There’s nothing quite like a warm, creamy, and satisfying meal on a busy weeknight—or even a slow weekend evening. These Creamy Oven Baked Chicken Thighs are juicy, tender, and smothered in a decadent garlic cream sauce that will have everyone asking for seconds. This recipe is simple enough for beginners yet impressive enough to serve to guests.
Whether you’re craving an easy oven baked chicken thighs recipe, looking to master how to bake chicken thighs in the oven, or just want a cozy comfort meal, this creamy dish checks every box. Plus, it pairs perfectly with everything from mashed potatoes to roasted vegetables.
For another comforting meal, try this Cheesy Pasta Bake with Pumpkin Tomato Sauce—perfect for pasta lovers who crave rich flavors.
Table of Contents
Why You’ll Love This Creamy Oven Baked Chicken Thighs
- Flavor-packed: Seasoned chicken thighs and a garlicky, creamy sauce make every bite unforgettable.
- Moist and juicy: Oven baking keeps the meat tender while giving the skin a slight crisp.
- One-pan simplicity: From stovetop sear to oven bake, everything happens in a single dish.
- Family-friendly: A hit with adults and kids alike—plus, it reheats beautifully.
- Customizable: Easy to adapt to low-carb, dairy-free, or spicy versions.
This is one of those baked chicken thighs in cream sauce recipes you’ll turn to again and again.
Ingredients for Creamy Baked Chicken Thighs
Here’s what you’ll need to create this luscious chicken dinner:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
- 5 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
This recipe is simple, rich, and uses pantry staples. If you’re looking for an alternative seasoning blend, try a smoky twist by adding paprika or red chili flakes.
Essential Kitchen Tools You’ll Need
Having the right tools makes this dish a breeze:
- Oven-safe skillet (like cast iron or stainless steel)
- Tongs
- Garlic press or knife
- Measuring cups and spoons
- Whisk
- Instant-read thermometer
- Serving platter
Need a delicious and oven-safe veggie side? Try these Garlic Herb Roasted Potatoes and Zucchini.
How to Bake Chicken Thighs in the Oven – Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels—this helps achieve crispy skin.
Step 2: Sear the Chicken
In an oven-safe skillet, heat olive oil and butter over medium-high. Add chicken thighs skin-side down and sear for 4–5 minutes until golden. Flip and sear the other side for 3 minutes. Remove from pan and set aside.
Step 3: Make the Cream Sauce
Lower heat to medium. In the same skillet, add garlic and sauté until fragrant (about 30 seconds). Pour in chicken broth, scraping up browned bits. Stir in heavy cream, Italian seasoning, garlic powder, paprika, and Parmesan. Simmer for 2–3 minutes until slightly thickened.
Step 4: Combine and Bake
Return chicken to the skillet, skin-side up. Spoon some sauce over each piece. Transfer skillet to the preheated oven and bake uncovered for 25–30 minutes, or until chicken reaches internal temp of 165°F (74°C).
Step 5: Rest and Serve
Let the chicken rest for 5 minutes. Spoon extra sauce over the top and garnish with parsley.
Craving a fall twist? Serve this alongside our seasonal Pumpkin Twists.
Secrets to Crispy Skin and Juicy, Tender Chicken
- Start with dry skin: Patting the chicken dry helps it crisp during searing.
- Use an oven-safe skillet: Sear first, then finish baking without transferring pans.
- Don’t cover while baking: Keeping it uncovered allows the skin to brown.
- Don’t overcook: Use a meat thermometer to avoid drying out the meat.
For another dinner star, try Ground Beef Wellington—rich, satisfying, and great for gatherings.
How to Make a Creamy Sauce for Oven Baked Chicken Thighs
This cream sauce is made from broth, cream, garlic, and herbs. Here’s how to master it:
- Use real heavy cream: It thickens naturally and won’t curdle.
- Deglaze the pan: Add broth after searing to lift up the flavorful brown bits.
- Whisk constantly: Ensures even texture and prevents burning.
- Finish with Parmesan: Adds salty depth and creaminess.
Need a dairy-free option? Coconut cream or cashew cream works as a substitute—just reduce the amount to avoid overpowering flavors.
Serving Suggestions for Baked Chicken in Cream Sauce
This dish pairs well with just about anything, but here are some of our top sides:
- Mashed potatoes or cauliflower mash
- Buttered egg noodles or pasta
- Steamed green beans or broccoli
- Rice pilaf or herbed quinoa
- Warm, crusty Focaccia Bread
Make it a complete meal by adding a refreshing Cucumber Shrimp Salad on the side.
Variations: Flavor Twists and Dietary Options
This recipe is flexible and easy to adapt:
- Spicy Version: Add crushed red pepper or cayenne to the sauce.
- Dairy-Free Version: Use unsweetened coconut cream and omit cheese.
- Boneless Chicken Thighs: Shorten the bake time by 5–7 minutes.
- Chicken Breasts: Use split breasts and adjust baking time to 35–40 minutes.
- Keto-Friendly: Use full-fat cream and skip the optional flour or cheese.
You can also repurpose the creamy sauce over roasted vegetables or with pork chops!
Common Mistakes to Avoid When Baking Chicken Thighs
- Soggy skin: Avoid covering with foil or using too much sauce on top.
- Watery sauce: Be sure to simmer the sauce to reduce and thicken.
- Overcooking: Check internal temp and pull from the oven at 165°F.
- Under-seasoning: Don’t skip seasoning the chicken and sauce.
Want to try another creamy winner? Our Pumpkin Chicken Chili is creamy, hearty, and perfect for colder nights.
How to Store and Reheat Leftover Creamy Chicken
This dish stores well and reheats beautifully—perfect for meal prep!
In the fridge: Store leftovers in an airtight container for up to 4 days.
In the freezer: Freeze in individual portions with sauce for up to 2 months.
To reheat: Warm in a 350°F oven for 15 minutes or microwave on 50% power in short intervals to prevent the sauce from separating.
Pro tip: Add a splash of cream or broth while reheating to refresh the sauce.
Frequently Asked Questions About Oven Baked Chicken Thighs
Can I use boneless, skinless chicken thighs?
Yes! Reduce the baking time by about 5 minutes since they cook faster.
How do I make the sauce thicker?
Let it simmer a bit longer before baking, or add a small slurry of cornstarch and water.
Can I use milk instead of cream?
Whole milk works in a pinch but won’t thicken as well or taste as rich.
Is this recipe low-carb?
Yes, with a few tweaks. Use heavy cream, skip the cheese or flour, and pair with a keto side.
Can I make this dish ahead of time?
You can prep the chicken and sauce a day ahead, store them separately, then bake together before serving.
How to Bake Chicken Thighs in the Oven Perfectly Every Time
Mastering how to bake chicken thighs in the oven is all about the details:
- Sear first for flavor and texture.
- Bake uncovered at 400°F for crispy skin.
- Use a thermometer to avoid guessing.
- Let rest before slicing so juices redistribute evenly.
These tips apply to any oven baked chicken thighs recipe, and they’ll help make sure your chicken is always juicy, flavorful, and ready to impress.
More Creamy Chicken and Oven Baked Recipes to Try
If you’re loving this recipe, here are a few more from LyndysKitchen.com to explore:
- Keto Meatball Parmesan Casserole
- Slow Cooker Pumpkin Pie Oatmeal
- Vegetarian Baked Ziti
- Creamy Mushroom and Spinach Stuffed Chicken
- Sticky Honey Gochujang Chicken
Call to Action: Share and Subscribe for More Baked Chicken Recipes
Did you love these Creamy Oven Baked Chicken Thighs? Share the recipe with your friends and family! And don’t forget to subscribe to our blog for more oven baked chicken thighs recipes, comforting creamy dishes, and weeknight meal inspiration straight to your inbox.
Print
Creamy Oven Baked Chicken Thighs – A Comforting, Easy Family Dinner
- Total Time: 51 minute
Description
Cozy, rich, and weeknight-easy, these Creamy Oven Baked Chicken Thighs feature juicy thighs seared then baked in a garlicky cream sauce. The oven does the work, the flavor is restaurant-level, and the dish is flexible—bone-in or boneless, add veggies or herbs, and serve with mash, rice, or crusty bread to soak up every drop.
Ingredients
- 6 bone-in, skin-on chicken thighs (or boneless if preferred)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 4 garlic cloves, minced
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream (use milk or half-and-half to lighten)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1/2 tsp onion powder
- 1/2 cup grated parmesan cheese (optional, for extra richness)
- Chopped parsley, for garnish
Instructions
- Preheat: Heat oven to 400°F (200°C).
- Season: Pat chicken dry. Season both sides with salt, pepper, paprika, and garlic powder.
- Sear: Heat olive oil in an oven-safe skillet over medium-high. Sear chicken, skin-side down first, ~4–5 minutes per side until golden. Remove to a plate.
- Make the sauce: In the same skillet, melt butter. Add minced garlic and sauté 1 minute. Sprinkle in flour; whisk 1–2 minutes. Slowly whisk in broth until smooth, then add cream, thyme, onion powder, and parmesan (if using). Simmer 2–3 minutes until slightly thickened.
- Bake: Return chicken to skillet, skin-side up. Spoon sauce over. Transfer to oven; bake 25–30 minutes (bone-in) or 20–25 minutes (boneless), until internal temp reaches 165°F (74°C).
- Rest & serve: Rest 5 minutes. Garnish with parsley and serve with your favorite sides.
Notes
- Crisp skin & flavor: Dry the thighs well and don’t skip the sear.
- Pan fond: Deglaze with broth and scrape browned bits for maximum depth.
- Best texture: Use full-fat cream; low-fat dairy can cause splitting.
- Herb & cheese swaps: Try rosemary or tarragon; swap in mozzarella or gouda.
- Lighter option: Use milk or half-and-half and omit the parmesan.
- Add-ins: Stir in mushrooms, spinach, or sun-dried tomatoes before baking.
- Serving ideas: Great with mashed potatoes/cauliflower, green beans, buttered noodles, rice pilaf, or couscous.
- Storage: Refrigerate up to 3 days. Reheat gently with a splash of broth/cream. Chicken freezes up to 2 months (sauce may need whisking when reheated).
- Cook Time: 25–30 minutes (bone-in) or 20–25 minutes (boneless)
- Category: Dinner
- Method: Baked
- Cuisine: American
Keywords: Creamy Oven Baked Chicken Thighs, baked chicken thighs in cream sauce, garlic cream sauce chicken, one pan chicken thighs, easy family dinner, weeknight chicken recipe, cast iron skillet chicken
