I first tried this creamy oven baked chicken thighs recipe on a rainy weeknight and it immediately became a go-to. Rich Parmesan and garlic mingle with heavy cream to make a silky sauce that keeps bone-in thighs juicy and forgiving for busy cooks. It’s an easy, comforting dinner that shines any night of the week — and if you’re collecting reliable chicken dinners, you might also like more chicken dishes to expand your rotation.
Why you’ll love this dish
This recipe hits a sweet spot: minimal hands-on time, bold flavor, and a sauce that doubles as a built-in side for rice or pasta. Bone-in, skin-on thighs stay moist during baking, and searing first adds a caramelized crust for texture. It’s perfect for weeknight family dinners, casual guests, or when you want a restaurant-style result without fuss.
“Creamy, garlicky, and ridiculously simple — this became our family’s Friday night staple.” — home cook review
How this recipe comes together
Before you start, here’s the quick process so you know what to expect:
- Season and sear chicken thighs in a hot skillet to develop color and flavor.
- Mix heavy cream, grated Parmesan, and minced garlic into a smooth, savory sauce.
- Nestle seared thighs in a baking dish, pour the cream mixture over them, and bake until cooked through and bubbly.
- Finish with fresh parsley for brightness and serve over your favorite starch.
This short flow helps when scanning the recipe or prepping mise en place.
What you’ll need
- 4 chicken thighs (bone-in, skin-on recommended)
- 1 cup heavy cream (substitute: half-and-half + 2 tbsp butter for lighter result)
- 1 cup grated Parmesan cheese (Parmigiano-Reggiano preferred for depth)
- 4 cloves garlic, minced (or 1–2 tsp garlic paste)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish
Notes: If you prefer boneless thighs, reduce bake time slightly and check internal temperature earlier. For a lower-dairy version, try ¾ cup coconut cream + ¼ cup chicken stock and a touch less cheese (flavor will shift).
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Position a rack in the center.
- Pat the chicken dry with paper towels. Season both sides generously with salt and pepper. Dry skin sears better.
- Heat the olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the thighs skin-side down and sear 5–6 minutes without moving, until the skin is deep golden brown. Flip and sear the other side 4–5 minutes. (If your skillet isn’t oven-safe, transfer thighs to a baking dish after searing.)
- While the chicken rests for a minute, whisk together the heavy cream, minced garlic, and grated Parmesan in a bowl until smooth. Season lightly with pepper; Parmesan adds salt.
- Arrange the seared chicken thighs in the baking dish or keep them in the skillet. Pour the creamy mixture evenly over the thighs.
- Bake in the preheated oven for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the sauce is bubbly and slightly thickened. If the sauce browns too quickly, tent loosely with foil.
- Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top and serve.
Pro tip: If you like a thicker sauce, remove the chicken after baking and simmer the sauce on the stovetop for 2–3 minutes to reduce.
Best ways to enjoy it
- Spoon the creamy sauce over mashed potatoes, polenta, or buttered egg noodles.
- Serve with roasted vegetables (asparagus, green beans, or Brussels sprouts) to add color and texture.
- For a lighter plate, pair with a crisp green salad and lemon vinaigrette to cut the richness.
- If you want a themed meal, serve alongside garlic bread and a glass of Chardonnay.
For more inspiration that complements this dish, check out other chicken recipes that match different sides and flavor profiles.
Storage and reheating tips
- Refrigerate: Cool leftovers within 2 hours and store in an airtight container for up to 3–4 days.
- Freeze: Place cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently rewarm on the stovetop over low heat, stirring occasionally, until warmed through. Alternatively, cover and heat in a 325°F (160°C) oven until hot (about 15–20 minutes). Avoid high heat—cream sauces can separate if overheated.
- Safety: Always ensure reheated chicken reaches 165°F (74°C) before eating.
Pro chef tips
- Searing matters: Don’t rush the sear. A good Maillard crust adds flavor and helps the sauce cling to the chicken.
- Grate fresh Parmesan: Pre-grated cheese contains anti-caking agents and won’t melt as smoothly. Freshly grated cheese yields a silkier sauce.
- Control salt: Parmesan is salty—season the cream mixture lightly and taste before adding extra salt.
- Oven safety: Use an ovenproof skillet if possible to cut down on dishes and keep sizzling flavor from pan to oven.
- Aromatics: Add a sprig of thyme or a pinch of red pepper flakes to the cream for subtle herbal or spicy notes.
Recipe variations
- Lemon-Parmesan: Add 1 tsp lemon zest and a squeeze of lemon juice to the cream for brightness.
- Mushroom & Herb: Sauté sliced mushrooms with the chicken and fold into the cream along with chopped thyme.
- Low-carb: Serve over cauliflower mash or spiralized zucchini.
- Dairy-free: Use full-fat coconut milk and nutritional yeast in place of Parmesan for a dairy-free creamy version.
- Crispy skin finish: Broil for 1–2 minutes at the end (watch closely) to re-crisp skin if it softens in the sauce.
FAQ – Your questions answered
Q: How long does this take start to finish?
A: About 40–45 minutes: 10–12 minutes for searing and prep, 25–30 minutes baking, plus a short rest.
Q: Can I use boneless, skinless chicken thighs?
A: Yes. Reduce bake time and check internal temp earlier—usually 20–25 minutes depending on thickness.
Q: Will the cream sauce separate?
A: It can if overheated. Bake at the recommended temperature and reheat gently. Adding the cheese off direct high heat helps maintain a smooth texture.
Q: Can I make this ahead?
A: You can sear the chicken and make the sauce, then refrigerate separately for up to 24 hours. Combine and bake when ready; add a few extra minutes if chilled.
Q: What internal temperature should I aim for?
A: 165°F (74°C) measured at the thickest part of the thigh (not touching bone). Let the meat rest a few minutes after baking.
Q: Is this recipe kid-friendly?
A: Yes—mild, creamy flavors generally appeal to kids. Reduce garlic or omit red pepper flakes if serving young children.
Final thoughts
Give this creamy oven baked chicken thighs recipe a try when you want a comforting, low-effort dinner with rich flavor and a silky sauce — then come back and tell me how it turned out or what variation you tried.
Creamy Oven Baked Chicken Thighs
Ingredients
Method
- Preheat the oven to 400°F (200°C). Position a rack in the center.
- Pat the chicken dry with paper towels. Season both sides generously with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Add the thighs skin-side down and sear for 5–6 minutes until deep golden brown.
- Flip and sear the other side for 4–5 minutes.
- While the chicken rests for a minute, whisk together the heavy cream, minced garlic, and grated Parmesan in a bowl until smooth.
- Arrange the seared chicken thighs in a baking dish or keep them in the skillet.
- Pour the creamy mixture evenly over the thighs.
- Bake for 25–30 minutes until the internal temperature reaches 165°F (74°C) and the sauce is bubbly.
- Remove from oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.