Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe

Introduction

Golden-crisp chicken thighs smothered in a luxuriously creamy garlic sauce—this recipe elevates comfort food to a whole new level. Quick to prepare and packed with bold flavors, it’s perfect for weeknights or special dinners alike.

Ingredients

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

Instructions

1. Step 1: Pat the chicken thighs dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 7-8 minutes until deeply golden. Flip and cook for another 5 minutes. Remove and set aside.
2. Step 2: In the same pan, reduce the heat to medium. Add butter and minced garlic. Cook for 1 minute, stirring constantly to prevent burning.
3. Step 3: Pour in chicken broth, scraping up any browned bits. Stir in heavy cream, Dijon mustard, lemon juice, and a pinch of salt and pepper. Simmer for 5-7 minutes until slightly thickened.
4. Step 4: Nestle the chicken thighs back into the sauce, skin-side up. Reduce heat to low, cover, and simmer for 15-18 minutes or until the chicken is cooked through (internal temperature 165°F).
5. Step 5: Remove from heat and sprinkle with fresh parsley before serving. Spoon sauce over each thigh for maximum flavor.

Tips & Variations

• Patting the chicken dry before searing helps achieve extra crispy skin.
• Use freshly minced garlic for a bolder, fresher flavor.
• Try adding fresh thyme or rosemary for a herbal twist.
• For a dairy-free version, substitute heavy cream with full-fat coconut milk and use olive oil instead of butter.
• If using boneless, skinless thighs, reduce cooking time by 5-7 minutes to avoid drying out.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to revive the sauce and keep it creamy. Avoid boiling when reheating to prevent sauce separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless, skinless chicken thighs?

Yes, but reduce the cooking time by 5-7 minutes and be careful not to overcook, as boneless thighs cook faster and can dry out.

Can I freeze this dish?

Cream-based sauces don’t always freeze well. If you freeze it, reheat slowly and stir well to help the sauce come back together.

Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe

Print Recipe

★★★★★

4.8 from 128 reviews

Golden-crisp bone-in, skin-on chicken thighs cooked to perfection and smothered in a luxuriously creamy garlic sauce featuring fresh garlic, heavy cream, Dijon mustard, and a hint of lemon. This Bobby Flay-inspired skillet recipe delivers a rich, flavorful dinner that’s easy enough for weeknights but impressive enough for guests.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 chicken thighs (serves 4 to 6) 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

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

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 and pepper (to taste)
• 2 tablespoons chopped fresh parsley

Instructions

1. Sear the Chicken: Pat the chicken thighs dry and season evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 7-8 minutes until the skin is deeply golden and crispy. Flip and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
2. Sauté the Garlic: Reduce the skillet heat to medium. Add unsalted butter and minced garlic, stirring constantly to prevent burning. Cook for about 1 minute until fragrant.
3. Make the Sauce: Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream, Dijon mustard, lemon juice, and a pinch of salt and pepper. Allow the sauce to simmer gently for 5-7 minutes until it thickens slightly.
4. Return the Chicken: Nestle the seared chicken thighs back into the sauce, placing them skin-side up. Reduce the heat to low, cover the skillet, and simmer for 15-18 minutes or until the chicken reaches an internal temperature of 165°F, ensuring it’s cooked through and tender.
5. Finish and Serve: Remove the skillet from the heat. Sprinkle chopped fresh parsley over the chicken for brightness and color. Spoon the creamy garlic sauce generously over each chicken thigh and serve immediately.

Notes

• Pat chicken dry before searing to achieve extra crispy skin.
• Use freshly minced garlic for the most pungent, bold garlic flavor.
• Reheat leftovers gently on the stove, adding a splash of broth or cream to maintain sauce creaminess; avoid boiling to prevent sauce separation.
• Boneless, skinless thighs can be used but reduce simmering time by 5-7 minutes.
• For dairy-free version, substitute heavy cream with full-fat coconut milk and butter with olive oil, noting flavor variation.
• Optional herbs like fresh thyme, rosemary, or tarragon can enhance flavor variety.

Keywords: creamy chicken, garlic sauce, chicken thighs, weeknight dinner, easy dinner ideas