Description
A delicious recipe for Bobby Flay’s chicken thighs served with a creamy garlic sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
- 8 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 lemon, zested and juiced
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs generously with salt and pepper.
- Place chicken thighs in the skillet, cooking until golden brown on each side, about 5-7 minutes per side. Remove chicken and set aside on a plate.
- In the same skillet, melt the butter. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let simmer for 2-3 minutes to reduce slightly.
- Stir in the heavy cream, lemon juice, lemon zest, fresh parsley, fresh thyme, and red pepper flakes. Allow the sauce to simmer gently, stirring occasionally, until it begins to thicken, about 5 minutes.
- Return the chicken thighs to the skillet, spooning some sauce over each piece. Cover and let simmer on low heat for an additional 10 minutes, or until the chicken is cooked through.
- Check for seasoning and add more salt and pepper if needed. Serve warm, garnished with additional parsley if desired.
Notes
- You can adjust the red pepper flakes based on your heat preference.
- This dish pairs well with rice or vegetables.
- Make sure the chicken is cooked to an internal temperature of 165°F (75°C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 Chicken Thigh with Sauce
- Calories: 450
- Sugar: 1g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg