Go Back

Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs baked at 400°F in a garlicky cream sauce that thickens as it bubbles around the crispy skin. This easy weeknight chicken dinner is finished with Parmesan and herbs for a rich, silky coating you can spoon over every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
  • 0.5 tsp Italian seasoning to taste
Cream sauce
  • 2 tbsp olive oil
  • 4 garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp dried Italian seasoning
  • 1 tsp dried thyme
Garnish
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and season the chicken thighs generously on all sides with salt, pepper, garlic powder, smoked paprika, and Italian seasoning, making sure the seasoning reaches the skin.
Sear the chicken
  1. Heat the olive oil in a large oven-safe skillet over medium-high heat, then sear the chicken skin-side down for 6-7 minutes until the skin is deeply golden and crisp.
  2. Flip the chicken and sear for 3 more minutes, then remove the thighs to a plate.
Make the garlicky cream sauce
  1. In the same pan, cook the minced garlic for 1 minute until fragrant, then add the chicken broth and deglaze, scraping up the browned bits from the bottom.
  2. Stir in the heavy cream, Parmesan cheese, dried Italian seasoning, and dried thyme until the mixture is smooth.
Bake until bubbly and cooked through
  1. Nestle the chicken thighs skin-side up into the cream sauce, keeping the skin visible above the sauce.
  2. Bake uncovered for 25-28 minutes at 400°F until the internal temperature reaches 165°F and the sauce is thickened and bubbly around the edges.
Finish
  1. Garnish with fresh parsley and serve immediately, spooning the bubbling cream sauce over the chicken.

Notes

Pro tip: After searing, let the browned bits fully dissolve when you add the chicken broth—this is where much of the flavor in the cream sauce comes from. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently to avoid thinning. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream, then simmer the sauce 2-3 extra minutes to help it thicken.