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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with a silky garlicky cream sauce that thickens and bubbles around deeply golden, crispy skin. Bone-in, skin-on thighs bake uncovered until the center reaches 165°F for a weeknight chicken dinner with visible herbs and garlic 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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasonings
  • 6 bone-in skin-on chicken thighs
  • 0.5 tsp salt to taste
  • 0.5 tsp black 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 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat oven to 400°F and set a rack in the middle. Season chicken thighs generously on all sides with salt, black pepper, garlic powder, smoked paprika, and Italian seasoning.
Sear for crispy skin
  1. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken skin-side down and sear for 6-7 minutes until skin is deeply golden and crispy.
  2. Flip the chicken and sear for 3 more minutes. Remove chicken to a plate while you build the sauce.
Build the garlicky cream sauce
  1. In the same pan, cook minced garlic for 1 minute until fragrant. Add chicken broth and deglaze, stirring to lift the browned bits from the bottom.
  2. Stir in heavy cream, Parmesan cheese, dried Italian seasoning, and dried thyme. Cook just until the mixture turns smooth and cohesive.
Bake
  1. Nestle chicken thighs skin-side up into the cream sauce. Spoon sauce over any exposed edges if needed so the garlic-herb mixture surrounds the chicken.
  2. Bake uncovered for 25-28 minutes at 400°F until internal temperature reaches 165°F and the sauce is thickened and bubbly. Look for bubbling around the edges of the skillet and a visibly richer, silky sauce.
Finish and serve
  1. Garnish with fresh parsley. Serve immediately with spooned sauce over the thighs.

Notes

For extra crispy skin, make sure the thighs are well-seasoned and pat dry before searing, and avoid moving them during the first 6-7 minutes. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat so the cream sauce doesn’t break. Freezing isn’t recommended because the heavy cream can separate. If you want a lighter option, swap heavy cream for an equal amount of half-and-half (the sauce will be thinner but still flavorful).