Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe
Introduction
This recipe for Bobby Flay Chicken Thighs with Creamy Garlic Sauce delivers rich, comforting flavors with juicy seared chicken and a luscious garlicky cream sauce. It’s a simple yet impressive dish perfect for a weeknight dinner or casual entertaining.
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 both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear without moving for 7-8 minutes until deeply golden and crisp. Flip and cook for another 5 minutes. Remove chicken and set aside.
- Step 2: Reduce heat to medium. Add butter and minced garlic to the same pan. Cook for about 1 minute, stirring constantly to avoid burning the garlic.
- Step 3: Pour in chicken broth, 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 pepper. Let the sauce simmer gently for 5-7 minutes until it thickens slightly.
- Step 4: Nestle the chicken thighs back into the sauce, skin-side up. Reduce heat to low, cover the skillet, and simmer for 15-18 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 5: Remove from heat and sprinkle with chopped fresh parsley. Serve the chicken thighs with generous spoonfuls of the creamy garlic sauce.
Tips & Variations
- For extra crispy skin, avoid moving the thighs while searing and make sure the pan is hot before adding the chicken.
- Substitute fresh thyme or rosemary for parsley to vary the herbal note in the sauce.
- If you prefer a thicker sauce, stir in a teaspoon of cornstarch mixed with water before simmering in step 3.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the cream sauce from breaking. You can also reheat in the microwave, stirring occasionally for even warming.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken thighs for this recipe?
Yes, boneless thighs will work and cook faster. Adjust simmering time to about 10-12 minutes to ensure they are cooked through without drying out.
What can I serve with Bobby Flay Chicken Thighs with Creamy Garlic Sauce?
This dish pairs wonderfully with mashed potatoes, steamed vegetables, or a simple green salad to balance the richness of the sauce.
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Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A flavorful and comforting dish featuring tender, bone-in, skin-on chicken thighs seared to a golden perfection and simmered in a rich and creamy garlic sauce infused with Dijon mustard and fresh lemon juice. This Bobby Flay inspired recipe offers a perfect balance of savory and tangy flavors that pair beautifully with a side of vegetables or mashed potatoes.
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 pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Season and sear the chicken: Pat the chicken thighs dry with paper towels and season both sides with salt and black 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 the skin is deeply golden and crispy. Flip the chicken and cook an additional 5 minutes on the other side. Remove from the skillet and set aside.
- Prepare the garlic sauce base: Reduce the heat to medium in the same pan. Add the unsalted butter and minced garlic. Stir constantly and cook for about 1 minute until the garlic is fragrant but not burnt.
- Create the creamy sauce: Pour in the chicken broth while scraping the bottom of the pan to loosen any browned bits. Stir in the heavy cream, Dijon mustard, lemon juice, and add a pinch of salt and black pepper. Simmer the sauce gently for 5-7 minutes, allowing it to thicken slightly.
- Simmer the chicken in sauce: Nestle the chicken thighs back into the skillet skin-side up, immersing them partially in the sauce. Reduce the heat to low, cover the skillet, and simmer for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
- Finish and serve: Remove the skillet from heat and sprinkle the chopped fresh parsley over the chicken and sauce. Spoon the rich creamy garlic sauce over each chicken thigh to serve, enhancing the dish’s flavor and aroma.
Notes
- For crispy skin, avoid moving the chicken thighs too much during the initial searing step.
- If you prefer a thicker sauce, simmer it a few minutes longer before adding the chicken back in.
- Fresh parsley adds a bright, fresh note; you can substitute with fresh thyme or chives if preferred.
- This dish pairs well with mashed potatoes, steamed vegetables, or rice to soak up the sauce.
- Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Bobby Flay chicken thighs, creamy garlic sauce, seared chicken, skillet chicken recipe, easy chicken dinner, comfort food
