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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with a garlic-mushroom cream sauce that bubbles and thickens in the oven around golden-seared chicken. The result is tender, bone-in thighs coated in a rich, savory sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 5 bone-in skin-on chicken thighs
cream sauce base
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tbsp unsalted butter
  • 1 cup mushrooms, sliced
aromatics and seasonings
  • 4 cloves garlic, minced
  • 0.5 onion, diced
  • 1 tsp Italian seasoning
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
cheesy finish
  • 0.25 cup parmesan, grated
  • 0.25 cup fresh parsley for serving Use for garnish only.

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 400F, then season the chicken thighs with salt and black pepper. Use a light, even coating so the seasoning bakes in with the skin.
Sear the chicken
  1. Heat the butter in an oven-safe skillet over medium-high heat, then place the chicken skin-side down and sear 5-6 minutes until golden. Keep the heat steady so the skin renders and crisps.
  2. Flip the chicken briefly and remove it from the skillet. You’re just browning the other side before the sauce bakes around it.
Build the mushroom garlic cream sauce
  1. Sauté the onion in the same pan for 3 minutes. Stir until softened and fragrant.
  2. Add the garlic and mushrooms, then cook for 4 minutes. The mushrooms should release moisture and start to brown slightly.
  3. Pour in the chicken broth and cream, then stir in Italian seasoning, dried thyme, and parmesan. Bring the mixture to a simmer while stirring until the cheese melts and the sauce looks glossy.
Bake and finish
  1. Nestle the chicken skin-side up into the sauce, then transfer the skillet to the oven. Make sure the chicken sits mostly in the bubbling sauce for even thickening.
  2. Bake 25-30 minutes, until the chicken is cooked through and the sauce has thickened. Look for bubbling at the edges and a coating consistency that clings to the thighs.
  3. Garnish with fresh parsley right before serving. The herbs add a bright finish against the rich cream sauce.

Notes

For the thickest sauce, let it simmer briefly on the stove until it turns glossy before it goes into the oven. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet over low heat until warmed through, adding a splash of broth if needed. Freezing is not recommended because cream can split during thawing. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (it may be slightly thinner).