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Easy Creamy Baked Chicken Thighs (Garlic & Parmesan)

Garlic and Dill Creamy Baked Chicken Thighs

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • 24 oz Chicken thighs Bone-in, skin-on (about 6 pieces)
  • 1 tbsp Olive oil Extra virgin
  • 2 tbsp Butter Unsalted
  • 4 cloves Garlic Minced
  • 0.5 cup Chicken broth Low sodium
  • 1 cup Heavy cream Room temperature
  • 0.5 cup Parmesan cheese Freshly grated
  • 2 tbsp Fresh dill Finely chopped
  • 1 tsp Salt Kosher or sea salt
  • 0.5 tsp Black pepper Freshly ground

Instructions
 

  • Preheat your oven to 375°F (190°C). Pat the chicken completely dry with paper towels and season all over with the salt and black pepper.
  • Heat the olive oil in a large oven-proof skillet over medium-high heat. Place the chicken skin-side down and sear for 5-7 minutes until golden brown and crispy. Flip and cook for 3 more minutes. Remove from the skillet and set aside on a plate.
  • Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the minced garlic and sauté for 1 minute until fragrant.
  • Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream, Parmesan cheese, and fresh dill. Allow the sauce to simmer for 3 minutes, stirring occasionally, until it slightly thickens.
  • Return the chicken to the skillet, placing them skin-side up so the skin remains crispy. Transfer the skillet directly into the preheated oven.
  • Bake for 25-30 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read meat thermometer. Serve hot, spooning the extra sauce over the top of the meat.