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Creamy Oven Baked Chicken Thighs Recipe

Creamy Oven Baked Chicken Thighs Recipe
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★★★★★

5.2 from 5 reviews

These creamy oven baked chicken thighs are perfectly seared to a golden, crispy skin and then baked in a rich, luscious garlic Parmesan cream sauce. The combination of tender, juicy chicken and velvety sauce makes for a comforting yet elegant dish that’s easy to prepare and perfect for weeknight dinners or special occasions.

Ingredients

Scale

Chicken

  • 6 bone-in, skin-on chicken thighs (about 2 ½ lbs)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme (or Italian seasoning)
  • Salt and black pepper, to taste

For Searing and Sauce

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon Dijon mustard (optional, for depth)

Garnish and Serving

  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chicken after searing.
  2. Season the Chicken: Pat the chicken thighs dry with paper towels to get crispy skin. Generously season both sides with paprika, garlic powder, onion powder, dried thyme, salt, and black pepper for a well-rounded flavor.
  3. Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear until the skin is golden and crispy, about 4-5 minutes. Flip and cook the other side for 3 minutes. Remove and set aside.
  4. Sauté the Garlic: In the same skillet, melt the remaining tablespoon of butter. Add minced garlic and sauté until fragrant, which should take roughly 1 minute, being careful not to burn it.
  5. Prepare the Cream Sauce: Stir in the chicken broth, heavy cream, grated Parmesan cheese, and optional Dijon mustard. Allow the sauce to simmer gently for 2-3 minutes until it slightly thickens, enhancing the creaminess and flavor.
  6. Combine Chicken and Sauce: Return the seared chicken thighs to the skillet, positioning them skin-side up. Spoon some of the creamy sauce over the top to coat and infuse flavor.
  7. Bake: Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it’s fully cooked and juicy.
  8. Rest and Garnish: Remove the skillet from the oven and allow the chicken to rest for 5 minutes. Garnish with freshly chopped parsley and serve with lemon wedges for a bright, fresh contrast.

Notes

  • Patting the chicken dry before seasoning helps to achieve crispier skin.
  • Dijon mustard in the cream sauce is optional but adds a subtle depth of flavor.
  • Use an oven-safe skillet to avoid transferring contents and for easy cooking from stovetop to oven.
  • Internal temperature of chicken should reach 165°F (74°C) for safe consumption.
  • Leftovers can be refrigerated and reheated, sauce may thicken—add a splash of chicken broth when reheating if desired.
  • For a lighter version, substitute heavy cream with half-and-half or a light cream, but sauce will be less rich.

Nutrition

Keywords: creamy chicken thighs, oven baked chicken, garlic Parmesan chicken, creamy chicken recipe, easy chicken dinner, one skillet chicken

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