Description
Juicy, golden-seared chicken thighs simmered in a luscious, creamy garlic sauce enhanced with butter, herbs, and lemon. This Bobby Flay-inspired dish is comforting, elegant, and ready in just 35 minutes — perfect for weeknights or special dinners.
Ingredients
1 tablespoon olive oil
6 boneless, skinless chicken thighs
Salt and freshly ground black pepper, to taste
1 tablespoon butter
8 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon red pepper flakes (optional)
1 lemon, zested and juiced
Instructions
- Season the chicken thighs with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 5–6 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt the butter and sauté minced garlic for about 1 minute until fragrant.
- Pour in chicken broth and heavy cream. Stir to combine and bring to a gentle simmer.
- Return the chicken thighs to the skillet and cook for 10–12 minutes, or until the chicken is cooked through and the sauce thickens.
- Stir in parsley, thyme, lemon zest, and lemon juice. Add red pepper flakes if desired.
- Serve hot, spooning the creamy garlic sauce generously over the chicken.
Notes
Use half-and-half or coconut cream for a lighter or dairy-free option.
Add grated Parmesan for extra richness.
Store leftovers in the refrigerator for up to 3 days or freeze for 2 months.
Reheat gently on the stovetop with a splash of broth or cream.
Serve with mashed potatoes, rice, pasta, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 160mg
