Bobby Flay's Creamy Chicken Thighs
A rich and flavorful dish featuring tender chicken thighs in a creamy, aromatic sauce, perfect for a comforting meal.
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.
Notes
For an extra crispy skin, ensure the chicken thighs are completely dry before seasoning.