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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs baked in a silky garlicky cream sauce that thickens around golden, crispy skin. The sauce bubbles with Parmesan and herbs while the chicken stays juicy for a cozy weeknight chicken dinner.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 6 bone-in skin-on chicken thighs
seasonings
  • 0.5 tsp Salt to taste
  • 0.5 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp smoked paprika to taste
  • 1 tsp Italian seasoning to taste
pan sauce base
  • 2 tbsp olive oil
  • 4 garlic, minced cloves
  • 1 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 the oven to 400°F. Season the chicken thighs generously on all sides with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.
Sear and build the cream sauce
  1. Heat olive oil in a large oven-safe skillet over medium-high heat. 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. Remove the chicken to a plate while you finish the sauce.
  3. Cook the minced garlic in the same pan for 1 minute. Add the chicken broth and deglaze, scraping up the browned bits.
  4. Stir in the heavy cream, Parmesan, dried Italian seasoning, and dried thyme. Cook just until combined and glossy, with visible herbs throughout.
Bake and serve
  1. Nestle the chicken thighs skin-side up into the cream sauce. Spoon a little sauce over the tops so the thighs sit in the silky pool.
  2. Bake uncovered for 25-28 minutes at 400°F. The chicken is done when the internal temperature reaches 165°F and the sauce is thickened and bubbly around the edges.
  3. Garnish with fresh parsley and serve immediately. Let it rest for 2-3 minutes so the sauce settles and clings to the crispy skin.

Notes

For the thickest sauce, keep the bake uncovered so the cream reduces and bubbles around the chicken. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet over medium-low until warmed through (you may need a splash of broth/cream). Freeze yes—freeze chicken and sauce up to 2 months, then thaw in the fridge and reheat slowly. For a lighter option, use half-and-half instead of heavy cream and add 1-2 tsp grated Parmesan extra to help maintain a creamy texture.