Creamy Oven-Baked Chicken Thighs

I make these Creamy Oven-Baked Chicken Thighs on nights when the family wants comfort food that feels a little fancy without the fuss. The thighs crisp up in a hot skillet, then finish in a rich garlic-Parmesan cream that clings to the meat. It’s simple, fast, and reliably satisfying—kid-friendly enough for weeknights but elegant enough for guests. If you enjoy hands-off, sauce-forward chicken recipes, you might also like this buffalo chicken dip with cottage cheese as another indulgent option.

Why you’ll love this dish

This recipe hits several sweet spots: crispy seared skin, juicy dark meat, and a velvety sauce made from heavy cream and Parmesan. It’s perfect for busy weeknights because the active work is just searing and stirring. The oven does the rest. The flavor builds quickly—the fond (brown bits) from searing gets scraped into the cream, giving depth with zero extra steps. It’s budget-friendly (thighs over breasts), family-approved, and leftover-friendly, too.

“We served this for a small dinner party and everyone asked for the recipe—the sauce felt restaurant-level, but it only took 10 minutes to get in the oven.”

The cooking process explained

Before you look at the ingredients, here’s the simple flow: pat and season the thighs, sear them in an oven-safe skillet until the skin is deeply golden, remove briefly, and sauté garlic. Stir in heavy cream and Parmesan, scrape up the browned bits, nestle the chicken back into the sauce, then bake until cooked through. Rest briefly, garnish, and serve. Total hands-on time: ~15 minutes. Oven time: 25–30 minutes.

What you’ll need

• 4 chicken thighs (skin-on, bone-in recommended for best flavor; boneless works but reduce oven time slightly)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Notes: If you prefer a lighter sauce, use half-and-half plus a tablespoon of cornstarch to thicken. For a tangier edge, swap half the Parmesan for Pecorino Romano.

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Dry skin is the secret to crisping.
3. Heat the olive oil in an oven-safe skillet over medium-high heat until shimmering.
4. Place the thighs skin-side down. Press lightly and let them sear without moving until the skin is golden and crisp, about 4–5 minutes. Flip and sear the second side for another 4–5 minutes.
5. Transfer the chicken to a plate and set aside.
6. Reduce the heat to medium. Add the minced garlic to the hot skillet and sauté until fragrant, about 30–60 seconds—don’t let it burn.
7. Pour in the heavy cream and stir in the grated Parmesan. Whisk or stir until the sauce is smooth and slightly thickened. Scrape the bottom of the pan to lift the flavorful brown bits into the sauce.
8. Return the chicken to the skillet, spooning sauce over each thigh so they sit partially submerged.
9. Move the skillet to the oven and bake for 25–30 minutes, or until the thickest part of a thigh registers 165°F (74°C) on an instant-read thermometer.
10. Remove the skillet, let the chicken rest for 5 minutes, then scatter chopped fresh parsley over the top before serving.

Best ways to enjoy it

This saucy chicken pairs beautifully with mashed potatoes, buttered egg noodles, or creamy polenta to soak up the sauce. For lighter sides, serve with roasted Brussels sprouts and a lemony arugula salad. To make a one-pan dinner, tuck halved baby potatoes around the thighs before baking—they’ll steam and caramelize in the cream.

I also like pairing the richness with something acidic on the plate, like quick-pickled red onions or a squeeze of lemon just before serving. For another creamy appetizer option that leans spicy, try a creamy buffalo-style dip recipe as a starter.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. They’ll keep 3–4 days. To reheat, warm gently in a skillet over low heat until simmering—this preserves sauce texture better than microwaving. If sauce is too thick after chilling, loosen it with a splash of milk or cream while reheating. For freezing, place cooled chicken and sauce in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Always reheat until the internal temperature reaches 165°F (74°C).

Pro chef tips

• Dry the skin thoroughly and don’t crowd the pan—moisture prevents browning.
• Use an oven-safe skillet (cast-iron is ideal) so you can move confidently from stovetop to oven.
• Grate Parmesan fresh from a wedge when possible; pre-grated often contains anti-caking agents that affect melting.
• If you want an extra-thick sauce, simmer cream a minute or two longer on the stovetop before returning the chicken.
• If you only have boneless, skinless thighs, reduce oven time to 18–22 minutes and check temperature earlier.

Creative twists

• Lemon-Herb: Stir 1 tsp lemon zest and a tablespoon chopped thyme into the sauce.
• Mushroom Add-In: Sauté sliced cremini mushrooms with the garlic for an earthy version.
• Dairy-Free: Replace heavy cream with full-fat coconut milk and use nutritional yeast in place of Parmesan (flavor will change).
• Spicy Kick: Add 1/2 tsp red pepper flakes when sautéing the garlic for heat.
• Low-Carb: Serve over cauliflower mash to keep it keto-friendly.

Your questions answered

Q: Can I use boneless chicken thighs or breasts?
A: Yes. Boneless thighs work well—reduce oven time to 18–22 minutes. Chicken breasts will cook faster and can dry out; lower the oven to 375°F and check at 18 minutes, aiming for 165°F internal temp.

Q: Will the sauce curdle if I bake it?
A: Heavy cream is stable under oven heat, especially with cheese to help emulsify. Avoid rapid temperature changes and don’t boil the sauce pre-bake to minimize risk.

Q: Can I make this ahead?
A: You can sear the thighs and prepare the sauce ahead, then refrigerate separately for up to 24 hours. Combine and bake when ready—add a few extra minutes if starting cold.

Q: What’s the best thermometer to use?
A: An instant-read digital thermometer is ideal. It gives fast, accurate readings and prevents overcooking.

Q: Is this recipe freezer-friendly?
A: Yes—freeze cooled chicken and sauce in a freezer-safe container up to 2 months. Thaw overnight in the fridge before reheating.

Conclusion

If you want a reliable, weeknight-friendly dish that delivers crisp skin and a silky garlic-Parmesan sauce, this recipe is a winner. For another take on creamy, shareable chicken-based dishes, check this Creamy Oven Baked Chicken Thighs resource for inspiration and variations.

Creamy Oven-Baked Chicken Thighs

---

• Author: amir_hassan
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Paleo

Print Recipe

Pin Recipe

Description

A comforting dish featuring crispy chicken thighs in a rich garlic-Parmesan cream sauce that’s easy to prepare and perfect for any occasion.

---

Ingredients

• 4 chicken thighs (skin-on, bone-in recommended)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

---

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
3. Heat the olive oil in an oven-safe skillet over medium-high heat until shimmering.
4. Place the thighs skin-side down and sear without moving until golden and crisp, about 4–5 minutes. Flip and sear the second side for another 4–5 minutes.
5. Transfer the chicken to a plate and set aside.
6. Add minced garlic to the skillet and sauté until fragrant, about 30–60 seconds.
7. Pour in the heavy cream and stir in the grated Parmesan until the sauce is smooth and slightly thickened.
8. Return the chicken to the skillet, spooning sauce over each thigh.
9. Bake for 25–30 minutes, or until the thickest part of a thigh registers 165°F (74°C).
10. Let the chicken rest for 5 minutes, then garnish with chopped fresh parsley before serving.

Notes

For a lighter sauce, substitute half-and-half and thicken with cornstarch. For tanginess, swap half the Parmesan for Pecorino Romano.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Oven-Baking
• Cuisine: Italian