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Bobby Flay Chicken Thighs with Creamy Garlic Sauce | Best Chicken Thigh Recipes

These Bobby Flay-inspired chicken thighs with creamy garlic sauce deliver restaurant-quality flavor in just 40 minutes. Perfectly seared boneless thighs are simmered in a luxurious garlic cream sauce with herbs, lemon, and a touch of spice for a dish that’s both approachable and impressive.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil extra virgin preferred
  • 6 boneless skinless chicken thighs (1.5–2 lbs)
  • Salt and freshly ground black pepper to taste
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream or half-and-half for lighter
  • 1 tbsp butter unsalted
  • 8 cloves garlic minced (or 2 tbsp garlic paste)
  • 1 tbsp chopped fresh parsley plus extra for garnish
  • 1 tsp chopped fresh thyme or ½ tsp dried thyme
  • ½ tsp red pepper flakes optional
  • 1 lemon zested and juiced (~2 tbsp juice)

Method
 

  1. Heat olive oil in large skillet over medium-high until shimmering. Season chicken generously with salt and pepper. Sear 5–7 minutes per side until golden brown. Remove and set aside.
  2. In same skillet, melt butter. Add garlic and sauté 1–2 minutes until fragrant and lightly golden.
  3. Deglaze pan with chicken broth, scraping up fond. Simmer 2–3 minutes to reduce slightly.
  4. Stir in cream, lemon juice, zest, parsley, thyme, and red pepper flakes. Simmer gently ~5 minutes until slightly thickened.
  5. Return chicken to skillet, spooning sauce over top. Cover and simmer on low 10 minutes until chicken reaches 165°F.
  6. Taste and adjust seasoning. Garnish with extra parsley before serving.

Notes

Yields 6 servings. Bone-in thighs may be used (add 10–15 minutes cooking time). Always simmer cream gently to avoid curdling. Sauce can be thickened with cornstarch slurry if needed. Store leftovers 3–4 days in fridge or up to 3 months frozen. Reheat gently over low heat with splash of broth.