Chicken / Dinner Ideas / Low Carb / Special Diets

Cream Sauce Chicken Thighs

You guys. I don’t have words to describe how easy this recipe is… and the results are so. Darn. Good! Cream Sauce Chicken Thighs is a dish of boneless, skinless chicken thighs lightly dredged in seasoned flour, sautéed, 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.

cooking boneless skinless chicken thighs in a skillet filled with cream cheese sauce and cooked diced bacon

An Easy and Creamy Chicken Thighs Recipe

I love working with boneless, skinless chicken thighs because they’re already prepped for you. And unlike breast meat, they are easy to cook without drying out. In this recipe, yummy chicken thighs are given a garlicky coating of flour, Italian Seasoning, salt and pepper, and a few other goodies, before gently sautéing in oil.

Totally tasty – but when you deglaze the pan and create a savory white sauce with cream cheese and broth, you’ve really got something special, with hardly any effort! Bacon and parsley round out this craveable entree.

Recipe Ingredients

  • Boneless, Skinless Chicken Thighs: You’ll need about 6.
  • 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.
overhead shot of boneless skinless chicken thighs in a white skillet

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!
top view of cooked cream sauce chicken thighs in a white skillet with a silver serving spoon picking up the food

Tips for the Best Chicken Thighs

  • Get that sizzle! When you’re 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 tiny bit of the meat into the pan. If it begins to sizzle when it touches the hot oil, go ahead and put it all the way down and add the others to the pan. If it doesn’t sizzle at all, or 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 Goes 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, 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 for an easy starter!
top view shot of chicken thighs covered in cheese sauce and topped with diced bacon

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.
top view of cooked cream sauce chicken thighs in a white skillet with a silver serving spoon picking up the food
Print Recipe
5 from 9 votes

Cream Sauce Chicken Thighs

A deliciously easy weeknight meal of crisply breaded and sauteed chicken, with a creamy cheesy sauce and bacon bits.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Keyword: boneless chicken thighs recipe, chicken dinner ideas, easy dinner idea
Servings: 4
Calories: 384kcal


  • 6 (about 1.5 pounds, total) boneless skinless chicken thighs
  • ¼ cup all purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon dried parsley
  • Salt and fresh ground pepper, to taste
  • 1 ½ tablespoons vegetable oil
  • ¾ cup low sodium chicken broth
  • 4 ounces cream cheese, cubed, room temperature
  • Chopped fresh parsley, for garnish
  • cooked and diced bacon, for garnish


  • Pat dry the chicken.
  • In a small mixing bowl combine flour, garlic powder, onion powder, italian seasoning, parsley, salt, and pepper.
  • Coat chicken with the flour mixture.
  • Heat oil in a large, 12-inch skillet set over medium heat.
  • Add chicken to the hot oil and cook for 5 minutes; flip over and continue to cook for 6 to 7 minutes, or until cooked through.
  • Remove chicken from skillet.
  • Set skillet back over medium heat and stir in the chicken broth; mix and stir, scraping up all the browned bits from the bottom of the pan.
  • Add the cream cheese; cook and whisk for 2 to 3 minutes, or until cream cheese is melted and sauce is thickened.
  • Return chicken to the skillet; turn to coat and continue to cook for 2 minutes, or until heated through.
  • Garnish with parsley and bacon.
  • Serve.


Calories: 384kcal | Carbohydrates: 8g | Protein: 36g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 193mg | Sodium: 256mg | Potassium: 494mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Calcium: 51mg | Iron: 2mg


  • Jen
    September 24, 2020 at 5:45 pm

    5 stars
    The bacon sealed the deal with this becoming a fast family favorite! Such a delicious chicken dinner and so easy to make.

  • Kim
    September 24, 2020 at 7:50 pm

    5 stars
    Oh boy! This recipe looks right up my alley! Printing!

    • Katerina Petrovska
      September 25, 2020 at 3:11 pm

      Happy to hear that! I hope you enjoy it! Thank YOU! 🙂

  • Amanda
    September 25, 2020 at 12:25 am

    5 stars
    Perfect for through the week, my family loved every bite!

    • Katerina Petrovska
      September 25, 2020 at 3:11 pm

      So good to hear!! I am very glad you and your family enjoyed it! Thank YOU! 🙂

  • Michelle
    September 25, 2020 at 2:32 am

    5 stars
    Loved this! And the rest of the family did too! Will definitely make it again!

    • Katerina Petrovska
      September 25, 2020 at 3:10 pm

      That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂

  • Kimberly
    September 25, 2020 at 5:07 am

    5 stars
    This sauce is to die for, love this delicious recipe!

    • Katerina Petrovska
      September 25, 2020 at 3:09 pm

      Thank you so much! I hope you enjoyed it! 🙂

  • Catalina
    September 27, 2020 at 12:18 pm

    5 stars
    Chicken thighs are so perfect for today’s dinner! I love how creamy these are!

    • Katerina Petrovska
      September 27, 2020 at 7:55 pm

      Thank YOU! I hope you enjoy them! 🙂

  • Sara Welch
    September 28, 2020 at 7:50 pm

    5 stars
    Gave this a try for dinner last night and it did not disappoint! Easily, a new favorite dinner recipe! Delicious!

    • Katerina Petrovska
      September 29, 2020 at 4:23 pm

      So happy to hear that! I am very glad you enjoyed it! Thank YOU! 🙂

  • Jasmine ojeda
    January 14, 2021 at 12:43 am

    5 stars
    This was easy and AMAZING!!! We had it on a bed of mashed potatoes. Added a little chicken broth for extra sauce. Highly recommend!

    • Katerina Petrovska
      January 14, 2021 at 6:00 pm

      That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂

  • Debbie Vettore
    January 14, 2021 at 10:31 pm

    Can you have regular flour on Keto?

    • Katerina
      January 15, 2021 at 3:05 pm

      No, because, all-purpose flour or any grain-based flour is not keto-approved. They have a lot of carbs and will raise your blood sugar levels quickly, which will in turn kick you out of ketosis.

  • Gail
    January 28, 2021 at 4:06 am

    5 stars
    Hi, I made this with just couple changes and it was great! I didn’t have cream cheese so I added some Boursin shallot and chive cheese that I had left from the holidays. I like herbs so I added more Italian seasoning, and garlic. Also added some mushrooms I had left over. I served it on top of egg noodles. So creamy.

    • Katerina Petrovska
      February 2, 2021 at 4:28 pm

      I’m very glad you enjoyed it! Thank YOU! 🙂

  • Angela
    April 26, 2021 at 8:05 am

    Would this work with skin on chicken thighs?

    • Katerina
      April 26, 2021 at 11:05 am

      Yes, as long as they are boneless. The skin may make the dish oily, but if you don’t mind that, then it will work just fine.


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