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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with mushrooms in a garlic cream sauce, baked until the chicken is cooked through and the sauce bubbles at the edges. Bone-in, skin-on thighs are seared first, then finished in the oven so the cream thickens into a rich coating.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 5 bone-in skin-on chicken thighs Use 4–6 thighs.
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 8 oz mushrooms, sliced
  • 4 garlic, minced About 4 cloves.
  • 0.5 onion, diced About 1/2 onion.
  • 2 tbsp unsalted butter
Seasoning and finishing
  • 1 tsp Italian seasoning
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup parmesan, grated
  • fresh parsley for serving Chopped, optional but recommended.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat the oven to 400°F. Season the chicken thighs with salt and black pepper.
Sear the chicken
  1. Heat butter in an oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until the skin is golden.
  2. Flip the thighs briefly, then remove them from the skillet. Transfer to a plate while you cook the vegetables.
Sauté mushrooms and aromatics
  1. Add the diced onion to the same pan and sauté for 3 minutes. Add the minced garlic and sliced mushrooms and cook for 4 minutes.
Build the cream sauce
  1. Pour in the chicken broth and heavy cream, then stir well. Mix in Italian seasoning, dried thyme, and grated parmesan, and bring the sauce to a simmer until it looks smooth and slightly thick.
Bake until cooked and thickened
  1. Nestle the chicken thighs skin-side up into the bubbling sauce. Transfer the skillet to the oven at 400°F.
  2. Bake for 25-30 minutes until the chicken is cooked through and the sauce has thickened. Look for bubbling sauce around the edges and a deep golden top on the chicken.
Serve
  1. Garnish with fresh parsley before serving. Spoon some of the mushroom cream sauce over the thighs.

Notes

Pro tip: for the best thick sauce, keep the oven at 400°F and bake until the sauce visibly clings to the chicken and bubbles at the edges. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in the oven or microwave until hot. Freezing is not recommended because the cream sauce may separate after thawing. For a lower-fat option, use half-and-half instead of heavy cream and simmer the sauce 2-3 extra minutes to help it thicken.