Bobby Flay Chicken Thighs with Creamy Garlic Sauce
Succulent chicken thighs cooked to perfection in a creamy garlic sauce, creating a comforting and flavorful dish perfect for family gatherings.
Ingredients
Main Ingredients
- 4 pieces Bone-in Chicken Thighs Skin on, for maximum flavor
- 2 tablespoons Olive Oil For great sear
- 6 cloves Garlic Minced
- 1 cup Heavy Cream For luscious creaminess
- 1 cup Chicken Broth Preferably low-sodium
- 2 tablespoons Dijon Mustard Adds a hint of tang
- 2 tablespoons Fresh Parsley Chopped, for garnish
- to taste Salt and Pepper
- 1 lemon Lemon Juice From one lemon, to brighten the flavor
Instructions
Preparation
- Rinse the chicken thighs and pat them dry with paper towels. Season them generously with salt and pepper on both sides.
Searing the Chicken
- In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs skin-side down, cooking for about 7 minutes until golden brown. Flip and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
Making the Sauce
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 1 minute until fragrant. Pour in the chicken broth, scraping the bottom of the skillet to release any flavorful bits.
- Stir in heavy cream, Dijon mustard, and lemon juice. Allow the sauce to simmer for about 5 minutes until slightly thickened.
Combining
- Return the chicken thighs to the skillet, skin-side up, and simmer on low for another 10-15 minutes until cooked through (the internal temperature should reach 165°F or 74°C).
Garnishing
- Sprinkle chopped parsley over the dish just before serving, and you're ready to impress!
Notes
For a lighter option, consider using half-and-half instead of heavy cream. For a dairy-free version, use coconut milk, which will add a unique flavor twist. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop to maintain the creamy texture.