Creamy Oven Baked Chicken (Printable)

Juicy chicken thighs baked in a rich garlic parmesan cream sauce — a comforting one-skillet dinner.

# What goes in:

→ 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.
02 - Pat the chicken thighs dry with paper towels. Combine salt, pepper, smoked paprika, dried thyme, and dried basil in a small bowl. Rub the seasoning mixture evenly over all surfaces of each thigh.
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 deeply golden. Flip and cook the opposite side for 2 minutes. Transfer the thighs to a plate and set aside.
04 - In the same skillet, sauté the chopped onion for 2 minutes until softened. Add the minced garlic and stir 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 Parmesan cheese, continuing to stir until the sauce is smooth and slightly thickened.
05 - Nestle the seared chicken thighs back into the skillet, skin-side up. Spoon some of the cream sauce over the top of each thigh. Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the sauce is bubbly.
06 - Remove from the oven, sprinkle with fresh chopped parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • The sauce basically makes itself while the chicken roasts, so you get maximum flavor with almost zero babysitting.
  • That golden crispy skin sitting on top of a velvety parmesan cream sauce is the kind of contrast that makes people close their eyes when they take a bite.
02 -
  • If you move the chicken around while it sears the skin will tear and you will lose that beautiful crust, so let it sit undisturbed until it releases naturally from the pan.
  • The sauce will look a little thin when it goes into the oven but it concentrates and thickens as it bakes, so trust the process.
03 -
  • If you want a lighter version, half and half works in place of heavy cream but the sauce will be slightly thinner and less luxurious.
  • A crisp Chardonnay or Sauvignon Blanc poured into both the sauce and your glass turns a regular weeknight into something that feels a little special.

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