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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 turns thick and bubbly around the edges. Sear first, simmer in a herby garlic cream base, then bake uncovered until the chicken hits 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: 650
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
  • 1 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 cup fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat the oven to 400°F, then pat the chicken thighs dry and season generously with salt, pepper, garlic powder, smoked paprika, and Italian seasoning on all sides.
  2. Ensure the chicken is evenly seasoned before you begin the skillet sear so the surface browns deeply.
Sear and build the sauce
  1. Heat the olive oil in a large oven-safe skillet over medium-high heat, then place the chicken skin-side down and sear 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.
  3. In the same pan, cook the minced garlic for 1 minute until fragrant, then add the chicken broth and deglaze, stirring to lift browned bits.
  4. Stir in the heavy cream, Parmesan cheese, dried Italian seasoning, and dried thyme until the sauce looks smooth and evenly combined.
Bake
  1. Nestle the chicken thighs skin-side up into the cream sauce, then bake uncovered at 400°F for 25-28 minutes until the internal temperature reaches 165°F and the sauce is thickened and bubbly.
  2. Watch for a gently bubbling, rich sauce around the thighs—this is when the cream properly thickens.
Finish and serve
  1. Garnish the baked chicken thighs with fresh parsley and serve hot.

Notes

For the crispiest skin, pat the thighs dry before seasoning and don’t move them during the first sear. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended because the cream sauce can break when thawed. If you want a lighter version, use half-and-half instead of heavy cream (sauce may be slightly thinner).