One Pan Baked Chicken Thighs Smothered in Creamy Garlic Butter Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Trim off any excess fat from the chicken thighs.

In a bowl, combine all-purpose flour with garlic powder, onion powder, oregano, paprika, chili powder, cayenne pepper, salt, and black pepper.

Pour a little over a quarter of the spice mixture into the flour and mix well.

Use the remaining spices to season the chicken on both sides.

Coat each chicken thigh in the flour mixture and place on a separate plate until all are coated.

Heat a cast iron pan over medium heat and pour in olive oil until hot and smoky.

Add the chicken skin-side down in batches, frying for 3-4 minutes until golden brown on one side.

Flip the chicken and fry for another 3-4 minutes until golden brown on the other side.

Remove the chicken from the pan and set aside; note that the chicken is not fully cooked yet.

Add minced onion to the pan and cook for about 1 minute until fragrant.

Add minced garlic and butter to the pan, cooking for about 30 seconds until the butter melts and garlic is fragrant.

Add a couple of tablespoons of the leftover seasoned flour to the pan and whisk it in, cooking for about 1 minute to eliminate the raw flour taste.

Whisk in chicken broth and let the sauce cook for about 2 minutes to thicken.

Once thickened, whisk in heavy whipping cream until fully incorporated.

Add a chicken bouillon cube, red pepper flakes, and dried basil, mixing everything together.

Taste the sauce and adjust salt and pepper as needed.

Spoon the sauce over the chicken, ensuring it is completely submerged.

Cover the pan and place it in a preheated oven at 425°F (218°C) to bake for 1 hour.

After baking, let the chicken sit for at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens