Go Back

Bobby Flay Skillet Chicken Thighs in Creamy Garlic Sauce

Bobby Flay skillet chicken thighs with crispy skin and a velvety roasted garlic cream sauce. This pan sauce chicken simmers in heavy cream, broth, and parmesan for a restaurant-style finish in under 1 hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs
garlic
  • 8 clove garlic, peeled and halved
cream sauce base
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.25 cup dry white wine
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
seasoning and finish
  • 0.25 cup parmesan, grated
  • 1 tsp fresh thyme leaves
  • 0.5 tsp smoked paprika
  • Salt and pepper
  • Fresh parsley and parmesan for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken generously with salt, pepper, and smoked paprika. Make sure the seasoning covers the skin for a crisp, deeply flavored finish.
  2. Heat olive oil in a large heavy skillet over medium-high heat. Sear chicken skin-side down for 7-8 minutes until the skin is deeply golden and crispy.
  3. Flip the chicken briefly and remove it from the pan. Keep the chicken warm while you build the sauce.
Make the roasted garlic cream sauce
  1. Add butter and garlic to the pan and cook over medium heat for 3-4 minutes until the garlic is golden and fragrant. Stir occasionally so the garlic browns evenly.
  2. Deglaze with white wine. Scrape up the browned bits from the skillet to deepen the pan sauce flavor.
  3. Add chicken broth and cream. Simmer for 3-4 minutes, stirring, until slightly thickened.
  4. Stir in parmesan and thyme. Cook just until the cheese melts and the sauce looks smooth and velvety.
Simmer until cooked through and garnish
  1. Return chicken skin-side up to the skillet. Simmer on medium-low for 15-18 minutes until the chicken is cooked through.
  2. Garnish with fresh parsley and extra parmesan. Spoon sauce over the chicken at the table.

Notes

For extra crisp skin, pat the chicken dry before seasoning and don’t move it while it sears. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over low heat so the cream sauce stays smooth. Freezing: not recommended because the sauce can break after thawing. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (texture will be slightly thinner).