Creamy Oven Baked Chicken Thighs (Print Version)
Juicy chicken thighs baked in a velvety cream and garlic herb sauce—pure comfort on a plate.
# What You'll Need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs
→ Dairy
02 - 1 cup heavy cream
03 - 3 tbsp cream cheese, softened
04 - 2 tbsp unsalted butter
→ Vegetables & Aromatics
05 - 4 cloves garlic, minced
06 - 1 small onion, finely chopped
→ Liquids
07 - 1/2 cup chicken broth
→ Spices & Seasonings
08 - 1 tsp dried thyme
09 - 1 tsp dried parsley
10 - 1/2 tsp paprika
11 - Salt and pepper, to taste
→ Optional Garnish
12 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F.
02 - Pat the chicken thighs dry with paper towels. Season generously on all sides with salt, pepper, and paprika.
03 - Heat a large ovenproof skillet over medium-high heat. Add the butter and once melted and foaming, place the chicken thighs skin-side down. Sear until the skin turns golden brown and crisp, about 4 to 5 minutes. Flip and sear the opposite side for 2 minutes. Transfer the chicken to a plate and set aside.
04 - Reduce the heat to medium in the same skillet. Add the chopped onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
05 - Pour in the chicken broth and simmer for 2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
06 - Whisk in the softened cream cheese until fully melted and smooth. Stir in the heavy cream, dried thyme, and dried parsley. Season with salt and pepper to taste.
07 - Nestle the seared chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over each piece to coat evenly.
08 - Transfer the skillet to the preheated oven. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
09 - Remove from the oven and let rest briefly. Garnish with freshly chopped parsley before serving.
# Expert Tips:
01 -
- The sauce practically makes itself while the chicken bakes, so you get that slow cooked feel with almost no hands on effort.
- Bone in thighs stay incredibly juicy even if you accidentally leave them in the oven a few minutes too long, which I have done more times than I care to admit.
02 -
- Do not skip drying the chicken before searing, because wet skin steams instead of crisping and you will end up with flabby skin no amount of sauce can fix.
- Let the cream cheese soften on the counter for 30 minutes beforehand, because cold cream cheese will leave lumps in your sauce that look unappetizing even though they taste fine.
03 -
- Grate a generous handful of parmesan into the sauce right before the chicken goes back in, because it deepens the savory flavor and makes the sauce cling to every bite in the most satisfying way.
- Start checking the chicken at the 22 minute mark because oven temperatures vary wildly and overcooked thighs dry out from the inside even if the sauce keeps them looking moist.