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Chicken in cream sauce in the oven

Chicken in Cream Sauce, Baked in the Oven

Appetizing, made from everyday ingredients, and absolutely delicious! Oven-baked chicken in cream sauce is a tasty, satisfying dish for the whole family. The chicken comes out tender and juicy, and the cream turns into a fragrant gravy that goes with any side.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken

900

Cream

400

Flour

Garlic

Vegetable oil

Dill

Dry spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 13 g

Fats 57 % 20 g

Carbohydrates 6 % 2 g

270 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

How do you bake chicken in cream sauce? Gather your ingredients. Any part of the chicken works for baking. I'm using chicken thighs, but you could use drumsticks, breast, or boneless fillets — or cut up a whole chicken and bake the pieces. The cream can be any fat content; mine is 22% (about the same as light whipping cream).
Step 2:

Rinse the chicken and pat it thoroughly dry with paper towels — that way it sears instead of steaming. Heat a skillet until hot and add a little vegetable oil. Lay the thighs in the hot pan and sear them over high heat until golden, a couple of minutes per side.
Step 3:

Transfer the seared thighs to a deep baking dish. You don't need to grease it — there's enough fat rendering off the chicken. You can skip the searing step, but I think it makes the finished dish look browner and more appetizing.
Step 4:

Make the cream sauce. Rinse the dill (or another herb), pat it dry, and chop it finely. Peel the garlic and mince it with a knife or press it through a garlic press.
Step 5:

For the sauce, heat a dry skillet over medium heat until hot and toast the flour for about a minute, until it smells nutty. Stir it constantly so it doesn't scorch.
Step 6:

Stirring constantly, pour the cream into the flour. Stir well so there are no lumps, then add the minced garlic and dill. Season with a little salt and spices to taste — ground pepper and paprika work well here. Stir and bring to a boil, still stirring. The sauce will thicken slightly as it heats.
Step 7:

Pour the finished cream sauce over the chicken thighs in the dish. Bake in an oven preheated to 375°F (190°C) for 45–50 minutes, adjusting for your own oven. The thighs are done when they're golden and browned.
Step 8:

Serve the finished dish hot on your plates. It pairs well with any side and some fresh vegetables. Enjoy!

Rinse the meat and be sure to pat it dry with a paper towel — leftover moisture keeps it from searing, and it will steam instead.
For all the tips and tricks, see the article "Cream and sour cream in cream sauce: how to keep them from curdling."
Keep in mind that every oven is different. Temperature and cooking time may vary from what's given here. For reliable results with any baked dish, get to know how your own oven behaves.