Bobby Flay Chicken Thighs in Creamy Lemon-Thyme Sauce Recipe

Introduction

Bobby Flay’s chicken thighs recipe delivers juicy, flavorful meat with perfectly crispy skin and a rich, creamy pan sauce. This dish combines bold spices and simple ingredients to create a restaurant-quality meal you can easily make at home.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika (smoked paprika optional)
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon butter
• 1 small shallot, finely minced (about 2 tablespoons)
• 3 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice
• 2 sprigs fresh thyme
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup heavy cream
• Fresh parsley, chopped for garnish

Instructions

1. Step 1: Pat the chicken thighs completely dry with paper towels, pressing firmly to remove all moisture. In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper. Rub the seasoning evenly over both sides of each chicken thigh.
2. Step 2: Heat olive oil in a 12-inch cast iron skillet over medium heat. Place chicken thighs skin-side down without crowding the pan. Cook undisturbed for 7-8 minutes until the skin is deep golden brown and releases easily from the pan. Flip and cook for another 10-12 minutes until an instant-read thermometer inserted in the thickest part reads 165°F. Transfer chicken to a plate and tent with foil to keep warm.
3. Step 3: In the same skillet, melt butter over medium heat. Add the minced shallot and garlic and sauté for about 1 minute until fragrant but not browned.
4. Step 4: Pour in chicken broth and lemon juice. Add thyme sprigs and crushed red pepper flakes. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce heat to low and stir in the heavy cream.
5. Step 5: Simmer the sauce for 5-6 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. If the sauce is still too thin, simmer for another 1-2 minutes.
6. Step 6: Return the chicken to the skillet along with any accumulated juices. Spoon the sauce over the chicken, garnish with chopped parsley, and serve hot.

Tips & Variations

• Patting the chicken dry before seasoning is key to achieving crispy skin.
• Use a 12-inch skillet to avoid crowding; if using a smaller pan, cook the chicken in batches for even browning.
• Don’t wash the skillet after searing the chicken—those browned bits add wonderful flavor to the sauce.
• Boneless thighs can be used, but reduce cooking time to 4-5 minutes per side to avoid overcooking.
• Substitute half-and-half for the heavy cream to lighten the sauce, keeping in mind it will be less rich.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring the sauce occasionally to maintain its creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless thighs work well but require less cooking time—about 4 to 5 minutes per side to ensure they stay juicy without drying out.

What if I don’t have a cast iron skillet?

A large heavy-bottomed frying pan will work fine. Just be sure it’s large enough to avoid crowding the chicken, which helps achieve a crispy skin.

Bobby Flay Chicken Thighs in Creamy Lemon-Thyme Sauce Recipe

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★★★★★

4.9 from 91 reviews

This flavorful Bobby Flay Chicken Thighs recipe delivers juicy, crispy-skinned chicken cooked in a rich and creamy garlic-thyme sauce. Using a cast iron skillet, the chicken is perfectly seared until golden brown before being simmered in a luscious sauce made with shallots, garlic, chicken broth, lemon juice, and cream. Garnished with fresh parsley, this dish is comforting and elegant, perfect for a weeknight dinner or an impressive meal for guests.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 6 bone-in, skin-on chicken thighs (about 2 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika (smoked paprika optional)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Sauce

• 1 tablespoon butter
• 1 small shallot, finely minced (about 2 tablespoons)
• 3 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice
• 2 sprigs fresh thyme
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup heavy cream
• Fresh parsley, chopped for garnish

Instructions

1. Prepare the chicken: Pat the chicken thighs completely dry with paper towels, pressing firmly to remove all moisture. In a small bowl, mix garlic powder, onion powder, paprika, kosher salt, and freshly ground black pepper. Rub this seasoning evenly over both the skin side and underside of each chicken thigh to ensure full flavor coverage.
2. Sear the chicken: Heat the olive oil in a 12-inch cast iron skillet over medium heat. Place the chicken thighs skin-side down in the skillet, making sure not to crowd them. Cook undisturbed for 7-8 minutes until the skin is deep golden brown and releases easily from the pan. Flip the chicken and cook for an additional 10-12 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer. Transfer the chicken to a plate and tent with foil to keep warm.
3. Make the sauce: In the same skillet, melt the butter over medium heat. Add the minced shallot and garlic and sauté for about 1 minute, until fragrant but not browned. Pour in the chicken broth and fresh lemon juice. Add the thyme sprigs and crushed red pepper flakes. Use a wooden spoon to scrape up any browned bits from the bottom of the pan to incorporate their flavor into the sauce.
4. Simmer the sauce: Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for 5-6 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. If it remains too thin, continue simmering for another 1-2 minutes to reach the desired consistency.
5. Finish and serve: Return the chicken thighs and any accumulated juices to the skillet. Spoon the creamy sauce over the chicken, garnish with chopped fresh parsley, and serve immediately while hot.

Notes

• Pat chicken thighs thoroughly dry for crispy skin.
• Use a 12-inch skillet to avoid crowding the chicken; if using a smaller pan, cook in batches.
• Do not wash the pan after searing; the browned bits add incredible flavor to the sauce.
• You can substitute boneless chicken thighs but reduce cooking time to 4-5 minutes per side.
• Half-and-half can replace heavy cream for a lighter sauce, though it will be less rich.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Bobby Flay chicken thighs, crispy chicken thighs, creamy chicken sauce, cast iron skillet chicken, one pan chicken dinner