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Bobby Flay Chicken Thighs

Crispy Bobby Flay Chicken Thighs with Creamy Garlic Sauce

Elevate your dinner with Bobby Flay Chicken Thighs, featuring crispy skin and creamy garlic sauce, perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, Skin-on Chicken Thighs Boneless can be used but cooking time will differ.
  • 2 tablespoons Olive Oil Essential for frying.
  • 1 teaspoon Garlic Powder Adds savory base note.
  • 1 teaspoon Onion Powder Deepens flavor profile.
  • 1 teaspoon Paprika Smoked optional.
  • to taste Kosher Salt For seasoning.
  • to taste Black Pepper For seasoning.
For the Creamy Sauce
  • 2 tablespoons Butter For sautéing.
  • 1 medium Shallot Provides milder flavor.
  • 3 cloves Garlic (Minced) For richness.
  • 1 cup Low-Sodium Chicken Broth Sauce base.
  • 2 tablespoons Fresh Lemon Juice Brightens the sauce.
  • 1 teaspoon Fresh Thyme For herbal notes.
  • 1/4 teaspoon Crushed Red Pepper Flakes Adds heat.
  • 3/4 cup Heavy Cream For creaminess.
  • to taste Fresh Parsley For garnish.

Equipment

  • 12-inch cast iron skillet

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs dry with paper towels and season both sides with garlic powder, onion powder, paprika, kosher salt, and black pepper.
  2. Heat olive oil in the skillet over medium heat, place chicken skin-side down, and sear for 7–8 minutes until golden brown. Flip and cook for another 10–12 minutes until the internal temperature reaches 165°F.
  3. Transfer the cooked chicken to a plate and tent it with aluminum foil to keep warm.
  4. In the same skillet, melt butter and sauté shallots and minced garlic for about 1 minute until translucent.
  5. Add chicken broth and lemon juice, scraping up browned bits, then add thyme and red pepper flakes. Simmer for 5–6 minutes.
  6. Stir in heavy cream and let simmer for 3–4 minutes until rich and velvety.
  7. Return chicken to the skillet and spoon sauce over it. Warm through for a minute then garnish with parsley.

Nutrition

Serving: 1thighCalories: 350kcalCarbohydrates: 5gProtein: 27gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 130mgSodium: 700mgPotassium: 400mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

Pat chicken dry before seasoning for crispy skin. Store leftovers in an airtight container for up to 3 days.

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