skin crisp up and the sauce thicken.
How can I make the sauce thicker if it’s too runny?

Usually, this sauce thickens during the second bake. If it’s still too thin afterward, you can simmer it briefly on the stove with a little extra flour or cornstarch slurry, stirring constantly until it reaches your desired consistency.
Can I prepare this recipe ahead and bake later?

Yes! You can season and arrange the chicken in the baking dish with stock, cover tightly, and refrigerate for up to 12 hours. When ready, bake as directed, then proceed with the sauce and final baking step.
What are good sides to serve with creamy baked chicken thighs?

Mashed potatoes, pasta tossed in olive oil or garlic, roasted vegetables, or a crisp salad all complement this dish wonderfully by balancing the richness and offering textural variety.

Final Thoughts

I absolutely love how this Creamy Baked Chicken Thighs Recipe turns out every single time. It’s one of those meals that feel comforting and special all at once — perfect for when you want easy but impressive. I hope you give it a try and find that it quickly makes its way into your own dinner rotation. Trust me, your family will go crazy for how rich, flavorful, and satisfying it is!