Creamy Oven Baked Chicken (Print Page)

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

# Directions:

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, then rub the seasoning blend evenly over all surfaces of each thigh.
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 turns deeply golden and crisp. Flip each piece 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 over medium heat for about 2 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
05 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and grated Parmesan cheese, continuing to stir until the sauce is smooth and slightly thickened, about 2 minutes.
06 - Nestle the seared chicken thighs back into the skillet, skin side up, arranging them in a single layer. Spoon some of the cream sauce over the top of each thigh to baste.
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 from the oven and let rest for 2 to 3 minutes. Garnish generously with fresh chopped parsley and serve immediately while hot.

# Expert Tips:

01 -
  • The sauce practically builds itself while the chicken roasts, so you get maximum reward for surprisingly little effort.
  • That golden, crackly skin sitting on top of a velvet cream sauce is the kind of contrast that makes people close their eyes when they take a bite.
02 -
  • Skipping the drying step on the chicken means the skin steams instead of searing, and you will end up with flabby skin that no amount of oven time can fix.
  • Resist the urge to move the chicken while it sears, because patience is what creates that deep golden crust that locks in moisture.
03 -
  • Take the chicken out of the fridge fifteen minutes before cooking so it comes closer to room temperature, which helps it cook more evenly throughout.
  • Grate your own Parmesan from a wedge instead of using pre shredded, because the anti caking agents in bagged cheese make the sauce grainy instead of smooth.

Return