Creamy Oven Baked Chicken Thighs
A cozy and satisfying meal featuring tender chicken thighs marinated in a luscious cream sauce, perfect for any dinner occasion.
Ingredients
Main Ingredients
- 4-6 pieces chicken thighs (bone-in, skin-on for best flavor)
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- to taste Salt and pepper
- for garnish Fresh parsley optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine heavy cream, chicken broth, olive oil, Dijon mustard, garlic powder, onion powder, paprika, thyme, salt, and pepper. Whisk until well blended.
- Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Allow it to marinate for at least 30 minutes (or overnight in the fridge for maximum flavor).
- Transfer the marinated chicken thighs to a baking dish, skin-side up. Pour the remaining marinade over the top.
Cooking
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- If desired, baste the chicken with the sauce halfway through cooking for extra flavor and moisture.
- For an even crispier finish, broil the chicken on high for 2-3 minutes after baking.
Serving
- Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container for up to four days in the refrigerator or freeze for up to three months.