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–+ servings

Creamy Baked Chicken Thighs With Asparagus and Vegetables

Juicy, oven-baked chicken thighs with crispy skin, tender asparagus, and roasted vegetables in a rich garlic Parmesan cream sauce—an easy one-pan weeknight dinner.
Amanda
Prep Time 15 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 50 minutes
Serving Size 4 servings

Equipment

  • Oven-safe skillet (12-inch) or 9x13-inch baking dish
  • Large mixing bowl
  • small bowl
  • Measuring cups and spoons
  • Whisk
  • Sharp knife and cutting board
  • Tongs or spatula
  • Basting spoon
  • Aluminum foil (optional)
  • Instant-read thermometer
  • Oven mitts

Ingredients

  • 6 skin-on, bone-in chicken thighs
  • 2 tbsp olive oil for searing chicken
  • 2 tsp 21 Salute seasoning or your favorite all-purpose seasoning blend
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 tsp ground black pepper plus more to taste
  • 1 lb fresh asparagus trimmed
  • 2 cups roasted vegetables such as bell peppers, zucchini, cherry tomatoes; cut into bite-size pieces
  • 1 tbsp olive oil for vegetables
  • salt and pepper to season vegetables
  • 3 tbsp butter
  • 1 small onion finely chopped
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp Italian herbs Italian seasoning or mixed dried herbs
  • 1/4 tsp red pepper flakes optional, for heat

Instructions

  • Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels.
  • Season both sides of the chicken with 21 Salute seasoning, garlic powder, salt, and pepper.
  • Heat an oven-safe skillet over medium-high heat and add 2 tablespoons olive oil. Sear chicken skin-side down for 4–5 minutes until deep golden and crisp. Flip and sear 2–3 minutes more, then transfer chicken to a plate.
  • Reduce heat to medium. Add butter to the skillet. Once melted, sauté onion for 2 minutes, then add minced garlic and cook 30 seconds until fragrant.
  • Add asparagus and roasted vegetables. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper; toss to coat.
  • Pour in the heavy cream and chicken broth and bring to a gentle simmer. Stir in Parmesan, Italian herbs, and red pepper flakes (if using) until the sauce is smooth.
  • Nestle the chicken thighs back into the skillet, skin-side up. Spoon a little sauce over each thigh (keep most sauce off the skin so it stays crisp).
  • Bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) in the thickest part and the vegetables are tender.
  • Rest for 5 minutes before serving. Spoon extra sauce over chicken and vegetables.

Notes

Veggie swaps: Use green beans, broccoli, mushrooms, or zucchini—keep pieces similar in size for even cooking. Sauce thickness: The sauce thickens as it bakes; if you want it thicker, whisk 1 tablespoon flour into the cream before adding (or simmer a few minutes on the stove). Make ahead: Assemble in the baking dish up to 4 hours ahead; bake from cold and add about 5 minutes. Storage: Refrigerate leftovers up to 3 days; reheat covered at 350°F until warmed through.

Nutrition

Calories: 640kcal | Protein: 48g | Saturated Fat: 20g | Cholesterol: 220mg | Sodium: 780mg