Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bobby Flay Chicken Thighs

Bobby Flay Chicken Thighs Recipe for Crispy, Juicy Perfection

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Bobby Flay chicken thighs recipe delivers perfectly crispy, juicy chicken with a creamy garlic-lemon sauce. Using simple pantry ingredients and a quick skillet method, this dish comes together in less than 40 minutes, making it a restaurant-quality meal you can enjoy any night of the week.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Scale

For the Chicken

  • 6 boneless chicken thighs (about 1½ pounds)

  • 2 tablespoons olive oil

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon paprika

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

For the Creamy Sauce

  • 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

  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep the Chicken
    Pat the chicken thighs completely dry with paper towels—this ensures crispy skin. Mix garlic powder, onion powder, paprika, salt, and black pepper in a small bowl. Rub the spice mix evenly over the chicken thighs.

  2. Sear the Chicken
    Heat olive oil in a cast iron skillet over medium heat. Place the chicken thighs skin-side down and cook for 5 minutes until golden brown. Flip and cook another 8-10 minutes until the internal temperature reaches 165°F.

  3. Make the Sauce
    Remove the chicken from the skillet and set aside. In the same skillet, melt the butter. Add the minced shallot and garlic, sautéing for 1 minute until fragrant.

  4. Deglaze and Simmer
    Pour in the chicken broth, lemon juice, thyme sprigs, and crushed red pepper flakes. Stir, scraping any browned bits from the pan for added flavor.

  5. Add Cream
    Lower the heat and pour in the heavy cream. Let it simmer for 5 minutes until slightly thickened.

  6. Combine and Finish
    Nestle the chicken thighs back into the skillet, spoon some sauce over them, and simmer for 2-3 minutes. Garnish with chopped fresh parsley before serving.

Notes

  • Patting chicken dry before searing is crucial for crispiness.

  • A cast iron skillet provides the best results due to its even heat retention.

  • Avoid boiling the cream to prevent curdling—simmer gently.

  • Serve with rice, mashed potatoes, or a fresh salad to soak up the creamy sauce.

  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Main Course
  • Method: Pan-Searing and Simmering
  • Cuisine: American
  • Diet: Gluten Free

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