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Bobby Flay Skillet Chicken Thighs in Creamy Garlic Sauce

Bobby Flay skillet chicken thighs with crispy skin are finished in a velvety roasted garlic cream sauce. This skillet chicken dinner uses a quick garlic roast in the pan and a short cream simmer for a restaurant-style pan sauce texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Pat dry for the crispiest skin.
Garlic and aromatics
  • 8 garlic Peeled and halved to cook quickly and turn golden.
  • 1 tsp fresh thyme leaves Use fresh for the best aroma in the sauce.
  • 1 lb fresh parsley For garnish at the end (use about a handful).
  • 0.25 cup parmesan, grated Plus extra for topping at serving.
Creamy garlic sauce
  • 1 cup heavy cream Full-fat for a thick, velvety sauce.
  • 0.5 cup chicken broth Helps thin and season the pan sauce.
  • 0.25 cup dry white wine For deglazing and depth.
  • 2 tbsp unsalted butter Stir in after searing for silky richness.
  • 1 tbsp olive oil Used to sear and help crisp the skin.
  • 0.5 tsp smoked paprika Adds savory warmth and color.
  • 0.5 tsp salt and pepper Season generously; amount to taste.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken thighs generously with salt, pepper, and smoked paprika. Pat them dry beforehand to help the skin crisp.
  2. Heat the olive oil in a large heavy skillet over medium-high heat. Sear the chicken skin-side down for 7-8 minutes until the skin is deeply golden and crispy.
  3. Flip the chicken briefly, then remove from the skillet. This prevents overcooking before the sauce finishes the thighs.
Build the garlic cream sauce
  1. Add the butter and the halved garlic to the pan. Cook over medium heat for 3-4 minutes until the garlic is golden and fragrant.
  2. Deglaze with the white wine, scraping up browned bits from the pan. Add the chicken broth and heavy cream.
  3. Simmer the sauce for 3-4 minutes until slightly thickened. Stir in the grated parmesan and fresh thyme leaves.
Finish cooking in the sauce
  1. Return the chicken to the skillet skin-side up. Simmer on medium-low for 15-18 minutes until cooked through.
  2. Garnish with fresh parsley and extra parmesan to serve. Let the sauce cling to the chicken for a glossy, restaurant-style finish.

Notes

For maximum crispness, start with very dry chicken skin and don’t move the thighs during the first sear. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm gently in a skillet over low heat, adding a splash of cream or broth if needed. Freezing is not recommended because cream sauces can split. For a lighter option, swap part of the heavy cream with evaporated milk and simmer a bit longer until thick.