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Bobby Flay’s Creamy Garlic Chicken Thighs: Skillet Comfort

Two perfectly cooked, seasoned chicken thighs resting in a creamy sauce, garnished with fresh parsley.
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You get succulent, bone-in chicken thighs with crispy skin, finished in a rich, velvety garlic cream sauce. This one-pan recipe delivers gourmet flavor fast for your weeknight dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt, pepper, thyme, and paprika.
  2. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet. Sear for 6 to 8 minutes until the skin is deep golden brown and crispy. Do not move the chicken during this time.
  3. Flip the chicken thighs and cook on the second side for 3 minutes. Remove the chicken from the skillet and set aside on a plate. Drain off all but 1 tablespoon of the rendered fat from the skillet.
  4. Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Do not let the garlic burn.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer and reduce by half, about 3 minutes.
  6. Stir in the heavy cream and bring the sauce to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth. Taste and adjust salt and pepper if needed.
  7. Return the seared chicken thighs to the skillet, nestling them into the sauce, skin-side up.
  8. Transfer the skillet to a preheated oven at 400 degrees Fahrenheit (200 C). Bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 C).
  9. Remove from the oven. Garnish with fresh parsley before serving immediately over rice or with crusty bread to soak up the sauce.

Notes

  • For extra crispy skin, place the skillet under the broiler for the last 1-2 minutes of cooking, watching closely to prevent burning.
  • You can substitute boneless, skinless chicken thighs, but reduce the oven cooking time by about 5 to 7 minutes.
  • This recipe works well as a one pan chicken thighs meal when served with a side of steamed green beans or roasted asparagus.

Nutrition

Find it online: https://kitchenslang.com/creamy-garlic-chicken-thighs-bobby-flay/