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Close-up of Creamy Oven Baked Chicken Thighs served over fettuccine pasta, topped with bacon bits and chives.

Creamy Oven Baked Chicken Thighs on a Budget

This recipe provides instructions for making creamy chicken thighs suitable for a budget-conscious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Sauce
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 6 skinless, boneless chicken halves
  • 1/2 cup water
  • 1 cube chicken bouillon, crumbled
  • 1.25 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 3/4 cup milk
Pasta and Garnish
  • 16 ounce package linguine pasta
  • 1 onion, chopped
  • 4 green onions, sliced diagonally into 1/2 inch pieces
  • 2 tablespoons chopped parsley, for garnish

Equipment

  • Oven-safe baking dish
  • Large pot

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
  2. In a small bowl, mix the crumbled bouillon cube with the 1/2 cup of water to create a broth. Set aside.
  3. In an oven-safe skillet or a separate pan, melt the butter with the olive oil over medium heat. Add the minced garlic and chopped onion. Cook until the onion softens, about 5 minutes.
  4. Place the chicken thighs in the prepared baking dish. Pour the bouillon mixture over the chicken.
  5. Bake the chicken for 20 minutes.
  6. While the chicken bakes, cook the linguine according to package directions. Drain the pasta.
  7. After 20 minutes of baking, remove the chicken from the oven. Stir together the heavy cream, Parmesan cheese, and milk in a bowl. Pour this cream mixture over the chicken in the baking dish.
  8. Return the dish to the oven and bake for an additional 10 minutes, or until the sauce is bubbly and the chicken is cooked through.
  9. Toss the cooked linguine with the cream sauce from the baking dish. Top with sliced green onions and chopped parsley before serving.

Notes

If you do not have an oven-safe skillet, you can sauté the aromatics in a regular pan and then transfer the mixture to the baking dish before adding the chicken and broth.

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