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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with golden, crispy skin baked in a silky garlicky cream sauce that bubbles and thickens around the meat. This easy chicken thighs recipe sears first, then finishes in the oven until the centers hit 165°F.
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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 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
  • 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
 

Preheat and season
  1. Preheat the oven to 400°F, then season the chicken thighs generously on all sides with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.
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.
Build the sauce
  1. Cook the minced garlic in the same pan for 1 minute, then add the chicken broth and deglaze, stirring to loosen the browned bits.
  2. Stir in the heavy cream, Parmesan, dried Italian seasoning, and dried thyme until the mixture is smooth and combined.
Bake
  1. Nestle the chicken thighs skin-side up into the cream sauce so they sit partially in the bubbling pool.
  2. Bake uncovered for 25-28 minutes at 400°F until the internal temperature reaches 165°F and the sauce is thickened and bubbly.
Finish
  1. Garnish with fresh parsley and serve.

Notes

For the thickest, richest sauce, make sure the pan sauce is actively bubbling before you return the chicken to the oven and keep the bake uncovered. Store leftovers in the refrigerator up to 3 days; freeze cooked chicken and sauce up to 2 months, then reheat gently until warmed through. For a lighter option, swap heavy cream for half-and-half (the sauce will be thinner, so simmer it 3-5 minutes on the stovetop after baking to thicken).