Hey there, fellow food lovers! Today, I’m super excited to share with you a recipe that’s about to become your new go-to for quick family dinners: Bobby Flay’s Creamy Chicken Thighs. This dish is a game-changer for anyone who loves tender, flavorful chicken with a rich, creamy sauce. Plus, it’s ready in about 30 minutes, making it perfect for busy weeknights. Whether you’re a fan of easy pasta recipes or just looking for a hearty meal that everyone will love, this recipe checks all the boxes.
Why You’ll Love This Recipe
- Quick and easy to make—ready in under 30 minutes
- Perfect for weeknight dinner ideas or special occasions
- Creamy, flavorful sauce that’s sure to impress
- Tender and juicy chicken thighs that are packed with flavor
- Great for serving with pasta, rice, or your favorite sides
Ingredients
Here’s what you’ll need to make Bobby Flay’s Creamy Chicken Thighs:
- 6 boneless chicken thighs (about 1½ pounds)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper, to your taste
- 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
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step instructions for making Bobby Flay’s Creamy Chicken Thighs:
- Prep the Chicken: Start by patting those chicken thighs nice and dry with paper towels—this is key for getting that crispy skin we’re after!
- Season the Chicken: Mix up your seasoning blend with the garlic powder, onion powder, paprika, salt, and pepper. Get in there and really rub it all over those chicken thighs, making sure you don’t miss a spot.
- Cook the Chicken: Heat up your cast iron skillet over medium heat with the olive oil. Once it’s hot, place those thighs skin-side down and let them sizzle for about 5 minutes until they’re golden and crispy. Flip and cook another 8-10 minutes until they hit 165°F inside.
- Make the Sauce: In the same skillet (hello, extra flavor!), melt the butter and cook your minced shallot and garlic until they’re fragrant—about a minute. Pour in the chicken broth, squeeze in that lemon juice, and add the thyme sprigs and pepper flakes. Turn the heat down low.
- Finish with Cream: Pour in the heavy cream and let everything simmer gently for about 5 minutes until your sauce gets nice and thick. Nestle the chicken back in, sprinkle with fresh parsley, and you’re ready to serve!
Pro Tips for Making the Recipe
Here are some tips to ensure your Bobby Flay’s Creamy Chicken Thighs turn out perfectly every time:
- Don’t Skip the Pat Dry: Patting the chicken dry ensures crispy skin—don’t skip this step!
- Use Fresh Herbs: Fresh thyme and parsley make a big difference in the flavor of the dish.
- Simmer Slowly: Letting the sauce simmer slowly will help it thicken nicely without burning.
- Add Some Heat: If you like a little spice, you can add more crushed red pepper flakes to taste.
How to Serve
Now that your Creamy Chicken Thighs are ready, it’s time to think about how to serve them. Here are a few ideas:
- Pasta: Toss the chicken and sauce with some cooked pasta for a quick and satisfying meal. If you’re looking for easy pasta recipes, this is a great option!
- Rice: Serve over a bed of fluffy white or brown rice to soak up all that creamy sauce.
- Roasted Veggies: Pair the chicken with some roasted vegetables like Brussels sprouts or asparagus for a balanced dinner.
Make Ahead and Storage
Need to prep ahead or store leftovers? Here’s how:
- Make Ahead: You can cook the chicken and sauce up to a day in advance. Reheat it gently over low heat until warmed through.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months—just thaw and reheat when you’re ready.
And there you have it—Bobby Flay’s Creamy Chicken Thighs that are sure to become a staple in your kitchen. Whether you’re looking for quick family dinners, easy pasta recipes, or just a delicious meal to enjoy any night of the week, this recipe delivers. Don’t forget to check out some of our other favorite recipes like How to Make Garlic Butter Baked Chicken Breast in 30 Minutes and How to Make Lemon Chicken with Best Lemon Butter Sauce in 30 Minutes for more 30-minute meal inspiration. Happy cooking!
Bobby Flay's Creamy Chicken Thighs
Ingredients
Chicken and Seasonings
- 6 boneless chicken thighs boneless chicken thighs about 1½ pounds
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper to your taste
- 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
- Pat chicken thighs dry with paper towels. Mix seasoning blend and rub all over the chicken thighs.
- Heat olive oil in a cast iron skillet over medium heat. Cook chicken thighs skin-side down for 5 minutes, then flip and cook for 8-10 minutes until internal temperature reaches 165°F.
- Melt butter in the same skillet. Cook minced shallot and garlic for 1 minute until fragrant.
- Add chicken broth, lemon juice, thyme sprigs, and red pepper flakes. Reduce heat to low.
- Stir in heavy cream and simmer for 5 minutes until sauce thickens. Return chicken to skillet, garnish with parsley, and serve.
