Cream Sauce Chicken Thighs - Easy Weeknight Dinner Idea! (2024)

Cream Sauce Chicken Thighs features pan-seared boneless chicken thighs lightly dredged in seasoned flour and then smothered in a delicate yet decadent cream cheese sauce and topped with bacon! It’s just so tasty and simple, perfect for an easy lunch or dinner.

I prefer using boneless, skinless chicken thighs for their convenience and because they stay nice and juicy during cooking, unlike breast meat. In this recipe, the chicken thighs are seasoned with garlic, Italian Seasoning, and other spices, then lightly sautéed in oil for a flavorful exterior. The dish becomes exceptionally delicious when the pan is deglazed to create a creamy white sauce using cream cheese and broth. This simple step transforms the meal into something extraordinary with minimal effort. The addition of bacon and parsley completes this irresistible entrée.

Ingredients For Cream Sauce Chicken Thighs

• Boneless, Skinless Chicken Thighs: You’ll need about six.
• All Purpose Flour:For dredging.
• Garlic Powder, Onion Powder, Italian Seasoning, and Dried Parsley: To season the flour.
• Salt and Pepper
• Vegetable Oil: For sauteing. You can also substitute avocado oil, light olive oil, or butter.
• Chicken Broth: I like low-sodium.
• Cream Cheese: You’ll need about 4 ounces, cubed.
• Chopped Fresh Parsley and Bacon Bits: For garnish.

How to Make Cream Sauce Chicken Thighs

1. Make the Seasoned Flour: In a small mixing bowl, combine the flour with all of the seasonings. Mix well to combine.
2. Dredge and Cook the Chicken: Heat the oil in a 12-inch skillet over medium heat. Pat the chicken thighs with paper towels to dry, and then coat in the flour mixture. Place carefully into the hot oil and cook for about 5-7 minutes per side, until crispy and cooked through. Remove to a plate and set aside.
3. Make the Sauce: Add chicken broth to skillet, and scrape the bottom of the skillet gently with a spatula to incorporate any browned bits into the sauce. Add the cubes of cream cheese and whisk thoroughly to create a creamy sauce, 2-3 minutes.
4. Return Chicken to Pan: Add the chicken back to the skillet and cook for 2 minutes more, until heated through. Remove from heat and garnish with parsley and bacon bits.
5. Serve and Enjoy!

Recipe Tips

• Get that sizzle! When trying to get anything crispy in a pan, you have to do two things: avoid overcrowding and have the heat high enough. One good way to test the heat is to dip just a bit of the meat into the pan. If it begins to sizzle when it touches the hot oil, go ahead and put it down and add the others to the pan. If it doesn’t sizzle, or it takes a few seconds, the oil isn’t quite hot enough.
• Taste test: You’ll notice that the sauce itself doesn’t call for any seasoning; it takes its flavor from the chicken. As always, however, taste as you go. When the sauce has thickened, and before you add the chicken back to the pan, taste for salt and pepper. Adjust as needed.
• Cook completely: Dark meat is quite forgiving and stays moist a lot longer than white meat, but that sometimes means that cooks think the chicken is done when it needs a little longer in the pan. Use a meat thermometer to test for doneness, and do a fork-check (try to pull the chicken apart with a couple of forks) to see if it’s tender. It shouldn’t be dry, but it shouldn’t be rubbery either! If it’s rubbery and resistant, give it another minute or so of cook time.

What To Serve With This Recipe?

• This dish goes really nicely with your favorite pasta or with rice. I like to add a fresh green side, like Roasted Sugar Snap Peas or Romano Beans to round out the menu.
• If you’d like to start with a salad, tomatoes, and feta, really set the stage for the cream sauce on the chicken. Try my Avocado Tomato Salad or this Cucumber Salad for an easy starter!

See Also

Skillet Chicken Thighs with Creamy Tomato Basil Spinach SaucePerfect Pan Seared Chicken ThighsChicken Thighs With Creamy Mushroom Garlic SauceSticky Baked Chicken Thighs

How to Store and Reheat Leftovers

• Refrigerate leftover chicken in the sauce, and in a tightly covered container, for up to 3 days. It’s not recommended to freeze this dish, because the cheese sauce may have a poor consistency after thawing.
• To reheat, place leftovers in a covered skillet over medium-low heat. Cook for 5 minutes or until heated through.

Delicious Chicken Recipes

• Chicken Madeira
• Lemon Chicken Recipe
• Apple Cider Glazed Chicken Thighs
• Cajun Butter Chicken Thighs