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Bobby Flay Chicken Thighs

Bobby Flay Chicken Thighs with Crispy Skin and Creamy Sauce

Indulge in Bobby Flay Chicken Thighs, featuring crispy skin and a creamy garlic sauce, transforming a simple dish into a delightful gourmet experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 thighs
Course: Chicken
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked, optional)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
For the Sauce
  • 2 tablespoons butter
  • 1 small shallot
  • 3 cloves garlic
  • 1 cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley for garnish

Equipment

  • 12-inch cast iron skillet

Method
 

Preparation
  1. Prepare the chicken by patting the thighs dry with paper towels and season evenly with garlic powder, onion powder, paprika, kosher salt, and black pepper.
  2. Heat olive oil in a skillet over medium heat until shimmering. Place the chicken thighs skin-side down and cook for 7-8 minutes until golden brown.
  3. Carefully flip the chicken and cook for an additional 10-12 minutes until the internal temperature reaches 165°F. Transfer to a plate and keep warm.
  4. In the same skillet, reduce heat and add butter. Once melted, add minced shallot and garlic, sauté for 2-3 minutes until aromatic.
  5. Add chicken broth, lemon juice, thyme, and crushed red pepper flakes. Simmer for 2-3 minutes, scraping up browned bits.
  6. Lower heat and stir in heavy cream, simmering for 5-6 minutes until thickened.
  7. Return the chicken to the skillet, spooning sauce over each piece. Simmer for an additional 2-3 minutes.
  8. Garnish with freshly chopped parsley and serve hot.

Nutrition

Serving: 1thighCalories: 400kcalCarbohydrates: 8gProtein: 27gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Ensure chicken is dried before seasoning. Use a 12-inch skillet for all thighs at once and avoid overcrowding. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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