Description
Bobby Flay’s Creamy Chicken Thighs delivers restaurant-worthy flavor in just 25 minutes! Succulent boneless chicken thighs are seasoned and seared until crisp, then finished with a rich, velvety sauce featuring garlic, shallot, lemon, thyme, and a splash of cream. This versatile one-pan dinner is perfect for weeknights yet feels special enough for guests.
Ingredients
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 garnishing
Instructions
- Prep the Chicken: Pat the chicken thighs completely dry with paper towels. This step is crucial to help the skin crisp up beautifully during searing and to ensure an even cook.
- Season the Chicken: In a small bowl, blend together the garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning mixture all over both sides of each chicken thigh, making sure every piece is evenly and thoroughly coated.
- Sear the Chicken: Heat the olive oil in a cast iron skillet over medium heat until shimmering. Place the chicken thighs skin-side down into the skillet. Sear for about 5 minutes, without moving them, so the skin turns deeply golden and crispy. Flip the thighs, then cook for another 8–10 minutes until fully cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and set aside temporarily.
- Make the Creamy Sauce: In the same skillet, melt the butter over medium-low heat. Add the minced shallot and garlic, sautéing for about a minute until just fragrant but not browned. Pour in the chicken broth, stir in the lemon juice, toss in the thyme sprigs and red pepper flakes. Lower the heat to a gentle simmer.
- Finish and Serve: Stir in the heavy cream until blended. Let the sauce simmer gently for about 5 minutes so it slightly thickens—be sure not to let it boil or the cream could separate. Return the chicken thighs (along with any accumulated juices) to the pan, nestling them into the sauce. Finish with a garnish of chopped fresh parsley and serve immediately.
Notes
- Patting the chicken thighs totally dry is essential for maximum crispiness.
- Generously season the thighs for full flavor in every bite.
- A cast iron skillet ensures even browning and heat retention.
- Simmer the sauce gently; don’t allow it to boil or the cream may curdle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.5 thighs with sauce)
- Calories: 420
- Sugar: 2g
- Sodium: 420mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 185mg
