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
Scale
- 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