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.
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
- 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.
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