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 meal that’s surprisingly simple to prepare. Tender chicken thighs are seared to golden perfection and simmered in a luscious garlic cream sauce, making it a perfect dish for weeknight dinners or special occasions.
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 7-8 minutes until they develop a deep golden color. Flip and cook for another 5 minutes, then remove and set aside.
- Step 2: Lower the heat to medium. Add the butter and minced garlic to the same skillet. Cook for about 1 minute, stirring constantly to avoid burning the garlic.
- Step 3: Pour in the chicken broth, 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 5-7 minutes until it thickens slightly.
- Step 4: Nestle the chicken thighs back into the skillet, skin-side up. Reduce the heat to low, cover the pan, and simmer for 15-18 minutes until the chicken reaches an internal temperature of 165°F and is fully cooked.
- Step 5: Remove the skillet from heat and sprinkle the chicken with chopped fresh parsley. Serve the thighs with plenty of the creamy garlic sauce spooned over each piece for maximum flavor.
Tips & Variations
- For extra crispy skin, avoid moving the chicken while searing and make sure the oil is hot before adding the thighs.
- Substitute fresh thyme or rosemary for parsley to add a different herbal note.
- If you prefer a thicker sauce, let it simmer a little longer before adding the chicken back to the pan.
- Use boneless chicken thighs for a shorter cooking time, but adjust simmering accordingly to avoid drying out.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the creamy sauce and prevent the chicken from drying out. Avoid microwaving if possible, as it can make the sauce separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
You can, but chicken breasts cook faster and can dry out more easily. If using breasts, reduce simmering time and watch the internal temperature closely to reach 165°F without overcooking.
Is this dish suitable for freezing?
Yes, the cooked chicken and sauce can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop for best results.
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Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
Savor tender, juicy chicken thighs seared to golden perfection and smothered in a rich, creamy garlic sauce infused with Dijon mustard and fresh lemon juice for a delightful balance of flavors. This Bobby Flay-inspired skillet recipe is perfect for an impressive yet straightforward dinner.
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamy Garlic Sauce
- 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
- Pinch of salt and black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare and Sear Chicken: Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear without moving for 7-8 minutes, until the skin is deeply golden and crispy. Flip and cook for another 5 minutes to brown the other side. Remove chicken from the skillet and set aside.
- Cook Garlic: Lower the heat to medium, add the unsalted butter and minced garlic to the same skillet. Stir constantly and cook for about 1 minute until the garlic is fragrant but not browned to avoid bitterness.
- Make the Sauce: Pour in the chicken broth while scraping the bottom of the pan to loosen any browned bits. Stir in heavy cream, Dijon mustard, lemon juice, and a pinch of salt and black pepper. Allow the sauce to simmer gently for 5-7 minutes until it thickens slightly.
- Simmer Chicken in Sauce: Nestle the chicken thighs back into the skillet with the skin-side up so the sauce surrounds them. Reduce the heat to low, cover the pan, and let the chicken simmer in the sauce for 15-18 minutes until fully cooked through and reaching an internal temperature of 165°F (74°C).
- Finish and Serve: Remove the skillet from heat. Sprinkle chopped fresh parsley over the chicken and sauce for brightness and color. Serve the chicken thighs hot, spooning plenty of the creamy garlic sauce over each piece for maximum flavor.
Notes
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F.
- For extra crispy skin, avoid moving the chicken thighs during searing.
- The sauce can be adjusted in thickness by simmering longer for a thicker consistency or adding a splash of broth to thin it out.
- Fresh parsley adds color and freshness — optional to substitute with fresh thyme or basil.
- Serve over mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Bobby Flay chicken thighs, creamy garlic sauce, skillet chicken, dinner recipe, seared chicken, easy chicken recipe
