why make this recipe
Creamy Oven Baked Chicken Thighs are a delightful dish that combines crispy, golden-brown chicken with a rich and creamy sauce. This recipe is not only easy to follow but also perfect for family dinners or gatherings. The blend of garlic, Parmesan cheese, and herbs creates a luscious flavor that your guests will love. Plus, baking the chicken means you can set it and forget it until it’s time to serve!
how to make Creamy Oven Baked Chicken Thighs
Ingredients
- 6 bone-in skinless chicken thighs
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp paprika
- 1 tsp dried Italian herbs (oregano/thyme)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp fresh parsley or dill (chopped)
Directions
- Preheat the oven to 375°F (190°C).
- Pat the chicken thighs dry and season them with paprika, salt, and pepper.
- Heat olive oil and 1 tbsp of butter in an oven-safe skillet over medium-high heat.
- Sear the chicken thighs for 3–4 minutes on each side until golden brown. Remove them and set aside.
- In the same skillet, melt the remaining butter. Add minced garlic and cook for 1 minute until fragrant.
- Stir in the heavy cream, chicken broth, Parmesan cheese, and dried Italian herbs. Simmer for 2–3 minutes.
- Return the chicken to the skillet and spoon the sauce over the top.
- Transfer the skillet to the oven and bake uncovered for 25–30 minutes, or until the chicken reaches 165°F (74°C).
- Garnish with fresh parsley or dill before serving.
how to serve Creamy Oven Baked Chicken Thighs
Serve Creamy Oven Baked Chicken Thighs with a side of mashed potatoes or rice to soak up the delicious sauce. Steamed vegetables or a crisp salad also make great additions to this meal. This dish is best enjoyed hot right out of the oven!
how to store Creamy Oven Baked Chicken Thighs
Store any leftovers in an airtight container in the refrigerator. They can last for 3 to 4 days. To reheat, simply place them in the oven at 350°F (175°C) until heated through. You can also use a microwave, but the oven will help retain the texture better.
tips to make Creamy Oven Baked Chicken Thighs
- For extra flavor, marinate the chicken thighs in the seasoning for a few hours before cooking.
- You can use boneless chicken thighs if you prefer, but adjust the cooking time accordingly.
- Add vegetables like spinach or mushrooms to the sauce for additional nutrition and flavor.
variation
You can customize this recipe by adding different herbs or spices. Try using smoked paprika for a smoky flavor or adding a splash of lemon juice for some brightness. You can also use different cheeses like mozzarella or gouda to change up the taste.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may dry out more quickly, so keep an eye on the cooking time.
Can I freeze the leftovers?
Yes, you can freeze the leftovers. Make sure to store them in a freezer-safe container and consume them within 2-3 months.
What can I substitute for heavy cream?
If you need a lighter option, you can use half-and-half or a combination of milk and cornstarch to thicken the sauce.
Creamy Oven Baked Chicken Thighs
Ingredients
Main Ingredients
- 6 pieces bone-in skinless chicken thighs
- 2 tbsp olive oil
- 3 tbsp unsalted butter Separate into portions for cooking and saucing
- 4 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp paprika
- 1 tsp dried Italian herbs (oregano/thyme)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp fresh parsley or dill (chopped) For garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Pat the chicken thighs dry and season them with paprika, salt, and pepper.
- Heat olive oil and 1 tbsp of butter in an oven-safe skillet over medium-high heat.
- Sear the chicken thighs for 3–4 minutes on each side until golden brown. Remove them and set aside.
- In the same skillet, melt the remaining butter. Add minced garlic and cook for 1 minute until fragrant.
- Stir in the heavy cream, chicken broth, Parmesan cheese, and dried Italian herbs. Simmer for 2–3 minutes.
Baking
- Return the chicken to the skillet and spoon the sauce over the top.
- Transfer the skillet to the oven and bake uncovered for 25–30 minutes, or until the chicken reaches 165°F (74°C).
- Garnish with fresh parsley or dill before serving.