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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with a silky garlicky cream sauce that bubbles and thickens around golden, crispy skin. Chicken thighs are seared first, then baked uncovered until 165°F and richly herbed throughout.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
  • 0.5 tsp Italian seasoning to taste
Cream sauce
  • 2 tbsp olive oil
  • 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
 

Preheat and season
  1. Preheat the oven to 400°F, then pat the chicken thighs dry and season them generously with salt, pepper, garlic powder, smoked paprika, and Italian seasoning on all sides.
Sear the chicken
  1. Heat the olive oil in a large oven-safe skillet over medium-high heat, then sear the chicken skin-side down for 6-7 minutes until the skin is deeply golden and crispy.
  2. Flip the chicken and sear for 3 more minutes, then remove the thighs to a plate.
Make the cream sauce
  1. In the same pan, cook the garlic for 1 minute until fragrant, then add the chicken broth and deglaze, scraping up the browned bits.
  2. Stir in the heavy cream, Parmesan, dried Italian seasoning, and dried thyme until the sauce looks smooth and the cheese begins to melt.
Bake and finish
  1. Nestle the chicken thighs skin-side up into the cream sauce, making sure some sauce surrounds the chicken without covering the skin.
  2. Bake uncovered for 25-28 minutes until the internal temperature reaches 165°F and the sauce is thickened and bubbly around the edges.
  3. Garnish with fresh parsley and serve.

Notes

For extra thick sauce, let the baked dish rest 5 minutes before serving so the cream and cheese tighten around the chicken. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently in a skillet or microwave until hot (sauce may loosen slightly). Freezing is not recommended because the cream sauce can separate. If you want a lighter option, replace half the heavy cream with evaporated milk or half-and-half and expect a slightly thinner sauce.