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Bobby Flay’s Chicken Thighs

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

Bobby Flay’s Chicken Thighs offer a creamy, juicy dinner delight that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Juiciness and flavor; substitute with bone-in thighs for added richness.
  • 1 tablespoon Olive Oil 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.
  • 1 medium Shallot Provides sweetness and depth.
  • 3 cloves Garlic (fresh) Enhances aroma and flavor.
  • 1 teaspoon Garlic Powder Adds depth.
  • 1 teaspoon Onion Powder Enhances savoriness; can omit if preferred.
  • 1 teaspoon Paprika Provides color and mild spice.
  • 1 teaspoon Crushed Red Pepper Flakes Adds heat; adjust quantity based on spice level preference.
  • 1 cup Chicken Broth Liquid for sauce.
  • 2 tablespoons Lemon Juice Brightness and acidity to balance flavors.
  • 1 teaspoon Fresh Thyme Herbaceous note; dried thyme can replace fresh.
For the Creaminess
  • 1 cup Heavy Cream Creaminess and body for sauce.
  • 2 tablespoons Fresh Parsley Garnish for color and freshness; optional.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs dry with paper towels and season both sides with kosher salt and black pepper.
  2. In a small bowl, mix garlic powder, onion powder, and paprika to create a spice blend. Rub this 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.
  4. Flip the thighs and cook for an additional 8-10 minutes or until cooked through.
  5. Transfer the thighs to a plate and cover with foil. In the same skillet, melt the butter and sauté shallots and minced garlic until fragrant.
  6. Stir in chicken broth and lemon juice, scraping up the browned bits from the skillet. Add thyme and crushed red pepper, simmering for 3-5 minutes.
  7. Pour in heavy cream and simmer for another 5 minutes until the sauce thickens.
  8. Return the chicken to the skillet, coating in sauce, and garnish with parsley before serving.
  9. Serve hot with sides like mashed potatoes or crusty bread.

Nutrition

Serving: 1thighCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 300mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Ensure chicken is thoroughly dried before seasoning for a crispy skin. Don't wash the skillet after cooking the chicken to maintain flavor.

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