Creamy Oven Baked Chicken Thighs (Print Version)

Juicy chicken thighs baked in a rich garlic parmesan cream sauce, perfect for comforting weeknight dinners.

# What You Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs

→ Dairy

02 - 1 cup heavy cream
03 - 1/2 cup grated Parmesan cheese
04 - 2 tablespoons unsalted butter

→ Vegetables & Aromatics

05 - 4 garlic cloves, minced
06 - 1 small yellow onion, finely chopped

→ Liquids

07 - 1/2 cup chicken broth

→ Spices & Seasonings

08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried basil
13 - Fresh parsley, chopped (for garnish)

# Directions:

01 - Preheat oven to 400°F. Position rack in the center of the oven.
02 - Pat chicken thighs thoroughly dry with paper towels. Combine salt, pepper, smoked paprika, dried thyme, and dried basil in a small bowl, then season all sides of each thigh evenly.
03 - Melt butter in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear for 3 to 4 minutes until the skin is deeply golden and crisp. Flip and sear the opposite side for 2 minutes. Transfer chicken to a plate and set aside.
04 - Reduce heat to medium. Add chopped onion to the same skillet and sauté for 2 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Add heavy cream and grated Parmesan, stirring constantly until the sauce is smooth and slightly thickened.
05 - Nestle the chicken thighs back into the skillet, skin side up, spooning some of the sauce over the top. Transfer the skillet to the preheated oven and bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the sauce is bubbly.
06 - Remove from the oven, garnish with freshly chopped parsley, and serve immediately while hot.

# Expert Tips:

01 -
  • The sauce basically makes itself while the chicken roasts, so you get maximum flavor with almost zero extra effort.
  • That golden crispy skin sitting on top of a velvety cream sauce is the kind of contrast that makes people close their eyes when they take a bite.
02 -
  • Drying the chicken thoroughly before seasoning is the single step that determines whether your skin crisps or steams.
  • The sauce will look thin when it goes into the oven but it concentrates and thickens beautifully during the bake.
03 -
  • Let the seared chicken rest for a few minutes before returning it to the pan so the juices redistribute rather than running out into the sauce.
  • Using a well seasoned cast iron skillet gives the best crust on the chicken and goes straight from stovetop to oven without any pan swapping.

Go Back