Loading...

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.

Heat a large oven-safe skillet (or a separate pan) over medium-high heat. Sear the seasoned chicken thighs for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through at this stage.

Remove the chicken from the skillet and set aside. Reduce heat to medium. Add unsalted butter to the skillet and allow it to melt. Add minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and chicken broth, stirring well. Bring to a gentle simmer, then stir in the grated Parmesan cheese until melted and smooth. Add the chopped fresh spinach and cook until wilted, about 2-3 minutes.

Remove the skillet from the heat. Gently fold in the diced avocado, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Be careful not to mash the avocado too much.

Arrange the seared chicken thighs in the prepared baking dish. Pour the avocado butter sauce evenly over the chicken.

Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sauce is bubbly and slightly thickened. The baking time may vary depending on the thickness of the chicken.

Remove from oven, let rest for 5 minutes. Garnish with fresh chopped parsley before serving. Serve hot and enjoy the rich, creamy flavors!


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken with olive oil, garlic powder, onion powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.

Heat a large oven-safe skillet (or a separate pan) over medium-high heat. Sear the seasoned chicken thighs for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through at this stage.

Remove the chicken from the skillet and set aside. Reduce heat to medium. Add unsalted butter to the skillet and allow it to melt. Add minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and chicken broth, stirring well. Bring to a gentle simmer, then stir in the grated Parmesan cheese until melted and smooth. Add the chopped fresh spinach and cook until wilted, about 2-3 minutes.

Remove the skillet from the heat. Gently fold in the diced avocado, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Be careful not to mash the avocado too much.

Arrange the seared chicken thighs in the prepared baking dish. Pour the avocado butter sauce evenly over the chicken.

Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sauce is bubbly and slightly thickened. The baking time may vary depending on the thickness of the chicken.

Remove from oven, let rest for 5 minutes. Garnish with fresh chopped parsley before serving. Serve hot and enjoy the rich, creamy flavors!
