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Baked Chicken Thighs in Cream Sauce Recipe

This Italian-style baked chicken thighs in creamy sauce is flavorful, juicy, and perfectly served over rice or crusty bread to soak up the delicious sauce. Enjoy!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Calories: 505 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 6 bone-in skin-on chicken thighs (you can also use boneless skinless chicken thighs cook 5 minutes less)
  • salt and black pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 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

    Cup of Yum
  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, combine salt, black pepper, dried oregano, dried basil, and paprika.
  3. Pat the chicken thighs dry with paper towels. Season each thigh with the spice mixture, ensuring they are well-coated on both sides.
  4. 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.
  5. In the same skillet, add tomato paste and minced garlic. Sauté for 1-2 minutes until the garlic becomes fragrant.
  6. Pour in chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.
  7. Stir in heavy cream and cheese until the sauce is smooth and well combined.
  8. Return the seared chicken thighs to the skillet, skin side up, placing them in the sauce.
  9. Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through and the skin is crispy. 
  10. Garnish with fresh basil and parsley before serving.

Notes

  • Quality Ingredients: Start with high-quality chicken thighs and fresh ingredients. This will enhance the overall flavor and texture of the dish.
  • Room Temperature Chicken: Allow the chicken thighs to come to room temperature before cooking. This ensures even cooking and helps the chicken stay juicy.
  • Proper Seasoning: Season the chicken generously with a well-balanced blend of salt, black pepper, and Italian herbs. This ensures that each bite is flavorful.
  • Hot Searing: Sear the chicken thighs in a hot pan with olive oil to achieve a golden-brown crust. This step locks in juices and adds a delicious texture to the skin.
  • Aromatics: Incorporate aromatic ingredients like minced garlic early in the cooking process. Sautéing them releases their flavors, enhancing the overall taste of the dish.
  • Deglazing the Pan: After searing the chicken, deglaze the pan with chicken broth. Scraping up the flavorful browned bits from the bottom adds depth to the sauce.
  • Creamy Sauce Balance: Achieve a balanced and velvety sauce by slowly incorporating heavy cream and Parmesan cheese. Stir continuously to prevent lumps and ensure a smooth consistency.
  • Oven Temperature: Preheat the oven to the specified temperature (375°F or 190°C) before transferring the skillet. Consistent heat ensures even cooking and a crispy skin.

Nutrition Information

Calories 505kcal (25%) Carbohydrates 4g (1%) Protein 25g (50%) Fat 43g (66%) Saturated Fat 16g (80%) Polyunsaturated Fat 6g Monounsaturated Fat 17g Trans Fat 0.1g Cholesterol 187mg (62%) Sodium 312mg (13%) Potassium 434mg (12%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1213IU (24%) Vitamin C 5mg (6%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 505

% Daily Value*

Calories 505kcal 25%
Carbohydrates 4g 1%
Protein 25g 50%
Fat 43g 66%
Saturated Fat 16g 80%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 17g 85%
Trans Fat 0.1g 5%
Cholesterol 187mg 62%
Sodium 312mg 13%
Potassium 434mg 9%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1213IU 24%
Vitamin C 5mg 6%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.