Go Back

Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with golden, crispy skin and a silky garlicky cream sauce that thickens and bubbles around the chicken. Sear first for deep browning, then bake uncovered until the thighs hit 165°F.
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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 0.5 tsp Salt
  • 0.5 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
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
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat oven to 400°F, then place a large oven-safe skillet nearby for quick searing. Season the chicken thighs generously on all sides with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.
Sear and build the sauce
  1. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the chicken skin-side down for 6-7 minutes until skin is deeply golden and crispy.
  2. Flip the chicken and sear for 3 more minutes to further brown the second side. Remove the chicken to a plate.
  3. Add the minced garlic to the same pan and cook for 1 minute. Stir in the chicken broth and deglaze, scraping up the browned bits from the bottom.
  4. Stir in the heavy cream, Parmesan cheese, dried Italian seasoning, and dried thyme. Simmer until the sauce looks smooth and starts to lightly thicken.
Bake and finish
  1. Nestle the chicken thighs skin-side up into the cream sauce, keeping them snug in one layer. Bake uncovered for 25-28 minutes, until the internal temperature reaches 165°F and the sauce is thickened and bubbly.
  2. Remove from the oven and garnish with fresh parsley. Serve hot with the creamy sauce pooling around the thighs.

Notes

Pro tip: Keep the chicken skin-side down during the first sear and don’t move it—browning improves the crisp texture that holds up in the bake. Store leftovers in a sealed container in the fridge for up to 3 days; reheat gently in a skillet or microwave until hot (the sauce may loosen slightly). Freezing: not recommended because cream sauces can separate after thawing. Dietary swap: use half-and-half or a light cream alternative, but simmer a few extra minutes to help the sauce thicken.