Creamy Oven Baked Chicken Thighs (Printable Version)

Juicy chicken thighs baked in a rich garlic Parmesan cream sauce with herbs for a comforting weeknight main dish.

# What You Need:

→ Meats

01 - 8 bone-in, skin-on chicken thighs

→ Dairy

02 - 1 cup heavy cream
03 - 1/2 cup grated Parmesan cheese
04 - 2 tablespoons unsalted butter

→ Vegetables & Aromatics

05 - 4 garlic cloves, minced
06 - 1 small yellow onion, finely chopped

→ Liquids

07 - 1/2 cup chicken broth

→ Spices & Seasonings

08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried basil
13 - Fresh parsley, chopped (for garnish)

# How To Make It:

01 - Preheat oven to 400°F. Position rack in the center of the oven.
02 - Pat chicken thighs dry with paper towels. Season generously on all sides with salt, black pepper, smoked paprika, dried thyme, and dried basil, pressing the spices into the skin.
03 - Melt butter in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear for 3-4 minutes until the skin is deeply golden and crisp. Flip and sear the opposite side for 2 minutes. Transfer chicken to a plate and set aside.
04 - In the same skillet, reduce heat to medium. Add the chopped onion and sauté for 2 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and grated Parmesan cheese, whisking gently until the sauce is smooth and slightly thickened.
06 - Nestle the seared chicken thighs back into the skillet, skin side up. Spoon some of the cream sauce over the top of each thigh.
07 - Transfer the uncovered skillet to the preheated oven. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the sauce is bubbly and golden at the edges.
08 - Remove from the oven, garnish with freshly chopped parsley, and serve immediately while hot.

# Helpful Hints:

01 -
  • The sauce practically makes itself while the chicken roasts, so you get maximum reward for surprisingly little effort.
  • That golden, crackly skin sitting on top of a velvety, garlicky cream sauce is the kind of thing that makes everyone go quiet at the table.
02 -
  • If you do not pat the chicken completely dry before seasoning, the skin will steam instead of sear and you will lose that beautiful crispy texture entirely.
  • Do not skip scraping up the browned bits when you add the broth, because that fond is where half the flavor in your sauce comes from.
03 -
  • Let the chicken rest for five minutes after it comes out of the oven before serving, so the juices redistribute and every bite stays tender.
  • If you want a lighter version, half and half works in place of heavy cream, but the sauce will be slightly thinner and less rich.

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