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Bobby Flay Chicken Thighs

Crispy bone-in chicken thighs seared in a cast iron skillet and finished in a rich creamy garlic lemon sauce. A one-pan weeknight dinner that feels like a restaurant meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs about 2 lbs, patted completely dry
  • 2 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp paprika smoked paprika recommended
  • kosher salt and black pepper to taste
  • 1 tbsp butter
  • 1 small shallot finely minced, about 2 tbsp
  • 3 cloves garlic minced
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 2 sprigs fresh thyme
  • 0.25 tsp crushed red pepper flakes
  • 0.33 cup heavy cream full-fat preferred
  • fresh parsley chopped, for garnish

Equipment

  • 12-inch cast iron skillet
  • Instant-read thermometer
  • Wooden spoon

Method
 

  1. Pat chicken thighs completely dry with paper towels. Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Rub evenly over both sides of each thigh.
  2. Heat olive oil in a 12-inch cast iron skillet over medium heat until shimmering. Place chicken skin-side down without crowding. Cook undisturbed for 7 to 8 minutes until deep golden and skin releases easily. Flip and cook 10 to 12 minutes until internal temperature reaches 165F.
  3. Transfer chicken to a plate and tent loosely with foil. Leave drippings in the pan. Add butter and melt over medium heat. Add shallot and garlic and saute about 1 minute until fragrant but not browned.
  4. Pour in chicken broth and lemon juice. Add thyme sprigs and red pepper flakes. Scrape up browned bits with a wooden spoon. Reduce heat to low and stir in heavy cream. Simmer 5 to 6 minutes until sauce coats the back of a spoon.
  5. Return chicken to the skillet with any resting juices. Spoon sauce over each piece, garnish with fresh parsley, and serve hot.

Notes

If skin sticks during searing, give it another minute before flipping. Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat with a splash of broth or cream.