Description
Creamy oven baked chicken thighs bring weeknight dinner magic straight to your table with minimal effort and maximum flavor. Tender chicken swimming in a rich, velvety sauce delivers comfort that feels like a warm hug after a long day.
Ingredients
Scale
Primary Proteins:
- 6 bone-in, skin-on chicken thighs
Dairy and Creams:
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Herbs, Seasonings, and Aromatics:
- 1 tablespoon olive oil
- 1 small onion
- 4 garlic cloves
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- Salt
- Black pepper
- Fresh parsley
Instructions
- Prepare your chicken by thoroughly patting 6 bone-in, skin-on chicken thighs (1.3 kg) completely dry using paper towels. Season generously with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon paprika.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4 minutes until golden brown and crispy.
- Flip chicken thighs and cook an additional 2 minutes. Transfer chicken to a clean plate, keeping the skillet with remaining drippings.
- Reduce skillet heat to medium and add 2 tablespoons unsalted butter. Saute 1 small finely chopped onion for 3 minutes until translucent.
- Add 4 minced garlic cloves and cook for 30 seconds, stirring constantly to prevent burning.
- Pour 1 ½ cups heavy cream into the skillet. Sprinkle ½ cup grated Parmesan cheese and 1 teaspoon dried Italian herbs, stirring until smooth.
- Simmer sauce for 3 minutes, allowing it to slightly thicken and develop rich flavors.
- Preheat oven to 400°F (200°C). Return chicken thighs to skillet, nestling them into the creamy sauce.
- Spoon sauce generously over each chicken piece to ensure even coating.
- Bake uncovered for 30-35 minutes until chicken internal temperature reaches 165°F (74°C).
- Remove from oven and let rest 5 minutes. Garnish with freshly chopped parsley before serving.
Notes
- Always pat chicken thighs completely dry before seasoning to help create a crisp, golden skin that seals in moisture and develops rich flavor.
- Use a cast-iron or oven-safe skillet for this recipe to maximize flavor and reduce cleanup by cooking and baking in the same pan.
- Check chicken temperature with a meat thermometer to ensure it reaches 165F, which guarantees safe cooking without drying out the meat.
- For a lighter version, substitute half-and-half or whole milk for heavy cream, and use low-fat Parmesan to reduce overall calories while maintaining creamy texture.
- Prep Time: 5 minutes
- Cook Time: 40-43 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 514 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 44 g
- Saturated Fat: 20 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 27 g
- Cholesterol: 140 mg