Creamy Oven Baked Chicken Thighs (Printable Version)

Juicy chicken thighs baked in a creamy garlic parmesan sauce with herbs for a comforting weeknight dinner.

# What You Need:

→ Meats

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 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.
02 - Pat chicken thighs dry with paper towels. Season all sides evenly with salt, black pepper, smoked paprika, dried thyme, and dried basil.
03 - In a large oven-safe skillet, melt butter over medium-high heat. Place chicken thighs skin side down and sear for 3-4 minutes until golden brown. Flip and sear the opposite side for 2 minutes. Remove chicken and set aside.
04 - In the same skillet, add chopped onion and sauté for 2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream and grated Parmesan cheese, stirring continuously until the sauce is smooth and slightly thickened.
06 - Place chicken thighs skin side up back into the skillet, nestling them into the sauce. Spoon some of the cream sauce over the top of each thigh.
07 - Transfer the skillet to the oven and bake uncovered for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the sauce is bubbly.
08 - Remove from the oven, garnish with fresh chopped parsley, and serve immediately.

# Expert Tips:

01 -
  • The creamy sauce basically makes itself while the chicken roasts, so you get maximum flavor with almost zero fussing.
  • That golden, crackly skin sitting on top of a velvety, garlicky sauce is the kind of contrast that makes people close their eyes when they take a bite.
02 -
  • Do not skip patting the chicken dry because wet skin will steam instead of sear, and you will end up with flabby skin no matter how long it bakes.
  • If you use a skillet that is not oven safe, you will realize it at the worst possible moment, so check the handle before you start cooking.
03 -
  • Let the chicken sit at room temperature for 15 minutes before searing so it cooks more evenly and the skin crisps up faster.
  • The sauce will look a bit thin when you first add the cream, but trust the oven to thicken it perfectly while the chicken finishes cooking.

Go Back