Creamy Baked Chicken Thighs
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These Italian-style creamy baked chicken thighs are flavorful, juicy, and perfect served over rice or crusty bread to soak up the delicious sauce. Grab a few simple ingredients, whip up this easy dinner, and you’ll be eating some amazing baked chicken in a succulent creamy tomato sauce in just 40 minutes.
Love easy chicken dinner recipes? Don’t miss my simple baked chicken thighs and chicken in mushroom sauce!
Quick Look at Creamy Baked Chicken Thighs
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 people
- Dietary Info: Gluten Free (can be made Dairy Free)
- Method: Stovetop (for searing chicken and making the sauce) & Oven (for baking)
- Technique: Season and sear the chicken, then make the sauce. Transfer to the oven to finish cooking through, then garnish and serve.
- Flavor & Texture: These creamy baked chicken thighs have crispy skin, juicy and tender meat, and a succulent creamy tomato sauce that will leave you wanting seconds.
Why You’ll Love This Family Favorite!
These delicious Italian-style creamy baked chicken thighs are always a hit every time I make them for a family dinner, and I love that it’s ready to eat in just 40 minutes!
- Rich Italian Flavors: The combination of dried oregano, basil, and paprika brings a burst of authentic Italian flavors to the dish, creating a satisfying and savory taste.
- Juicy and Tender: Searing the chicken thighs before baking ensures a crispy skin while keeping the meat juicy and tender, providing the perfect texture in every bite.
- Creamy Tomato-Based Sauce: The creamy sauce, made with a blend of heavy cream and tomato paste, adds a luscious and velvety texture to the dish, enhancing the overall taste and providing a delightful sauce to coat the chicken.
If your family loves chicken recipes like mine does, you’ll also want to try my Roasted Chicken, Stuffed Chicken Breasts, or Chicken Thighs with Mustard Sauce.
Made With Amore,
“I made this dish for my family tonight and they absolutely LOVED it. Even my picky 12 year old granddaughter went back for more. This is the second recipe I have tried that is a huge hit. I can’t wait to try more of your amazing recipes.”
– Peggy
Table of Contents
Simple Ingredients
This is one of those easy recipes you will make repeatedly! Fortunately, you need just a few simple ingredients to make these creamy baked chicken thighs.
- Chicken Thighs (Bone-In, Skin-On): Chicken thighs provide a juicy and flavorful base for the dish, with the bone and skin adding richness to the overall texture with the crispy skin.
- Chicken Broth: Chicken broth forms the liquid base for the sauce, imparting a savory and umami flavor while deglazing the pan.
- Heavy Cream: Heavy cream contributes to the creamy texture of the sauce, creating a luxurious and velvety consistency.
- Parmigiano Cheese: Grated cheese adds a rich and nutty flavor, enhancing the sauce’s creaminess and providing a savory umami boost.
- Fresh Herbs: Chopped fresh basil and fresh Italian parsley complement the flavors, add a wonderful flavor, and an enticing hint of green as a garnish.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Chicken Thighs: You can substitute bone-in, skin-on chicken thighs with boneless, skinless chicken thighs or chicken drumsticks. Adjust the cooking time accordingly to ensure they are cooked through.
- Dried Oregano and Basil: If you don’t have dried oregano or basil, you can use Italian seasoning as a convenient substitute. It typically contains a blend of dried herbs, including oregano and basil.
- Lemon Zest: Incorporate freshly grated lemon zest into the sauce for a bright and citrusy kick.
- Caprese Style: Season with basic Italian seasoning, then top the baked chicken with fresh mozzarella slices and cherry tomatoes during the last few minutes of baking. Garnish with fresh basil for a Caprese-inspired twist.
How to Make Creamy Baked Chicken Thighs
These basic steps make these creamy baked chicken thighs a convenient, satisfying meal without spending excessive time in the kitchen.
- Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels. Season each thigh with the spice mixture, ensuring they are well-coated on both sides.
- In a small bowl, combine salt, black pepper, dried oregano, dried basil, and paprika.
- Season the chicken with the spice mixture.
- Heat olive oil in an oven-safe skillet or cast iron pan over medium-high heat. Sear the chicken thighs, skin side down, until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add tomato paste and minced garlic. Sauté for 1-2 minutes until the garlic becomes fragrant.
- Pour in chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer. Stir in heavy cream and cheese until the sauce is smooth and well combined.
- Return the seared chicken thighs to the skillet, skin side up, placing them in the sauce.
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked and the skin is crispy. Garnish with fresh basil and parsley before serving.
Creamy Baked Chicken Thighs FAQs
I recommend leaving them uncovered while baking in the oven to allow the skin to crisp up. Otherwise, the skin will steam and won’t be as crispy.
The chicken thighs are cooked through when they reach an internal temperature of 165°F (74°C). Use a meat thermometer to check for doneness. It should take about 20-25 minutes for bone-in, skin-on thighs to cook through if you seared it first and bake it at 375°F (190°C).
These chicken thighs in the sauce will last in the fridge for about 4 days.
You can freeze cooked chicken thighs for up to 5 months. (Freeze the sauce separately from the baked chicken thighs.) To freeze, use a freezer-safe container, leaving space for expansion, and thaw in the refrigerator before reheating. When reheating, ensure the chicken reaches an internal temperature of 165°F (74°C). Try using the leftovers to make this chicken orzo soup!
Serving Suggestions
These creamy baked chicken thighs pair well with pasta, creamy Parmesan rice, red skin mashed potatoes, or no knead ciabatta bread to soak up the creamy sauce. Round out the meal with side dishes like Longhorn crispy Brussels sprouts or pear gorgonzola salad, and enjoy a refreshing dessert like Italian apple cake or banana cream pie to finish off your meal.
My Pro Tips
Expert Tips
- Allow the chicken thighs to come to room temperature before cooking. This ensures even cooking and helps the chicken stay juicy.
- Sear the chicken thighs in a hot pan with oil to achieve a golden-brown crust. This step locks in juices and adds a delicious texture to the skin.
- After searing the chicken, deglaze the pan with chicken broth. Scraping up the flavorful browned bits from the bottom adds depth to the sauce.
- Achieve a balanced and velvety sauce by slowly incorporating the heavy cream and Parmesan cheese. Keep the heat lower to prevent splitting, and stir continuously to prevent lumps.
More Baked Chicken Recipes
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Creamy Baked Chicken Thighs
Ingredients
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- salt, to taste
- black pepper, to taste
- 6 bone-in, skin-on chicken thighs, or boneless skinless chicken thighs; cook 5 minutes less
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated freshly grated parmigiano cheese, Parmesan cheese
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine the dried oregano, dried basil, paprika, salt, and pepper.
- Pat the chicken thighs dry with paper towels. Season each thigh with the spice mixture, ensuring they are well-coated on both sides.
- Heat olive oil in an oven-safe skillet or cast iron pan over medium-high heat. Sear the chicken thighs, skin side down, until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- Add tomato paste and minced garlic to the skillet. Sauté for 1-2 minutes, or until the garlic becomes fragrant.
- Pour in chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer, then turn the heat to medium-low. Stir in heavy cream and cheese until the sauce is smooth and well combined.
- Return the seared chicken thighs to the skillet, skin side up, in the sauce.
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through and has an internal temperature of 165°F (74°C) and the skin is crispy. (Cook for 15-20 minutes if you're using boneless, skinless thighs.)
- Garnish with fresh basil and parsley, then serve warm with rice, potatoes, pasta, or your favorite sides. Enjoy!
Notes
- Allow the chicken thighs to come to room temperature before cooking. This ensures even cooking and helps the chicken stay juicy.
- Sear the chicken thighs in a hot pan with oil to achieve a golden-brown crust. This step locks in juices and adds a delicious texture to the skin.
- After searing the chicken, deglaze the pan with chicken broth. Scraping up the flavorful browned bits from the bottom adds depth to the sauce.
- Achieve a balanced and velvety sauce by slowly incorporating the heavy cream and Parmesan cheese. Keep the heat lower to prevent splitting, and stir continuously to prevent lumps.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this dish for my family tonight and they absolutely LOVED it. Even my picky 12 year old granddaughter went back for more. This is the second recipe I have tried that is a huge hit.
I can’t wait to try more of your amazing recipes. I served this with linguine noodles and broccoli
Yay! SO happy you loved this simple and delicious recipe. I can’t wait for you to keep trying more and more :).
This one has made it into our rotation! I pair it with some noodles and veggie and it’s perfect meal!
I love to hear that it is part of your dinner rotation. So many more yummy ones to try. I love your additions :).
I made this dish for the first time for my family and they loved it! They loved it so much I served it the very next week for our lunch guests!!! Big hit
Yay! SO happy that everyone loved it. So many more easy and delicious chicken recipes (and other!) to try! Enjoy.
This recipe was so easy and so delicious! Left overs for lunch the next day was just as good. Even the hubby who isn’t a huge fan of baked chicken loved it. This recipe will be going on the rotation! Thank you for yet another amazing recipe Elena!
Yes! I love to hear this. I hope you can enjoy it many more times and try new recipes as well. Happy cooking.
The smell was amazing cooking in the oven. When it came out of the oven the sauce was curdled. The sauce was perfect and smooth before the oven. Not very appealing when it came out.
I am sorry to hear that. Did you use a cream that has fillers, or perhaps half-half. Some heavy cream recipes have other ingredients other than: cream, and that can cause curdling. It’s delicious and I hope you can try it again.
This was delish!!
So glad you loved this easy recipe!
Made Mama’s bread in my Dutch oven, delish!! This is my weekly bread recipe, love that it’s gut friendly too! Yummmm!
Yes! This is also our weekly bread and we can’t get enough of it!
Make this bread asap! I started making this bread a few weeks ago and can’t stop. What I love about this recipe is it’s so easy AND the bread bakes perfect every time. It’s no fail and yields the best taste. Love it!!!
Thank you for all your hard work on the dishes that you cook for us.
You are most welcome! I hope you love them all. Many more to come.