I just made an Easy Dinner With Chicken Thighs that somehow turns simple seared thighs into a creamy, garlicky Parmesan mess you’ll actually want on a weeknight.
I love these creamy oven baked chicken thighs because I can taste real richness in every bite and I’m weirdly obsessed with the browned edges and silky sauce. I adore that garlicky hit and that sharp bite of Parmesan cheese cutting through the cream.
But it’s the Sauce For Baked Chicken Thighs that keeps me coming back, spooning it over rice like it owed me money. I say this as someone who cooks a lot: they’re the Juicy Chicken Thigh Recipes I circle when I want something simple that still feels special.
Messy, loud flavors. So good.
every single week.
Ingredients
- Chicken thighs: juicy protein, skin crisps up and stays comforting.
- Kosher salt: brings out the chicken’s natural flavor, simple magic.
- Black pepper: gives a subtle bite and little heat.
- Olive oil: helps sear and keeps things from sticking.
- Butter: adds richness and that cozy, silky mouthfeel.
- Garlic: sharp, aromatic punch that smells like home.
- Shallot: sweet oniony notes, softer than raw onion.
- Chicken broth: adds savory depth without making it heavy.
- Heavy cream: makes sauce creamy, indulgent, and clingy.
- Parmesan: salty, nutty kick that thickens and flavors the sauce.
- Dijon mustard: tangy lift and little zip in the background.
- Italian seasoning: herby warmth, or thyme for fresher notes.
- Lemon juice: brightens and cuts through the richness nicely.
- Parsley: fresh green finish that makes it look loved.
Ingredient Quantities
- 6 bone-in, skin-on chicken thighs (about 2 1/2 to 3 lb total)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 small shallot, minced (or 1/2 small yellow onion), minced
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tsp dried Italian seasoning or 1 tbsp fresh thyme leaves
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley for garnish
How to Make this
1. Pat the chicken thighs dry with paper towels, sprinkle evenly with 1 tsp kosher salt and 1/2 tsp black pepper (rub it into the skin), let sit 10 minutes while you preheat the oven to 400F.
2. Heat a large oven safe skillet over medium high heat, add 2 tbsp olive oil until shimmering. Place thighs skin side down and sear without moving for 6 to 8 minutes until the skin is deep golden and most fat is rendered, flip and sear 2 minutes more. Transfer thighs to a plate.
3. Drain off all but about 1 tbsp of fat from the skillet, reduce heat to medium, add 2 tbsp unsalted butter. When it melts, add the minced garlic and minced shallot and cook, stirring, about 1 minute until fragrant but not browned.
4. Pour in 1/2 cup low sodium chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon, let it simmer and reduce for 1 to 2 minutes.
5. Stir in 1 cup heavy cream, 1/2 cup freshly grated Parmesan, 1 tsp Dijon mustard, and 1 tsp dried Italian seasoning (or 1 tbsp fresh thyme). Simmer gently 2 to 3 minutes until the sauce thickens slightly. Taste and add more salt or pepper if needed.
6. Stir in 1 tbsp fresh lemon juice to brighten the sauce, then return the seared chicken thighs to the skillet, skin side up, nestling them into the sauce so the skins stay mostly above the liquid.
7. Transfer the skillet to the preheated oven and bake 20 to 28 minutes, until the chicken reaches 165F in the thickest part and juices run clear. If your skillet isn’t oven safe, move everything to a baking dish first.
8. For extra crispy skin, broil on high for 1 to 2 minutes at the end, watching carefully so it does not burn.
9. Remove from oven, let rest 5 minutes so juices redistribute, spoon sauce over the thighs, sprinkle with 2 tbsp chopped fresh parsley and any extra grated Parmesan. Serve over mashed potatoes, pasta, or rice and enjoy.
Equipment Needed
1. Large oven-safe skillet, about 10 to 12 inches, for searing and baking the thighs
2. Tongs, for flipping the chicken without tearing the skin
3. Paper towels, to pat the chicken dry (trust me, you gotta do this)
4. Wooden spoon, to scrape up the browned bits when you deglaze the pan
5. Measuring spoons and cups, for the salt, pepper, broth, cream and all that stuff
6. Small bowl and whisk or fork, to mix the cream, mustard and Parmesan if you like it smooth
7. Instant-read thermometer, so you know the chicken hits 165F exactly
8. Oven-safe spatula or slotted spoon, to lift the thighs and spoon sauce over them when serving
FAQ
Creamy Oven Baked Chicken Thighs Recipe Substitutions and Variations
- Heavy cream: swap for half-and-half plus butter, use 7/8 cup half-and-half + 1 tbsp melted butter to equal 1 cup cream. It’ll be a touch lighter but still rich, just simmer a little longer to thicken.
- Parmesan cheese: use Pecorino Romano or Asiago grated, same amount. Pecorino is saltier and tangier so taste before adding extra salt.
- Low-sodium chicken broth: substitute with equal parts vegetable broth or 1 cup water plus 1 tsp better-than-bouillon chicken base. If using plain water, add a pinch of salt and a little onion powder for flavor.
- Dijon mustard: swap with yellow mustard or 1 tsp whole-grain mustard plus a pinch of sugar. Yellow is milder so the sauce will be less tangy, whole-grain keeps a similar texture.
Pro Tips
1) Pat the chicken really dry and salt it early, like as soon as you can. Salt draws out a little moisture then the skin will crisp way better when seared. If you forget to salt early, just salt right before cooking but your skin wont be quite as crunchy.
2) Don’t rush the sear. Let the skin sit, undisturbed, until it is deep golden and a lot of fat has rendered. If it sticks a bit when you try to flip, it probably needs another minute. Using a cast iron or heavy ovenproof skillet helps hold heat so you get that good crust.
3) Make the sauce separately if you need to. If your thighs are super crowded or releasing a lot of fat, remove them and pour off most fat before making the sauce. Also, simmer the cream gently, low and slow, so it thickens without breaking. If the sauce looks a little thin at the end, stir in a small pinch of cornstarch mixed with cold water and simmer a minute to thicken.
4) Brighten and finish smart. Add the lemon juice at the very end and taste before extra salt. Fresh herbs like parsley or thyme added right before serving keep the sauce tasting fresh. If you want extra crispy skin, broil for just a minute or two on high but watch it like a hawk cause it will go from perfect to burnt fast.
Creamy Oven Baked Chicken Thighs Recipe
I just made an Easy Dinner With Chicken Thighs that somehow turns simple seared thighs into a creamy, garlicky Parmesan mess you’ll actually want on a weeknight.
6
servings
493
kcal
Equipment: 1. Large oven-safe skillet, about 10 to 12 inches, for searing and baking the thighs
2. Tongs, for flipping the chicken without tearing the skin
3. Paper towels, to pat the chicken dry (trust me, you gotta do this)
4. Wooden spoon, to scrape up the browned bits when you deglaze the pan
5. Measuring spoons and cups, for the salt, pepper, broth, cream and all that stuff
6. Small bowl and whisk or fork, to mix the cream, mustard and Parmesan if you like it smooth
7. Instant-read thermometer, so you know the chicken hits 165F exactly
8. Oven-safe spatula or slotted spoon, to lift the thighs and spoon sauce over them when serving
Ingredients
-
6 bone-in, skin-on chicken thighs (about 2 1/2 to 3 lb total)
-
1 tsp kosher salt, plus more to taste
-
1/2 tsp freshly ground black pepper
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
4 garlic cloves, minced
-
1 small shallot, minced (or 1/2 small yellow onion), minced
-
1/2 cup low-sodium chicken broth
-
1 cup heavy cream
-
1/2 cup freshly grated Parmesan cheese
-
1 tsp Dijon mustard
-
1 tsp dried Italian seasoning or 1 tbsp fresh thyme leaves
-
1 tbsp fresh lemon juice
-
2 tbsp chopped fresh parsley for garnish
Directions
- Pat the chicken thighs dry with paper towels, sprinkle evenly with 1 tsp kosher salt and 1/2 tsp black pepper (rub it into the skin), let sit 10 minutes while you preheat the oven to 400F.
- Heat a large oven safe skillet over medium high heat, add 2 tbsp olive oil until shimmering. Place thighs skin side down and sear without moving for 6 to 8 minutes until the skin is deep golden and most fat is rendered, flip and sear 2 minutes more. Transfer thighs to a plate.
- Drain off all but about 1 tbsp of fat from the skillet, reduce heat to medium, add 2 tbsp unsalted butter. When it melts, add the minced garlic and minced shallot and cook, stirring, about 1 minute until fragrant but not browned.
- Pour in 1/2 cup low sodium chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon, let it simmer and reduce for 1 to 2 minutes.
- Stir in 1 cup heavy cream, 1/2 cup freshly grated Parmesan, 1 tsp Dijon mustard, and 1 tsp dried Italian seasoning (or 1 tbsp fresh thyme). Simmer gently 2 to 3 minutes until the sauce thickens slightly. Taste and add more salt or pepper if needed.
- Stir in 1 tbsp fresh lemon juice to brighten the sauce, then return the seared chicken thighs to the skillet, skin side up, nestling them into the sauce so the skins stay mostly above the liquid.
- Transfer the skillet to the preheated oven and bake 20 to 28 minutes, until the chicken reaches 165F in the thickest part and juices run clear. If your skillet isn’t oven safe, move everything to a baking dish first.
- For extra crispy skin, broil on high for 1 to 2 minutes at the end, watching carefully so it does not burn.
- Remove from oven, let rest 5 minutes so juices redistribute, spoon sauce over the thighs, sprinkle with 2 tbsp chopped fresh parsley and any extra grated Parmesan. Serve over mashed potatoes, pasta, or rice and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 286g
- Total number of serves: 6
- Calories: 493kcal
- Fat: 42g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 16g
- Cholesterol: 200mg
- Sodium: 550mg
- Potassium: 275mg
- Carbohydrates: 2g
- Fiber: 0.1g
- Sugar: 1.5g
- Protein: 29g
- Vitamin A: 1000IU
- Vitamin C: 1mg
- Calcium: 150mg
- Iron: 0.8mg