Creamy Oven Baked Chicken Thighs (Printable)

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

# What You'll 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. Position the rack in the center.
02 - Pat the chicken thighs dry with paper towels. Combine salt, pepper, smoked paprika, dried thyme, and dried basil in a small bowl. Season all sides of each thigh evenly with the spice mixture.
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 golden and crisp. Flip and sear the opposite side for 2 minutes. Transfer the chicken to a plate and set aside.
04 - In the same skillet, add the chopped onion and sauté for 2 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
05 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the heavy cream and grated Parmesan cheese, stirring continuously until the sauce is smooth and slightly thickened.
06 - Nestle the seared chicken thighs back into the skillet, skin side up. Spoon some of the cream sauce over the top of each piece.
07 - Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the sauce is bubbly.
08 - Remove from the oven, garnish with freshly chopped parsley, and serve immediately.

# Expert Tips:

01 -
  • The sauce practically makes itself while the chicken roasts, so you get maximum flavor with almost zero extra effort.
  • Those crispy golden skins sitting on top of a bubbling cream sauce will make everyone think you spent hours at the stove.
02 -
  • If you skip drying the chicken before seasoning, the skin will steam instead of crisp and you will lose that satisfying crunch entirely.
  • The sauce will continue to thicken as it sits off the heat, so pull it from the oven when it still looks slightly looser than you want.
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and goes straight from stovetop to oven without a second thought.
  • Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute and every bite stays succulent.

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