Oven Baked Chicken Thighs Recipe
Easy oven-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!
Servings:4 servings
Ingredients
- 6 boneless skinless chicken thighs
- 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- ½ teaspoon Herbs de Provence, or Italian seasoning blend
- 1 tablespoon honey
- 1 tablespoon butter
For the Sauce
- 2 tablespoons butter
- 3 teaspoons minced garlic
- 1 cup chicken broth
- 2 tablespoons dijon mustard
- 1 cup heavy cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon cracked black pepper
Instructions
Prepare the Chicken
- Preheat oven to 375 degrees.
- Toss chicken with olive oil, then season chicken with salt, pepper, and Herbs de Provence (or Italian seasoning).
- Melt 1 tablespoon butter in a large skillet over medium heat. Stir in honey.
- Add chicken thighs to the skillet and brown for 2-3 minutes on each side. Transfer to a plate and set aside.
Prepare The Sauce
- Add butter to the pan. Once melted, stir in garlic for 1 minute til fragrant.
- Whisk chicken broth, dijon mustard, heavy cream, and salt and pepper to the pan, and bring to a boil.
Bake the Chicken
- Return chicken to the pan, spoon sauce over the chicken, then transfer skillet to preheated oven. (See note for alternate method without an oven-safe skillet)
- Bake for 15-18 minutes until chicken is cooked through.
Notes
Bake time: your exact cook time in the oven will depend on the thickness of your chicken thighs. Internal temperature should read 165 degrees F.
No oven-safe skillet?: No problem. Brown the chicken and make the sauce in any skillet, then place the browned chicken in a baking dish and pour the pan sauce over the chicken before transferring to the oven.
Chicken breast substitution: You can easily swap chicken breasts for the chicken thighs! Simply pound out your chicken breasts to a nice, even thickness before browning in the pan as the recipe directs. Depending on the thickness of your chicken breasts, you may need to bake a little longer before they are cooked through. They should be white through the thickest part of the chicken breast (no pink) and internal temperature should read 165 degrees when they are fully cooked.
Nutrition
Calories: 454 kcal, Carbohydrates: 4 g, Protein: 35 g, Fat: 33 g, Saturated Fat: 16 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 243 mg, Sodium: 1063 mg, Potassium: 538 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 939 IU, Vitamin C: 5 mg, Calcium: 77 mg, Iron: 2 mg