Bobby Flay's Chicken Thighs
A delicious and simple chicken thigh recipe that stays juicy and flavorful, perfect for family dinners or entertaining guests.
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.
Notes
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. For a richer flavor, you can marinate the chicken thighs in the spice mixture for a few hours or overnight.