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Bobby Flay's Chicken Thighs Recipe

Perfectly seared, juicy chicken thighs in a rich, creamy garlic sauce with lemon and thyme. A quick, one-skillet meal bursting with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 6 boneless chicken thighs about 1½ pounds
  • 2 tablespoons olive oil
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon paprika
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon butter
  • 1 small shallot finely minced
  • 3 cloves garlic minced
  • 0.5 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 sprigs fresh thyme
  • 0.25 teaspoon crushed red pepper flakes
  • 0.33 cup heavy cream
  • Fresh parsley chopped for garnish

Equipment

  • Cast iron skillet
  • Paper towels
  • Small mixing bowl
  • meat thermometer

Method
 

  1. Pat chicken thighs dry with paper towels to help them crisp up when seared.
  2. In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub evenly over the chicken.
  3. Heat olive oil in a cast iron skillet over medium heat. Add chicken thighs skin-side down and cook for 5 minutes until golden. Flip and cook another 8-10 minutes until the internal temperature reaches 165°F.
  4. Remove chicken and set aside. In the same skillet, melt butter and sauté shallots and garlic for about 1 minute until fragrant.
  5. Stir in chicken broth, lemon juice, thyme sprigs, and red pepper flakes. Reduce heat to low.
  6. Add heavy cream and simmer for about 5 minutes until the sauce thickens.
  7. Return chicken to the skillet, spoon sauce over the top, garnish with parsley, and serve hot.

Notes

Dry the chicken thighs really well with paper towels for crispy perfection. Don't wash the pan after searing chicken, those browned bits are flavor gold. Use a cast iron skillet if you have one for an even sear. Don't rush the sauce, let it simmer and reduce so it clings to the chicken. Can use bone-in chicken thighs but increase cooking time. Can swap cream for half-and-half though sauce won't be quite as rich.
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