Bobby Flay’s Chicken Thighs
A quick and easy recipe for juicy chicken thighs with a flavorful sauce, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: Paleo
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
- ÂĽ teaspoon crushed red pepper flakes
- â…“ cup heavy cream
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the chicken: Pat chicken thighs dry with paper towels.
- Season the chicken: Mix garlic powder, onion powder, paprika, salt, and pepper. Rub spice mix on the chicken thighs.
- Sear the chicken: Heat olive oil in a skillet over medium heat. Cook chicken thighs skin-side down for 5 minutes until golden, flip, then cook for another 8–10 minutes until cooked through.
- Sauté aromatics: Remove chicken and set aside. In the same skillet, melt butter and sauté shallots and garlic for about 1 minute until fragrant.
- Make the sauce: Stir in chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low.
- Thicken the sauce: Add heavy cream and let it simmer for about 5 minutes until thickened.
- Combine and serve: Return chicken to the skillet, spoon sauce over, garnish with parsley, and serve hot.
Notes
Ensure chicken is dry before seasoning to achieve crispy skin. Use a meat thermometer to check internal temperature.