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Oven Baked Creamy Chicken Thighs

Oven Baked Creamy Chicken Thighs (One Pan)

This easy, one-pan recipe delivers incredibly tender and juicy bone-in, skin-on chicken thighs coated in a rich, savory Parmesan cream sauce, baked until the skin is perfectly crispy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Seasoning
  • 4 bone-in, skin-on chicken thighs (about 2.5 lbs total)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried paprika (sweet or smoked)
  • ½ teaspoon dried Italian seasoning
For the Cream Sauce
  • 1 cup heavy whipping cream
  • ½ cup chicken broth (low sodium)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish and flavor)
  • 1 small shallot, finely diced (or ¼ small onion)
  • 2 garlic cloves, minced
  • 1 tablespoon butter

Equipment

  • Oven-Safe Skillet or 9x13 Baking Dish
  • Small Mixing Bowl
  • Internal Meat Thermometer

Method
 

1. Prepare and Season the Chicken
  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry thoroughly with paper towels; this is crucial for achieving crispy skin.
  2. In a small bowl, combine the salt, black pepper, paprika, and Italian seasoning. Rub the chicken thighs all over with the tablespoon of olive oil. Then, generously sprinkle the seasoning mixture over both sides, focusing on the skin side.
2. Sauté Aromatics and Prepare the Sauce Base
  1. In a medium, oven-safe skillet or a 9x13 inch baking dish, melt the 1 tablespoon of butter over medium heat on the stovetop.
  2. Add the diced shallot (or onion) and sauté for 3-4 minutes until softened and translucent. Add the 2 minced garlic cloves and cook for about 1 minute until fragrant (do not let the garlic burn).
  3. Pour in the 1 cup of heavy cream and the ½ cup of chicken broth. Stir well to combine. Remove the skillet or dish from the heat.
3. Assemble and Bake
  1. Stir the ½ cup of grated Parmesan cheese into the cream mixture until smooth.
  2. Place the seasoned chicken thighs, skin-side up, into the cream sauce mixture in the baking dish. Ensure the skin remains above the liquid to crisp up, but the bottom of the chicken is submerged in the sauce.
  3. Transfer the dish to the preheated oven. Bake for 35 to 40 minutes, or until the chicken registers an internal temperature of 175°F (80°C) near the bone, and the skin is deeply golden and crispy.
4. Finish and Serve
  1. Carefully remove the baking dish from the oven. Let the chicken rest in the sauce for 5 minutes. The sauce will thicken slightly as it cools.
  2. Garnish the dish with the 2 tablespoons of freshly chopped parsley. Serve immediately, spooning the rich cream sauce liberally over the chicken and accompanying side dish (such as rice, pasta, or mashed potatoes).

Notes

For extra crispy skin, turn on the broiler for the last 1-2 minutes of baking, watching closely to prevent burning. Always use an internal meat thermometer to ensure chicken is cooked thoroughly to 175°F (80°C) near the bone.