Creamy Baked Chicken Thighs

4.85 from 20 votes

Creamy Baked Chicken Thighs

These Italian-style creamy baked chicken thighs are flavorful and juicy, and are ready to eat in 40 minutes! They taste delicious served over rice or crusty bread to soak up the delicious sauce. It's the perfect easy dinner for a weeknight!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Keyword: baked chicken thighs, chicken thighs in cream sauce

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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