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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with golden, crispy skin baked in a silky garlicky cream sauce that bubbles and thickens around the meat. Finished with visible herbs and Parmesan for a rich, weeknight-ready 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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in skin-on chicken thighs Pat dry before seasoning for best browning.
Seasonings
  • 0.25 tsp salt Season generously on all sides.
  • 0.25 tsp black pepper Use to taste; keep coating even.
  • 1 tsp garlic powder To taste, for a warm garlic-forward profile.
  • 1 tsp smoked paprika To taste, for subtle smoky color.
  • 1 tsp Italian seasoning To taste, for an herb blend in the sauce.
  • 1 tsp dried Italian seasoning Added to the cream sauce.
  • 1 tsp dried thyme Added to the cream sauce.
For browning and sauce
  • 2 tbsp olive oil Used for searing the chicken skin.
  • 4 clove garlic Minced, cooked briefly to mellow before adding liquids.
  • 0.5 cup chicken broth For deglazing and building the sauce base.
  • 1 cup heavy cream Makes the silky thickened cream sauce.
  • 0.5 cup Parmesan cheese Grated for smooth melting and thickening.
  • 0.25 fresh parsley Chopped or scattered for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and preheat
  1. Preheat oven to 400°F, then season chicken thighs generously on all sides with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.
  2. Arrange the seasoned chicken thighs so they’re ready to sear immediately, keeping the skin dry for crisping.
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 crisp.
  2. Flip the thighs and sear for 3 more minutes, using the browned surface as your cue, then remove to a plate.
Make the garlicky cream sauce
  1. In the same pan, cook garlic for 1 minute until fragrant.
  2. Add chicken broth and deglaze, scraping up browned bits from the bottom of the pan.
  3. Stir in heavy cream, Parmesan cheese, dried Italian seasoning, and dried thyme until the mixture looks smooth and uniform.
Bake and finish
  1. Nestle chicken thighs skin-side up into the cream sauce so the sauce comes up around the sides without fully covering the skin.
  2. Bake uncovered for 25-28 minutes at 400°F until internal temperature reaches 165°F and the sauce is thickened and bubbly, with golden skin on top as the cue.
  3. Garnish with fresh parsley and serve while the sauce is still hot and actively simmering at the edges.

Notes

For extra-thick sauce, make sure the sauce is bubbling after baking and let the pan rest 5 minutes before serving so it tightens around the chicken. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the cream can separate. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (it may be a bit thinner).