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Crispy Baked Chicken thighs in a creamy parmesan sauce can be made in the oven from start to finish. Perfectly seasoned chicken thighs are juicy with crispy skin is easy enough for a weeknight family dinner.

Baked Creamy Chicken Thighs

Seasoned Chicken thigh baked in the oven until juicy with a crispy skin. The pan juice mixed with cream makes a rich sauce perfect to pour over the thighs.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 782kcal


  • 1 kg Chicken thighs bone-in and with skin
  • ¾ cup Chicken stock
  • 1 cup Heavy Cream
  • 2 tablespoon Parmesan Cheese
  • 1 teaspoon Dijon Mustard

For seasoning

  • 2 tablespoon Olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1 teaspoon black pepper (adjust per taste)
  • 1 teaspoon salt (adjust per taste)


  • Preheat oven to 400 degrees F (200 degrees Celcius)
  • Pat dry chicken thighs with a kitchen towel.
  • In a bowl add all the ingredients mentioned under seasoning. Add in the chicken thighs and toss. Chicken thighs need to coated evenly with the seasoning.
  • In a 9X13 baking dish, pour in the stock. Arrange the seasoned chicken thighs in a single layer.
  • Bake in pre heated oven for 20 minutes.
  • Remove the pan from the oven, bast chicken thighs with the pan juice. (spoon some of the pan juices on chicken thighs)
  • Remove chicken thighs from the baking pan to a plate.
  • To the pan juice in the baking pan add heavy cream, dijon mustard, and parmesan cheese. MIx well.
  • Put the chicken thighs bake to the baking pan in a single layer. Bake for another 25 minutes.


Serving: 1serving | Calories: 782kcal | Carbohydrates: 5g | Protein: 44g | Fat: 65g | Saturated Fat: 25g | Cholesterol: 330mg | Sodium: 916mg | Potassium: 616mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1335IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg