Creamy Chicken Thighs

why make this recipe

Bobby Flay’s Chicken Thighs Recipe is a delicious way to enjoy tender, juicy chicken. The blend of spices and a creamy sauce adds fantastic flavor, making it perfect for a family dinner or a special occasion. With just a few ingredients and simple steps, you can create a meal that feels fancy but is easy to prepare.

how to make Bobby Flay’s Chicken Thighs

Ingredients:

• 6 boneless chicken thighs (about 1½ pounds)
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon butter
• 1 small shallot, finely minced
• 3 cloves garlic, minced
• ½ cup chicken broth
• 1 tablespoon fresh lemon juice
• 2 sprigs fresh thyme
• ¼ teaspoon crushed red pepper flakes
• ⅓ cup heavy cream
• Fresh parsley, chopped, for garnish

Directions:

1. Pat the chicken thighs dry with paper towels. This helps them get crispy when cooked.
2. In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture evenly over the chicken thighs.
3. Heat olive oil in a cast iron skillet over medium heat. Add the chicken thighs skin-side down and cook for about 5 minutes until they are golden brown.
4. Flip the chicken and cook for another 8–10 minutes, or until the internal temperature reaches 165°F.
5. Remove the chicken from the skillet and set it aside.
6. In the same skillet, melt butter and sauté minced shallots and garlic for about 1 minute until they smell nice.
7. Stir in chicken broth, lemon juice, thyme sprigs, and red pepper flakes. Lower the heat to low.
8. Add heavy cream and let it simmer for about 5 minutes until the sauce thickens.
9. Return the chicken to the skillet and spoon the sauce over the top. Garnish with chopped parsley and serve hot.

how to serve Bobby Flay’s Chicken Thighs

Serve the chicken thighs alongside your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad. The creamy sauce pairs well with rice too. You can drizzle the sauce over the sides for an extra burst of flavor.

how to store Bobby Flay’s Chicken Thighs

If you have leftovers, let the chicken cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage; just be sure to wrap it well to prevent freezer burn.

tips to make Bobby Flay’s Chicken Thighs

• Make sure to pat the chicken dry to get a nice crispy texture.
• Adjust the seasoning to your taste; you can add more spices or reduce the heat by leaving out the red pepper flakes.
• For extra flavor, let the chicken marinate in the spice mix for a few hours before cooking.

variation (if any)

You can easily customize this recipe by adding vegetables like spinach or mushrooms to the sauce. If you prefer a different protein, try using boneless pork chops or chicken breasts instead of thighs.

FAQs

1. Can I use skin-on chicken thighs?

   • Yes, skin-on chicken thighs will add extra flavor and crispiness to the dish.

2. What if I don’t have heavy cream?

   • You can substitute heavy cream with half-and-half or whole milk, but the sauce may not be as rich.

3. Can I make this recipe ahead of time?

   • Yes, you can prepare the chicken and sauce ahead of time. When ready to serve, reheat gently on the stove and then enjoy!

Bobby Flay’s Chicken Thighs

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A delicious way to enjoy tender, juicy chicken with a fantastic blend of spices and a creamy sauce, perfect for a family dinner or special occasion.

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Ingredients

Scale 1x2x3x

• 6 boneless chicken thighs (about 1½ pounds)
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon butter
• 1 small shallot, finely minced
• 3 cloves garlic, minced
• ½ cup chicken broth
• 1 tablespoon fresh lemon juice
• 2 sprigs fresh thyme
• ¼ teaspoon crushed red pepper flakes
• ⅓ cup heavy cream
• Fresh parsley, chopped, for garnish

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Instructions

1. Pat the chicken thighs dry with paper towels.
2. In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper, then rub this mixture evenly over the chicken thighs.
3. Heat olive oil in a cast iron skillet over medium heat. Add the chicken thighs skin-side down and cook for about 5 minutes until golden brown.
4. Flip the chicken and cook for another 8–10 minutes, or until the internal temperature reaches 165°F.
5. Remove the chicken from the skillet and set it aside.
6. In the same skillet, melt butter and sauté minced shallots and garlic for about 1 minute.
7. Stir in chicken broth, lemon juice, thyme sprigs, and red pepper flakes. Lower the heat.
8. Add heavy cream and let it simmer for about 5 minutes until the sauce thickens.
9. Return the chicken to the skillet and spoon the sauce over the top, garnish with chopped parsley, and serve hot.

Notes

Pat the chicken dry for a crispy texture and adjust seasoning to taste. Can substitute heavy cream with half-and-half or whole milk.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 1g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 100mg

Keywords: chicken thighs, creamy sauce, Bobby Flay, dinner recipe, easy chicken recipe, family meal