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Bobby Flay Chicken Thighs

Crispy Bobby Flay Chicken Thighs: Comfort Food at Its Best

Bobby Flay Chicken Thighs recipe creates crispy skin and creamy garlic sauce, making dinner delightful.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Essential for juicy meat and crispy skin.
  • 2 tablespoons olive oil Helps in searing the chicken.
  • 1 teaspoon garlic powder Can substitute with fresh garlic for stronger flavor.
  • 1 teaspoon onion powder Optional if you want a simpler flavor.
  • 1 teaspoon paprika Smoked paprika adds extra smokiness.
  • 1 teaspoon kosher salt Vital for flavor.
  • 1 teaspoon freshly ground black pepper Vital for flavor.
For the Creamy Sauce
  • 2 tablespoons butter Can substitute with margarine.
  • 1 small shallot Can substitute with onion.
  • 2 cloves garlic, minced Fresh is best.
  • 1 cup low-sodium chicken broth Can substitute with vegetable broth.
  • 2 tablespoons fresh lemon juice Can use vinegar if needed.
  • 1 teaspoon fresh thyme Can use dried thyme but adjust quantity.
  • 1/4 teaspoon crushed red pepper flakes Optional for heat.
  • 1 cup heavy cream Can substitute with half-and-half.

Equipment

  • 12-inch cast-iron skillet

Method
 

Cooking Steps
  1. Pat the chicken thighs dry with paper towels. Mix garlic powder, onion powder, paprika, kosher salt, and pepper in a bowl and rub it over the chicken.
  2. Heat a cast iron skillet over medium heat and add olive oil. Once shimmering, place chicken skin-side down and cook for 7–8 minutes until golden brown. Flip and cook for another 10–12 minutes until the internal temperature reaches 165°F.
  3. Transfer cooked chicken to a plate and tent with foil. In the same skillet, lower heat, add butter, and melt. Sauté shallot and minced garlic for about 1 minute.
  4. Pour in chicken broth and lemon juice, scraping up browned bits. Add thyme and red pepper flakes, bring to a simmer, and stir in heavy cream. Let simmer for 5–6 minutes until thickened.
  5. Return chicken to the skillet, coat with sauce, and cook for an additional minute. Garnish with fresh parsley and serve hot with extra sauce drizzled over.

Nutrition

Serving: 1thighCalories: 450kcalCarbohydrates: 6gProtein: 36gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 150mgSodium: 800mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Ensure chicken thighs are completely dry before seasoning for extra crispiness. Store leftovers in an airtight container for up to 3 days.

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