Hamdi Saidani This easy chicken thigh recipe by Bobby Flay is a simple, satisfying dish packed with flavor. Crispy on the outside and tender on the inside, the chicken is served with a rich, creamy sauce made with garlic, lemon, and a hint of heat. Perfect for a quick weeknight dinner, this dish uses common pantry staples for a delicious result.
Ingredients Needed:
- 6 boneless chicken thighs, about 1 ½ pounds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup heavy cream
- Freshly chopped parsley, for garnish
How To Make Chicken Thigh?
- Prepare Chicken Thighs: Pat the chicken thighs dry with a paper towel.
- Season Chicken Thighs: In a small bowl, combine garlic powder, onion powder, paprika, salt, and black pepper. Rub this seasoning mixture all over the chicken thighs, covering both sides.
- Cook Chicken Thighs: Heat a large cast iron skillet over medium heat and add olive oil. Place chicken thighs skin side down in the hot skillet. Cook for about 5 minutes until the skin is crispy. Flip the chicken thighs and cook for another 8 to 10 minutes or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate.
- Prepare Sauce: In the same skillet, add butter, minced shallot, and minced garlic. Cook for 1 minute until fragrant. Stir in chicken broth, lemon juice, thyme sprigs, and crushed red pepper flakes. Reduce the heat to low.
- Finish Sauce: Stir in heavy cream and simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Serve: Return the cooked chicken thighs to the skillet with the sauce. Garnish with freshly chopped parsley. Serve the chicken warm with the creamy sauce.
Recipe Tips:
- Pat Chicken Dry: Make sure to pat the chicken thighs dry with a paper towel before seasoning. This helps the skin become crispy during cooking.
- Season Generously: Don’t skimp on the seasoning mixture. Rub it all over the chicken thighs for maximum flavor.
- Use a Cast Iron Skillet: For best results, use a cast iron skillet. It retains heat well and ensures an even, crispy texture on the chicken skin.
- Check Internal Temperature: Ensure the chicken reaches an internal temperature of 165°F (74°C) to be fully cooked and safe to eat.
- Simmer Sauce Gently: After adding the cream to the sauce, simmer it gently to avoid curdling and to allow it to thicken properly.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chicken thighs cool until they reach room temperature. Then, place them in an airtight container or cover them with plastic wrap. Store in the refrigerator for up to 4 days.
- Freeze: Let the chicken thighs cool completely before freezing. Place them in an airtight container or freezer bag, making sure to remove as much air as possible. Freeze for up to 3 months. To thaw, move the chicken to the refrigerator for several hours or overnight before reheating.
- Reheat: Heat a skillet over medium heat. Add a small amount of oil or butter to the pan. Place the chicken thighs in the skillet and heat for about 5-7 minutes per side, or until heated through and the internal temperature reaches 165°F (74°C).
Nutrition Facts
Serving Size: 1 chicken thigh (about 4 ounces or 113 grams)
- Calories: 360kcal
- Carbohydrates: 3g
- Protein: 19g
- Fat: 30g
- Saturated Fat: 10g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 13g
- Cholesterol: 131mg
- Sodium: 380mg
- Potassium: 281mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 440IU
- Vitamin C: 2mg
- Calcium: 26mg
- Iron: 1mg
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