Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Irresistibly Creamy Oven Baked Chicken Thighs You Need to Try - Featured Image

Irresistibly Creamy Oven Baked Chicken Thighs You Need to Try

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Creamy Oven Baked Chicken Thighs. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients, especially the quality of your chicken and cream. I always recommend using bone-in, skin-on thighs for maximum flavor and moisture—something my mum and grandmother drilled into me during those long afternoons in their kitchens. The cream brings that silky texture, but you can swap it for coconut cream if you want a dairy-free twist without losing richness. Fresh garlic and herbs like thyme or rosemary are essential, adding layers that elevate the dish beyond basic baked chicken.

  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 1/2 cup chicken broth
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Dijon mustard
  • 1/2 cup grated Parmesan cheese (optional but recommended)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels—this is key for crisp skin.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs generously with salt and pepper.
  3. Place the chicken skin-side down in the hot skillet. Sear for 5-7 minutes until the skin is golden and crisp, then flip and cook for another 3 minutes. Remove chicken and set aside.
  4. Lower the heat to medium and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant, but don’t let it brown.
  5. Pour in the chicken broth and heavy cream, stirring to combine. Add the Dijon mustard, thyme, and Parmesan cheese, whisking until the sauce is smooth.
  6. Return the chicken thighs to the skillet, skin-side up, nestling them into the creamy sauce.
  7. Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove from oven, garnish with fresh parsley, and let rest for 5 minutes before serving.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://artofeasycooking.com/creamy-oven-baked-chicken-thighs/