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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with golden, crispy skin and a silky garlicky cream sauce that thickens as it bubbles around the meat. Easy weeknight chicken dinner with herbs visible throughout and a rich Parmesan finish.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 0.5 tsp salt season generously, to taste
  • 0.5 tsp pepper season generously, to taste
  • 1 tsp garlic powder to taste
  • 1 tsp smoked paprika to taste
  • 1 tsp Italian seasoning to taste
Cream sauce
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp dried Italian seasoning
  • 1 tsp dried thyme
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 400°F and set out a large oven-safe skillet. Season the chicken thighs generously on all sides with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.
Sear the chicken
  1. Heat the olive oil in the skillet over medium-high heat. Sear the chicken skin-side down for 6-7 minutes until the skin is deeply golden and crispy.
  2. Flip the chicken and sear for 3 more minutes. Remove the thighs from the skillet and set aside.
Make the garlic cream sauce
  1. In the same pan, cook the garlic for 1 minute, stirring until fragrant. Add the chicken broth and deglaze, scraping up the browned bits from the bottom of the pan.
  2. Stir in the heavy cream, Parmesan cheese, dried Italian seasoning, and dried thyme. Cook just until the mixture is smooth and evenly combined.
Bake and finish
  1. Nestle the chicken thighs skin-side up into the cream sauce. Spoon some sauce over the edges of the chicken as needed so the sauce can bubble around the thighs.
  2. Bake uncovered for 25-28 minutes at 400°F until the internal temperature reaches 165°F and the sauce is thickened and bubbly. Return to the oven for a few extra minutes if the center is not up to temperature.
  3. Garnish with fresh parsley and serve. Let the dish rest briefly so the sauce clings to the chicken.

Notes

Pro tip: sear until the skin is deeply golden so you get crisp edges that stay distinct even after baking. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because the cream sauce can break. For a lighter version, use half-and-half instead of heavy cream (the sauce will be thinner but still flavorful).