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Creamy Oven Baked Chicken Thighs

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These Creamy Oven Baked Chicken Thighs are tender, juicy, and smothered in a rich, flavorful cream sauce. This one-pan dish is perfect for a comforting dinner and pairs beautifully with rice, mashed potatoes, or roasted vegetables.

Ingredients

Scale

For the Chicken

  • 6 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Cream Sauce

  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried thyme or Italian seasoning
  • 1/4 tsp red pepper flakes (optional, for heat)
  • Salt and pepper, to taste

Instructions

1. Prepare the Chicken

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels.
  3. In a small bowl, mix paprika, garlic powder, onion powder, salt, and black pepper. Rub this seasoning mixture all over the chicken thighs.
  4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 3–4 minutes until golden brown. Flip and sear the other side for 2–3 minutes. Remove the chicken and set aside.

2. Make the Cream Sauce

  1. In the same skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 3–4 minutes.
  2. Stir in the garlic and cook for 1 minute until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
  4. Stir in the heavy cream, Parmesan cheese, thyme, and red pepper flakes (if using). Let the sauce simmer gently for 2–3 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.

3. Bake the Chicken

  1. Return the seared chicken thighs to the skillet, skin-side up, arranging them in the cream sauce.
  2. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

4. Serve

  1. Remove the skillet from the oven and let the chicken rest for 5 minutes.
  2. Spoon the creamy sauce over the chicken and serve with your favorite sides like rice, mashed potatoes, or crusty bread to soak up the sauce.

Notes

  • Dairy-Free Option: Replace heavy cream with coconut cream and Parmesan with nutritional yeast for a dairy-free version.
  • Add Veggies: Stir in spinach or mushrooms into the sauce before baking for added flavor and nutrition.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.

Find it online: https://recipe.ukfinda.com/creamy-oven-baked-chicken-thighs/