Bobby Flay's Creamy Chicken Thighs
A rich and flavorful dish featuring crispy chicken thighs in a creamy, herby sauce.
Ingredients
- 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
Instructions
- Pat chicken thighs dry with paper towels. Season with garlic powder, onion powder, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken thighs skin-side down for 5 minutes, then flip and cook 8-10 minutes more until internal temperature reaches 165°F.
- Melt butter in the skillet. Cook minced shallot and garlic for 1 minute until fragrant.
- Add chicken broth, lemon juice, thyme, and red pepper flakes. Simmer on low heat.
- Stir in heavy cream and simmer for 5 minutes until sauce thickens. Return chicken to skillet and garnish with parsley.
Notes
For crispy skin, ensure chicken thighs are completely dry before seasoning and cooking.