Golden, crispy chicken thighs simmering in a creamy garlic sauce—this version of Bobby Flay’s Chicken Thighs Recipe is cooked to perfection in one skillet. I love how this dish delivers restaurant-quality flavor without needing hours in the kitchen. Juicy, tender chicken meets a rich, garlicky sauce with a bright touch of lemon and thyme, making it an irresistible weeknight favorite.
Why You’ll Love This Recipe
I love how simple this recipe is while still feeling fancy enough for a dinner party. The chicken turns out golden and crispy on the outside while staying tender and juicy inside. The creamy sauce adds a comforting, velvety finish that soaks beautifully into mashed potatoes or rice. Because everything cooks in one pan, cleanup is minimal—perfect for busy nights when I want maximum flavor with minimum effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chicken:
6 boneless chicken thighs (about 1½ pounds)
2 tablespoons olive oil
Seasonings:
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
For the creamy sauce:
1 tablespoon butter
1 small shallot, finely minced
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon fresh lemon juice
2 sprigs fresh thyme
¼ teaspoon crushed red pepper flakes
⅓ cup heavy cream
Fresh parsley, chopped, for garnish
Directions
I start by patting the chicken thighs completely dry with paper towels—this step ensures they crisp up beautifully in the skillet.
In a small bowl, I mix together garlic powder, onion powder, paprika, salt, and pepper, then rub the mixture all over the chicken.
I heat olive oil in a cast iron skillet over medium heat. Once hot, I place the chicken skin-side down and sear it for about 5 minutes until golden brown. Then, I flip and cook for another 8–10 minutes until the internal temperature reaches 165°F.
I remove the chicken from the pan and melt butter in the same skillet (I never waste those flavorful brown bits!). I sauté the shallots and garlic for about a minute until fragrant.
Next, I stir in the chicken broth, lemon juice, thyme, and red pepper flakes. I let this simmer gently for a minute to develop the flavor.
I pour in the heavy cream and simmer for 5 minutes until the sauce thickens.
Finally, I return the chicken to the skillet, spoon the sauce over the top, sprinkle with parsley, and serve it hot.
Servings And Timing
This recipe serves 4 people. It takes about 10 minutes to prepare and 20 minutes to cook, for a total time of 30 minutes.
Variations
I sometimes use bone-in chicken thighs for extra juiciness, but I adjust the cooking time accordingly.
If I want a lighter sauce, I swap the heavy cream for half-and-half or whole milk.
For extra flavor, I add a splash of white wine to the sauce before the broth.
I occasionally sprinkle a bit of grated Parmesan at the end for a cheesy twist.
To make it spicy, I double the crushed red pepper flakes or add a pinch of cayenne.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I do it gently on the stove over low heat so the sauce stays creamy and doesn’t separate. If it thickens too much, I stir in a splash of chicken broth or cream to bring it back to life.
FAQs
Can I use bone-in chicken thighs instead?
Yes, I can use bone-in chicken thighs. I just cook them a little longer to make sure they’re fully done inside.
Can I make this recipe ahead of time?
Absolutely. I like to prepare the chicken and sauce separately, then combine and reheat them before serving. It tastes just as fresh.
What can I serve with this dish?
I usually pair it with mashed potatoes, rice, or crusty bread. Steamed veggies or a simple salad also make great sides.
Can I freeze leftovers?
Yes, I freeze the chicken and sauce together in a freezer-safe container for up to 2 months. I thaw it overnight in the fridge and reheat slowly on the stove.
How do I make the sauce thicker?
If I want a thicker sauce, I let it simmer uncovered for a few extra minutes, or I stir in a teaspoon of cornstarch mixed with a bit of water.
Conclusion
This Bobby Flay’s Chicken Thighs Recipe is my go-to when I want something comforting yet elegant. I love how the flavors of garlic, lemon, and thyme come together in a creamy sauce that elevates simple chicken thighs into something truly special. It’s a dish that fits both a busy Tuesday night and a cozy weekend dinner—simple, satisfying, and irresistibly good.
Bobby Flay’s Chicken Thighs Recipe features golden, crispy chicken thighs simmered in a creamy garlic sauce with lemon and thyme. It’s a one-skillet, flavor-packed dish that’s easy enough for weeknights but elegant enough for guests.
Total Time:30 minutes
Yield:4 servings
Ingredients
6 boneless chicken thighs (about 1½ pounds)
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
1 tablespoon butter
1 small shallot, finely minced
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon fresh lemon juice
2 sprigs fresh thyme
¼ teaspoon crushed red pepper flakes
⅓ cup heavy cream
Fresh parsley, chopped (for garnish)
Instructions
Pat chicken thighs dry with paper towels.
Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Rub the seasoning all over the chicken.
Heat olive oil in a skillet over medium heat. Sear chicken skin-side down for about 5 minutes, then flip and cook another 8–10 minutes until internal temperature reaches 165°F. Remove from skillet.
In the same skillet, melt butter. Add shallots and garlic; sauté for 1 minute.
Stir in chicken broth, lemon juice, thyme, and red pepper flakes. Simmer for 1 minute.
Add heavy cream and simmer for 5 minutes until slightly thickened.
Return chicken to skillet, spoon sauce over, garnish with parsley, and serve hot.
Notes
Use bone-in thighs for more flavor; increase cooking time as needed.
Swap heavy cream with half-and-half for a lighter sauce.
Add white wine to the sauce before the broth for extra depth.
