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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with a silky garlicky cream sauce that bubbles and thickens right around golden, crispy skin. Oven baked chicken thighs are seared first, then baked uncovered until the chicken reaches 165°F for a weeknight chicken dinner with rich herb flavor.
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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 and seasonings
  • 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
  • 1 tsp Italian seasoning to taste
Cream sauce
  • 2 tbsp olive oil
  • 4 cloves 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
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and set out a large oven-safe skillet for baking.
  2. Season the bone-in skin-on chicken thighs generously on all sides with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.
Sear and build the sauce
  1. Heat 2 tablespoons olive oil in the skillet over medium-high heat until shimmering.
  2. Sear the chicken skin-side down for 6-7 minutes until the skin is deeply golden and crispy; remove to a plate.
  3. Add the minced garlic to the same pan and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and deglaze the pan, scraping up browned bits as the liquid heats.
  5. Stir in the heavy cream, Parmesan cheese, dried Italian seasoning, and dried thyme until the mixture looks smooth and starts to turn glossy.
Bake and serve
  1. Nestle the chicken thighs skin-side up into the cream sauce.
  2. Bake uncovered for 25-28 minutes until the internal temperature reaches 165°F and the sauce is thickened and bubbly around the chicken.
  3. Garnish with fresh parsley and serve.

Notes

For the crispiest skin and a thicker cream sauce, make sure the oven-safe skillet is fully hot before searing and bake uncovered so the sauce reduces and bubbles. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in the oven or on the stovetop until warmed through. Freezing is not recommended because cream sauce can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and expect a slightly thinner sauce.