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Bobby Flay’s Creamy Chicken Thighs

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A comforting and flavorful dish featuring juicy chicken thighs coated in a creamy garlic and lemon sauce, perfect for family dinners.

Ingredients

Scale
  • 8 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken thighs skin-side down and cook for 5-7 minutes until golden and crispy, then flip and cook for another 5-7 minutes until cooked through.
  4. Remove the chicken from the skillet and set aside.
  5. Add shallot and garlic to the skillet and sauté for 2 minutes.
  6. Pour in chicken broth, scraping browned bits from the skillet.
  7. Stir in heavy cream and lemon juice, simmering until the sauce thickens (3-5 minutes).
  8. Return chicken to skillet, sprinkle thyme over it and simmer for another 2 minutes.
  9. Serve with sauce spooned on top and additional thyme if desired.

Notes

Let chicken rest after cooking for maximum juiciness. Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Nutrition

Find it online: https://us.recipesfood.org/creamy-chicken-thighs-recipe/

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