Description
Bobby Flay’s Chicken Thighs turn an ordinary dinner into a flavor explosion that will have your family begging for seconds. Crispy skin, perfectly seasoned meat, and a simple technique make this dish a weeknight winner that comes together faster than you can order takeout.
Ingredients
Scale
Main Ingredients:
- 6 boneless chicken thighs
- ½ cup chicken broth
- ⅓ cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
Seasoning Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Aromatics and Garnish:
- 1 small shallot
- 3 cloves garlic
- 2 sprigs fresh thyme
- Fresh parsley
Instructions
- Pat 6 chicken thighs completely dry using paper towels. Thoroughly coat each thigh with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, salt, and black pepper.
- Pour 2 tablespoons olive oil into a skillet at 375°F. Carefully place seasoned chicken thighs in hot pan. Sear each side for 4-5 minutes until golden brown and internal temperature reaches 165°F.
- Lower skillet heat to medium. Melt 1 tablespoon butter in same pan. Add 1 finely minced shallot and 3 minced garlic cloves. Cook for 1-2 minutes until fragrant.
- Pour ½ cup chicken broth and 1 tablespoon lemon juice into skillet. Scrape pan bottom to release browned bits. Add 2 fresh thyme sprigs and ¼ teaspoon red pepper flakes. Simmer for 3-4 minutes.
- Stir in ⅓ cup heavy cream. Reduce heat and cook sauce for 2-3 minutes until slightly thickened. Season with additional salt and pepper to your preference.
- Return seared chicken thighs to skillet. Spoon cream sauce generously over each piece. Allow chicken to warm and absorb flavors for 2 minutes.
- Sprinkle chopped fresh parsley over chicken before serving. Transfer chicken and sauce directly from skillet to serving plates.
Notes
- Pat chicken thighs completely dry before seasoning to ensure a perfect golden-brown crust that locks in maximum flavor.
- Use a cast-iron skillet or heavy-bottomed pan for the best heat distribution and more intense caramelization of the chicken.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt to reduce calories while maintaining a creamy texture.
- Choose bone-in, skin-on chicken thighs for deeper flavor and more juicy meat, which prevents the chicken from drying out during cooking.
- Prep Time: 5 minutes
- Cook Time: 17-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 311 kcal
- Sugar: 0.3 g
- Sodium: 230 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 22 g
- Cholesterol: 110 mg