One-pan creamy chicken thighs baked in garlic parmesan cream sauce are tender and juicy on the inside, and crispy on the outside. This delicious dish makes a perfect dinner in under 45 minutes with minimum prep and clean-up!
Winner winner chicken dinner. This is what dinner is all about. Roasted chicken in a creamy garlic parmesan sauce. Yes, please!
Now, this is not one of my fitness recipes, but it’s only 451 calories per serving so this recipe is great for cheat night and I promise it’s worth every bite!
This chicken baked in garlic parmesan cream sauce is the ultimate baked chicken dinner. It’s an easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. It can be made with thighs or breasts for the white meat lovers.
Because this dish is a “one skillet” meal, it’s very easy to prepare and cook. It all begins with browning your favorite cut of chicken in a few tablespoons of butter until golden brown.
Then the chicken is removed from the pan and more butter is added along with a ton of garlic then some flour, chicken broth, parmesan, and heavy cream and thus the garlic parmesan cream sauce is born <3
Everything is then mixed together until bubbly which gives you the most fragrant, most delicious garlic cream sauce ever. At this point, the chicken is tossed baked into this yummy sauce, and baked to perfection.
Looking for more creamy chicken recipes?
Creamy Garlic Parmesan Mushroom Chicken
Creamy Lemon Garlic Chicken & Asparagus
Creamy Sun-dried Tomato Chicken
Creamy Garlic Parmesan Chicken Breasts
One pan Baked Chicken with Garlic Parmesan Cream Sauce
Ingredients
- 2 lbs bone-in chicken thighs, 6-8 pieces
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
For the Garlic Parmesan Cream Sauce
- 2 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 1 cup chicken broth or water
- 1/4 cup freshly grated Parmesan
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375 degrees F.
- Season chicken with Italian seasoning, salt & pepper. Melt 2 tablespoons butter in a large skillet over medium – high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; remove chicken from skillet and set aside. Prep cream sauce in the same skillet.
To make the garlic parmesan cream sauce:
- Melt 2 tablespoons butter in the same skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add italian seasoning and flour. Whisk lightly browned, about 1 minute. Whisk in chicken broth until fully incorporated with flour. Gradually whisk in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. Season with salt and pepper.
- Return chicken into the skillet, on-top of the parmesan cream sauce. Bake in pre-heated oven for 30-35 minutes or until chicken is cooked through and skin is crispy. Garnish with fresh herbs or parmesan cheese. Serve with rice, veggies, or a salad. Enjoy!
Video
Equipment
Notes
To make the dish healthier, use half & half instead of heavy cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good recipe in general, very easy and pretty quick. Actually took a little over an hour in total, and Im not typically very slow. One thing I would say when trying this recipe is to allow your skillet to cool a little bit before starting the sauce. I started the sauce while it was a little too hot and ended up curdling the cream. I didnt find it very appetizing but my partner thoroughly enjoyed it still! Overall a great and easy recipe, just allow your pan to cool so your sauce doesnt curdle or split. Added some greens when it came out of the oven and served over orzo!
Hey Perry, Heat your milk or cream in the microwave for a few seconds before making sauces or gravies. This will help prevent curdling.
This recipe is absolutely delicious just as it is with no changes or alterations whatsoever. My family loved it and I will definitely make it again. I served it with Basmati Rice, made some Pinto Beans with country ham hocks, cornbread in my iron skillet, and baked sweet potatoes. What a wonderful meal! Thank you for sharing your awesome recipes!
Ditch all of your other baked chicken recipes for this one!
I never review recipes but I had to review this one, it’s that good. I made this tonight for dinner and it was absolutely devoured. My husband even said it was the best chicken dish I’ve ever made. I used 6 boneless skinless chicken breasts cut in half for 12 pieces, doubled the sauce, and baked covered for 20 minutes. The chicken was tender and juicy and SO flavorful! I served it with chicken flavored rice, broccoli, and rolls. This is definitely going into my regular rotation.
Delish! This takes ordinary chicken thighs up about 1000%
The crispy skin didn’t really do much for it. There was 1/4″ of grease on the top of the sauce. 1 teaspoon herbs was plenty. Added 1 cup peas, which were lost in the sauce, and served the dish over rice. Nice that it was 1 pot and smelled great while cooking.
Appsolutely delicious and easy to make. I had skinless bone in chicken breasts that I used. I followed the recipe pretty well to the T but my husband suggested putting in some blue cheese also.. WOW! I’m so glad I did. Really good and rich. I also used cast iron fry pan.
Perfectly delicious recipe. I am planning on serving for Sunday noon meal. Could I brown the chicken, make the sauce and pu in the fridge the night before? Then all I would have to do is pop it in the oven to bake?
Really good. Used half and half cuz this recipe has wicked fat in it. Which, of course makes it so yummy. Made fresh green beans mixed with bacon I sauteed with onion and a little zesty Italian dressing drizzled in. The bacon and caramelized onion in the beans was an excellent compliment to the chicken. Like I said, wicked fat!
Oops forgot. I added 2 large sliced mushroom to the garlic and sauteed for 1 minute. It added just enough of flavor without overpowering the sauce.
This creamy parmesan chicken was soooo good! I served it along side risotto and a green salad. I love that the hands-on prep was minimum, so I browned the chicken and made the sauce in about 20 minuted and let the oven do the rest while I cooked the Risotto. Everything came to the table at the same time…which is quite an accomplishment for me ! LOL! Thanks for a delicious recipe!
I have made this over 10 times and is one of my family’s favorites, and go to meals. This is a rich and hearty meal that just tastes like a good home-cooked dinner. I have doubled the cream sauce to add extra sauce when serving with mashed potatoes. I also like to use the chicken tenders as they sear and cook quickly. I like to serve this with quartered petite potatoes, seasoned with garlic powder, Italian seasoning, salt, pepper, tossed with oil. I cook the potatoes in the air fryer. My family likes to use hawiann rolls to dip in the sauce as well. Thank you for this recipe, it’s quick, easy, and the clean up is a breeze.
This chicken dish is by far the best chicken dish I have tried. Absolutely perfect home cooked meal. Thanks so much for sharing your recipe!!
I made this with 3 lbs of boneless skinless chicken thighs. I doubled the sauce. Made with four cheese risotto (put a little sauce over it) and roasted broccoli. The sauce was to die for. Since I didn’t need a ton of sauce for the rice, I was able to freeze some a lot of the extra sauce. Had enough for two adult dinners and two lunches the next day. Used half and half since that is what I had. Also added some grated part, I love cheese.
Did you follow the same temp and time?
Utterly delicious. And so simple. Didn’t have heavy cream so used half-and-half instead and it was incredible. Absolutely will make this again.
Wonderful! I had a tray of four boneless/skinless thighs that needed to be cooked. I used my cast iron pan, added a teaspoon of shredded gruyere to the parmesan, and added a couple of table spoons of creme fraiche to the sauce. I served it over some leftover cooked rice, and that was a nice base for the wonderful sauce.
Impressive!! AND easy! I didn’t have heavy cream so I used milk and it was still so good! I used boneless thighs so I baked 20 mins in the oven. Served over rice 🍚 sooo good!
No you do not need to cover it at all, it turns out great.
This is one of the best baked chicken recipes I have ever tried. My family of 6 loved it! I doubled up on the sauce, which is absolutely amazing! I used chicken legs instead of thighs because that´s what I had in the freezer. Turned out great. Thanks for the recipe, it is now added to my list of favorite recipes!
That’s great to hear! 🙂
This was delicious. I doubled the sauce to serve over pasta and it was a HIT!!!!!
I had no parm or heavy cream and I’m in isolation. I did have 2% milk and whole milk ricotta. I’m not mad at it.
Since you didn’t really follow the recipe, I believe you should thank your lucky stars it turned out as well as it did!
I’m happy your Family liked it as much as they did
AMAAZZZING !!! We added broccoli and brussel sprouts to the pan before it went into the oven which gave us our veggies (so it was kind of healthy lol!) with no added effort aside from chopping them up !
I wish I had read this before I cooked because this sounds like a great idea and I bought brussel sprouts today.
That was a great idea. I wish I thought about adding broccoli because having that sauce over broccoli would have tasted amazing. I´ll definitely add broccoli next time I make it. Thanks for the good idea.
I made this dish last night and it was a huge hit with my family. My husband couldn’t stop raving about it. In fact, he said it was the best chicken dish I’ve made to date. Everyone gobbled it up and thought it was absolutely delicious. I made it with boneless, skinless chicken thighs and it turned out very tender. This will be added to our regular dinner rotation. Loved it!
Made this tonight with dinner, totally amazing recipe. Very flavorful, and easy, I cooked in the oven in my roasting skillet no cover. From the stove top straight to the oven. Turned out so delicious.
I made this tonight using a whole chicken cut up. Not only was it easy, but it was incredibly delicious. In place of heavy cream I used half and half. Will definitely be using this recipe again.
In response to others regarding covering with tin foil, I wondered the same thing but ended up letting it bake without and it was perfect.
When it’s time to put the pan into the oven, do you cover it with a lid or tinfoil?
Making tonight, over egg noodles. I doubled the sauce. Smells amazing!!!
This was absolutely delicious! Next time we make it we will add some mushrooms!
One of the best chicken recipes I’ve tried ! Will definitely make again
do you cover with tinfoil?!
One pan meals are just the best! I am all about anything that will save me clean up time!! haha This chicken sounds lovely!
This is my first time using a recipe from Gimme Delicious. Yummy. I will definitely be back for more recipes, and I will make this one again. I made it just as written with one exception. I didn’t have any heavy cream or half and half on hand. So I combined a mixture of 1/2 cottage cheese and 1/2 milk and using an immersion stick I made it smooth, then replaced the heavy cream with the mixture . My husband and two of my adult children loved it as much as I did. THANK YOU for an amazingly savory chicken dish. We enjoyed it over thick egg noodles and had roasted spaghetti squash and fresh steamed asparagus on the side.