Description
Master the art of creating perfectly tender, juicy Creamy Oven Baked Chicken Thighs enveloped in a rich, herby Parmesan sauce.
This recipe promises restaurant-quality flavor with minimal fuss, making it ideal for weeknight dinners.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil (or butter)
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt and freshly ground black pepper to taste
Instructions
- Prep Chicken: Pat chicken thighs very dry with paper towels. Season generously on both sides with salt and pepper.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 6-8 minutes until deeply golden and crispy. Flip and sear on the other side for 2-3 minutes. Remove chicken and set aside.
- Sauté Aromatics: Reduce heat to medium. Add chopped onion to the skillet and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Deglaze & Simmer Sauce: Pour in chicken broth, scraping up any browned bits from the pan. Bring to a simmer, then stir in heavy cream, fresh thyme, and rosemary. Season with salt and pepper. Simmer gently for 2-3 minutes.
- Bake: Nestle chicken thighs back into the skillet, spooning some sauce over them. Transfer skillet to a preheated 375°F (190°C) oven and bake for 20-25 minutes, or until chicken reaches 165°F (74°C) internal temperature.
- Finish & Serve: Remove from oven. Stir in Parmesan cheese until melted and sauce is thickened. Let rest for 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins