Bobby Flay's Delicious Chicken Thighs with Creamy Garlic Magic
A comforting dish featuring rich and tender chicken thighs enrobed in a creamy garlic sauce, perfect for cozy dinners.
Ingredients
Main Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon butter
- 1 small shallot (finely minced)
- 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 (optional)
- 1/3 cup heavy cream
- Fresh parsley (chopped) for garnish
Instructions
Preparation
- Start by seasoning the chicken thighs with kosher salt, freshly ground black pepper, garlic powder, onion powder, and paprika. Make sure each piece is well-coated.
- Heat the olive oil in a skillet over medium-high heat. When the oil shimmers, carefully add the seasoned chicken thighs, skin-side down.
- Cook for several minutes until the skin is golden brown and crisp.
- Flip the chicken thighs and add in the butter. Continue cooking until the chicken is cooked through and juices run clear.
- Remove the chicken from the skillet and set aside on a plate.
- In the same pan, add the finely minced shallot and cook until soft.
- Stir in the minced garlic and cook briefly until fragrant.
- Pour in the low-sodium chicken broth and scrape up any brown bits stuck to the pan. Let it simmer for a couple of minutes.
- Incorporate the lemon juice, fresh thyme, and crushed red pepper flakes (if using).
- Gradually mix in the heavy cream, stirring to create a creamy consistency. Let it simmer until thickened slightly.
- Return the chicken thighs back to the skillet, spooning the creamy sauce over them. Allow them to heat through.
- Garnish the dish with fresh parsley before serving.
Notes
Pat the chicken thighs dry before seasoning for crispy skin. Taste your sauce as you go; adjusting the seasoning can make all the difference. If the sauce becomes too thick, a splash of chicken broth can help.