Creamy Oven Baked Chicken (Printer-friendly)
Juicy chicken thighs baked in a rich garlic parmesan cream sauce, perfect for a comforting weeknight dinner.
# What You’ll Need:
→ Chicken
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 and Aromatics
05 - 4 garlic cloves, minced
06 - 1 small yellow onion, finely chopped
→ Liquids
07 - 1/2 cup chicken broth
→ Spices and 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 Make It:
01 - Preheat oven to 400°F. Position rack in the center of the oven.
02 - Pat the chicken thighs thoroughly dry with paper towels. Combine salt, black pepper, smoked paprika, dried thyme, and dried basil in a small bowl. Season all sides of each thigh evenly with the spice mixture.
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 is deeply golden and crisp. Flip each piece and sear the opposite side for 2 minutes. Transfer chicken to a plate and set aside.
04 - Reduce heat to medium. Add the chopped onion to the same skillet and sauté for 2 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
05 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the heavy cream and grated Parmesan cheese, stirring constantly until the sauce is smooth and has slightly thickened, about 2 minutes.
06 - Return the chicken thighs to the skillet, arranging them skin side up. Spoon some of the cream sauce over the top of each piece. Transfer the skillet to the preheated oven and bake uncovered for 25 to 30 minutes, until the internal temperature of the chicken reaches 165°F and the sauce is bubbly.
07 - Remove from the oven and let rest for 2 to 3 minutes. Sprinkle generously with fresh chopped parsley and serve immediately while hot.
# Expert Tips:
01 -
- The crispy golden skin on those thighs paired with a sauce so creamy you will want to drink it straight from the pan is genuinely unfair.
- It reheats beautifully the next day which means you get two meals worth of happiness from one pan.
02 -
- Drying the chicken thoroughly before seasoning is the single step that separates soggy skin from the kind that crackles when you bite it.
- Do not stir the sauce after the chicken goes back in because you want the skin to stay exposed to the dry oven heat for maximum crispness.
03 -
- Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute instead of running out onto your plate.
- A cast iron skillet holds and distributes heat more evenly than anything else and goes straight from stovetop to oven without thinking twice.