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Creamy Oven Baked Chicken Thighs

Creamy oven baked chicken thighs with a garlic cream sauce that turns rich and thick in the oven. Bone-in, skin-on thighs are seared until golden, then baked nestled in bubbling mushroom cream sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in skin-on chicken thighs Use thighs of similar thickness so they cook through evenly.
Cream sauce base
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 8 oz mushrooms, sliced Slice into even pieces for consistent browning.
  • 4 garlic, minced
  • 0.5 onion, diced
  • 2 tbsp unsalted butter
Seasonings and finish
  • 1 tsp Italian seasoning
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup parmesan, grated Grated parmesan helps the sauce thicken as it bakes.
  • 1 fresh parsley for serving Chop and add at the end for bright flavor.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season
  1. Preheat the oven to 400F, then season the chicken thighs with salt and black pepper.
Sear the chicken
  1. Heat the butter in an oven-safe skillet over medium-high heat, then sear the chicken skin-side down for 5-6 minutes until the skin is golden.
  2. Flip the chicken briefly, then remove it from the pan.
Build the mushroom-garlic sauce
  1. Sauté the diced onion for 3 minutes in the same pan, then add the minced garlic and sliced mushrooms and cook for 4 minutes.
  2. Pour in the chicken broth and heavy cream, then stir in Italian seasoning, dried thyme, and grated parmesan and bring to a simmer.
Bake until tender and thick
  1. Nestle the chicken skin-side up in the sauce, then transfer the skillet to the oven.
  2. Bake for 25-30 minutes, until the chicken is cooked through and the sauce has thickened around the chicken.
Serve
  1. Garnish with fresh parsley before serving.

Notes

Pro tip: make sure the sauce comes to a simmer before baking so the parmesan melts and thickens properly. Store leftovers in a sealed container in the fridge for up to 3-4 days; reheat gently in a skillet over low heat until warmed through (add a splash of broth or cream if needed). Freezing is not recommended because the cream sauce may split. For a lighter option, swap half the heavy cream for evaporated skim milk or use light cream.