Creamy Oven Baked Chicken Thighs (Printable)
Juicy chicken thighs baked in a rich garlic parmesan cream sauce — a comforting one-pan dinner.
# What You'll Need:
→ Meats
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)
# Directions:
01 - Preheat oven to 400°F. Position rack in the center of the oven.
02 - Pat chicken thighs dry with paper towels. Combine salt, pepper, smoked paprika, dried thyme, and dried basil in a small bowl. Rub the seasoning blend evenly over all surfaces of each chicken thigh.
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 the skin is deeply golden and crisp. Flip and sear the opposite side for 2 minutes. Transfer chicken to a plate and set aside.
04 - In the same skillet, add chopped onion and sauté for 2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
05 - Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream and grated Parmesan cheese. Continue stirring until the sauce is smooth and slightly thickened, about 2 minutes.
06 - Nestle the seared chicken thighs back into the skillet, skin side up. Spoon some of the cream sauce over the top of each thigh.
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 with freshly chopped parsley and serve immediately, spooning extra sauce from the skillet over each portion.
# Expert Tips:
01 -
- The sauce basically makes itself while the chicken roasts, so you get maximum flavor with almost zero fuss.
- That crispy skin on top of a velvety cream sauce is the kind of contrast that makes people close their eyes when they take a bite.
02 -
- Do not rush the sear on the chicken skin because that golden crust is what protects it from getting soggy in the cream sauce during baking.
- I once tried skipping the stovetop step and going straight to the oven, and the skin turned pale and flabby, which taught me those extra minutes on the burner are everything.
03 -
- Let the skillet rest for five minutes after pulling it from the oven so the sauce can settle and thicken slightly before serving.
- If you want the skin extra crispy at the end, a quick two minute broil with the oven door cracked does wonders, but watch it like a hawk because it goes from perfect to burnt in seconds.