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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with golden, crispy skin baked in a garlicky cream sauce that thickens and bubbles around the chicken. This weeknight chicken dinner uses a simple skillet sear and an oven finish for rich, herb-speckled cream sauce.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasoning
  • 6 bone-in skin-on chicken thighs Pat dry for best browning.
  • 0.5 tsp salt Season generously to taste.
  • 0.25 tsp black pepper Season generously to taste.
  • 1 tsp garlic powder Season to taste.
  • 1 tsp smoked paprika Season to taste.
  • 1 tsp Italian seasoning Season to taste.
Cream sauce
  • 2 tbsp olive oil For searing.
  • 4 cloves garlic, minced Use fresh minced garlic.
  • 0.5 cup chicken broth To deglaze and build flavor.
  • 1 cup heavy cream Stir in gently to keep sauce smooth.
  • 0.5 cup Parmesan cheese, grated Adds thickness and savory flavor.
  • 1 tsp dried Italian seasoning For an herbal, savory profile.
  • 1 tsp dried thyme Balances the garlic and cream.
  • 0.25 fresh parsley Chopped for garnish, optional but recommended.

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat oven to 400°F, then season the chicken thighs generously on all sides with salt, black pepper, garlic powder, smoked paprika, and Italian seasoning.
  2. Set the seasoned thighs aside while you heat the skillet.
Sear for crispy skin
  1. Heat olive oil in a large oven-safe cast iron skillet over medium-high heat until shimmering, then place chicken skin-side down and sear for 6-7 minutes until the skin is deeply golden and crispy.
  2. Flip the thighs and sear for 3 more minutes, then remove to a plate.
Build the garlic cream sauce
  1. In the same pan, cook the minced garlic for 1 minute until fragrant, then add chicken broth and deglaze, scraping up the browned bits.
  2. Stir in heavy cream, Parmesan, dried Italian seasoning, and dried thyme until smooth, rich, and evenly combined.
Bake until bubbly and cooked through
  1. Nestle the chicken thighs skin-side up into the cream sauce so some sauce surrounds them.
  2. Bake uncovered for 25-28 minutes at 400°F until the internal temperature reaches 165°F and the sauce is thickened and bubbly around the chicken.
Finish and serve
  1. Garnish with fresh parsley and serve immediately, letting the sauce cling to the crispy skin.

Notes

For the crispiest skin, pat the thighs dry before seasoning and avoid moving them during the first sear. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet or microwave until hot and bubbly. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, replace half the heavy cream with milk (sauce may be slightly thinner).