Bobby Flay's Chicken Thighs
Succulent and flavorful chicken thighs cooked to perfection with a rich creamy sauce, combining spices and fresh herbs for an elevated dining experience.
Ingredients
Main Ingredients
- 6 pieces boneless chicken thighs (about 1½ pounds)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 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
Instructions
Preparation
- Pat chicken thighs dry with paper towels to help them crisp up when seared.
- In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub evenly over the chicken.
Cooking
- 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.
- Remove chicken and set aside. In the same skillet, melt butter and sauté shallots and garlic for about 1 minute until fragrant.
- Stir in chicken broth, lemon juice, thyme sprigs, and red pepper flakes. Reduce heat to low.
- Add heavy cream and simmer for about 5 minutes until the sauce thickens.
- Return chicken to the skillet, spoon sauce over the top, garnish with parsley, and serve hot.
Notes
For serving, pair with fluffy rice, mashed potatoes, or seasonal vegetables. Ensure to taste the sauce before serving to adjust seasoning.