18 Delicious Creamy Chicken Thigh Recipes for Every Occasion

Craving something rich, comforting, and utterly delicious? Look no further! Our roundup of 18 Delicious Creamy Chicken Thigh Recipes is here to save your dinner plans, from quick weeknight meals to special occasion feasts. Whether you’re in the mood for something light and herby or decadently cheesy, we’ve got a dish to satisfy every craving. Dive in and discover your next favorite meal!

Creamy Garlic Parmesan Chicken Thighs

Get ready to fall in love with these Creamy Garlic Parmesan Chicken Thighs, a dish that combines rich flavors with comforting creaminess for a meal that feels indulgent yet is surprisingly simple to make.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove chicken and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 teaspoon dried thyme, and 1/2 teaspoon crushed red pepper flakes. Stir to combine and bring to a simmer.
4. Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over them. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through.
5. Serve the chicken thighs hot, garnished with additional Parmesan if desired. The creamy garlic Parmesan sauce clings beautifully to the chicken, creating a dish that’s both luxurious and hearty.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.

Slow Cooker Creamy Mushroom Chicken Thighs

Imagine coming home to the comforting aroma of creamy mushroom chicken thighs that have been simmering to perfection in your slow cooker all day. This dish is a cozy hug in a bowl, with tender chicken and a rich, creamy sauce that pairs beautifully with mashed potatoes or rice.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Transfer to the slow cooker.
2. In the same skillet, add the mushrooms, onion, and garlic. Cook for 5 minutes until the vegetables are softened. Sprinkle with thyme, salt, and pepper, then transfer to the slow cooker.
3. Whisk together the chicken broth, heavy cream, flour, and Worcestershire sauce in a bowl until smooth. Pour over the chicken and vegetables in the slow cooker.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and cooked through.
5. Serve the chicken thighs with the creamy mushroom sauce spooned over the top.

The magic of this recipe lies in the slow cooker doing all the work, melding the flavors together into a dish that tastes like it took far more effort than it actually did.

Tip: For an extra layer of flavor, sprinkle some fresh parsley on top before serving.

Creamy Sun-Dried Tomato Chicken Thighs

Imagine tender chicken thighs smothered in a rich, creamy sauce with the tangy sweetness of sun-dried tomatoes—this dish is a weeknight winner that feels anything but ordinary.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1/2 cup chopped sun-dried tomatoes (packed in oil)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden. Flip and cook for another 3 minutes. Remove chicken and set aside.
2. In the same skillet, add sun-dried tomatoes and garlic, sautéing for 1 minute until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer, then stir in dried basil, salt, and pepper.
3. Return chicken thighs to the skillet, skin-side up. Sprinkle Parmesan cheese over the top. Transfer skillet to the oven and bake for 20-25 minutes, until chicken is cooked through and sauce is bubbly.

The magic of this dish lies in the sun-dried tomatoes, which infuse the creamy sauce with a depth of flavor that’s both vibrant and comforting.

Tip: For an extra touch of freshness, garnish with chopped basil or parsley before serving.

Creamy Cajun Chicken Thighs with Bell Peppers

Get ready to spice up your dinner routine with these Creamy Cajun Chicken Thighs with Bell Peppers, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp butter
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side until golden brown. Remove and set aside.
2. In the same skillet, add bell peppers, onion, and garlic. Cook for 5 minutes until vegetables start to soften.
3. Sprinkle Cajun seasoning, salt, and black pepper over the vegetables, stirring to coat evenly.
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer.
5. Return chicken thighs to the skillet, nestling them into the sauce. Reduce heat to medium-low and simmer for 10 minutes, or until chicken is cooked through.
6. Stir in butter until melted and sauce is creamy. Garnish with fresh parsley before serving.

The magic of this dish lies in the creamy sauce that perfectly balances the bold Cajun spices, making every bite a delightful experience.

Tip: For an extra kick, add a pinch of cayenne pepper to the Cajun seasoning mix.

Creamy Lemon Butter Chicken Thighs

Get ready to fall in love with these Creamy Lemon Butter Chicken Thighs, a dish that combines the tangy zest of lemon with the rich, comforting taste of butter for a meal that’s both luxurious and surprisingly simple to make.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• Juice of 1 lemon
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side until golden brown. Remove from skillet and set aside.
2. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 3 minutes.
4. Add lemon juice, lemon zest, salt, and black pepper to the skillet, stirring well.
5. Return chicken thighs to the skillet, spooning the sauce over them. Cook for another 5 minutes until the chicken is cooked through and the sauce has thickened slightly.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the creamy lemon butter sauce that clings to every bite of chicken, offering a perfect balance of richness and brightness.

Tip: For an extra layer of flavor, let the chicken thighs marinate in lemon juice and a pinch of salt for 30 minutes before cooking.

Creamy Spinach and Artichoke Chicken Thighs

Transform your weeknight dinner with these Creamy Spinach and Artichoke Chicken Thighs, a dish that’s as comforting as it is flavorful.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chopped spinach
• 1/2 cup chopped artichoke hearts
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and sauté for 1 minute until fragrant. Stir in the spinach and artichoke hearts, cooking for 2 minutes until the spinach is wilted.
4. Pour in the heavy cream, Parmesan cheese, and onion powder, stirring to combine. Bring the mixture to a simmer.
5. Return the chicken thighs to the skillet, nestling them into the creamy mixture. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through.
6. The magic of this dish lies in the crispy chicken skin contrasting with the creamy, veggie-packed sauce beneath. It’s a texture and flavor combo that’s hard to beat.

Tip: For an extra crispy skin, broil the chicken for the last 2 minutes of cooking.

Creamy Tuscan Chicken Thighs with Spinach and Sun-Dried Tomatoes

Bring a taste of Tuscany to your table with these creamy, flavorful chicken thighs that are sure to impress.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
2. In the same skillet, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
3. Stir in spinach and cook until just wilted, about 2 minutes.
4. Pour in heavy cream and chicken broth, then add dried basil, salt, and black pepper. Bring to a simmer and cook for 3 minutes, stirring occasionally.
5. Return chicken thighs to the skillet, spooning the sauce over them. Sprinkle with Parmesan cheese and cover, cooking for an additional 2 minutes until cheese is melted.

The sun-dried tomatoes and Parmesan create a rich, umami-packed sauce that clings beautifully to the tender chicken. Serve over pasta or with crusty bread to soak up every last drop.

Tip: For an extra burst of flavor, try adding a pinch of red pepper flakes with the garlic.

Creamy Dijon Mustard Chicken Thighs

Whip up a weeknight dinner that feels anything but ordinary with these Creamy Dijon Mustard Chicken Thighs, where tangy meets creamy in the most delightful way.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in 1/2 cup chicken broth to deglaze the pan, scraping up any browned bits.
4. Whisk in 1/2 cup heavy cream, 2 tablespoons Dijon mustard, and 1 teaspoon fresh thyme leaves. Bring the mixture to a simmer.
5. Return the chicken thighs to the skillet, skin-side up, and transfer to the oven. Bake for 20-25 minutes until the chicken is cooked through.
6. The magic of this dish lies in the creamy Dijon sauce that clings to every bite of the chicken, creating a perfect balance of richness and tang.

Tip: For an extra layer of flavor, let the chicken thighs marinate in the Dijon mustard for an hour before cooking.

Creamy Coconut Curry Chicken Thighs

Warm up your kitchen with these Creamy Coconut Curry Chicken Thighs, a dish that balances rich flavors with a touch of heat for a comforting meal any night of the week.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs generously with salt and pepper.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes, then remove from the skillet and set aside.
3. In the same skillet, add the diced onion and cook for 3 minutes until softened. Add the minced garlic, grated ginger, 2 tbsp curry powder, and 1 tsp ground turmeric, stirring for 1 minute until fragrant.
4. Pour in the coconut milk, chicken broth, 1 tbsp fish sauce, and 1 tbsp brown sugar, stirring to combine. Bring the mixture to a simmer.
5. Return the chicken thighs to the skillet, skin-side up, and transfer to the oven. Bake for 25 minutes until the chicken is cooked through.
6. Remove from the oven and drizzle with lime juice. Garnish with fresh cilantro before serving.

The magic of this dish lies in the crispy-skinned chicken thighs swimming in a velvety, spiced coconut curry that’s just begging to be sopped up with a piece of crusty bread.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for a minute before adding it to the dish.

Creamy Pesto Chicken Thighs with Cherry Tomatoes

Get ready to fall in love with these Creamy Pesto Chicken Thighs with Cherry Tomatoes, a dish that combines juicy chicken, vibrant pesto, and sweet tomatoes for a meal that’s as colorful as it is delicious.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup basil pesto
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes.
3. Remove the skillet from heat. Scatter the cherry tomatoes around the chicken. Whisk together the heavy cream and basil pesto, then pour the mixture over the chicken and tomatoes.
4. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through and the sauce is bubbly.

The magic of this dish lies in the way the pesto cream sauce clings to the crispy chicken and bursts of sweet tomatoes, creating a harmony of flavors in every bite.

Tip: For an extra crispy skin, pat the chicken thighs dry with paper towels before seasoning.

Creamy Bacon and Cheese Stuffed Chicken Thighs

Get ready to wow your family with these Creamy Bacon and Cheese Stuffed Chicken Thighs, a dish that combines juicy chicken with a rich, flavorful filling for a meal that’s anything but ordinary.

Ingredients

• 4 boneless, skinless chicken thighs
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup cream cheese, softened
• 1 tbsp chopped fresh chives
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a bowl, mix together the crumbled bacon, cheddar cheese, cream cheese, chives, garlic powder, salt, and pepper until well combined.
3. Lay the chicken thighs flat and divide the bacon and cheese mixture evenly among them, placing it in the center of each thigh.
4. Fold the chicken thighs over the filling, securing with toothpicks if necessary, and place them seam-side down in the prepared baking dish.
5. Drizzle the olive oil over the chicken thighs and bake for 25-30 minutes, or until the chicken is cooked through and the filling is bubbly.

The magic of this recipe lies in the contrast between the crispy bacon and the melt-in-your-mouth cheese filling, all wrapped up in tender chicken thighs.

Tip: For an extra golden finish, broil the chicken for the last 2-3 minutes of cooking.

Creamy Avocado Lime Chicken Thighs

Get ready to fall in love with these Creamy Avocado Lime Chicken Thighs, where every bite is a perfect blend of creamy, tangy, and savory flavors.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 ripe avocado, mashed
• 2 tbsp lime juice
• 1/4 cup sour cream
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a bowl, combine the mashed avocado, lime juice, sour cream, minced garlic, ground cumin, salt, and black pepper. Mix well to create a creamy sauce.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes on each side, or until fully cooked through and golden brown.
3. Reduce the heat to low. Pour the avocado lime sauce over the chicken thighs in the skillet. Stir gently to coat the chicken evenly, then let it simmer for 2-3 minutes to warm the sauce through.
4. Garnish with fresh cilantro before serving.

The magic of this dish lies in the creamy avocado lime sauce that clings to the juicy chicken thighs, creating a dish that’s as vibrant in flavor as it is in color.

Tip: For an extra zing, add a little lime zest to the sauce before mixing.

Creamy Herbed Chicken Thighs with Asparagus

Warm up your kitchen with these Creamy Herbed Chicken Thighs with Asparagus, a dish that combines tender chicken with crisp asparagus in a rich, herb-infused sauce.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp dried thyme, and 1 tsp dried rosemary.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove the chicken and set aside.
3. In the same skillet, add the asparagus and cook for 2 minutes. Pour in 1/2 cup chicken broth and scrape up any browned bits from the bottom of the pan.
4. Return the chicken to the skillet, nestling it among the asparagus. Pour 1 cup heavy cream and 1 tbsp lemon juice over the chicken and asparagus.
5. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

The magic of this dish lies in the way the creamy sauce clings to the crispy chicken and tender asparagus, creating a harmony of textures and flavors that’s utterly comforting.

Tip: For an extra burst of freshness, sprinkle chopped parsley over the dish before serving.

Creamy Chipotle Chicken Thighs

Spice up your dinner routine with these Creamy Chipotle Chicken Thighs, a dish that combines smoky heat with rich, velvety sauce for a meal that’s anything but ordinary.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 cup heavy cream
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh cilantro

Instructions

1. Season the chicken thighs with salt, black pepper, garlic powder, onion powder, and smoked paprika.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced chipotle peppers and cook for 1 minute until fragrant.
4. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream and bring to a simmer.
5. Return the chicken thighs to the skillet, spooning the sauce over them. Sprinkle with Parmesan cheese and let it melt into the sauce for about 2 minutes.
6. Garnish with chopped cilantro before serving.

The magic of this dish lies in the balance of smoky chipotle and creamy sauce, creating a depth of flavor that’s both bold and comforting.

Tip: For an extra smoky flavor, try adding a pinch of ground cumin to the seasoning mix.

Creamy Broccoli and Cheese Chicken Thighs

Get ready to fall in love with these Creamy Broccoli and Cheese Chicken Thighs, a dish that combines juicy chicken with a rich, cheesy broccoli topping for a meal that’s as comforting as it is delicious.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup broccoli florets, chopped into small pieces
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Season the chicken thighs with garlic powder, onion powder, salt, and black pepper, rubbing the spices into the skin.
3. Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs skin-side down for 3-4 minutes until golden, then flip and sear for another 3 minutes. Transfer to the prepared baking dish.
4. In a bowl, mix the broccoli florets, heavy cream, cheddar cheese, and Parmesan cheese. Spoon this mixture over the chicken thighs in the baking dish.
5. Bake at 375°F for 25 minutes, or until the chicken is cooked through and the cheese is bubbly and slightly golden.

The magic of this dish lies in the way the creamy, cheesy broccoli topping melts into the juicy chicken, creating a flavor-packed bite every time.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of baking.

Creamy Wild Mushroom and Thyme Chicken Thighs

Imagine tender chicken thighs smothered in a creamy, herb-infused mushroom sauce — this dish is a weeknight winner that feels anything but ordinary.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces wild mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add the mushrooms and cook for 5 minutes until they start to soften. Stir in garlic and thyme, cooking for another minute until fragrant.
4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream and bring to a simmer. Return the chicken thighs to the skillet, skin-side up.
5. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through.

The magic of this recipe lies in the crispy-skinned chicken thighs bathing in a luxuriously creamy mushroom sauce, with thyme adding a subtle earthiness that ties it all together.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms like chanterelles and morels.

Creamy Balsamic Glazed Chicken Thighs

Get ready to elevate your weeknight dinner with these Creamy Balsamic Glazed Chicken Thighs, a dish that perfectly balances tangy and sweet flavors with a luxuriously creamy sauce.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken and set aside.
3. In the same skillet, add 1/4 cup balsamic vinegar, 2 tablespoons honey, and 2 cloves minced garlic. Cook for 2 minutes, stirring constantly, until slightly thickened.
4. Return the chicken to the skillet, skin-side up, and pour in 1/2 cup heavy cream. Sprinkle with 1 tablespoon fresh thyme leaves.
5. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through and the sauce has thickened.

The magic of this dish lies in the balsamic glaze reducing into a sticky, sweet layer that contrasts beautifully with the creamy sauce beneath. It’s a surefire way to impress with minimal effort.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of baking.

Creamy Sweet Corn and Basil Chicken Thighs

Get ready to fall in love with these Creamy Sweet Corn and Basil Chicken Thighs, a dish that combines juicy chicken with the fresh sweetness of corn and the aromatic touch of basil for a meal that feels like a hug in a bowl.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 cup sweet corn kernels (fresh or frozen)
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup fresh basil leaves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. Season the chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken and set aside.
3. In the same skillet, add the sweet corn kernels and minced garlic. Sauté for 2 minutes until fragrant.
4. Pour in 1/2 cup heavy cream and 1/4 cup chicken broth, stirring to combine. Bring to a simmer.
5. Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through.
6. Remove from the oven and sprinkle with 1/4 cup chopped fresh basil. Let rest for 5 minutes before serving.

The magic of this dish lies in the creamy corn sauce that perfectly complements the crispy chicken skin, making every bite a delightful contrast of textures.

Tip: For an extra burst of freshness, add a squeeze of lemon juice over the dish just before serving.

Conclusion

We hope this roundup of 18 creamy chicken thigh recipes inspires your next meal! Whether you’re cooking for a weeknight dinner or a special occasion, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!