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You will need 4 bone-in, skin-on chicken thighs. This cut gives you juicy meat and crispy skin. The bone adds flavor and helps keep the meat moist. Choose thighs that are similar in size for even cooking. For the creamy sauce, gather 1 cup of heavy cream and 1 cup of chicken broth. The cream adds richness, while the broth enhances the chicken flavor. This mix makes the dish comforting and creamy. You need a few simple seasonings: - 2 tablespoons of olive oil - 4 cloves of garlic, minced - 1 tablespoon of Dijon mustard - 1 teaspoon of smoked paprika - 1 teaspoon of dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The olive oil helps the garlic brown nicely. The mustard adds a tangy kick. Smoked paprika gives a warm flavor, while thyme adds an earthy taste. Salt and pepper will enhance all these flavors. Finally, chopped parsley adds a fresh touch when served. {{ingredient_image_2}} First, set your oven to 375°F (190°C). Preheating helps cook the chicken evenly. It only takes a few minutes, but this step is crucial. Grab a skillet and heat it over medium heat. Pour in the olive oil. Once the oil is hot, add the minced garlic. Sauté it for about 1 minute. You want it fragrant and lightly golden, not burnt. Stir it gently to avoid browning too much. In a mixing bowl, combine the heavy cream, chicken broth, Dijon mustard, smoked paprika, dried thyme, salt, and pepper. Whisk everything together until it’s smooth and creamy. This mixture adds great flavor to the chicken. Take a baking dish and place the chicken thighs in it, skin-side up. Pour the creamy mixture around the chicken, making sure it’s well coated. You don’t want the thighs fully submerged. Now, place the baking dish in your preheated oven. Bake for 40-45 minutes. The internal temperature should hit 165°F (74°C) when done. For a delicious crispy skin, turn on the broiler. Broil the chicken thighs for an extra 3-5 minutes. Keep a close eye on it to prevent burning. You want a nice, golden finish. Once cooked, take the baking dish out of the oven. Let the chicken rest for about 5 minutes. This helps the juices stay inside, keeping the meat moist. Finally, sprinkle freshly chopped parsley on top before serving. It adds a lovely touch and fresh flavor. To get crispy skin, start with bone-in, skin-on chicken thighs. Pat the skin dry with paper towels. This step helps remove moisture. A dry surface leads to better crisping. When you sauté garlic, heat your skillet before adding oil. Preheating helps the skin sizzle right away. After baking, broil the chicken for 3-5 minutes. Keep a close eye to avoid burning. This method gives you that crunchy texture you crave. To enhance flavors, use fresh herbs like thyme. Dried thyme works too, but fresh adds brightness. Experiment with spices like smoked paprika for a smoky taste. Dijon mustard adds tang and depth to the sauce. You can also add a splash of lemon juice for brightness. Adjust salt and pepper to your liking. For a richer flavor, let the creamy mixture sit for a few minutes before pouring it over the chicken. This helps the flavors meld nicely. To check if the chicken is done, use a meat thermometer. Aim for an internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the thigh, avoiding the bone. If you don’t have a thermometer, look for clear juices. The juices should run clear, not pink. Let the chicken rest for 5 minutes after baking. This resting time keeps the juices inside, making each bite tender and juicy. Enjoy your flavorful, creamy oven-baked chicken thighs! Pro Tips Resting the Chicken: Allowing the chicken to rest for 5 minutes after baking helps the juices redistribute, ensuring a moist and tender bite. Choosing the Right Pan: Use a baking dish that is large enough to hold the chicken thighs comfortably without overcrowding to allow even cooking. Flavor Boost: For an extra flavor dimension, consider adding a splash of white wine to the creamy mixture before baking. Herb Variations: Feel free to experiment with different herbs like rosemary or oregano to customize the flavor profile of your dish. {{image_4}} You can use boneless chicken thighs for this recipe. Boneless thighs cook faster and are easier to eat. Just remember to check the internal temperature. It should still reach 165°F (74°C). The creamy sauce will still soak into the meat, keeping it juicy and flavorful. Feel free to mix up the seasonings! Instead of smoked paprika, try garlic powder or Italian herbs. You can use fresh herbs like rosemary or basil for a bright flavor. Spices like cayenne can add a kick. Tailor the blend to fit your taste. This way, every meal can feel new and exciting. Adding veggies can boost flavor and nutrition. You can toss in carrots, potatoes, or green beans. Just chop them into similar sizes for even cooking. Place them around the chicken in the baking dish. They will soak up the creamy sauce and become tender. This makes for a complete meal in one dish! After cooking, let the chicken cool to room temperature. Place it in an airtight container. Store it in the fridge for up to 3 days. If you want to keep it fresh longer, make sure it’s well sealed. To freeze, wrap each chicken thigh tightly in plastic wrap. Place them in a freezer bag, squeezing out as much air as possible. You can freeze the thighs for up to 3 months. Remember to label the bag with the date for easy tracking. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Pour some extra cream or broth over it to add moisture. Cover the dish with foil to keep it from drying out. Bake for about 20-25 minutes or until warmed through. Enjoy the same delicious taste as when it was fresh! Bake the chicken thighs for about 40 to 45 minutes. You want them to reach an internal temperature of 165°F (74°C). This ensures they are safe to eat and fully cooked. Baking at 375°F (190°C) gives the skin a nice, golden color while keeping the meat juicy. Yes, you can use other cuts of chicken. Boneless chicken thighs work well, too. Just remember that cooking times may vary. Breasts will cook faster, so keep an eye on them. Always check the temperature to ensure they are done. You can serve these chicken thighs with many sides. Roasted vegetables add color and nutrition. Fluffy mashed potatoes soak up the creamy sauce nicely. Fresh salads can balance the rich flavors, too. Consider garlic bread for a tasty addition. In this article, we covered the best ways to cook creamy oven-baked chicken thighs. We discussed the key ingredients like bone-in thighs, cream, and seasonings. I shared step-by-step instructions for cooking, from preheating the oven to broiling for crispy skin. Tips for ensuring great flavor and texture were also included. You can easily adapt this dish with variations like boneless thighs or added vegetables. Remember to store leftovers properly for later enjoyment. Enjoying this recipe can elevate your cooking skills and delight your taste buds.

Creamy Oven-Baked Chicken Thighs

Delicious and creamy chicken thighs baked to perfection.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Start by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.
  • Heat a skillet over medium heat and add the olive oil. Once the oil is hot, add the minced garlic and sauté it for about 1 minute, or until it becomes fragrant and lightly golden. Be cautious not to burn the garlic.
  • In a separate mixing bowl, combine the heavy cream, chicken broth, Dijon mustard, smoked paprika, dried thyme, salt, and pepper. Whisk the ingredients together until they are well blended and creamy.
  • Prepare a baking dish by placing the chicken thighs in it, skin-side up. Carefully pour the creamy mixture around the chicken, making sure the thighs are well coated but not fully submerged in the sauce.
  • Transfer the baking dish to the preheated oven and bake for approximately 40-45 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the skin has a nice golden color.
  • For an extra crispy skin, turn on the broiler and broil the chicken thighs on high for an additional 3-5 minutes after baking, watching closely to avoid burning.
  • Once cooked, remove the baking dish from the oven and let the chicken rest for about 5 minutes. This will help the juices redistribute, keeping the chicken moist. Finally, garnish with freshly chopped parsley before serving.

Notes

For extra crispy skin, broil for a few minutes after baking.
Keyword baked, chicken, creamy, thighs