Bone-in chicken thighs topped with a horseradish cream sauce made with horseradish, milk, butter, sour cream and Dijon mustard; then baked until crispy.
Last year, my in laws decided to clean out their basement and in it they found about twenty old cookbooks. I like to look at old cookbooks to see if there are any gems in there that I can make myself so I told them that I'd take them off of their hands and look through them first.
One recipe I found that sounded good was for Baked Chicken Breasts in a Horseradish Cream Sauce; though I decided to use chicken thighs instead.
I love horseradish and though I've used it in recipes for roast beef and pork, I never tried it in a chicken recipe. Horseradish has one of those distinct flavors and people either love it or hate it. The more the better for me (plus it helps clear up your sinuses!).
How do you make Horseradish Chicken Thighs?
This recipe was so easy to make and can be ready in less than an hour. You'll need bone-in chicken thighs (I kept the skin on, but you can remove it if you'd like), butter, flour, milk, prepared horseradish (you can find it in the refrigerator section in your local grocery store), sour cream, and Dijon mustard.
First, preheat your oven to 375 degrees F; then in a medium size saucepan melt the butter over medium heat. Stir in the flour forming a roux; then whisk in the milk and bring to a boil.
When the milk has thickened (about 3 minutes), add the horseradish, sour cream, and mustard; then add salt and pepper to your liking.
Place the chicken thighs in an oven safe baking dish (skin sides up); then pour the sauce over the chicken and bake for 50-55 minutes until the chicken is tender and no longer pink.
My family loved these Baked Chicken Thighs in a Horseradish Cream Sauce and the horseradish wasn't too overpowering. Because I used milk instead of heavy cream, it was pretty light as well; considering it was a cream sauce.
You can serve this dish with my Horseradish Cheddar Cauliflower Gratin and either steamed rice or noodles so that you can pour the rest of the sauce on top. ~Enjoy!
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Baked Chicken Thighs in a Horseradish Cream Sauce
Ingredients
- 6 Bone-In Chicken Thighs
- 2 tbsp. Butter
- 2 tbsp. All Purpose Flour
- 1 c. Milk
- 3 tbsp. Prepared Horseradish
- 2 tbsp. Sour Cream
- 1 tsp. Dijon Mustard
- Salt & Pepper, to taste
Instructions
- Preheat oven to 375 degrees F.
- In a medium size saucepan melt the butter over medium heat. Stir in the flour forming a roux; then whisk in the milk and bring to a boil. When the milk has thickened (about 3 minutes), add the horseradish, sour cream, and mustard; then add salt and pepper to your liking.
- Place the chicken thighs in an oven safe baking dish (skin sides up); then pour the sauce over the chicken and bake for 50-55 minutes until the chicken is tender and no longer pink.
Nutrition
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Tony1001 says
Cooked tonight with half chicken breasts. Easy and all approved. Maybe a little more horseradish next time Served with baked potatoes and French beans.
Carrie's Experimental Kitchen says
I'm so glad you liked the recipe!
To says
This was good! Hubs approved too! I added a bit more horseradish and Dijon as well as Worcestershire sauce. I needed to speed up the cooking time and was using chicken breasts so seasoned with lemon pepper, seared in EVOO, added Swiss slices and started baking the chicken as I did the sauce in the same pan. Deglazed the pan with white wine too… I’m bad at following recipes😬- turned out pretty darn good though!! Thank you💕
Carrie's Experimental Kitchen says
You're welcome and I love how you made it your own. Sounds even better!
Nancy says
Made this last week using chicken breast instead of thighs. Since it was only two breasts, I cut the recipe in half, and it worked great! Left over sauce in the pan was spooned onto baked potatoes. Hubby says it’s a keeper!
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe Nancy! The sauce is great on egg noodles too!
James McNulty says
Cut back on the horseradish as my wife does not like it.
I didn't have any Parsley as I'm guessing is shown in photo (not specified in recipe) so I used several wild garden chive stems chopped and about 6 stems of Lemon Thyme stripped color and a little more taste enhancement.
My wife loved it and wants me to make it again next week. I would have liked a full measure of horseradish.
Big question when I remake: Do I add more horseradish as I would like?
Thanks so much for posting such a simple but delicious recipe.
Carrie's Experimental Kitchen says
I used parsley just as a garnish to give the photo a little color, so you could use anything you'd like. The chives and lemon thyme sounds like it would add a lovely flavor. For me, the more horseradish the better, but if your wife doesn't like it, consider baking them in two separate pans. This way you can add more for your liking and your wife will have some with less horseradish. I'm so glad you enjoyed the recipe James, thanks for trying it!