Creamy Oven Baked Chicken (Printable)

Juicy chicken thighs oven-baked in a creamy garlic parmesan sauce with herbs for a comforting 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 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:

01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - Pat the chicken thighs dry with paper towels. Combine salt, pepper, smoked paprika, dried thyme, and dried basil in a small bowl. Season all sides of each thigh evenly with the spice mixture.
03 - Melt the butter in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and sear for 3–4 minutes until the skin is golden brown and crisp. Flip and sear the opposite side for 2 minutes. Transfer the chicken to a plate and set aside.
04 - In the same skillet, add the chopped onion and sauté for 2 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
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 slightly thickened, about 2 minutes.
06 - Place the chicken thighs back into the skillet, skin side up, nestling them into the sauce. Spoon some of the cream sauce over the top of each thigh.
07 - Transfer the skillet to the preheated oven. Bake uncovered for 25–30 minutes, until the chicken reaches an internal temperature of 165°F and the sauce is bubbly and golden around the edges.
08 - Remove from the oven and let rest for 2–3 minutes. Garnish with freshly chopped parsley and serve immediately.

# Expert Tips:

01 -
  • The crispy skin on those thighs contrasts beautifully with the velvety cream sauce underneath.
  • Everything cooks in one skillet so cleanup is almost nothing.
  • It tastes like you spent hours but the real work is maybe fifteen minutes of effort.
02 -
  • Do not skip drying the chicken skin thoroughly because even slightly damp skin will steam instead of crisp.
  • The sauce will look thin when you put it in the oven but it thickens considerably as it bakes and bubbles.
03 -
  • Let the cream sauce come to a gentle simmer before adding parmesan and remove the pan from direct heat while stirring to prevent clumping.
  • Use a cast iron skillet if you have one because it holds heat evenly and goes seamlessly from stovetop to oven.

Go Back