Creamy Garlic Chicken Recipe - Easy Baked Chicken in Creamy Garlic Sauce

Ingredients

• 6 pieces Chicken Thighs (bone‑in, skin‑on)
• 1 tsp Salt (to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 2 tsp Paprika (sweet or smoked)
• 2 tsp Dried Basil
• 2 tsp Dried Thyme
• 2 tsp Dried Rosemary
• 2 tbsp Vegetable Oil (for searing, high smoke point)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 piece Large Onion (minced)
• 5 pieces Garlic Cloves (minced)
• 2 tbsp All-Purpose Flour (for roux)
• 1 cup Chicken Broth (low‑sodium)
• 1/2 cup Whole Milk
• 1/2 cup Heavy Cream
• 1/4 cup Parmesan Cheese (freshly grated)
• 1/4 cup Fresh Basil (chopped)
• 1/4 cup Fresh Parsley (chopped)
• 1 roll Plastic Wrap (for marinating)

Instructions

1. Mix Dry Seasonings

   In a large mixing bowl combine salt, pepper, paprika, dried basil, dried thyme, and dried rosemary. Stir until evenly mixed.

   Time: PT5M

2. Season Chicken

   Pat chicken thighs dry with paper towels. Rub the spice mixture onto both sides of each thigh, ensuring full coverage.

   Time: PT5M

3. Marinate

   Cover the seasoned chicken with plastic wrap and let it rest at room temperature for at least 30 minutes while you prep the other ingredients.

   Time: PT30M

4. Prep Aromatics

   Finely mince the large onion and garlic cloves. Set aside.

   Time: PT5M

5. Sear Chicken

   Heat vegetable oil in the oven‑safe skillet over medium‑high heat until shimmering. Place chicken thighs skin‑side down and sear for 3 minutes, then flip and sear the other side for another 3 minutes until both sides are golden brown.

   Time: PT6M

6. Remove Chicken & Clean Pan

   Transfer the seared thighs to a plate. Using a paper towel, wipe out any burnt bits, leaving a thin layer of oil in the skillet.

   Time: PT2M

7. Make Roux

   Add butter to the skillet and melt over medium heat. Stir in the minced onion and cook, stirring occasionally, for about 5 minutes until softened and lightly caramelized.

   Time: PT5M

8. Add Garlic & Flour

   Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to eliminate raw flour taste.

   Time: PT2M

9. Create Sauce Base

   Gradually whisk in chicken broth, continuing to stir until the mixture thickens and is smooth.

   Time: PT3M

10. Finish Sauce

    Stir in whole milk, heavy cream, grated Parmesan, chopped fresh basil, and chopped parsley. Cook for 1 minute until everything is well incorporated and the cheese melts.

    Time: PT2M

11. Combine Chicken & Sauce

    Return the seared chicken thighs to the skillet, skin side up. Spoon some of the sauce over each piece and add any juices that accumulated on the plate.

    Time: PT2M

12. Bake

    Place the skillet in a pre‑heated oven at 400°F and bake for 45 minutes, or until the internal temperature of the thickest part reaches 165‑175°F.

    Time: PT45M

    Temperature: 400°F

13. Rest & Serve

    Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Spoon extra sauce over the thighs and serve with rice or mashed potatoes.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

28 g

Carbohydrates

8 g

Fat

24 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken drumsticks
• Instead of Vegetable Oil: canola oil, avocado oil
• Instead of Unsalted Butter: margarine
• Instead of Large Onion: shallots
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Chicken Broth: vegetable broth
• Instead of Whole Milk: 2% milk
• Instead of Heavy Cream: half‑and‑half
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Basil: dried basil (1 tsp)
• Instead of Fresh Parsley: dried parsley (1 tsp)

Equipment Needed

• Large Mixing Bowl
• Plastic Wrap
• Oven‑Safe Skillet
• Tongs
• Paper Towels
• Saucepan
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup
• Oven

Critical Steps — Do Not Skip

• Searing the chicken until the skin is golden brown to develop flavor and texture
• Cooking the flour with butter and aromatics to form a roux that prevents a raw flour taste
• Baking until the internal temperature reaches safe 165‑175°F

Chef Tips from the Video

• Pat the chicken skin completely dry before seasoning for maximum crispness
• Use fresh herbs for a brighter flavor; add a pinch of lemon zest to the sauce if desired
• Save the browned bits (fond) from the pan when deglazing – they add depth to the sauce

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently on the stove

Room temperature: Do not store at room temperature longer than 2 hours

Make-Ahead Tips

• Season and marinate the chicken up to 24 hours ahead; keep refrigerated and covered
• The sauce can be prepared a day in advance and refrigerated; reheat before adding chicken
• You can bake the chicken a day ahead and gently reheat in the oven covered with foil

Frequently Asked Questions