Bobby Flay's Creamy Chicken Thighs (Print Version)
# Ingredients:
→ For the Chicken
01 -
6 boneless chicken thighs (about 1½ pounds)
02 -
2 tablespoons olive oil
→ Seasonings
03 -
½ teaspoon garlic powder
04 -
½ teaspoon onion powder
05 -
½ teaspoon paprika
06 -
Kosher salt and freshly ground black pepper, to your taste
→ For the Creamy Sauce
07 -
1 tablespoon butter
08 -
1 small shallot, finely minced
09 -
3 cloves garlic, minced
10 -
½ cup chicken broth
11 -
1 tablespoon fresh lemon juice
12 -
2 sprigs fresh thyme
13 -
¼ teaspoon crushed red pepper flakes
14 -
⅓ cup heavy cream
15 -
Fresh parsley, chopped, for garnishing
# Instructions:
01 -
Start by patting those chicken thighs nice and dry with paper towels - this is key for getting that crispy skin we're after!
02 -
Mix up your seasoning blend with the garlic powder, onion powder, paprika, salt, and pepper. Get in there and really rub it all over those chicken thighs, making sure you don't miss a spot.
03 -
Heat up your cast iron skillet over medium heat with the olive oil. Once it's hot, place those thighs skin-side down and let them sizzle for about 5 minutes until they're golden and crispy. Flip and cook another 8-10 minutes until they hit 165°F inside.
04 -
In the same skillet (hello, extra flavor!), melt the butter and cook your minced shallot and garlic until they're fragrant - about a minute. Pour in the chicken broth, squeeze in that lemon juice, and add the thyme sprigs and pepper flakes. Turn the heat down low.
05 -
Pour in the heavy cream and let everything simmer gently for about 5 minutes until your sauce gets nice and thick. Nestle the chicken back in, sprinkle with fresh parsley, and you're ready to serve!
# Notes:
01 -
Pat the chicken thighs completely dry before seasoning - it's the secret to getting that perfectly crispy skin
02 -
Don't be shy with the seasoning blend, really get it all over the chicken
03 -
A cast iron skillet works best here - it'll give you the most even cooking and crispiest results
04 -
Keep an eye on that sauce when you're simmering - you want it to thicken gently without curdling