Sandra This Bobby Flay Chicken Thigh Recipe is a juicy and savory recipe, which is made with heavy cream and fresh thyme. It’s the perfect weeknight dinner, ready in about 30 minutes.
Bobby Flay Chicken Thigh Ingredients
- 6 boneless chicken thighs, about 1 ½ pounds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup heavy cream
- Freshly chopped parsley, for garnish
How To Make Bobby Flay Chicken Thigh Recipe
- Prepare Chicken Thighs: Remove the chicken from the packaging and pat each thigh completely dry with a paper towel. Removing excess moisture ensures a better sear.
- Season Chicken Thighs: In a small bowl, mix together the garlic powder, onion powder, paprika, salt, and black pepper. Rub this seasoning mixture thoroughly all over the chicken thighs, ensuring both sides are evenly coated.
- Cook Chicken Thighs: Heat a large cast iron skillet over medium heat and add the olive oil. Once the oil is shimmering, place the chicken thighs smooth-side (or skin-side) down in the skillet. Cook for about 5 minutes without moving them, until the exterior is crispy and golden brown. Flip the chicken thighs and cook for another 8 to 10 minutes, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and set aside.
- Prepare Sauce: Reduce the heat to medium-low. In the same skillet (don’t wipe it out!), add the butter, minced shallot, and minced garlic. Sauté for 1 minute until fragrant and softened. Pour in the chicken broth, lemon juice, thyme sprigs, and crushed red pepper flakes, scraping up any browned bits from the bottom of the pan.
- Finish Sauce: Stir in the heavy cream. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it has reduced and thickened slightly.
- Serve: Return the cooked chicken thighs (and any juices from the plate) to the skillet, turning them to coat in the sauce. Garnish generously with freshly chopped parsley. Serve the chicken warm with the creamy sauce spooned over the top.
Recipe Tips
- Why use a cast iron skillet? Cast iron retains heat exceptionally well, which is crucial for getting that deep, golden-brown crust on the chicken without overcooking the inside. If you don’t have one, a heavy-bottomed stainless steel pan is the next best choice.
- How do I know when the sauce is thick enough? The sauce should coat the back of a spoon. Run your finger through the sauce on the back of the spoon; if the line holds and the sauce doesn’t immediately run back together, it is ready.
- Can I use bone-in thighs? Yes, bone-in, skin-on thighs work beautifully and are often juicier. However, they will take longer to cook. You may need to finish them in a 375°F oven for 10-15 minutes after searing to ensure they are cooked through to the bone.
- What if my sauce breaks? If the sauce looks oily or separated, it usually means the heat was too high. Whisk in a splash of cold water or cold cream vigorously off the heat to help bring the emulsion back together.
What To Serve With Chicken Thighs
This creamy, savory dish pairs perfectly with sides that can soak up the rich garlic-thyme sauce.
- Creamy Mashed Potatoes or Polenta
- Crusty Bread or Garlic Bread
- Roasted Asparagus or Green Beans
- Steamed Rice or Quinoa
How To Store Chicken Thighs
- Refrigerate: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in a skillet over low heat, adding a splash of chicken broth or water if the sauce has thickened too much in the fridge.
Bobby Flay Chicken Thigh Nutrition Facts
(Per serving, assuming 3 servings of 2 thighs each)
- Calories: ~580 kcal
- Total Fat: 42g
- Saturated Fat: 14g
- Cholesterol: 210mg
- Sodium: 450mg
- Total Carbohydrate: 4g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use chicken breasts instead?
Yes, you can use boneless, skinless chicken breasts. However, breasts dry out faster than thighs. Pound them to an even thickness and reduce the cooking time to avoid overcooking.
Is this recipe spicy?
The 1/4 teaspoon of red pepper flakes adds a very gentle warmth, not a strong heat. If you are sensitive to spice, you can omit them. If you love spice, increase to 1/2 teaspoon.
Can I use dried thyme?
Yes. Use 1/3 of the amount for dried herbs compared to fresh. So, substitute the 2 sprigs of fresh thyme with about 1/2 to 1 teaspoon of dried thyme leaves.
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Bobby Flay Chicken Thigh Recipe
Description
Tender, pan-seared chicken thighs finished in a rich and creamy garlic, lemon, and thyme pan sauce. A quick, restaurant-quality meal made in one skillet.
Ingredients
Instructions
- Pat chicken dry. Rub with garlic powder, onion powder, paprika, salt, and pepper.
- Sear chicken in olive oil in a hot cast iron skillet for 5 minutes per side until crispy. Flip and cook 8-10 mins until done (165°F). Remove chicken.
- In the same pan, melt butter and sauté shallot and garlic for 1 minute.
- Deglaze with broth, lemon juice, thyme, and pepper flakes.
- Stir in heavy cream and simmer for 5 minutes until thickened.
- Return chicken to the sauce to warm through. Garnish with parsley and serve.
Notes
- Don’t wipe the pan after cooking the chicken; the “fond” (browned bits) adds flavor to the sauce.
- Use heavy cream, not milk, for a sauce that thickens properly without curdling.
- Serve with crusty bread to mop up the sauce.
Bobby Flay Chicken Thigh Recipe
