Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe
This recipe features juicy bone-in, skin-on chicken thighs pan-seared to perfection and simmered in a rich, creamy garlic sauce made with heavy cream, chicken broth, and Dijon mustard. Finished with fresh parsley, it’s a flavorful, comforting dish perfect for 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 Thighs
- 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
- Pinch of black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Season and sear the chicken: Pat the chicken thighs dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 7-8 minutes until the skin is deeply golden and crispy. Flip the thighs and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
- Prepare the garlic base: Lower the heat to medium. Add 1 tablespoon unsalted butter to the same skillet along with 4 minced garlic cloves. Stir constantly and cook for about 1 minute until fragrant but not browned to avoid bitterness.
- Create the creamy sauce: Pour in 1/2 cup chicken broth, scraping the bottom of the pan to loosen any browned bits for added flavor. Stir in 1 cup heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and a pinch of salt and pepper. Let the sauce simmer gently for 5-7 minutes until it thickens slightly.
- Simmer chicken in sauce: Nestle the seared chicken thighs back into the skillet with the skin side up, spooning some sauce over them. Reduce the heat to low, cover the pan, and let the chicken simmer for 15-18 minutes until fully cooked and an internal temperature of 165°F is reached.
- Finish and serve: Remove the skillet from heat. Sprinkle 2 tablespoons of chopped fresh parsley over the chicken for a pop of color and freshness. Serve each thigh topped generously with the creamy garlic sauce for a rich and satisfying meal.
Notes
- Make sure to dry the chicken thighs thoroughly to ensure a crispy skin when searing.
- Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- If the sauce is too thick, add a splash of chicken broth to adjust consistency.
- Cook chicken until it reaches an internal temperature of 165°F for safety.
- Fresh parsley adds a nice fresh note, but you can substitute with thyme or chives if preferred.
Keywords: Bobby Flay chicken thighs, creamy garlic sauce, pan-seared chicken recipe, easy dinner, comfort food
