20 Delicious Creamy Chicken Thigh Recipes for Dinner

Craving something rich, comforting, and downright delicious? Chicken thighs—juicy, flavorful, and oh-so-versatile—are the perfect base for creamy, dreamy dinners. Whether you’re after a quick weeknight meal or a cozy weekend feast, these 20 luscious recipes promise to satisfy. From garlicky skillet wonders to slow-cooked delights, get ready to fall in love with every bite. Let’s dive into these irresistible dishes!

Creamy Garlic Parmesan Chicken Thighs

These Creamy Garlic Parmesan Chicken Thighs are the ultimate comfort food—rich, garlicky, and ready in under 30 minutes for a fuss-free weeknight win.

• 6 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
2. In the same skillet, sauté 3 cloves garlic for 30 seconds until fragrant. Pour in 1 cup heavy cream, scraping up any browned bits.
3. Whisk in 1/2 cup Parmesan cheese, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2–3 minutes until slightly thickened.
4. Return the chicken to the skillet, spooning sauce over the top. Cook for another 2 minutes to warm through. Garnish with 1 tbsp parsley.

The magic here? The sauce clings perfectly to the juicy chicken, creating a velvety bite with every forkful. Serve over pasta or mashed potatoes to soak up every drop.

Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

Slow Cooker Creamy Mushroom Chicken Thighs

This Slow Cooker Creamy Mushroom Chicken Thighs recipe is the ultimate hands-off dinner—tender chicken smothered in a rich, garlicky mushroom sauce that practically makes itself.

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

1. Heat olive oil in a skillet over medium-high. Sear chicken thighs, skin-side down, for 5 minutes until golden. Transfer to slow cooker.
2. In the same skillet, melt butter. Sauté mushrooms, onion, and garlic for 4 minutes until softened. Scrape into slow cooker.
3. Pour in chicken broth, then sprinkle with thyme, salt, and pepper. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Stir in heavy cream, then cover and cook 15 more minutes until warmed through. Garnish with parsley.

The magic here? The chicken stays juicy while the sauce thickens into a velvety, umami-packed gravy—no extra cornstarch needed.

Tip: For extra depth, deglaze the skillet with a splash of white wine before adding the broth.

Creamy Sun-Dried Tomato Chicken Thighs

This one-pan wonder delivers rich, tangy flavor with minimal cleanup—perfect for busy weeknights when you crave something indulgent but effortless.

Ingredients:

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

Instructions:

1. Preheat oven to 375°F. Pat chicken thighs dry, then season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high. Sear chicken skin-side down for 5 minutes until golden, then flip and cook 3 more minutes. Transfer to a plate.
3. In the same skillet, sauté 3 minced garlic cloves and 1/2 cup sun-dried tomatoes for 1 minute until fragrant. Pour in 1 cup heavy cream, 1/2 cup chicken broth, and 1 tsp Italian seasoning, scraping up browned bits.
4. Return chicken to the skillet skin-side up. Simmer 2 minutes, then sprinkle with 1/4 cup Parmesan. Bake uncovered for 20 minutes until chicken reaches 165°F.
5. Garnish with 2 tbsp fresh basil and serve hot.

The sun-dried tomatoes add a sweet-tart punch that balances the creamy sauce, while the crispy skin stays perfectly intact thanks to the sear-then-bake method.

Tip: For extra depth, use the oil from the sun-dried tomato jar instead of regular olive oil.

One-Pan Creamy Lemon Herb Chicken Thighs

This fuss-free dish delivers bright citrus flavor and rich creaminess—all in one pan for easy cleanup.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Pat chicken thighs dry with paper towels. Season with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add chicken, skin-side down, and cook 5-6 minutes until golden. Flip and cook 3 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add 3 minced garlic cloves, 1 tsp thyme, and 1 tsp oregano; cook 30 seconds until fragrant.
4. Pour in 1/2 cup chicken broth, scraping up browned bits. Stir in 1/2 cup heavy cream, lemon zest, and juice. Simmer 2 minutes.
5. Return chicken to skillet, skin-side up. Bake 20-25 minutes until internal temperature reaches 165°F. Garnish with 2 tbsp parsley.

The lemon’s tang cuts through the creamy sauce beautifully, while the crispy skin stays perfectly intact thanks to the sear-then-bake method.

Tip: For extra depth, deglaze the pan with a splash of white wine before adding the broth.

Creamy Spinach and Artichoke Chicken Thighs

This one-pan wonder combines juicy chicken thighs with a luscious, cheesy spinach-artichoke sauce—comfort food that feels fancy but comes together in a flash.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 (10 oz) can artichoke hearts, drained and chopped
• 2 cups fresh spinach, roughly chopped
• 4 oz cream cheese, softened
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F. Pat chicken thighs dry, then rub with 1 tbsp olive oil. Sprinkle evenly with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper.
2. Heat a large ovenproof skillet over medium-high. Sear chicken, skin-side down, for 5–6 minutes until golden. Flip and cook 2 minutes more, then transfer to a plate.
3. In the same skillet, add artichoke hearts and spinach, sautéing 2 minutes until wilted. Reduce heat to low, then stir in cream cheese, mozzarella, Parmesan, and chicken broth until smooth.
4. Nestle chicken back into the skillet, skin-side up. Bake 20–25 minutes until chicken reaches 165°F and the sauce is bubbly.

The crispy-skinned thighs stay succulent while the sauce soaks into every bite—like your favorite dip turned into a hearty meal.

Tip: For extra browning, broil the skillet for 1–2 minutes after baking (watch closely!).

Creamy Cajun Chicken Thighs with Rice

These Creamy Cajun Chicken Thighs with Rice are a one-pan wonder—packed with bold spice and rich, velvety sauce that clings to every bite.

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley (for garnish)

1. Pat chicken thighs dry, then rub with 1 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Heat a large skillet over medium-high. Sear chicken, skin-side down, for 5–6 minutes until crispy. Flip and cook 3 minutes more, then transfer to a plate.
3. In the same skillet, sauté onion and bell pepper for 3 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in rice, then pour in 2 cups chicken broth, scraping up any browned bits. Nestle chicken back into the skillet, skin-side up. Bring to a simmer, cover, and reduce heat to low. Cook 20 minutes.
5. Uncover, drizzle 1/2 cup heavy cream around the chicken, and cook uncovered 5 minutes until slightly thickened. Garnish with parsley.

The magic here? The rice soaks up all the Cajun-spiced pan juices, while the cream adds just the right touch of indulgence without overpowering the heat.

Tip: For extra depth, swap half the broth for fire-roasted diced tomatoes.

Creamy Tuscan Chicken Thighs

This one-pan wonder combines juicy chicken thighs with a rich, garlicky cream sauce loaded with sun-dried tomatoes and spinach—restaurant-quality flavor with minimal cleanup!

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 tsp Italian seasoning
• ½ cup oil-packed sun-dried tomatoes, drained and sliced
• 2 cups fresh baby spinach
• ¼ cup grated parmesan cheese

Instructions:

1. Pat chicken thighs dry and season all over with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chicken skin-side down for 5–6 minutes until golden, then flip and cook 4 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add minced garlic and cook 30 seconds until fragrant. Pour in 1 cup heavy cream, ½ cup chicken broth, and 1 tsp Italian seasoning, scraping up browned bits.
4. Stir in sun-dried tomatoes and simmer 3 minutes until slightly thickened. Add spinach and cook just until wilted, about 1 minute.
5. Return chicken to skillet skin-side up, nestling into sauce. Sprinkle with ¼ cup parmesan, then cover and simmer 8–10 minutes until chicken reaches 165°F internally.

The magic here? The crispy-skinned thighs stay juicy while soaking up the velvety sauce—sun-dried tomatoes add pops of tangy sweetness against the savory parmesan.

Tip: For extra flavor, rub chicken with ½ tsp smoked paprika before searing.

Creamy Coconut Curry Chicken Thighs

This cozy one-pan wonder brings together tender chicken thighs and a luscious coconut curry sauce that’s just begging to be soaked up with rice or naan.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken thighs and sear for 5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, and 2 tbsp red curry paste; cook 1 minute until fragrant.
3. Pour in coconut milk, stirring to scrape up browned bits. Stir in 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp lime juice, and 1/2 tsp salt.
4. Return chicken to the skillet, simmer uncovered for 15 minutes until sauce thickens and chicken cooks through.
5. Garnish with cilantro and serve warm.

The magic here? The curry paste infuses the coconut milk with deep, aromatic flavor while keeping the chicken irresistibly juicy.

Tip: For extra richness, swirl in a pat of butter at the end!

Creamy Dijon Mustard Chicken Thighs

This one-pan wonder delivers tender chicken smothered in a rich, tangy sauce—perfect for weeknights when you want big flavor without the fuss.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 garlic cloves, minced
• 1 cup chicken broth
• ⅓ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tsp dried thyme
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Pat chicken thighs dry with paper towels. Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken with 1 tsp kosher salt and ½ tsp black pepper. Cook skin-side down for 5–6 minutes until golden and crisp. Flip and cook 2 more minutes. Transfer to a plate.
2. Reduce heat to medium. Add minced garlic and sauté 30 seconds until fragrant. Pour in 1 cup chicken broth, scraping up browned bits. Whisk in ⅓ cup heavy cream, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, and 1 tsp dried thyme. Simmer 2 minutes.
3. Return chicken to skillet skin-side up. Transfer to oven and bake uncovered for 20 minutes until chicken reaches 165°F internally. Spoon sauce over thighs and garnish with 2 tbsp fresh parsley.

The double-hit of mustards creates a sauce with just the right balance of sharpness and creaminess—no flour needed for thickening!

Tip: For extra depth, deglaze the pan with a splash of white wine before adding the broth.

Creamy Pesto Chicken Thighs with Pasta

This comforting one-pan wonder combines juicy chicken thighs with a velvety pesto cream sauce—perfect for weeknights when you crave big flavor with minimal fuss.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 8 oz fettuccine or penne pasta
• 2 tbsp olive oil
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup basil pesto (store-bought or homemade)
• 1/4 cup grated parmesan cheese
• 1/4 cup reserved pasta water
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Sear chicken skin-side down for 5 minutes until golden, then flip and cook 3 more minutes. Transfer to a plate.
3. In the same skillet, sauté 3 cloves minced garlic for 30 seconds until fragrant. Pour in 1/2 cup heavy cream and 1/4 cup pesto, stirring to combine.
4. Return chicken to the skillet, skin-side up. Bake at 400°F for 18–20 minutes until chicken reaches 165°F internally.
5. Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.
6. Toss pasta with the creamy pesto sauce, adding reserved pasta water as needed. Stir in 1/4 cup parmesan and 1 tbsp lemon juice. Serve chicken over pasta.

The crispy-skinned chicken thighs stay succulent while the sauce clings to every noodle, thanks to that starchy pasta water magic.

Tip: For extra depth, stir 1/4 tsp red pepper flakes into the sauce with the garlic.

Creamy Bacon and Pea Chicken Thighs

These Creamy Bacon and Pea Chicken Thighs are a cozy one-pan wonder—rich, savory, and ready in under 40 minutes for a weeknight win.

• 4 bone-in, skin-on chicken thighs
• 4 slices bacon, chopped
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 375°F. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high. Sear chicken, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
3. In the same skillet, cook chopped bacon until crispy, about 4 minutes. Add diced onion and minced garlic; sauté 2 minutes until softened.
4. Stir in chicken broth, heavy cream, 1 tsp dried thyme, and frozen peas. Bring to a simmer.
5. Nestle chicken thighs back into the skillet, skin-side up. Transfer to the oven and bake for 20 minutes until chicken reaches 165°F internally.

The crispy-skinned chicken thighs soak up the creamy, bacon-studded sauce, while the peas add just the right pop of sweetness. Serve it straight from the skillet for maximum comfort-food vibes.

Tip: For extra depth, deglaze the skillet with a splash of white wine before adding the broth and cream.

Creamy Herb and White Wine Chicken Thighs

These tender chicken thighs simmer in a luxuriously creamy sauce brightened with white wine and fresh herbs—a weeknight dinner that feels fancy without the fuss.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 garlic cloves, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 cup heavy cream
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme

Instructions:

1. Pat chicken thighs dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Season chicken with 1 tsp kosher salt and 1/2 tsp black pepper. Cook skin-side down for 6–8 minutes until golden and crisp. Flip and cook 4 more minutes. Transfer to a plate.
2. Reduce heat to medium. Add minced garlic and sauté 30 seconds until fragrant. Pour in 1/2 cup white wine, scraping up browned bits. Simmer 2 minutes until slightly reduced.
3. Stir in heavy cream, 2 tbsp parsley, and 1 tbsp thyme. Return chicken to the skillet, skin-side up. Simmer uncovered 10–12 minutes until sauce thickens and chicken reaches 165°F.

The wine adds a subtle tang that balances the rich cream, while the fresh herbs keep every bite bright. Serve with crusty bread to soak up that dreamy sauce!

Tip: For extra depth, swap 1/4 cup of the cream with whole-grain mustard.

Creamy Ranch Chicken Thighs with Vegetables

This one-pan wonder delivers juicy chicken thighs smothered in a rich, herby ranch sauce with tender roasted veggies—comfort food at its easiest!

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1/4 cup olive oil
• 1 (1-oz) packet ranch seasoning mix
• 1/2 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Toss baby potatoes and broccoli with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan.
2. Rub chicken thighs with remaining 2 tbsp olive oil, then sprinkle evenly with ranch seasoning, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Nestle them among the veggies.
3. Bake for 30 minutes, then pour 1/2 cup heavy cream over the chicken. Return to oven for 10–12 minutes until chicken reaches 165°F and the sauce is bubbly.

The magic here? The ranch seasoning caramelizes on the chicken skin while the cream mellows its tang into a velvety glaze. Serve it straight from the pan for maximum saucy goodness!

Tip: For extra crispiness, broil for 2–3 minutes after baking—just watch closely to avoid burning.

Creamy Paprika Chicken Thighs

This cozy one-pan dish delivers tender chicken in a rich, smoky sauce that’s perfect for spooning over mashed potatoes or crusty bread.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp sweet paprika
• 1/2 tsp crushed red pepper flakes
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Pat chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken, skin-side down, and cook 6–8 minutes until golden. Flip and cook 4 minutes more, then transfer to a plate.
3. Reduce heat to medium. Add onion and cook 3 minutes until soft. Stir in garlic, 2 tbsp paprika, and 1/2 tsp red pepper flakes; cook 1 minute until fragrant.
4. Pour in 1 cup chicken broth, scraping up browned bits. Simmer 2 minutes, then stir in 1/2 cup heavy cream and 1 tbsp lemon juice.
5. Return chicken to skillet, skin-side up. Simmer uncovered 15–18 minutes until sauce thickens and chicken reaches 165°F.
6. Sprinkle with 2 tbsp parsley before serving.

The smoky paprika and cream create a velvety sauce that clings to every bite—no fancy reductions needed!

Tip: For extra depth, use half smoked paprika and half sweet paprika.

Creamy Avocado Lime Chicken Thighs

These Creamy Avocado Lime Chicken Thighs are a weeknight hero—juicy, tangy, and packed with fresh flavor in every bite.

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

1. In a bowl, combine the mashed avocado, sour cream, lime juice, lime zest, minced garlic, cumin, salt, and black pepper. Mix until smooth.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–6 minutes per side, until golden brown and internal temperature reaches 165°F.
3. Reduce heat to low, then spoon the avocado mixture over the chicken. Let warm through for 1–2 minutes (don’t boil).
4. Garnish with fresh cilantro and serve immediately.

The creamy avocado sauce stays cool and bright against the savory chicken, making it feel indulgent yet light—perfect for summer dinners.

Tip: For extra zing, add a pinch of chili powder to the avocado mix!

Creamy Chipotle Chicken Thighs

These Creamy Chipotle Chicken Thighs are smoky, spicy, and luxuriously rich—perfect for a weeknight dinner that feels anything but ordinary.

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 2 tbsp adobo sauce (from canned chipotles)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup chopped fresh cilantro (for garnish)

1. Preheat oven to 375°F. Pat chicken thighs dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs, skin-side down, for 5–6 minutes until golden and crisp. Flip and cook 2 more minutes. Transfer to a plate.
3. Reduce heat to medium. Pour in 1/4 cup chicken broth to deglaze the pan, scraping up browned bits. Stir in 2 tbsp adobo sauce, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Simmer 1 minute.
4. Slowly whisk in 1/2 cup heavy cream until smooth. Return chicken to the skillet, skin-side up, and spoon sauce over the top.
5. Bake at 375°F for 20 minutes, or until chicken reaches 165°F internally. Garnish with 1/4 cup chopped cilantro.

The magic here? The adobo sauce infuses every bite with smoky heat, while the cream balances it into velvety comfort. Tip: For extra kick, mince a chipotle pepper and stir it into the sauce!

Creamy Broccoli and Cheddar Chicken Thighs

These cozy, cheesy chicken thighs are a one-pan wonder—packed with tender broccoli and a rich cheddar sauce that’ll have everyone scraping their plates.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups small broccoli florets
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp smoked paprika

Instructions:

1. Preheat oven to 375°F. Pat chicken thighs dry, then rub with olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
2. Heat a large oven-safe skillet over medium-high. Sear chicken, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes. Remove chicken and set aside.
3. In the same skillet, add broccoli florets and sauté 2 minutes. Pour in 1 cup heavy cream and sprinkle with 1/2 tsp smoked paprika. Simmer 1 minute.
4. Stir in 1 cup cheddar cheese until melted. Nestle chicken back into the skillet, skin-side up. Bake 20 minutes until chicken reaches 165°F internally.

The magic here? The crispy-skinned thighs stay juicy while the broccoli soaks up that velvety cheddar sauce—no bland bites!

Tip: For extra crunch, broil 1–2 minutes after baking.

Creamy Tomato Basil Chicken Thighs

These Creamy Tomato Basil Chicken Thighs are a weeknight hero—rich, comforting, and ready in under 40 minutes. The juicy chicken simmers in a velvety tomato sauce with fresh basil for a restaurant-worthy dish that feels effortlessly cozy.

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 3 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• ½ cup heavy cream
• 1 tbsp granulated sugar
• ¼ cup fresh basil leaves, thinly sliced

1. Pat chicken thighs dry and season with ½ tsp salt and black pepper. Heat olive oil in a large skillet over medium-high. Cook chicken, skin-side down, for 6–8 minutes until golden. Flip and cook 4 more minutes. Transfer to a plate.
2. Reduce heat to medium. Add garlic and sauté 30 seconds until fragrant. Stir in crushed tomatoes, heavy cream, sugar, and remaining ½ tsp salt. Simmer 5 minutes, stirring occasionally.
3. Return chicken to the skillet, skin-side up. Cover and simmer 15 minutes until chicken reaches 165°F internally. Off heat, stir in basil.

The magic here? The cream balances the tomatoes’ acidity perfectly, while the basil adds a bright finish that makes every bite pop.

Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

Creamy Balsamic Glazed Chicken Thighs

These juicy chicken thighs get a double dose of richness—tender meat smothered in a tangy-sweet balsamic cream sauce that’s downright irresistible.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Pat chicken thighs dry, then season all over with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear chicken, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
3. In the same skillet, add 1/2 cup chicken broth, 1/4 cup balsamic vinegar, 2 tbsp honey, and 2 cloves minced garlic. Simmer 2 minutes, scraping up browned bits.
4. Return chicken to skillet, skin-side up. Bake at 375°F for 20 minutes until chicken reaches 165°F internally.
5. Remove skillet from oven. Stir in 1/2 cup heavy cream, then simmer on stove for 2 minutes until sauce thickens slightly. Garnish with 1 tbsp parsley.

The glaze’s magic? It caramelizes into a sticky-sweet crust on the chicken while the cream adds velvety depth—no fancy techniques required.

Tip: For extra shine, broil the thighs for 1–2 minutes after baking (watch closely!).

Creamy Honey Mustard Chicken Thighs

These Creamy Honey Mustard Chicken Thighs are the perfect balance of sweet, tangy, and rich—a weeknight dinner that feels indulgent without the fuss.

• 6 bone-in, skin-on chicken thighs
• 1/2 cup heavy cream
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

1. Preheat oven to 375°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, whisk together the heavy cream, Dijon mustard, honey, minced garlic, smoked paprika, salt, and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs, skin-side down, for 5–6 minutes until golden and crispy. Flip and cook for 2 more minutes.
4. Pour the honey mustard sauce over the chicken, stirring gently to coat. Transfer the skillet to the oven and bake for 20–25 minutes, until the chicken reaches 165°F internally and the sauce is bubbly.
5. Garnish with fresh parsley before serving.

The magic here? The sauce reduces into a velvety glaze that clings to every bite, while the chicken stays juicy under that crispy skin.

Tip: For extra depth, add a pinch of cayenne to the sauce—just enough to balance the sweetness.

Conclusion

With 20 mouthwatering creamy chicken thigh recipes, dinner just got a whole lot tastier! Whether you’re craving comfort food or something new, this roundup has you covered. Give these dishes a try, then let us know which ones are your favorites in the comments. Don’t forget to share the love—pin this article on Pinterest so others can enjoy these delicious meals too. Happy cooking!