Bobby Flay Chicken Thighs
A delightful mix of spices and rich sauce brings flavor to juicy, tender chicken thighs, perfect for weeknight dinners or special gatherings.
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.
Notes
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.