Best Baked Chicken Thighs

Easy Best Baked Chicken Thighs are the unexpected chicken dish you didn’t know you needed. Moist, tender, flavorful bites of Italian-herbed chicken, smothered in a buttery, garlic and Dijon cream sauce!

Want more dinner ideas? Try my Hamburger Steak, Roasted Pork and Apples, and Sheet Pan Salmon and Asparagus with Potatoes next!

Why This Recipe Works

So easy – This roasted chicken thighs recipe is as easy as seasoning the chicken, making a quick sauce, then cooking it in the oven all together. Super simple!

Great over rice or noodles – These oven baked chicken thighs with that yummy sauce are perfect over rice or noodles. The noodles or rice will soak up all that yummy, buttery sauce – it doesn’t get any better than that!

Perfect for a quick meal – In less than 30 minutes, this baked chicken thighs recipe dish could be on your table! Great for a quick meal when you’re not sure what to make.

Simple ingredients – Most of these ingredients you probably already have in your fridge or pantry or are easily available at any major grocery store.

Ingredients

• Boneless skinless chicken thighs – These are easy to find in the grocery, right with the other chicken. They are often less expensive, too.
• Herbs de Provence or Italian seasoning blend – I use a name-brand Herbs de Provence, but you can use whatever you like, or sub an Italian seasoning blend too if you like.
• Minced garlic – I use the minced garlic in a jar, but you can mince your own.
• Chicken broth – Any chicken broth is fine. Use low sodium for the sauce in these chicken thighs in sauce if you like.
• Dijon mustard – The mustard is key in this sauce for these baked boneless chicken thighs. Don’t skip it – you’ll love the flavor!

Here’s How You Make It

1. First, turn the oven on to preheat to 375 degrees. (not pictured)
2. Next, toss the chicken with a bit of olive oil, then season the chicken with salt, pepper, and Herbs de Provence (or Italian seasoning if that’s what you have on hand). (photos 1)
3. Then, melt the butter in a large skillet over medium-high heat, then stir in honey. Add chicken to the skillet and brown it for 2-3 minutes on each side. When it’s browned, transfer it to a plate and set it aside. (photos 2-4)
4. Now, add a little more butter to the pan. When the butter is melted, stir in the garlic for 1 minute, till fragrant. (not pictured)
5. Whisk in the chicken broth, Dijon mustard, heavy cream, and salt and pepper into the pan, and bring the mixture to a boil. (not pictured)
6. Return the chicken to the pan, spoon the sauce over the chicken, then transfer the skillet to a preheated oven. (Tip: if you don’t have an oven safe or cast iron skillet, you can transfer the chicken to a sheet pan before baking.) (not pictured)
7. Bake the chicken thighs in the sauce in the oven for 15-18 minutes until it is cooked through. Enjoy! (not pictured)

Frequently Asked Questions

What to Serve With This Recipe

• Serve these roasted chicken thighs in sauce over white or brown rice, cauliflower rice, or wide egg noodles for a perfect weeknight meal. This recipe would also be delicious over another grain like quinoa or any pasta (great for using up leftover pasta, too).
• While the chicken is baking, consider roasting some veggies alongside it for a well-rounded meal. Some of my favorites include broccoli, Sautéed Brussels Sprouts, and Sautéed Green Beans with Garlic and Almonds.
• Or, if you’re in a hurry, instead of roasting veggies, pop a bag of steamable vegetables into the microwave while the baked boneless chicken thighs are finishing cooking in the oven.
• A simple green salad is a great side and this recipe feeds a crew and is so quick and easy to make.
• Nothing beats a homemade buttermilk roll to tear into pieces and dip into the yummy chicken thigh sauce!

Customizations and Substitutions

• The herb preparation listed actually would be delicious on any cut of chicken you like. Or try it on a pork tenderloin with the same yummy sauce – so good!
• If you don’t have Herbs de Provence or Italian seasoning, make your own. Combine a tablespoon each (or more) of dried basil, parsley, thyme, rosemary, and oregano, then sprinkle over the chicken. You’ll have some leftover for next time!
• To make this dish dairy-free, you can use a plant-based butter instead of regular butter and substitute coconut milk for the heavy cream.
• Add a two cups of broth to the sauce, mix together, then add a cup of rice into the sauce mixture, followed by the chicken, then bake as instructed, baking the rice right alongside the chicken and sauce – making a one-dish meal.
• If you want to lighten things up, you can skip the creamy sauce and serve this instead with soy sauce or a garlic butter sauce (sans cream).
• For bone-in, skin-on chicken thighs, you’ll need to increase cook time a bit. I like to use a cast iron skillet for a really crispy skin!

Expert Tips and Tricks

• Your exact bake time in the oven will depend on the thickness of your chicken thighs. Internal temperature should read 165 degrees F.
• These chicken thighs in sauce will keep in the fridge for about 4 days. You can freeze cooked chicken thighs for up to 5 months. Freeze the sauce separately from the baked chicken thighs.
• If you want to substitute boneless, skinless chicken breasts for thighs in this recipe, you’ll need to brown them a little longer, more like 4-5 minutes per side, then bake in the oven for 20-25 minutes or until an internal meat thermometer reaches 165 degrees.

More Recipes You’ll Like

For more delicious baked chicken recipes, check out my popular posts for Best Baked Chicken Breasts, Baked Sesame Chicken, and Baked Chicken Broccoli Alfredo.

• Korean BBQ Baked Chicken Wings
• Best Ever Baked Teriyaki Chicken
• Cilantro Lime Grilled Chicken Thighs
• Oven Baked Tandoori Chicken
• Oven Roasted Balsamic Chicken Thighs

Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!