1. Preheat the oven to 375°F (190°C).

2. Season the chicken thighs with salt and pepper on both sides.

3. Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs skin side down and cook until browned, about 5 minutes.

4. Flip the chicken thighs and pour the cream of chicken soup over them. Spread the soup evenly to cover the chicken.

5. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

6. Serve the creamy chicken thighs hot with your favorite side dishes.