Creamy Oven Baked Chicken (Printable)
Juicy chicken thighs baked in a creamy garlic parmesan sauce with herbs for a comforting weeknight dinner.
# What You’ll 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
# How to Prepare:
01 - Preheat oven to 400°F. Position the rack in the center.
02 - Pat the chicken thighs thoroughly dry with paper towels. Combine salt, pepper, smoked paprika, dried thyme, and dried basil in a small bowl, then season the chicken evenly on all sides.
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 cook for an additional 2 minutes. Transfer the chicken 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.
05 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese, whisking gently until the sauce is smooth and begins to thicken slightly.
06 - Nestle the chicken thighs back into the skillet, skin side up. Spoon some of the cream sauce over the top. 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 bubbling.
07 - Remove from the oven, sprinkle with chopped fresh 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, crackly skin sitting on top of a velvety cream sauce is the kind of contrast that makes people close their eyes when they take a bite.
02 -
- If you skip drying the chicken thoroughly, the skin will steam instead of sear and you will lose that crucial crispy texture.
- The sauce will look a bit thin when it goes into the oven, but trust the process, as it reduces and thickens beautifully as it bakes.
03 -
- Use a cast iron skillet if you have one, as it holds heat evenly and goes straight from stovetop to oven without a second thought.
- Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute and every bite is as tender as the first.