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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with golden, crispy skin and a silky garlicky cream sauce that thickens as it bakes. The oven bakes the thighs directly in the sauce until it’s bubbly around the chicken and herbs are visible 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in skin-on chicken thighs
  • 0.25 tsp salt to taste
  • 0.25 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 base
  • 2 tbsp olive oil
  • 4 garlic minced cloves
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
Herbs
  • 1 tsp dried Italian seasoning
  • 1 tsp dried thyme
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  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. Pat the seasoning in so it adheres to the skin, then set the thighs aside while you heat the pan.
Sear and build the sauce
  1. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  2. Place thighs skin-side down and sear for 6-7 minutes until the skin is deeply golden and crispy, then flip and sear 3 more minutes.
  3. Remove the chicken to a plate, then cook garlic in the same pan for 1 minute, stirring until fragrant.
  4. Add chicken broth and deglaze, scraping up the browned bits from the pan.
  5. Stir in heavy cream, Parmesan cheese, dried Italian seasoning, and dried thyme until the sauce looks smooth and starts to thicken slightly.
Bake and finish
  1. Nestle chicken thighs skin-side up into the cream sauce so most of the skin stays exposed above the sauce line.
  2. Bake uncovered for 25-28 minutes at 400°F until the internal temperature reaches 165°F and the sauce is thickened and bubbly around the chicken.
  3. Garnish with fresh parsley and serve immediately.

Notes

For the thickest sauce, make sure the thighs are skin-side up before baking so the cream simmers around the edges and bubbles evenly. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a 325°F oven or skillet until warmed through. Freezing is not recommended because the cream sauce can break. For a lower-fat option, use half-and-half instead of heavy cream (the sauce will be a bit thinner).