Bobby Flay Chicken Thighs in Creamy Lemon-Thyme Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
