Oven Baked Creamy Chicken Thighs with Crispy Skin
This recipe delivers incredibly tender and juicy bone-in chicken thighs, coated in a rich, savory Parmesan cream sauce, all made easily in a single baking dish with minimal cleanup.
Equipment
- Oven-Safe Skillet (or 9x13 Baking Dish)
- Small Mixing Bowl
- Meat Thermometer
Ingredients
For the Chicken & 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 tablespoon butter
- 1 small shallot, finely diced or 1/4 small onion
- 2 cloves garlic, minced
- 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
Instructions
1. Prepare and Season the Chicken
- Preheat your oven to 400°F (200°C). Pat the chicken thighs dry thoroughly with paper towels; this is crucial for achieving crispy skin.
- 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. Set the seasoned chicken aside.
2. Sauté Aromatics and Prepare the Sauce Base
- In a medium, oven-safe skillet or a 9x13 inch baking dish, melt the 1 tablespoon of butter over medium heat on the stovetop. 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). 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
- Stir the ½ cup of grated Parmesan cheese into the cream mixture until smooth and incorporated.
- Place the seasoned chicken thighs, skin-side up, into the cream sauce mixture in the baking dish. Ensure the skin remains completely above the liquid to crisp up, but the bottom of the chicken is submerged in the sauce.
- 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
- 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 rests.
- 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 a richer flavor profile, consider using smoked paprika instead of sweet paprika. If your chicken thighs are particularly large, you may need to increase the baking time by 5-10 minutes. Always rely on an internal thermometer to ensure doneness.