Bobby Flay's Chicken Thighs
A quick and flavorful chicken dish featuring seasoned thighs, a creamy sauce, and fresh herbs, perfect for busy weeknights.
Ingredients
Main Ingredients
- 6 pieces boneless chicken thighs (about 1½ pounds)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- to taste Kosher salt
- to taste Freshly ground black pepper
- 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
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup heavy cream
- to taste Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Start by clearing your kitchen countertop. Gather all your ingredients and tools, including a sharp knife, cutting board, measuring spoons, and a cast-iron skillet.
- Use paper towels to pat the chicken thighs dry.
- In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture evenly over each chicken thigh.
Cooking
- Place your cast-iron skillet on medium heat and pour in the olive oil. Allow it to heat until shimmering, about 1-2 minutes.
- Carefully add the chicken thighs to the skillet, skin-side down. Cook for about 5 minutes until golden brown and crispy.
- After 5 minutes, flip the chicken thighs gently and cook for another 8-10 minutes, or until the internal temperature reaches 165°F.
- Once done, transfer the chicken to a plate and cover with foil. In the same skillet, melt the butter and sauté the minced shallot and garlic over medium heat for about 1 minute.
- Pour in the chicken broth, lemon juice, thyme sprigs, and crushed red pepper flakes. Lower the heat and let it simmer for about 5 minutes.
- Stir in the heavy cream and continue to simmer until the sauce thickens slightly.
- Return the chicken to the skillet, spooning sauce over them. Let them warm through for about a minute. Garnish with freshly chopped parsley.
Notes
Experiment with flavors by adding toasted nuts, seasonal ingredients, or adjusting the spices based on your preferences.