Creamy Oven Baked Chicken Thighs (Printable Version)

Juicy baked chicken thighs in a rich parmesan garlic cream sauce, ready in 50 minutes for a comforting family dinner.

# 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 kosher 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 the rack in the center.
02 - Pat chicken thighs thoroughly dry with paper towels. Combine salt, pepper, smoked paprika, dried thyme, and dried basil in a small bowl. Rub the seasoning blend evenly over all surfaces of each thigh.
03 - Melt butter in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear for 3 to 4 minutes until the skin turns golden brown and crisp. Flip each thigh and sear the opposite side for 2 minutes. Transfer chicken to a plate and set aside.
04 - Reduce heat to medium. Add the chopped onion to the same skillet and sauté for 2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent scorching.
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. Continue stirring until the sauce is smooth and begins to thicken slightly, about 2 minutes.
06 - Nestle the seared chicken thighs back into the skillet, skin side up. Spoon several tablespoons of the cream sauce over the top of each thigh.
07 - Transfer the uncovered skillet to the preheated oven. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the sauce is bubbling around the edges.
08 - Remove from the oven and let rest for 2 minutes. Sprinkle with chopped fresh parsley and serve immediately, spooning extra sauce from the skillet over each portion.

# Expert Suggestions:

01 -
  • The creamy sauce basically makes itself while the chicken roasts, so you get maximum flavor with almost zero babysitting.
  • That golden, crackly skin sitting on top of a velvety herb sauce is the kind of thing that makes everyone at the table go quiet.
02 -
  • If you move the chicken around while it sears, the skin tears and you lose that beautiful golden crust, so let it sit and do its work.
  • The sauce will look a bit thin when it goes into the oven, but it concentrates and thickens as it bakes, so trust the process.
03 -
  • Take the chicken out of the fridge 20 minutes before cooking so it sears evenly instead of steaming from being cold.
  • Use the best Parmesan you can find because the sauce only has a few ingredients and each one has to carry its weight.

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