Creamy Oven Baked Chicken Thighs – The Ultimate Cozy Dinner
There’s nothing quite like the aroma of creamy, buttery chicken baking away in the oven on a cool evening. This Creamy Oven Baked Chicken Thighs recipe captures everything we love about comfort food: crispy golden skin, juicy tender meat, and a rich cream sauce that’s downright irresistible. Whether you’re cooking for family, entertaining guests, or just craving something soul-warming, this dish brings restaurant-level flavor right to your kitchen.
Picture this: tender chicken thighs seared to perfection, then baked in a velvety garlic-herb cream sauce. Each bite melts in your mouth, with notes of fresh herbs and buttery goodness that make you want to lick the plate clean. And the best part? It’s so simple to make — no complicated steps, no fancy ingredients, just pure flavor and comfort in one pan.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh dill (optional for garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels — this helps them crisp up beautifully in the oven.
- Season generously with salt, pepper, paprika, thyme, and parsley. Make sure both sides are coated evenly.
- Sear the chicken: Heat olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat. Add chicken thighs, skin-side down, and sear for 4–5 minutes until golden brown. Flip and cook the other side for another 3 minutes. Remove chicken and set aside.
- Make the sauce: In the same skillet, melt the butter and sauté minced garlic until fragrant (about 30 seconds). Add Dijon mustard, chicken broth, and cream. Stir to combine, then whisk in Parmesan cheese until smooth.
- Return the chicken to the pan, skin-side up. Spoon some sauce over the top, then transfer the pan to the oven.
- Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh dill or parsley, and serve with extra sauce drizzled on top.
Tips & Tricks:
- Always pat your chicken thighs dry before searing — this helps the skin get extra crispy.
- For added depth, deglaze the pan with a splash of white wine before adding cream.
- You can substitute half-and-half for heavy cream for a lighter version, though it won’t be as rich.
- Leftover sauce can be spooned over rice, pasta, or mashed potatoes the next day.
Variations:
- Mushroom Lovers: Add 1 cup of sliced mushrooms to the sauce for an earthy twist.
- Spinach & Garlic: Stir in a handful of baby spinach during the last 5 minutes of baking.
- Lemon Herb: Add a squeeze of fresh lemon juice before serving for brightness.
- Spicy Kick: Sprinkle in a pinch of crushed red pepper flakes for subtle heat.
Creamy Oven Baked Chicken Thighs
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Season chicken thighs with salt, pepper, paprika, thyme, and parsley.
- Sear chicken in olive oil until golden on both sides, about 7–8 minutes total.
- Melt butter in skillet, add garlic, mustard, chicken broth, and cream. Whisk until smooth.
- Return chicken to pan, spoon sauce on top, and bake 25–30 minutes.
- Garnish with herbs and serve warm.
Notes
Serving Suggestions:
This creamy chicken dish pairs beautifully with mashed potatoes, buttered noodles, steamed vegetables, or a simple rice pilaf. For a complete meal, add a side of roasted carrots or a crisp green salad with a tangy vinaigrette to balance the richness of the sauce.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth if the sauce thickens too much. It’s not recommended to freeze this dish due to the dairy content, as the sauce may separate once thawed.
FAQ:
Can I use boneless chicken thighs?
Yes! Just reduce the baking time by about 10 minutes to prevent overcooking.
Can I make it ahead of time?
Absolutely — prepare the sauce and sear the chicken ahead, then bake right before serving.
What can I use instead of heavy cream?
Try evaporated milk or coconut cream for a dairy-free option, though the texture will differ slightly.
History / Fun Facts:
Creamy chicken dishes have roots in French cuisine, where sauces like velouté and béchamel have long been used to enrich poultry dishes. Over time, home cooks across the world have simplified these techniques to create easy, weeknight-friendly versions — like this creamy oven-baked recipe that brings both elegance and ease to your dinner table.
