Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe
Savor Bobby Flay’s flavorful Chicken Thighs with Creamy Garlic Sauce, featuring perfectly seared skin-on chicken thighs nestled in a rich and velvety garlic cream sauce. This dish is simple yet indulgent, combining bold garlic, tangy Dijon mustard, and fresh lemon juice for an irresistible dinner option.
- 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
Creamy 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
- Prepare and Sear Chicken: Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear without moving them for 7-8 minutes until the skin is deeply golden and crispy. Flip the thighs and cook for another 5 minutes to brown the other side. Remove chicken from the skillet and set aside.
- Cook Garlic in Butter: Reduce the heat to medium. Add 1 tablespoon unsalted butter to the same skillet, then add the minced garlic. Stir continuously and cook for about 1 minute until fragrant and golden but not burnt.
- Make the Creamy Sauce: Pour in 1/2 cup chicken broth, using a spoon to scrape up any browned bits from the bottom of the pan for extra flavor. Stir in 1 cup heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and season with a pinch of salt and black pepper. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the sauce thickens slightly.
- Simmer Chicken in Sauce: Nestle the seared chicken thighs back into the creamy garlic sauce skin-side up. Reduce heat to low, cover the skillet, and let the chicken simmer gently for 15-18 minutes, or until cooked through with an internal temperature of 165°F (74°C).
- Finish and Serve: Remove the skillet from heat. Sprinkle 2 tablespoons chopped fresh parsley over the chicken and spoon the sauce generously over each thigh. Serve hot for a comforting and flavorful meal.
Notes
- Ensure chicken is patted dry before seasoning to achieve crispy skin.
- Use fresh garlic for the best flavor in the sauce.
- Cooking covered on low heat helps the chicken remain tender and juicy.
- Check internal temperature with a meat thermometer to confirm doneness.
- Can be served with mashed potatoes, rice, or crusty bread to soak up the sauce.
Keywords: Bobby Flay chicken thighs, creamy garlic sauce, seared chicken, skillet chicken recipe, garlic cream sauce chicken
