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Bobby Flay Chicken Thighs With Creamy Garlic, Lemon, and Thyme - A Comforting, Weeknight-Friendly Skillet

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (optional, adds warmth)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 6–8 garlic cloves, thinly sliced (or minced if you prefer)
  • 1 tablespoon fresh thyme leaves, plus extra sprigs for garnish
  • Zest of 1 lemon
  • Juice of 1 lemon (about 3 tablespoons)
  • 1/2 cup dry white wine (or extra chicken stock)
  • 3/4 cup low-sodium chicken stock
  • 3/4 cup heavy cream
  • 1 teaspoon Dijon mustard (optional, for gentle tang)
  • Red pepper flakes, a pinch (optional)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Season the chicken: Pat thighs dry. Season all over with salt, pepper, and smoked paprika. Let sit 10 minutes while you gather ingredients.
  2. Sear for crisp skin: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Place thighs skin side down and cook until deep golden and crisp, about 7–9 minutes. Flip and sear the other side 3–4 minutes. Transfer to a plate.
  3. Sauté the aromatics: Reduce heat to medium. Add remaining 2 tablespoons butter, garlic, and thyme. Cook 30–60 seconds until fragrant. Do not brown the garlic.
  4. Deglaze: Stir in white wine, scraping up browned bits. Simmer 1–2 minutes until slightly reduced. Add chicken stock, lemon zest, lemon juice, Dijon, and a pinch of red pepper flakes if using. Simmer 2 minutes.
  5. Make it creamy: Pour in heavy cream and stir. Bring to a gentle simmer. Taste and adjust salt and pepper.
  6. Return the chicken: Nestle thighs skin side up into the sauce. Reduce heat to medium-low and simmer uncovered 10–15 minutes, until chicken is cooked through (165°F) and sauce slightly thickens.
  7. Finish and serve: Spoon sauce over the chicken. Garnish with parsley and a few thyme sprigs. Serve hot with your favorite sides.