Go Back
–+ servings
Bobby Flay Chicken Thighs

Bobby Flay Chicken Thighs in Creamy Garlic Sauce: 30-Minute Bliss

Discover Bobby Flay's Chicken Thighs recipe, a flavorful dish packed with garlic in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Chicken Thighs Substitution: Bone-in thighs can be used; just adjust cooking time.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
For the Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
For Cooking and Sauce
  • 2 tablespoons Olive Oil Use high-quality extra virgin for the best flavor.
  • 2 tablespoons Butter Real butter makes a difference!
  • 1 medium Shallot Red onion can be substituted if necessary.
  • 4 cloves Fresh Garlic Use generously for a rich garlic flavor.
  • 1 cup Chicken Broth Low-sodium options work well too.
  • 2 tablespoons Fresh Lemon Juice Alternative: Vinegar can also be used.
  • 1 teaspoon Fresh Thyme Dried thyme can be adjusted if that's what you have.
  • 1 pinch Crushed Red Pepper Flakes Omit if you prefer milder flavors.
  • 1/2 cup Heavy Cream Substitution: Use half-and-half, just simmer longer for thickness.

Equipment

  • Cast-iron skillet

Method
 

Step-by-Step Instructions
  1. Pat the boneless chicken thighs dry with paper towels to ensure crispy skin during cooking. Season with kosher salt and pepper.
  2. Combine garlic powder, onion powder, and paprika in a bowl. Rub this mixture over the chicken thighs.
  3. Heat olive oil in a skillet over medium heat. Add seasoned chicken thighs skin-side down and cook for about 5 minutes until golden brown.
  4. Flip the chicken thighs and cook for an additional 8 to 10 minutes until the internal temperature reaches 165°F.
  5. Melt butter in the same skillet. Add minced shallot and garlic, sauté for about 1 minute until fragrant.
  6. Pour in chicken broth, lemon juice, thyme, and red pepper flakes. Scrape browned bits and let simmer for a couple of minutes.
  7. Stir in heavy cream and let it simmer for about 5 minutes until the sauce thickens.
  8. Return the chicken to the skillet, coating in the sauce, and warm through. Garnish with fresh parsley before serving.

Nutrition

Serving: 1thighCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 400mgSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 1.5mg

Notes

Ensure chicken is dried for crispy skin. Avoid washing the skillet after cooking chicken for added flavor in the sauce.

Tried this recipe?

Let us know how it was!