Carrie’s Experimental Kitchen

Baked Chicken Thighs in a Horseradish Cream Sauce

Bone-in chicken thighs topped with a horseradish cream sauce made with horseradish, milk, butter, sour cream and Dijon mustard; then baked until crispy.

Bone-in chicken thighs topped with a horseradish cream sauce made with horseradish, milk, butter, sour cream and Dijon mustard; then baked until crispy. Jump to Recipe

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.

Baked Chicken Thighs in a Horseradish Cream Sauce

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!).

Bone-in chicken thighs topped with a horseradish cream sauce made with horseradish, milk, butter, sour cream and Dijon mustard; then baked until crispy.

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.

Bone-in chicken thighs topped with a horseradish cream sauce made with horseradish, milk, butter, sour cream and Dijon mustard; then baked until crispy.Click To Tweet

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.

Baked Chicken Thighs in a Horseradish Cream Sauce

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.

Bone-in chicken thighs topped with a horseradish cream sauce made with horseradish, milk, butter, sour cream and Dijon mustard; then baked until crispy.

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!

Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook! 

0 from 0 votes
Baked Chicken Thighs in a Horseradish Cream Sauce
Baked Chicken Thighs in a Horseradish Cream Sauce
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
 

Bone-in chicken thighs topped with a horseradish cream sauce made with horseradish, milk, butter, sour cream and Dijon mustard; then baked until crispy.

Course: Main Entree
Servings: 6
Author: Carrie's Experimental Kitchen
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
  1. Preheat oven to 375 degrees F.  

  2. 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.

  3. 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. 

 

Visit the recipe index to search for more recipes by category.

Bone-in chicken thighs topped with a horseradish cream sauce made with horseradish, milk, butter, sour cream and Dijon mustard; then baked until crispy.

 

Connect with me on Social Media

Facebook | Twitter | Pinterest | Instagram

 

 

Related Recipes

Caprese Stuffed Chicken Thighs

Caprese Stuffed Chicken Thighs

Crispy.Ranch Baked Chicken Thighs2

Crispy Ranch Baked Chicken Thighs

Balsamic Apricot Glazed Chicken Thighs closeup

Balsamic Apricot Glazed Chicken Thighs

 

 

 

This post includes links to my affiliate account at Amazon.com where Carrie’s Experimental Kitchen earns a few cents on the dollar when readers like yourself purchase the items I recommend. Thank you for supporting Carrie’s Experimental Kitchen when you shop at Amazon! 

 


2 Comments

  1. James McNulty
    September 13, 2018 at 2:07 am - Reply

    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
      September 13, 2018 at 7:34 am - Reply

      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!

Translate »
Pin101
Share
Tweet10
+1
Yum
Share
111 Shares