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Close-up of creamy oven baked chicken thighs served over pasta and topped with fresh green onions.

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
  

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

Equipment

  • Oven-safe skillet or baking dish

Method
 

  1. Preheat your oven to 400°F (200°C). Season the chicken thighs with salt and pepper.
  2. In an oven-safe skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and chopped onion and cook until softened, about 3 minutes.
  3. Place the seasoned chicken thighs in the skillet. Bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C).
  4. While the chicken bakes, cook the linguine pasta according to package directions. Drain the pasta.
  5. In a small saucepan, combine the water, crumbled bouillon cube, heavy cream, and milk. Heat over medium heat until simmering. Whisk in the grated Parmesan cheese until the sauce is smooth.
  6. Remove the chicken from the oven. Stir the cooked linguine into the cream sauce. If the sauce is too thick, add a splash of the reserved pasta water.
  7. Serve the creamy pasta topped with the baked chicken thighs. Garnish with sliced green onions and chopped parsley.

Notes

If you do not have an oven-safe skillet, you can sear the chicken in a regular skillet and then transfer it to a baking dish before placing it in the oven.