Bobby Flay Chicken Thighs

Bobby Flay Chicken Thighs are made with boneless chicken thighs, garlic powder, onion powder, paprika, salt, black pepper, olive oil, butter, shallot, garlic, chicken broth, lemon juice, thyme, red pepper flakes, and heavy cream. This savory and tender Bobby Flay chicken Thighs recipe creates a delicious main dish that takes about 25 minutes to prepare and can serve up to 6 people.

Try More Bobby Flay Recipes:

• Bobby Flay Tuna Casserole
• Bobby Flay Chicken Cordon Bleu
• Bobby Flay Moussaka

🍗 Bobby Flay Chicken Thighs Ingredients

• 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 Bobby Flay Chicken Thighs

1. Dry the chicken legs with a paper towel.
2. Put the paprika, salt, black pepper, garlic powder, and onion powder in a small bowl. On both sides of the chicken legs, rub the seasoning mix all over them.
3. Put the olive oil in a big cast iron pan and heat it over medium heat.
4. Put the chicken thighs in the hot pan skin side down and cook for about 5 minutes, until the skin is crunchy. Then flip the chicken thighs over and cook for another 8 to 10 minutes, or until the heat inside reaches 165 degrees. Place the chicken on a plate.
5. Put the garlic, onion, and butter in the pan. For one minute, cook. Lemon juice, herbs, red pepper flakes, and chicken broth should all be mixed in. Turn down the heat and add the heavy cream. Stir the sauce every once in a while for about 5 minutes, or until it gets a little thicker.
6. Add the chicken and sauce back to the pan. Add fresh parsley as a garnish. Warm up the chicken and put it on a plate with sauce.

💭 Recipe Tips

• Ensure the chicken thighs are cooked to an internal temperature of 165°F to guarantee they are safe to eat.
• Use boneless chicken thighs for this recipe to ensure even cooking and easy serving.
• Adjust the amount of crushed red pepper flakes to control the spiciness according to your preference.
• Be mindful of the thickness of the chicken thighs to ensure they cook evenly and reach the desired texture.
• Substitute heavy cream with a dairy-free alternative if needed, to accommodate dietary restrictions or preferences.

🥗 What To Serve With Chicken Thighs?

Serve Chicken Thighs with sides like roasted vegetables, mashed potatoes, or a fresh green salad these options complement the dish’s flavors and provide a well-rounded meal.

🎚 How To Store Leftovers Chicken Thighs?

• In The Fridge. To store Leftovers Chicken Thighs place them in an airtight container in the refrigerator for up to 3 days.
• In The Freezer. To freeze, wrap the cooled Leftovers Chicken Thighs in plastic wrap and aluminum foil, then store in a freezer-safe bag for up to 3 months.

🥵 How To Reheat Leftovers Chicken Thighs?

• In The Microwave: Place Leftovers Chicken Thighs on a microwave-safe dish, cover with a damp paper towel, and heat on medium-high for 2-3 minutes until warm.
• In The Oven: Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, ensuring the chicken is covered to retain moisture.
• On The Stovetop: Reheat in a pan over medium heat, adding a splash of chicken broth, and cover until heated through, approximately 5-7 minutes.

FAQs

Try More Bobby Flay Recipes:

• Bobby Flay Chicken Lettuce Wraps
• Bobby Flay Butternut Squash Soup
• Bobby Flay Harvest Salad

Bobby Flay Chicken Thighs Nutrition Facts

• Calories: 360kcal
• Carbohydrates: 3g
• Protein: 19g
• Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 131mg
• Sodium: 380mg
• Potassium: 281mg
• Fiber: 1g
• Sugar: 1g