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Bobby Flay’s Chicken Thighs

Bobby Flay’s Chicken Thighs: Creamy, Juicy Dinner Delight

Bobby Flay’s Chicken Thighs are a comforting one-skillet meal featuring juicy thighs in a creamy garlic sauce with hints of lemon and thyme.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 thighs Chicken Thighs Juiciness and flavor; substitute with bone-in thighs for added richness, adjusting cooking time accordingly.
  • 1 tablespoon Olive Oil Sautéing medium; optional to use canola or vegetable oil.
  • to taste Kosher Salt Essentials for seasoning; adjust to preference.
  • to taste Black Pepper Essentials for seasoning; adjust to preference.
For the Creamy Sauce
  • 2 tablespoons Butter Adds richness to the sauce; can use olive oil as a substitute for a lighter version.
  • 1 medium Shallot Provides sweetness and depth; substitute with finely chopped onion if needed.
  • 4 cloves Garlic (fresh) Enhances aroma and flavor; can substitute with garlic powder.
  • 1 teaspoon Garlic Powder Adds depth; fresh garlic can be substituted (use 1 clove per ½ teaspoon).
  • 1 teaspoon Onion Powder Enhances savoriness; can omit if preferred.
  • 1 teaspoon Paprika Provides color and mild spice; use smoked paprika for a different flavor profile.
  • 1 teaspoon Crushed Red Pepper Flakes Adds heat; adjust quantity based on spice level preference.
  • 1 cup Chicken Broth Liquid for sauce and enhances flavor; vegetable broth is a suitable substitute.
  • 2 tablespoons Lemon Juice Brightness and acidity to balance flavors; substitute with lime juice.
  • 1 tablespoon Fresh Thyme Herbaceous note; dried thyme can replace fresh (use 1 teaspoon).
For the Creaminess
  • 1 cup Heavy Cream Creaminess and body for sauce; half-and-half can be used but will alter richness.
  • 2 tablespoons Fresh Parsley Garnish for color and freshness; optional; substitute with other fresh herbs.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs dry with paper towels. Season with kosher salt and black pepper on both sides.
  2. In a small bowl, combine garlic powder, onion powder, and paprika. Rub this spice mixture all over the chicken thighs.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear for about 5 minutes until golden brown. Flip and cook for an additional 8-10 minutes or until the internal temperature reaches 165°F.
  4. Transfer the thighs to a plate and cover with foil. In the same skillet, add butter and let it melt. Sauté shallots and minced garlic until fragrant and translucent.
  5. Stir in chicken broth and lemon juice, scraping up the browned bits. Add fresh thyme and crushed red pepper flakes. Simmer for 3-5 minutes to allow flavors to meld.
  6. Pour in heavy cream to simmering broth and stir. Allow it to simmer for another 5 minutes until the sauce thickens.
  7. Return the chicken thighs to the skillet, ensuring they are coated with sauce. Garnish with freshly chopped parsley before serving.
  8. Serve hot with sides like mashed potatoes or crusty bread.

Nutrition

Serving: 1thighCalories: 450kcalCarbohydrates: 10gProtein: 28gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 135mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 800IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

Ensure chicken is thoroughly dried before seasoning for better browning. Don't wash the skillet after cooking the chicken to preserve flavors.

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