Print

Bobby Flay’s Chicken Thighs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy chicken thighs in a creamy garlic and shallot sauce, perfect for weeknight dinners.

Ingredients

Scale
  • 4 pieces Chicken Thighs (Bone-in, skin-on)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Butter
  • 1 small Shallot
  • 3 cloves Garlic
  • 1 cup Chicken Broth
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Fresh Thyme
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 1 cup Heavy Cream
  • 1/4 cup Fresh Parsley (for garnish)

Instructions

  1. Season the chicken thighs with garlic powder, onion powder, paprika, kosher salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for about 6-7 minutes until golden and crispy. Flip and cook for another 5-6 minutes. Remove and set aside.
  3. In the same skillet, add butter and diced shallots, sautéing for 2-3 minutes until soft. Then add minced garlic and cook until fragrant.
  4. Pour in the chicken broth, lemon juice, and thyme, scraping flavorful bits from the bottom. Let it reduce for about 3-4 minutes.
  5. Lower the heat and stir in the heavy cream, mixing well. Return the chicken thighs, ensuring they are well-coated. Cover and let simmer for 10-15 minutes until fully cooked.
  6. Sprinkle with parsley before serving.

Notes

For healthier variations, use skinless thighs or substitute heavy cream with coconut milk.

Nutrition

Find it online: https://www.topchoicerecipes.com/bobby-flay-chicken-thighs/