Creamy Oven Baked Chicken Thighs (Printable)

Juicy chicken thighs baked in a rich garlic parmesan cream sauce with herbs for a comforting weeknight dinner.

# What You'll Need:

→ Poultry

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)

# Steps:

01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - Pat the chicken thighs thoroughly dry with paper towels. Combine salt, black pepper, smoked paprika, dried thyme, and dried basil in a small bowl. Season the chicken evenly on all sides, pressing the spice mixture into the skin.
03 - Melt the butter in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and sear for 3 to 4 minutes until the skin is deeply golden and crisp. Flip each thigh and sear the opposite side for 2 minutes. Transfer the chicken to a plate and set aside.
04 - Reduce the heat to medium. Add the chopped onion to the same skillet and sauté for 2 minutes until softened and translucent. 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 skillet. Stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese melts completely and the sauce is smooth and slightly thickened, about 2 minutes.
06 - Nestle the seared chicken thighs back into the skillet, skin side up. Spoon some of the creamy sauce over each thigh to coat evenly.
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 bubbly and golden around the edges.
08 - Remove the skillet from the oven and let rest for 2 to 3 minutes. Garnish generously with freshly chopped parsley and serve immediately while hot.

# Expert Tips:

01 -
  • The creamy sauce practically makes itself in the same pan, so you get maximum flavor with almost no extra effort.
  • Those crispy skinned thighs sitting in a pool of garlicky parmesan cream will make everyone think you spent hours cooking.
02 -
  • If you skip patting the chicken dry before searing, the skin will steam instead of crisp and you will end up with pale thighs that never achieve that gorgeous golden crust.
  • Do not wash the skillet between searing and making the sauce, those browned bits on the bottom are pure concentrated flavor that transforms the cream from good to extraordinary.
03 -
  • Take the chicken out of the fridge fifteen minutes before cooking so it sears more evenly and cooks through at the same rate.
  • A cast iron skillet is your best friend here because it holds heat beautifully and goes seamlessly from stovetop to oven without any pan swapping.

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