This Bobby Flay chicken thigh recipe is all about juicy, flavorful meat! With simple spices and a tasty marinade, you’ll get tender chicken that everyone loves.
I always end up making extra because they disappear so fast at dinner. They’re perfect for grilling or baking, and they always make my kitchen smell amazing!
What I love most is how easy it is to whip up! Just marinate, cook, and enjoy. Pair it with some veggies or rice for a great meal that makes everyone smile.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for this dish as they stay moist and flavorful while cooking. If you prefer, you can use boneless thighs or chicken breasts, though the cooking time may vary.
Olive Oil: I recommend extra virgin olive oil for its rich flavor, but you can also use vegetable oil or avocado oil if that’s what you have on hand.
Smoked Paprika: This gives a lovely smoky flavor. If you can’t find it, regular paprika or even chili powder can work, but it will alter the taste a bit.
Heavy Cream: For a lighter option, you can substitute half-and-half or even coconut cream for a dairy-free version. Just know it might change the flavor slightly.
Dijon Mustard: This adds a nice tang. You can swap it for whole grain mustard or yellow mustard if you prefer something milder.
Fresh Parsley: While parsley adds color and freshness, you can use other herbs like thyme or basil if you don’t have parsley around.
How Do I Get the Perfect Sear on Chicken Thighs?
Getting a great sear is key to achieving that crispy skin and flavorful crust. Here’s how to nail it:
- Start with dry chicken: Patting the thighs dry helps the skin crisp up nicely.
- Use medium-high heat: This temperature is ideal for crisping the skin without burning it.
- Don’t overcrowd the pan: Searing fewer pieces at a time ensures even cooking and better moisture loss.
- Let it sit before flipping: Give the skin about 6-7 minutes undisturbed to get that golden color.
Follow these tips for a deliciously seared chicken every time! Enjoy your cooking experience with these chicken thighs!
How to Make Bobby Flay Chicken Thighs
Ingredients You’ll Need:
For The Chicken:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For The Sauce:
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and around 30 minutes to cook. In no time, you’ll have a hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare Chicken:
Start by patting the chicken thighs dry with paper towels. This is an important step for achieving a nice, crispy skin! Once dry, season both sides of the thighs with salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme.
2. Sear Chicken:
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, carefully add the seasoned chicken thighs, skin-side down. Sear them for about 6-7 minutes until the skin turns crispy and golden brown. Then, flip the thighs over and cook for another 6-7 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Prepare Sauce:
In the same skillet, lower the heat to medium. Pour in the chicken broth, making sure to scrape up any tasty brown bits from the bottom of the pan. This adds so much flavor! Stir in the heavy cream and Dijon mustard, and bring the mixture to a gentle simmer.
4. Combine and Cook:
Now, it’s time to bring back the chicken! Place the chicken thighs back into the skillet, skin-side up. Spoon some of that yummy sauce over the chicken. Cover the skillet with a lid and let it simmer for about 15-20 minutes, or until the chicken is fully cooked (it should reach an internal temperature of 165°F).
5. Serve:
Once your chicken is cooked, remove the skillet from the heat. Grab some fresh parsley and sprinkle it over the top for a lovely garnish. Serve the chicken thighs hot, drizzled with that creamy sauce you made. Enjoy your meal!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts! Keep in mind that chicken breasts may cook faster, so adjust the cooking time accordingly. Aim for an internal temperature of 165°F when done. You might also want to reduce the searing time to avoid drying them out.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk mixed with a little cornstarch for thickness. For a dairy-free option, consider using coconut cream or a non-dairy milk thickened with a roux or cornstarch.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you’d like to store them longer, consider freezing the chicken, which can last up to 3 months. Just ensure it’s cooled down completely before placing it in the freezer.
Can I Add Vegetables to This Dish?
Absolutely! Feel free to add veggies like bell peppers, spinach, or mushrooms in the skillet after searing the chicken. Just sauté them until tender before adding the broth and cream. This adds flavor and nutrition to your meal!
