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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 bubbles thick around the meat. This easy weeknight chicken dinner uses an oven-safe skillet for searing, then bakes 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • smoked paprika to taste
  • 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
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and pat the chicken thighs dry. Season generously on all sides with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.
Sear the chicken
  1. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs 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, keeping the skin side in contact with the pan. Remove the chicken from the skillet.
Build the cream sauce
  1. In the same pan, cook the minced garlic for 1 minute. Add chicken broth and deglaze, scraping up any browned bits.
  2. Stir in the heavy cream, Parmesan, dried Italian seasoning, and dried thyme. Keep stirring until the mixture is smooth and combined.
  3. Nestle the chicken thighs skin-side up into the cream sauce. Spoon some sauce over the top of the chicken if needed so it bakes evenly.
Bake and garnish
  1. Bake uncovered for 25-28 minutes at 400°F, until the internal temperature reaches 165°F. Watch for the sauce to thicken and bubble around the chicken.
  2. Garnish with fresh parsley and serve while hot. The sauce should look creamy and glossy, coating the chicken as it rests briefly.

Notes

For the crispiest skin, start with very dry chicken and don’t move the thighs during the first sear. Store leftovers in an airtight container in the fridge up to 3-4 days; reheat gently in a covered skillet or microwave so the sauce stays creamy. Freezing is not recommended because the cream sauce can separate. Dietary swap: use half-and-half or a cooking cream substitute to reduce fat if desired, though the sauce may be slightly thinner.