Description
Succulent Creamy Oven Baked Chicken Thighs deliver pure comfort on a plate, promising rich flavors with minimal kitchen effort. Crispy skin and tender meat combine in this delightful dish that welcomes hungry diners to savor each delectable bite.
Ingredients
Scale
Main Protein:
- 6 bone-in, skin-on chicken thighs
Seasonings and Spices:
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) garlic powder
- ½ teaspoon (2.5 ml) onion powder
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1.25 ml) black pepper
- 1 teaspoon (5 ml) dried thyme or Italian seasoning
- ¼ teaspoon (1.25 ml) red pepper flakes (optional)
Sauce and Additional Ingredients:
- 2 tablespoons (30 ml) unsalted butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- ½ cup (120 ml) chicken broth
- 1 cup (240 ml) heavy cream (or half-and-half for a lighter option)
- ½ cup (50 g) grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Prepare a robust seasoning blend by combining paprika, garlic powder, onion powder, salt, and black pepper in a small mixing container. Thoroughly coat each chicken thigh with this aromatic spice mixture, ensuring complete coverage.
- Heat olive oil in a sturdy oven-safe skillet over medium-high temperature. Carefully place chicken thighs skin-side down, allowing them to develop a golden-brown crust for 3–4 minutes. Flip and sear the alternate side for an additional 2–3 minutes to lock in flavors.
- Without cleaning the skillet, reduce heat to medium and introduce butter. Sauté diced onions until they become translucent and soft, approximately 3–4 minutes.
- Add minced garlic and briefly cook until its aromatic essence permeates the skillet. Pour chicken broth, using a wooden spoon to deglaze and capture all caramelized flavor fragments from the pan’s surface.
- Incorporate heavy cream, grated Parmesan cheese, fresh thyme, and optional red pepper flakes. Gently simmer the sauce, stirring periodically, until it reaches a luxurious, slightly thickened consistency. Adjust seasoning with salt and pepper according to taste.
- Delicately nestle seared chicken thighs skin-side up into the creamy sauce, ensuring each piece is partially submerged.
- Transfer the skillet to a preheated 400°F (200°C) oven. Roast for 20–25 minutes, or until chicken internal temperature precisely reaches 165°F (75°C), guaranteeing perfect doneness.
- Once removed from the oven, allow chicken to rest for 5 minutes, permitting juices to redistribute and enhance overall tenderness.
- Generously ladle the rich, velvety sauce over the chicken. Serve alongside complementary accompaniments like fluffy rice, creamy mashed potatoes, or crusty artisan bread to absorb the luxurious sauce.
Notes
- Ensure chicken skin is completely dry before searing to achieve maximum crispiness and golden-brown color.
- Control heat during searing to prevent burning; medium-high provides perfect caramelization without scorching.
- Select bone-in, skin-on chicken thighs for richer flavor and more tender meat during baking.
- Use a meat thermometer to confirm internal chicken temperature reaches exactly 165°F for food safety without overcooking.
- Substitute heavy cream with half-and-half or whole milk for lighter version, adjusting sauce consistency as needed.
- Add fresh herbs like rosemary or parsley for extra aromatic depth and visual appeal before serving.
- Gluten-free option: Replace wheat-based thickeners with cornstarch or arrowroot powder in cream sauce.
- Low-carb alternative: Serve with cauliflower mash or roasted vegetables instead of traditional starches.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 160 mg