Creamy Oven Baked Chicken Thighs (Printable)

Juicy chicken thighs oven-baked in a creamy garlic parmesan sauce with herbs for a comforting weeknight dinner.

# What You Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs

→ Dairy

02 - 1 cup heavy cream
03 - 1/2 cup grated Parmesan cheese
04 - 2 tablespoons unsalted butter

→ Vegetables and Aromatics

05 - 4 garlic cloves, minced
06 - 1 small yellow onion, finely chopped

→ Liquids

07 - 1/2 cup chicken broth

→ Spices and Seasonings

08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried basil
13 - Fresh parsley, chopped (for garnish)

# Steps:

01 - Preheat oven to 400°F. Position rack in the center of the oven.
02 - Pat chicken thighs thoroughly dry with paper towels. Combine salt, pepper, smoked paprika, dried thyme, and dried basil in a small bowl, then season all sides of each thigh evenly.
03 - Melt butter in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear for 3 to 4 minutes until deeply golden and crisp. Flip and sear the opposite side for 2 minutes. Transfer chicken to a plate and set aside.
04 - Reduce heat to medium. Add chopped onion to the same skillet and sauté for 2 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
05 - Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Add heavy cream and grated Parmesan, stirring continuously until the sauce is smooth and slightly thickened.
06 - Nestle the seared chicken thighs back into the skillet, skin side up. Spoon some of the cream sauce over each thigh to coat evenly.
07 - Transfer the uncovered skillet to the oven. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the sauce is bubbly and reduced.
08 - Remove from the oven and let rest for 2 to 3 minutes. Garnish generously with fresh chopped parsley and serve immediately while hot.

# Expert Advice:

01 -
  • The sauce basically builds itself in the same pan you sear the chicken in, so you get incredible flavor without a sink full of dishes.
  • That crispy skin sitting on top of a velvety, garlicky cream sauce is the kind of texture contrast that makes people close their eyes when they take a bite.
02 -
  • Do not skip drying the chicken completely because even slightly damp skin will steam instead of crisp and the whole dish suffers.
  • Keep the sauce at a simmer, not a rolling boil, when adding the cream or it can break and look grainy instead of silky.
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and goes straight from stovetop to oven without thinking twice.
  • Let the chicken rest for five minutes after baking so the juices redistribute and every bite is as moist as the first.

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