Bobby Flay’s Chicken Thighs in Creamy Garlic Lemon Sauce Recipe

Introduction

Golden, crispy chicken thighs simmered in a creamy garlic sauce make for a perfect weeknight dinner. Inspired by Bobby Flay, this recipe is simple yet packed with flavor that feels fancy without the fuss.

Ingredients

• 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
• 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. Step 1: Pat chicken thighs dry well with paper towels to ensure they crisp up when seared.
2. Step 2: In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning evenly over the chicken thighs.
3. Step 3: Heat olive oil in a cast iron skillet over medium heat. Add the chicken thighs skin-side down and cook for 5 minutes until golden and crispy. Flip and cook for another 8–10 minutes until the internal temperature reaches 165°F (74°C).
4. Step 4: Remove the chicken from the skillet and set aside. Without cleaning the pan, melt the butter and sauté the minced shallot and garlic for about 1 minute until fragrant.
5. Step 5: Add chicken broth, lemon juice, thyme sprigs, and crushed red pepper flakes to the pan. Reduce heat to low and let it simmer gently.
6. Step 6: Pour in the heavy cream and simmer for about 5 minutes until the sauce thickens into a creamy consistency.
7. Step 7: Return the chicken thighs to the skillet, spoon the sauce over them, sprinkle with fresh parsley, and serve hot.

Tips & Variations

• Dry the chicken thoroughly before cooking to achieve that perfect crispy skin.
• Use a cast iron skillet if possible for an even sear and extra flavor from the fond.
• Let the sauce simmer gently so it thickens nicely and coats the chicken.
• Bone-in chicken thighs can be substituted; just increase the cooking time to ensure they are fully cooked.
• For a lighter sauce, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the sauce smooth and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs?

Absolutely! Just increase the cooking time to make sure the chicken is cooked through.

Can I swap the cream for a lighter option?

Yes, you can use half-and-half or whole milk for a lighter sauce, though it won’t be as rich or creamy.

Bobby Flay’s Chicken Thighs in Creamy Garlic Lemon Sauce Recipe

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★★★★★

4.7 from 74 reviews

• Author: anna
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

Bobby Flay’s Chicken Thighs Recipe features perfectly seared, juicy chicken thighs cooked in a creamy garlic sauce with lemon and thyme, delivering a restaurant-quality meal made effortlessly in a single skillet. This dish combines crispy skin, tender meat, and a rich, flavorful sauce that’s perfect for a comforting weeknight dinner or a special occasion.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 6 boneless chicken thighs (about 1½ pounds)
• 2 tablespoons olive oil

Seasonings:

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Kosher salt and freshly ground black pepper, to taste

For the Creamy 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 garnish

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Instructions

1. Prep the Chicken: Pat the chicken thighs dry thoroughly with paper towels to ensure they crisp up well during cooking.
2. Season the Chicken: In a small bowl, mix garlic powder, onion powder, paprika, kosher salt, and freshly ground black pepper. Rub this seasoning blend evenly all over the chicken thighs.
3. Sear the Chicken: Heat olive oil in a cast iron skillet over medium heat. Place chicken thighs skin-side down and cook for about 5 minutes until the skin turns golden and crisp. Flip thighs and cook for an additional 8-10 minutes until the internal temperature reaches 165°F.
4. Make the Sauce: Remove chicken from skillet and set aside. In the same skillet, melt butter over medium heat, then add minced shallots and garlic. Sauté for about 1 minute until fragrant.
5. Build Sauce Flavor: Add chicken broth, lemon juice, fresh thyme sprigs, and crushed red pepper flakes to the skillet. Reduce heat to low to let flavors meld.
6. Finish the Creamy Sauce: Pour in heavy cream and simmer the sauce for about 5 minutes until it thickens to a rich, creamy consistency. Return chicken thighs to the skillet, spoon sauce over them, and let everything warm together.
7. Garnish and Serve: Sprinkle chopped fresh parsley on top and serve the chicken hot with your choice of sides like mashed potatoes, rice, or crusty bread.

Notes

• Drying the chicken well before cooking is essential for achieving perfectly crispy skin.
• This creamy sauce pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up every bit of flavor.
• You can substitute bone-in chicken thighs but increase the cooking time to ensure they are fully cooked.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: Bobby Flay, chicken thighs, creamy garlic sauce, skillet recipe, crispy chicken, weeknight dinner, easy chicken recipe