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Bobby Flay’s Chicken Thighs

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A simple yet sophisticated dish featuring tender chicken thighs seared to golden perfection and enveloped in a creamy, herb-infused sauce.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 tablespoon butter
  • 1 small shallot (finely minced, about 2 tablespoons)
  • 3 cloves garlic (minced)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 sprigs fresh thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup heavy cream
  • Fresh parsley (chopped for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Heat olive oil in a cast iron skillet over medium heat; sear chicken thighs skin-side down for 7-8 minutes until golden brown.
  3. Flip chicken and cook for 10-12 minutes until internal temperature reaches 165°F. Transfer chicken to a plate and cover with foil.
  4. Add butter to the same skillet, melt it, then sauté minced shallot and garlic for about 1 minute.
  5. Pour in chicken broth and lemon juice, adding thyme and crushed red pepper flakes, scraping browned bits from the skillet.
  6. Lower heat, stir in heavy cream, and simmer for 5-6 minutes until thickened.
  7. Return chicken to the skillet, spoon sauce over the top, and garnish with chopped parsley before serving hot.

Notes

For a lighter option, substitute heavy cream with half-and-half or low-fat cream cheese. Leftovers can be refrigerated for up to 3-4 days or frozen for up to 2 months.

Nutrition

Find it online: https://www.tastysavvy.com/bobby-flays-chicken-thighs-2/