Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe
This recipe features succulent bone-in, skin-on chicken thighs seared to a golden perfection and finished in a rich, creamy garlic sauce. The sauce is enhanced with Dijon mustard, lemon juice, and fresh parsley, creating a flavorful and comforting dish that’s perfect for a delicious dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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 black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Season and Sear 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 in the pan and cook for 7-8 minutes until the skin is deeply golden and crisp. Flip the thighs and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
- Prepare Garlic Butter: Reduce the heat to medium. Add the unsalted butter to the same skillet and once melted, add the minced garlic. Stir constantly and cook for about 1 minute, taking care not to burn the garlic.
- Make Sauce: Pour in the chicken broth, scraping the bottom of the pan to release any browned bits (fond). Stir in the heavy cream, Dijon mustard, lemon juice, and add a pinch of salt and black pepper. Allow the sauce to simmer gently for 5 to 7 minutes until it thickens slightly.
- Simmer Chicken in Sauce: Nestle the chicken thighs back into the sauce with the skin-side up. Reduce the heat to low, cover the skillet, and simmer for 15 to 18 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C).
- Finish and Serve: Remove the skillet from heat. Sprinkle the chicken with freshly chopped parsley and spoon the creamy garlic sauce generously over each thigh before serving for maximum flavor.
Notes
- Using bone-in, skin-on chicken thighs helps retain moisture and adds flavor.
- Make sure to sear the chicken skin-side down first for crispy skin.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
- You can substitute chicken broth with vegetable broth for a lighter option.
- If the sauce thickens too much, add a splash of additional chicken broth or cream to loosen it.
Keywords: chicken thighs, creamy garlic sauce, skillet chicken, home-cooked dinner, Bobby Flay recipe
