Creamy Oven Baked Chicken Thighs (Printable Version)

Juicy chicken thighs baked in a rich parmesan garlic cream sauce with herbs for a comforting family 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 & Aromatics

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

→ Liquids

07 - 1/2 cup chicken broth

→ Spices & 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)

# How to Make It:

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

# Expert Tips:

01 -
  • The cream sauce practically makes itself while the chicken bakes, so you get maximum flavor with almost zero babysitting.
  • It reheats beautifully the next day, and honestly the sauce might even taste better after sitting overnight.
02 -
  • Do not skip patting the chicken dry because wet skin will steam instead of sear and you will never achieve that beautiful golden crust.
  • The sauce will look thin when you first add the cream but it thickens considerably in the oven, so trust the process and resist the urge to boil it down on the stove.
03 -
  • Let the skillet rest for five minutes after coming out of the oven because the sauce continues to thicken as it cools slightly and the chicken juices redistribute.
  • A squeeze of lemon juice right before serving cuts through the richness in a way that makes people wonder what your secret ingredient is.

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