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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 bubbles and thickens around the meat. Baked chicken thighs in a rich Parmesan cream sauce with herbs for 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
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 2 tbsp olive oil
Seasonings
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • smoked paprika to taste
  • Italian seasoning to taste
Cream sauce
  • 4 garlic 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
Garnish
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat oven to 400°F, then 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, then 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, then remove the chicken to a plate.
Make the garlicky cream sauce
  1. Cook garlic in the same pan for 1 minute, stirring until fragrant.
  2. Add chicken broth and deglaze the pan, stirring to lift the browned bits from the bottom.
  3. Stir in heavy cream, Parmesan, dried Italian seasoning, and dried thyme until smooth and combined.
Bake
  1. Nestle chicken thighs skin-side up into the cream sauce so the sauce surrounds them.
  2. Bake uncovered for 25-28 minutes at 400°F until the internal temperature reaches 165°F and the sauce is thickened and bubbly.
Serve
  1. Garnish with fresh parsley and serve.

Notes

For the crispiest skin, avoid moving the thighs while searing and bake uncovered so the cream sauce can reduce and bubble. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 325°F oven or on low heat until warmed through. Freezing is not recommended because cream sauces can separate. For a lighter option, replace heavy cream with half-and-half and use a little extra Parmesan to help thicken.