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Bobby Flay’s Chicken Thighs

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Juicy and flavorful chicken thighs with a crispy skin and rich, creamy sauce, perfect for any meal.

Ingredients

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  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika (smoked paprika is optional)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 tablespoon butter
  • 1 small shallot (finely minced, about 2 tablespoons)
  • 3 cloves garlic (minced)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 sprigs fresh thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup heavy cream
  • Fresh parsley (chopped for garnish)

Instructions

  1. Pat the chicken thighs completely dry with paper towels.
  2. In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub this mix over both sides of each chicken thigh.
  3. Heat the olive oil in a 12-inch cast iron skillet over medium heat. Place the chicken thighs skin-side down and cook undisturbed for 7 to 8 minutes until golden brown.
  4. Flip the chicken and cook for another 10 to 12 minutes, checking that the internal temperature reaches 165°F. Transfer to a plate and cover with foil.
  5. In the same skillet, melt the butter and sauté the minced shallot and garlic until fragrant.
  6. Add chicken broth and lemon juice, tossing in thyme sprigs and crushed red pepper flakes. Scrape up brown bits from the pan.
  7. Lower the heat and stir in heavy cream, allowing the sauce to simmer for 5 to 6 minutes until thickened.
  8. Return the chicken to the skillet and spoon the sauce over before serving hot, garnished with parsley.

Notes

Pat the chicken dry for crispy skin; consider adding cayenne pepper for heat or coconut milk for a lighter version.

Nutrition

Find it online: https://www.simplefamilydishes.com/bobby-flay-chicken-thighs-recipe/