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Bobby Flay’s Creamy Chicken Thighs Recipe

Bobby Flay's Creamy Chicken Thighs Recipe
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★★★★★

4.7 from 77 reviews

Bobby Flay’s Creamy Chicken Thighs is a restaurant-worthy dish you can make at home in less than 40 minutes. Juicy, seasoned chicken thighs are seared to crispy perfection and served in a rich, luxurious garlic and herb cream sauce. It’s a weeknight dinner that feels special—easy, yet deeply flavorful, with just the right hint of lemon and fresh parsley to finish.

Ingredients

Scale

For the Chicken:

  • 6 boneless chicken thighs (about 1½ pounds)
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • Kosher salt and freshly ground black pepper, to taste

For the Sauce:

  • 1 tablespoon butter
  • 1 small shallot, finely minced
  • 3 cloves garlic, minced
  • ½ cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 sprigs fresh thyme
  • ¼ teaspoon crushed red pepper flakes
  • ⅓ cup heavy cream
  • Fresh parsley, chopped, for garnishing

Instructions

  1. Prep the Chicken: Pat the chicken thighs dry thoroughly with paper towels. Removing excess moisture ensures you get a crisp, golden sear on the outside of the thighs.
  2. Season the Chicken: In a small bowl, mix together garlic powder, onion powder, paprika, a generous pinch of kosher salt, and freshly ground black pepper. Rub this seasoning blend all over the chicken thighs, coating them evenly.
  3. Sear the Chicken: Heat the olive oil over medium heat in a large cast iron or heavy-bottomed skillet. Add the chicken thighs skin-side down (even if skinless, use the side where skin used to be) and cook for about 5 minutes until the underside is golden and crispy. Flip the thighs and cook for another 8–10 minutes, until the internal temperature reaches 165°F and juices run clear. Transfer cooked thighs to a plate.
  4. Make the Sauce Base: In the same skillet, melt the butter over low heat. Add the minced shallot and garlic, sautéing for about 1 minute until fragrant and lightly softened, scraping up any browned bits from the pan for maximum flavor.
  5. Simmer the Sauce: Pour in the chicken broth, add the fresh lemon juice, thyme sprigs, and crushed red pepper flakes. Stir well, bring to a gentle simmer, and let the sauce reduce slightly—about 2–3 minutes.
  6. Finish with Cream: Pour in the heavy cream. Stir to combine and allow the sauce to simmer gently for about 5 minutes, or until slightly thickened and silky.
  7. Combine and Serve: Return the cooked chicken thighs to the pan, nestling them into the sauce. Spoon some sauce over the top, simmer for 1–2 minutes just to reheat, then remove from heat. Sprinkle with freshly chopped parsley and serve hot.

Notes

  • Make sure to pat the chicken dry before seasoning—this helps achieve a crisp sear.
  • Boneless, skinless chicken thighs work best, but bone-in thighs can be used with a few extra minutes of cook time.
  • You can substitute dried thyme for fresh—use about ½ teaspoon dried thyme if needed.
  • Add extra red pepper flakes for more heat, or omit for a milder sauce.
  • Leftovers are delicious—store in an airtight container in the fridge for up to 3 days and gently reheat.

Nutrition

Keywords: creamy chicken thighs, Bobby Flay chicken, skillet chicken, easy chicken dinner, weeknight chicken recipe, gluten free chicken recipe

Find it online: https://www.sanacooks.com/bobby-flays-creamy-chicken-thighs-recipe/