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Bobby Flay chicken thighs with crispy golden skin in a cast iron skillet with creamy lemon-herb pan sauce and fresh parsley

Bobby Flay Chicken Thighs

Crispy golden bone-in chicken thighs seared in a cast iron skillet and finished in a rich lemon-herb cream sauce. A restaurant-quality one-pan dinner ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pieces bone-in, skin-on chicken thighs about 2 pounds
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika smoked recommended over regular
  • kosher salt and freshly ground black pepper to taste
  • 1 tbsp butter
  • 1 small shallot finely minced, about 2 tablespoons
  • 3 cloves garlic minced fresh
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 2 sprigs fresh thyme
  • 1/4 tsp crushed red pepper flakes
  • 1/3 cup heavy cream do not substitute with half-and-half
  • fresh parsley chopped, for garnish

Equipment

  • 12-inch cast iron skillet
  • Instant read meat thermometer
  • Wooden spoon
  • Small mixing bowl

Method
 

  1. Pat chicken thighs completely dry with paper towels on all sides. Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rub seasoning evenly over both sides of each thigh, pressing gently so it adheres.
  2. Heat olive oil in a 12-inch cast iron skillet over medium heat until shimmering. Place chicken skin-side down in a single layer without crowding. Cook undisturbed for 7 to 8 minutes until skin is deep golden and releases easily from the pan. Flip and cook 10 to 12 minutes until internal temperature reaches 165 degrees F.
  3. Transfer chicken to a plate and tent loosely with foil. Leave pan drippings in the skillet. Add butter and melt over medium heat. Add shallot and garlic and saute for about 1 minute, stirring constantly, until fragrant. Do not let garlic brown.
  4. Pour in chicken broth and lemon juice. Add thyme sprigs and red pepper flakes. Scrape up all browned bits from the pan bottom with a wooden spoon. Reduce heat to low and stir in heavy cream. Simmer for 5 to 6 minutes, stirring occasionally, until sauce coats the back of a spoon.
  5. Nestle chicken thighs back into the skillet along with any accumulated juices. Spoon sauce generously over each piece. Garnish with fresh chopped parsley and serve immediately.

Notes

Pat chicken completely dry before seasoning for crispiest skin. Do not move chicken during the first searing stage. If sauce is too thin after 6 minutes, simmer an extra 2 to 3 minutes. Leftovers keep in the fridge for up to 3 days stored with the sauce. Reheat gently in a covered skillet with a splash of broth.