why make this recipe
Bobby Flay’s Chicken Thighs Recipe is a delicious and simple way to enjoy chicken. The thighs stay juicy and flavorful, thanks to the perfect blend of spices and a creamy sauce. Whether you’re cooking for your family or entertaining guests, this dish is sure to impress. Plus, it’s quick to prepare, making it a great option for busy weeknights.
how to make Bobby Flay’s Chicken Thighs
Ingredients:
- 6 boneless chicken thighs (about 1½ pounds)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
- 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
- Fresh parsley, chopped, for garnish
Directions:
- Pat chicken thighs dry with paper towels to help them crisp up when seared.
- In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub evenly over the chicken.
- Heat olive oil in a cast iron skillet over medium heat. Add chicken thighs skin-side down and cook for 5 minutes until golden. Flip and cook another 8–10 minutes until the internal temperature reaches 165°F.
- Remove chicken and set aside. In the same skillet, melt butter and sauté shallots and garlic for about 1 minute until fragrant.
- Stir in chicken broth, lemon juice, thyme sprigs, and red pepper flakes. Reduce heat to low.
- Add heavy cream and simmer for about 5 minutes until the sauce thickens.
- Return chicken to the skillet, spoon sauce over the top, garnish with parsley, and serve hot.
how to serve Bobby Flay’s Chicken Thighs
Serve Bobby Flay’s Chicken Thighs with a side of rice or mashed potatoes to soak up the creamy sauce. A fresh salad or steamed vegetables can complement the meal nicely. Don’t forget to sprinkle some extra parsley on top for a burst of color!
how to store Bobby Flay’s Chicken Thighs
If you have leftovers, store the chicken in an airtight container in the refrigerator. It can last for up to 3 days. When reheating, make sure it’s warmed through to an internal temperature of 165°F to ensure it’s safe to eat.
tips to make Bobby Flay’s Chicken Thighs
- Make sure to dry the chicken thighs well before seasoning to get a nice crispy skin.
- Feel free to adjust the spices according to your taste. If you like it spicier, add more crushed red pepper flakes.
- For a richer flavor, you can marinate the chicken thighs in the spice mixture for a few hours or overnight.
variation
You can easily switch out ingredients for different flavors. Try adding mustard to the sauce or substituting the thyme with rosemary. You can also use bone-in chicken thighs for an even richer taste.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may dry out more quickly than thighs. Adjust cooking time as needed.
2. What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or whole milk, but the sauce may be less rich and creamy.
3. Can I freeze the leftovers?
Yes, you can freeze the chicken and sauce together. Just make sure it’s in an airtight container or freezer bag. Thaw in the refrigerator before reheating.
Bobby Flay’s Chicken Thighs
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 and 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
- as needed Fresh parsley, chopped, for garnish
Instructions
Preparation
- Pat chicken thighs dry with paper towels to help them crisp up when seared.
- In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub evenly over the chicken.
Cooking
- Heat olive oil in a cast iron skillet over medium heat. Add chicken thighs skin-side down and cook for 5 minutes until golden.
- Flip and cook another 8–10 minutes until the internal temperature reaches 165°F.
- Remove chicken and set aside.
- In the same skillet, melt butter and sauté shallots and garlic for about 1 minute until fragrant.
- Stir in chicken broth, lemon juice, thyme sprigs, and red pepper flakes. Reduce heat to low.
- Add heavy cream and simmer for about 5 minutes until the sauce thickens.
- Return chicken to the skillet, spoon sauce over the top, garnish with parsley, and serve hot.