Description
Bobby Flay’s Chicken Thighs with Creamy Garlic Sauce are juicy, golden-seared chicken thighs smothered in a velvety garlic cream sauce infused with lemon and thyme. This skillet chicken recipe is easy enough for weeknights yet elegant enough for entertaining—ready in just 30 minutes.
Ingredients
For the Chicken:
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6 boneless chicken thighs (about 1 ½ lbs)
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2 Tbsp olive oil
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp paprika
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Kosher salt and freshly ground black pepper
For the Creamy Sauce:
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1 Tbsp butter
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1 shallot, minced
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3 garlic cloves, minced
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½ cup chicken broth
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1 Tbsp fresh lemon juice
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2 sprigs thyme
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¼ tsp crushed red pepper flakes
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⅓ cup heavy cream
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Fresh parsley, chopped (for garnish)
Instructions
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Prep chicken: Pat thighs dry and season with garlic powder, onion powder, paprika, salt, and pepper.
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Sear chicken: Heat olive oil in a skillet over medium-high. Cook chicken skin-side down for 5 minutes until golden. Flip and cook 8–10 minutes until cooked through (165°F). Remove and set aside.
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Build sauce: In the same skillet, melt butter. Add shallot and garlic; sauté 1 minute. Stir in broth, lemon juice, thyme, and red pepper flakes.
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Make creamy: Add heavy cream, simmer 5 minutes until slightly thickened.
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Finish dish: Return chicken to skillet, spoon sauce over, and simmer 1–2 minutes. Garnish with parsley.
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Serve hot: Pair with bread, rice, or mashed potatoes to enjoy the sauce.
Notes
Patting chicken dry ensures a crisp sear.
Don’t flip chicken too early—let it develop a golden crust.
Thin sauce with a splash of broth; thicken by simmering longer.
For more spice, add extra red pepper flakes.
Cast iron skillets work best for searing, but any heavy pan works.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course / Skillet Chicken
- Method: Pan-seared, stovetop skillet
- Cuisine: American