Creamy Oven Baked Chicken (Printable)

Tender chicken thighs roasted in a rich garlic-herb cream sauce, pure comfort on a plate.

# What You Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs

→ Dairy

02 - 1 cup heavy cream
03 - 3 tablespoons cream cheese, softened
04 - 2 tablespoons unsalted butter

→ Vegetables & Aromatics

05 - 4 cloves garlic, minced
06 - 1 small onion, finely chopped

→ Liquids

07 - 1/2 cup chicken broth

→ Spices & Seasonings

08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried parsley
10 - 1/2 teaspoon paprika
11 - Salt and black pepper, to taste

→ Garnish

12 - Fresh parsley, chopped

# How To Make It:

01 - Preheat oven to 400°F. Position the rack in the center of the oven.
02 - Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and paprika.
03 - Heat a large ovenproof skillet over medium-high heat. Add the butter and once foaming, place the chicken thighs skin-side down. Sear for 4–5 minutes until the skin is deeply golden brown and crisp. Flip and sear the opposite side for 2 minutes. Transfer the chicken to a plate and set aside.
04 - Reduce the heat to medium in the same skillet. Add the chopped onion and sauté for 2–3 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
05 - Pour in the chicken broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan. Whisk in the cream cheese until fully melted and smooth. Stir in the heavy cream, dried thyme, and dried parsley. Season with salt and black pepper to taste.
06 - Nestle the chicken thighs back into the skillet, skin-side up. Spoon some of the cream sauce over each piece. Transfer the skillet to the preheated oven and bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F.
07 - Remove from the oven and let rest for a few minutes. Garnish with freshly chopped parsley and serve immediately.

# Expert Tips:

01 -
  • The sauce basically makes itself while the chicken roasts, so you look like you tried way harder than you did.
  • That crispy golden skin sitting on top of a velvety, garlicky cream sauce is the kind of contrast that makes people close their eyes when they take a bite.
  • Everything cooks in one skillet, which means cleanup is almost nonexistent and that alone is worth celebrating.
02 -
  • Do not rush the sear on the skin because that crispy layer is what keeps the chicken from getting soggy while it bakes in the sauce.
  • I once forgot to soften the cream cheese and ended up with pale lumps floating in the cream, so now I always leave it on the counter for thirty minutes beforehand.
03 -
  • Grate a handful of parmesan into the sauce just before it goes into the oven for a savory depth that will have everyone asking what your secret is.
  • Let the skillet rest for five minutes after pulling it from the oven so the sauce thickens slightly and the chicken juices settle rather than running everywhere.

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