Recipe

Oven Chicken Thighs

Crispy skin, juicy thighs, and a smooth, silky pan sauce that tastes like you tried way harder than you did.

By Matt Campbell

•

4.8

Crispy-skinned roasted chicken thighs in a skillet with a glossy creamy pan sauce, fresh herbs, and lemon wedges

If your weeknight brain wants “comfort food” but your schedule wants “be done in under an hour,” these oven-baked chicken thighs are the sweet spot. You get that crackly, golden skin, tender meat that stays juicy, and a smooth and silky sauce that clings to every bite like it pays rent.

Here’s the vibe: we roast the thighs hot so the skin gets crisp, then we build a quick pan sauce right in the same skillet. It tastes cozy and a little fancy, but the ingredients are normal-people stuff. No rare powders. No twelve-step reduction. Just good technique, a little confidence, and the very important reminder to taste as you go.

Hands seasoning chicken thighs on a cutting board next to a skillet, salt, pepper, garlic, and lemon

Why It Works

Chicken thighs stay juicy: Dark meat has more forgiveness than breasts, and roasting them skin-side up helps self-baste as they cook.
Crispy edges without drama: A quick stovetop sear jump-starts browning, then the oven finishes the job evenly.
A truly silky sauce: A splash of broth plus cream and Dijon turns the browned bits into a glossy sauce that tastes restaurant-y, not heavy. And yes, there is enough to spoon over your sides.
One pan energy: Less cleanup, more time to sit down and actually eat while it is hot.

Pairs Well With

Creamy Mashed Potatoes
Garlic Roasted Green Beans
Buttered Egg Noodles
Simple Green Salad

Storage Tips

Refrigerate: Store chicken and sauce in an airtight container for up to 4 days. If you can, keep the chicken slightly separate from the sauce so the skin does not go fully soft.

Reheat (best method): Warm the sauce gently in a small pan over low heat with a splash of broth or water. Reheat chicken on a sheet pan at 375°F until hot, about 10 to 15 minutes. This helps bring back some crispness.

Microwave method: Totally allowed. Cover and heat in short bursts. Just know the skin will be more cozy than crispy.

Freeze: Freeze chicken and sauce for up to 2 months. Thaw overnight in the fridge before reheating. Cream sauces can separate a bit after freezing, so whisk gently while reheating and add a small splash of cream or broth to smooth it out.

Common Questions

Do I have to sear the thighs first?

No, but it helps. Searing gives you deeper flavor and better color, plus more browned bits for the sauce. If you skip it, roast a little longer and consider broiling for 1 to 2 minutes at the end for extra skin crisp.

What internal temperature should chicken thighs be?

For thighs, I aim for 175°F to 190°F in the thickest part (not touching bone). They get more tender as they climb past 165°F, which is why thighs are the best.

Can I use boneless, skinless thighs?

Yes. You will lose the crispy skin moment, but the sauce still slaps. Reduce oven time to about 15 to 20 minutes depending on thickness, and cook to 165°F.

How do I keep the sauce smooth, not grainy?

Keep the heat low once cream goes in, and do not boil hard. Also whisk Dijon in off the heat if your pan runs hot. If it starts to look separated, whisk in 1 to 2 teaspoons of cold cream and it usually comes back together.

Can I make it dairy-free?

You can swap the cream for full-fat coconut milk or an unsweetened dairy-free cooking cream. The flavor shifts slightly, but it is still creamy and satisfying. Skip the butter finish or use a vegan butter.

Do I really need to worry about the skillet handle?

Yes. Once that skillet comes out of a 425°F oven, the handle stays dangerously hot for a while. Use an oven mitt or a thick towel any time you touch it on the stovetop so you do not get burned.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch oven-safe skillet (cast iron or stainless steel)
Tongs
Instant-read thermometer
Cutting board and knife
Measuring spoons and cup
Oven mitt or thick kitchen towel (for the hot handle)

I started making versions of this when I was in my “teach myself the practical stuff” era. I wanted restaurant flavor without needing a restaurant prep crew. Chicken thighs were the obvious choice because they forgive you for being human. The silky sauce happened on a night I was trying to rescue a pan that looked a little too browned, and I thought, “Okay, what if I just lean into it?” Broth, a little Dijon, a splash of cream, and suddenly dinner felt like a victory lap. Now it is one of my favorite ways to turn a regular Tuesday into something you actually look forward to.

Oven Chicken Thighs

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Ingredients

8 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds)
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional, but excellent)
1 tablespoon olive oil
1 small shallot, finely chopped (or 1/3 cup onion)
3 cloves garlic, minced
1 cup chicken broth
1 teaspoon Dijon mustard
1/2 cup heavy cream
1 teaspoon fresh lemon juice (plus lemon wedges for serving)
1 tablespoon cold butter (optional, for extra gloss)
2 tablespoons chopped parsley or chives

Optional add-ins: 1/2 cup sliced mushrooms (cook with the shallot), or a big handful of baby spinach (stir into the sauce at the end).

Instructions

Heat the oven: Preheat to 425°F. Pat chicken thighs dry with paper towels. Dry skin is how you get crispy skin.
Season: In a bowl, mix salt, pepper, garlic powder, and smoked paprika. Season thighs all over, especially the skin side.
Sear for crisp skin: Heat an oven-safe skillet over medium-high heat. Add olive oil. Place thighs skin-side down and sear until the skin is deep golden and releases easily, about 6 to 8 minutes.

Do not crowd the pan: If all 8 thighs do not fit with a little breathing room, sear in two batches. Crowding makes them steam, and we are here for crisp, not sad and pale. Transfer seared thighs to a plate and repeat with remaining thighs. Return all thighs to the skillet, skin-side up, for roasting.
Roast: Transfer the skillet to the oven. Roast until the thickest part hits 175°F to 190°F, about 18 to 22 minutes depending on size. Move chicken to a plate to rest.
Build the base: Carefully pour off excess fat, leaving about 1 tablespoon in the skillet. Safety note: The skillet handle is extremely hot after the oven. Use an oven mitt or thick towel any time you touch it on the stovetop. Return skillet to medium heat. Add shallot and cook until soft, about 2 minutes. Add garlic and cook 30 seconds, just until fragrant.
Deglaze: Add chicken broth and scrape up all the browned bits. Let it simmer for 4 to 6 minutes to reduce slightly and concentrate flavor.
Make it silky: Lower heat to medium-low. Whisk in Dijon, then whisk in cream. Simmer gently until lightly thickened, about 3 to 5 minutes. Stir in lemon juice. Taste and adjust salt and pepper.
Finish and serve: For extra shine, whisk in cold butter off the heat. Add herbs. Nestle chicken back into the skillet (and any juices on the plate). Spoon sauce over the top and serve with lemon wedges.

Roasted chicken thighs resting on a plate while a creamy pan sauce simmers in a skillet

Nutrition information is estimated.

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