Creamy Oven Baked Chicken (Print version)

Juicy chicken thighs baked in a garlic Parmesan cream sauce with herbs for a comforting weeknight dinner.

# What goes in:

→ Chicken

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)

# Cooking steps:

01 - Preheat oven to 400°F (200°C). Position the rack in the center.
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. Season all sides of each thigh evenly with the spice mixture.
03 - Melt butter in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 3 to 4 minutes until the skin turns golden brown 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, sauté the chopped onion over medium heat for 2 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. 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, continuing to stir until the sauce is smooth and slightly thickened.
05 - Return the chicken thighs to the skillet, arranging them skin-side up in the sauce. Spoon some of the sauce over the top of each thigh. Transfer the uncovered skillet to the oven and bake for 25 to 30 minutes, until the internal temperature of the chicken reaches 165°F (74°C) and the sauce is bubbly.
06 - Remove the skillet from the oven. Garnish with freshly chopped parsley and serve immediately while hot.

# Tips from flavorandfeast:

01 -
  • The sauce practically builds itself while the chicken bakes, so you get an impressive meal with very little hands on work.
  • That golden, crackly skin on top of a velvety cream sauce is the kind of contrast that keeps everyone going back for seconds.
  • It reheats beautifully the next day, making it just as good for lunch as it is for dinner.
02 -
  • Do not skip drying the chicken thoroughly because wet skin will steam instead of crisp, and you will lose that beautiful golden crust.
  • Keep the heat at medium high when searing because too low and the skin gets flabby, too high and the butter burns before the chicken browns properly.
  • Check the internal temperature at the twenty five minute mark because ovens vary and overcooked chicken thighs, while forgiving, will dry out eventually.
03 -
  • Use a cast iron skillet if you have one because it retains heat beautifully and gives the chicken skin an extra crispy finish that lighter pans cannot match.
  • Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute and the sauce has time to settle into something thicker and more spoonable.

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