Creamy Oven Baked Chicken Thighs
Seared bone in chicken thighs baked in a garlic and Parmesan cream sauce with crisp skin.
Equipment
- Oven safe skillet
- 9x13 Baking Dish
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 4 bone in, skin on chicken thighs about 1 1/2 to 2 lbs
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp paprika
- ½ cup Parmesan cheese freshly grated
- 1 tbsp fresh parsley for garnish
Instructions
Cooking
- Sear. Season the thighs with salt and pepper and sear in hot oil, 5 minutes skin side down and 5 minutes on the second side.
- Whisk the sauce. Whisk the cream with the garlic powder, onion powder, thyme, paprika, and Parmesan.
- Bake. Set the thighs skin side up in a 9x13 dish, pour the sauce around them, and bake at 375 degrees F for 30 to 35 minutes until they reach 165 degrees F.
- Serve. Rest 5 minutes, garnish with parsley, and spoon the sauce over the top.
Notes
Substitutions: Use boneless thighs and bake 20 to 25 minutes. Coconut milk can replace the cream for a dairy free version, though the sauce will be thinner.
Tips: Pour the cream around the chicken, not over it, to keep the skin crisp.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze the chicken without the sauce for up to 3 months.