Creamy Oven Baked Chicken Thighs (Print Version)

Juicy chicken thighs baked in a rich garlic parmesan cream sauce, perfect 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)

# How to Make It:

01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - Pat the chicken thighs dry with paper towels. Combine salt, pepper, smoked paprika, dried thyme, and dried basil in a small bowl. Rub the seasoning blend evenly over all sides of each chicken thigh.
03 - Melt butter in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear for 3–4 minutes until the skin turns golden brown and crisp. Flip each piece 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 an additional 1 minute until fragrant.
05 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and grated Parmesan cheese. Continue stirring until the sauce is smooth and begins to slightly thicken.
06 - Nestle the seared chicken thighs back into the skillet, skin side up. Spoon some of the cream sauce over the top of each thigh.
07 - Transfer the skillet to the preheated 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 freshly chopped parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • The sauce basically makes itself while the chicken roasts so you get a rich pan gravy without any fussing.
  • It uses one skillet from stove to oven which means fewer dishes and more time to relax.
  • Bone in skin on thighs are forgiving and inexpensive but taste like you spent twice as much.
02 -
  • Do not skip the stovetop sear because that fond on the bottom of the pan is where half the sauce flavor comes from.
  • If the cream sauce looks separated after baking just stir it gently and it will come back together as it cools slightly.
03 -
  • Let the chicken sit out for 15 minutes before searing so it cooks evenly and the skin crisps better.
  • Use a skillet you are proud of because this dish goes straight from oven to table and looks stunning served right out of the pan.

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