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Bobby Flay’s Chicken Thighs

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This one-pan dish features juicy chicken thighs in a creamy sauce made with garlic, shallots, and chicken broth, delivering comfort food with a punch of flavor.

Ingredients

Scale
  • 6 pieces 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 garnish

Instructions

  1. Season the chicken thighs evenly with garlic powder, onion powder, paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat and sear each side of the chicken thighs for about 5-7 minutes until golden brown. Remove the thighs and set aside.
  3. In the same skillet, sauté the minced shallot and garlic for about 2 minutes until they soften.
  4. Add the chicken broth and lemon juice, scraping the bottom of the pan for flavorful bits, then add thyme and crushed red pepper flakes.
  5. Stir in the heavy cream and let simmer for 2-3 minutes.
  6. Add the chicken back to the skillet along with the butter, stirring until melted. Adjust seasoning and finish with chopped parsley before serving.

Notes

Serve over rice or mashed potatoes to soak up the sauce. Pairs well with green beans or an arugula salad.

Nutrition

Find it online: https://www.tastysavvy.com/bobby-flays-chicken-thighs-3/