why make this recipe
Bobby Flay Chicken Thighs are not just a meal; they are a celebration of flavor. With juicy, tender chicken thighs cooked to perfection, this dish offers a delightful mix of spices and rich sauce. It’s an easy recipe that’s perfect for a weeknight dinner or a special gathering. Plus, the combination of simple ingredients makes it a go-to for any home cook looking to impress.
how to make Bobby Flay Chicken Thighs
Ingredients:
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (smoked paprika optional)
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon butter
- 1 small shallot (finely minced, about 2 tablespoons)
- 3 cloves garlic (minced)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup heavy cream
- Fresh parsley (chopped for garnish)
Directions:
- Pat chicken thighs completely dry with paper towels, pressing firmly to remove all moisture.
- Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl.
- Rub seasoning evenly over the skin side and underside of each chicken thigh.
- Heat olive oil in a 12-inch cast iron skillet over medium heat.
- Place chicken thighs skin-side down without crowding and cook undisturbed for 7-8 minutes until deep golden brown and skin releases easily from pan.
- Flip and cook another 10-12 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer. Transfer to a plate and tent with foil.
- In the same skillet, melt butter over medium heat. Add minced shallot and garlic, sautéing for about 1 minute until fragrant but not browned.
- Pour in chicken broth and lemon juice. Add thyme sprigs and red pepper flakes. Scrape up any browned bits from the pan bottom using a wooden spoon.
- Reduce heat to low and stir in heavy cream. Simmer sauce for 5-6 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. If the sauce seems thin, simmer another 1-2 minutes.
- Return chicken to skillet with any accumulated juices. Spoon sauce over chicken, garnish with parsley, and serve hot.
how to serve Bobby Flay Chicken Thighs
Serve Bobby Flay Chicken Thighs with a side of roasted vegetables, mashed potatoes, or a fresh salad. The creamy sauce pairs well with rice or pasta, making it a versatile dish for any meal setting. Don’t forget to drizzle some extra sauce over the sides for added flavor!
how to store Bobby Flay Chicken Thighs
To store leftovers, let the chicken cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the chicken thighs with the sauce for up to 3 months. Just make sure to thaw it in the fridge before reheating.
tips to make Bobby Flay Chicken Thighs
- Make sure the chicken thighs are very dry before seasoning for a crispier skin.
- Use a meat thermometer to ensure the chicken is cooked through to 165°F.
- You can adjust the level of spice by adding more or less red pepper flakes according to your taste.
variation
Feel free to customize the recipe! You can add different herbs like rosemary or oregano for a fragrant twist. If you like a tangy flavor, consider adding a splash of white wine along with the chicken broth for added depth.
FAQs
Q: Can I use boneless chicken thighs instead?
A: Yes, boneless chicken thighs will work too. Just adjust the cooking time since they may cook faster.
Q: What can I substitute for heavy cream?
A: You can use half-and-half or a non-dairy milk like coconut milk for a lighter version, but the sauce may not be as rich.
Q: How can I make this recipe ahead of time?
A: You can prepare the chicken and the sauce separately ahead of time. Just cook them right before serving for the best flavor and texture.
Bobby Flay Chicken Thighs
Ingredients
Main Ingredients
- 6 pieces bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (smoked paprika optional)
- to taste Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 1 small shallot (finely minced, about 2 tablespoons)
- 3 cloves garlic (minced)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup heavy cream
- Fresh parsley (chopped for garnish)
Instructions
Preparation
- Pat chicken thighs completely dry with paper towels, pressing firmly to remove all moisture.
- Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl.
- Rub seasoning evenly over the skin side and underside of each chicken thigh.
Cooking
- Heat olive oil in a 12-inch cast iron skillet over medium heat.
- Place chicken thighs skin-side down without crowding and cook undisturbed for 7-8 minutes until deep golden brown and skin releases easily from pan.
- Flip and cook another 10-12 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer. Transfer to a plate and tent with foil.
- In the same skillet, melt butter over medium heat. Add minced shallot and garlic, sautéing for about 1 minute until fragrant but not browned.
- Pour in chicken broth and lemon juice. Add thyme sprigs and red pepper flakes. Scrape up any browned bits from the pan bottom using a wooden spoon.
- Reduce heat to low and stir in heavy cream. Simmer sauce for 5-6 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. If the sauce seems thin, simmer another 1-2 minutes.
- Return chicken to skillet with any accumulated juices. Spoon sauce over chicken, garnish with parsley, and serve hot.
