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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with a silky garlicky cream sauce that thickens as it bakes around the crispy, golden skin. Sear first for deep color, then bake uncovered until bubbly and rich with herbs.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
Seasonings
  • 0.5 tsp salt Season to taste.
  • 0.25 tsp pepper Season to taste.
  • 1 tsp garlic powder Season to taste.
  • 0.5 tsp smoked paprika Season to taste.
  • 1 tsp Italian seasoning Season to taste.
For searing and 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
  • fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat your 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 place the chicken thighs skin-side down and sear for 6-7 minutes until the skin is deeply golden and crispy.
  2. Flip the thighs and sear for 3 more minutes, then remove the chicken to a plate.
Make the cream sauce
  1. In the same pan, cook the minced garlic for 1 minute until fragrant.
  2. Add the chicken broth and deglaze, stirring to lift the browned bits from the bottom of the skillet.
  3. Stir in the heavy cream, Parmesan cheese, dried Italian seasoning, and dried thyme until the mixture is smooth and evenly combined.
Bake and serve
  1. Nestle the chicken thighs skin-side up into the cream sauce, making sure most of the thighs are sitting in the sauce.
  2. Bake uncovered for 25-28 minutes at 400°F until the internal temperature reaches 165°F and the sauce is thickened and bubbly.
  3. Garnish with fresh parsley and serve.

Notes

For the crispiest skin, let the seared thighs rest briefly before baking and keep the bake uncovered so the skin stays golden. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or microwave until warmed through, adding a splash of broth/cream if the sauce thickens too much. Freezing is not recommended because the cream sauce can separate after thawing. If you want a lighter option, swap half the heavy cream for evaporated milk for a similar texture with less richness.