One pan Baked Chicken with Garlic Parmesan Cream Sauce
1kg bone-in chicken thighs 6-8 pieces
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter

For the Garlic Parmesan sauce

5 cloves garlic minced
1 teaspoon Italian seasoning
2 tablespoons all-purpose flour
1 cup chicken broth or water
1/4 cup freshly grated Parmesan
1/2 cup heavy cream
Kosher salt and freshly ground black pepper to taste
Preheat oven to 180 degrees C.

Season chicken with Italian seasoning, salt & pepper. Melt 2 tablespoons butter in a large skillet over medium – high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; remove chicken from skillet and set aside. Prep cream sauce in the same skillet.

To make the garlic parmesan cream sauce:

Add garlic to the fat in the pan, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add italian seasoning and flour. Whisk lightly browned, about 1 minute. Whisk in chicken broth until fully incorporated with flour. Gradually whisk in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. Season with salt and pepper.

Return chicken into the skillet, on-top of the parmesan cream sauce. Bake in pre-heated oven for 30-35 minutes or until chicken is cooked through and skin is crispy.

Garnish with fresh herbs or parmesan cheese. Serve with rice, veggies, or a salad. Enjoy!


Chicken breasts can also be used in the recipe by reducing the baking time in half.To make the dish healthier, use half & half instead of heavy cream.