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Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe

★★★★★

4.7 from 58 reviews
  • Author: Andria
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

This Bobby Flay Chicken Thighs with Creamy Garlic Sauce recipe features tender, juicy bone-in, skin-on chicken thighs seared to a golden crisp and simmered in a rich, velvety garlic cream sauce. The sauce, enhanced with Dijon mustard, lemon juice, and fresh parsley, creates a luxurious flavor that perfectly complements the savory chicken. Ideal for a comforting dinner, this stovetop method recipe is easy to prepare yet impressive in taste.

Ingredients

Scale

Chicken

  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

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

  1. Season and sear the chicken: Pat the chicken thighs dry using paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear them for 7-8 minutes until the skin is deeply golden and crispy. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
  2. Prepare the garlic sauce base: Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute, stirring constantly to avoid burning, until fragrant.
  3. Add liquids and flavorings: Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits for extra flavor. Stir in the heavy cream, Dijon mustard, lemon juice, and add a pinch of salt and pepper. Allow the sauce to simmer for 5-7 minutes until it thickens slightly.
  4. Simmer chicken in sauce: Nestle the seared chicken thighs back into the sauce, placing them skin-side up. Reduce the heat to low, cover the skillet, and let the chicken simmer gently for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
  5. Finish and serve: Remove the skillet from heat. Sprinkle the chopped fresh parsley over the chicken and sauce. Serve the chicken thighs with a generous spoonful of the creamy garlic sauce for maximum flavor enjoyment.

Notes

  • Use a meat thermometer to ensure chicken is cooked safely to 165°F internal temperature.
  • Bone-in, skin-on thighs are best for juicy, flavorful results and crispy skin.
  • If heavy cream is unavailable, full-fat coconut milk can be used for a dairy-free alternative although the flavor will vary.
  • Serve this dish with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: chicken thighs creamy garlic sauce, Bobby Flay chicken recipe, skillet chicken thighs, creamy chicken dinner, garlic cream sauce chicken

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Find it online: https://cookwithandria.com/bobby-flay-chicken-thighs-with-creamy-garlic-sauce-recipe/