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Creamy Oven Baked Chicken Thighs

Creamy Oven Baked Chicken Thighs

Perfectly cooked chicken thighs with crispy golden skin, baked in a rich creamy parmesan sauce. This restaurant-quality dish transforms simple ingredients into something truly special with juicy meat and velvety sauce.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6-7 chicken thighs (bone-in and with skin)
  • 1/3 cup chicken stock
  • 1/2 cup heavy cream
  • 1 tablespoon flour
  • 1/2 cup parmesan cheese
  • 1.5 teaspoon dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper (adjust per taste)
  • 1 teaspoon salt (adjust per taste)

Equipment

  • 9x13 baking dish
  • aluminum foil
  • mixing bowl
  • Whisk

Method
 

Instructions
  1. Preheat oven to 400 degrees F (200 degrees Celcius)
  2. Pat dry chicken thighs with a kitchen towel
  3. In a bowl add all the ingredients mentioned under seasoning. Sprinkle chicken thighs on both sides with the seasoning
  4. In a 9X13 baking dish, pour in the stock. Arrange the seasoned chicken thighs in a single layer
  5. Loosely cover the baking dish with aluminum foil. Bake in preheated oven for 30-35 minutes
  6. Remove the pan from the oven and carefully remove the foil (mind the steam). Bast chicken thighs with the pan juice. Remove chicken thighs from the baking pan to a plate
  7. Whisk together flour and heavy cream until smooth and no dry flour patch in there. Add it to the baking dish along with dijon mustard and grated parmesan. Mix well
  8. Place chicken thighs back into the baking dish. Bake uncovered for another 25-30 minutes or until the chicken thighs are cooked through
  9. Before serving give the sauce a good stir. Serve with mashed potatoes or pasta

Notes

Always pat chicken thighs dry before seasoning for maximum crispiness. Use an instant-read thermometer - chicken should reach 165°F internally. The sauce will thicken beautifully during the final baking stage.