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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs baked until the skin is deeply golden and the garlicky cream sauce thickens and bubbles around them. Silky baked chicken thighs cream sauce with Parmesan and herbs makes an easy weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasonings
  • 6 bone-in skin-on chicken thighs Use thighs with skin for maximum crisping.
  • 0.25 tsp salt Season generously; use to taste.
  • 0.25 tsp pepper Season generously; use to taste.
  • 0.25 tsp garlic powder Season generously; use to taste.
  • 0.25 tsp smoked paprika Season generously; use to taste.
  • 0.5 tsp Italian seasoning Season generously; use to taste.
Cream sauce
  • 2 tbsp olive oil For searing.
  • 4 garlic Minced cloves.
  • 0.5 cup chicken broth Helps deglaze and build sauce.
  • 1 cup heavy cream For silky texture.
  • 0.5 cup Parmesan cheese, grated Stir in until melted and smooth.
  • 1 tsp dried Italian seasoning For herb-forward flavor.
  • 1 tsp dried thyme Adds warmth to the sauce.
  • 0.25 fresh parsley for garnish Chopped or left whole sprigs for finishing.

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat oven to 400°F. Season chicken thighs generously on all sides with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.
Sear the chicken
  1. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear 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 keep them warm.
Make the garlic cream sauce
  1. Cook garlic in the same pan for 1 minute. Stir constantly until fragrant.
  2. Add chicken broth and deglaze, scraping up the browned bits. Stir until the pan looks glossy and the liquid is slightly reduced.
  3. Stir in heavy cream, Parmesan cheese, dried Italian seasoning, and dried thyme. Cook briefly until the sauce looks smooth and evenly speckled with herbs.
Bake
  1. Nestle the chicken thighs skin-side up into the cream sauce. Arrange them so the sauce pools around the edges but the skin stays exposed.
  2. Bake uncovered for 25-28 minutes. When done, the internal temperature reaches 165°F and the sauce is thickened and bubbly around the chicken.
Finish and serve
  1. Garnish with fresh parsley and serve. Let the dish stand about 2 minutes so the sauce clings to the crispy skin.

Notes

Pro tip: For the best crisp, start with a hot skillet and keep the chicken skin-side down during the first sear without moving it. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently in a 325°F oven or microwave until warmed through. Freezing isn’t recommended because the cream sauce can separate when thawed and reheated. Dietary swap: Use half-and-half instead of heavy cream for a lighter sauce (texture will be slightly thinner).