Creamy Oven Baked Chicken (Printable)

Juicy chicken thighs in a rich garlic cream sauce, oven-baked to golden perfection with herbs.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs

→ Dairy

02 - 1 cup heavy cream
03 - 3 tablespoons cream cheese, softened
04 - 2 tablespoons 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 teaspoon dried thyme
09 - 1 teaspoon dried parsley
10 - 1/2 teaspoon paprika
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Fresh parsley, finely chopped

# How To Make It:

01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with salt, pepper, and paprika.
03 - Heat a large ovenproof skillet over medium-high heat. Melt the butter, then place the chicken thighs skin-side down. Sear for 4 to 5 minutes until the skin is golden brown and crisp. 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, sauté the chopped onion 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 bring to a gentle simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
06 - Whisk in the 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 chicken thighs back into the skillet, skin-side up. Spoon some of the cream 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 the sauce is bubbling.
09 - Remove from the oven and let rest for a few minutes. Garnish with freshly chopped parsley before serving.

# Expert Tips:

01 -
  • The sauce practically makes itself while the chicken bakes, so you get maximum reward for minimal hovering over the stove.
  • Bone in skin on 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.
  • It tastes like something you would order at a cozy bistro, but the ingredient list is shockingly short and forgiving.
02 -
  • Do not skip drying the chicken thoroughly before searing because any surface moisture will cause the butter to spit and prevent that beautiful golden crust from forming.
  • Letting the chicken rest in the skillet for five minutes after baking allows the sauce to thicken slightly and the juices to redistribute through the meat.
  • Stirring grated parmesan into the sauce before baking adds an incredible depth of flavor that will have everyone asking what your secret ingredient is.
03 -
  • Take the cream cheese out of the refrigerator at least thirty minutes before you start so it melts smoothly into the sauce without leaving lumps.
  • The skillet stays scorching hot after searing, so use a thick towel or oven mitts when transferring it to the oven and warn everyone nearby.

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