Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe
Introduction
This recipe for Bobby Flay Chicken Thighs with Creamy Garlic Sauce offers a deliciously rich and flavorful dish perfect for a comforting dinner. Juicy, crispy-skinned chicken thighs are cooked in a luscious garlic cream sauce that’s easy to prepare and sure to impress.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Pat the chicken thighs dry and season them with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 7 to 8 minutes until the skin is deeply golden. Flip and cook for another 5 minutes. Remove the chicken and set it aside.
- Step 2: Reduce the heat to medium and add the butter along with the minced garlic to the same pan. Cook for 1 minute, stirring constantly to prevent the garlic from burning.
- Step 3: Pour in the chicken broth while scraping up any browned bits from the pan. Stir in the heavy cream, Dijon mustard, lemon juice, and a pinch of salt and pepper. Let the sauce simmer for 5 to 7 minutes until it slightly thickens.
- Step 4: Nestle the chicken thighs back into the sauce, skin-side up. Reduce heat to low, cover the pan, and simmer for 15 to 18 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Step 5: Remove the pan from heat and sprinkle the chopped fresh parsley over the chicken. Serve each thigh with plenty of the creamy garlic sauce for maximum flavor.
Tips & Variations
- For extra crisp skin, finish the chicken under a broiler for 1–2 minutes before adding it back to the sauce.
- Substitute half-and-half for heavy cream for a lighter version, though the sauce will be less rich.
- Add a pinch of red pepper flakes to the garlic for a subtle spicy kick in the sauce.
- Serve with mashed potatoes or crusty bread to soak up the delicious garlic sauce.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream sauce from separating. Avoid overheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken thighs instead?
Yes, boneless thighs can be used, but cooking time will be shorter. Sear and simmer until cooked through, usually about 10–12 minutes total.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer and ensure the internal temperature reaches 165°F (74°C). The juices should run clear when pierced.
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Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Bobby Flay-inspired chicken thighs recipe delivers tender, juicy bone-in, skin-on chicken simmered in a rich and creamy garlic sauce. With a golden sear followed by slow simmering in a luscious blend of heavy cream, garlic, Dijon mustard, and fresh lemon juice, this dish is easy to prepare yet packed with flavor. Perfect for a comforting dinner, it balances the crispy skin with a velvety sauce that is topped with fresh parsley for brightness.
Ingredients
Chicken and Seasonings
- 6 bone-in, skin-on chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking and Sauce Ingredients
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare and Season the Chicken: Pat the chicken thighs dry using paper towels to ensure a good sear and season both sides evenly with salt and black pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 7-8 minutes until the skin is deeply golden and crispy. Flip and cook the other side for 5 minutes. Remove the thighs from the skillet and set aside.
- Cook the Garlic: Reduce the skillet heat to medium. Add the unsalted butter and minced garlic to the pan. Stir constantly and cook for 1 minute, being careful not to let the garlic brown or burn, which keeps the flavor mellow and fragrant.
- Prepare the Creamy Sauce: Pour in the chicken broth to deglaze the pan, scraping up all the flavorful browned bits from the bottom. Stir in the heavy cream, Dijon mustard, lemon juice, and a pinch of salt and pepper. Let the sauce simmer gently for 5-7 minutes until it slightly thickens.
- Simmer the Chicken in Sauce: Nestle the seared chicken thighs back into the skillet with the skin side facing up. Reduce the heat to low, cover the pan, and let the chicken simmer in the creamy sauce for 15-18 minutes. This ensures the chicken cooks through completely, reaching an internal temperature of 165°F (74°C) while soaking up the rich flavors.
- Finish and Serve: Remove the skillet from heat and sprinkle chopped fresh parsley over the chicken for a fresh, herbal note. Spoon generous amounts of the creamy garlic sauce over each thigh when serving for maximum flavor and richness.
Notes
- Ensure you dry the chicken skin well before searing to achieve a crispy texture.
- Use a meat thermometer to check that the internal temperature reaches 165°F for safe consumption.
- The sauce can be kept simmering longer to thicken further if desired, just watch to prevent burning.
- Substitute heavy cream with half-and-half for a lighter version but expect a thinner sauce.
- Serve with mashed potatoes, rice, or crusty bread to mop up the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Bobby Flay chicken thighs, creamy garlic sauce, skillet chicken, bone-in chicken recipe, easy chicken dinner
