Bobby Flay is known for creating bold, flavorful dishes that balance simplicity with restaurant-quality flair. One of his standout meals is creamy chicken thighs, a recipe that combines juicy, bone-in chicken with a rich, velvety sauce. Unlike chicken breast, thighs remain tender and moist, making them perfect for simmering in a cream-based sauce without losing texture. This recipe is easy enough for a weeknight dinner yet elegant enough to serve when entertaining guests. By following a few essential steps, you can bring Bobby Flay’s signature style into your own kitchen with ease.
Ingredients
This recipe serves 4.
For the chicken:
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6 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lbs)
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2 tablespoons olive oil
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 teaspoon smoked paprika
For the creamy sauce:
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2 tablespoons unsalted butter
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3 cloves garlic, minced
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1 medium shallot, finely chopped
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1 cup chicken stock (low sodium)
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1 cup heavy cream
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½ cup dry white wine (such as Sauvignon Blanc)
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1 teaspoon Dijon mustard
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½ teaspoon red pepper flakes (optional, for heat)
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½ cup grated Parmesan cheese
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh thyme leaves
Optional garnish:
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Fresh basil leaves
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Extra Parmesan shavings
Instructions
Step 1: Prepare the chicken
Pat chicken thighs dry with paper towels to help the skin crisp up. Season generously with salt, pepper, and smoked paprika. This seasoning adds depth and ensures a flavorful crust.
Step 2: Sear the chicken
Heat olive oil in a large skillet or sauté pan over medium-high heat. Place chicken thighs skin-side down and cook for 7–8 minutes until the skin turns golden brown and crispy. Flip and cook the other side for another 5 minutes. Remove chicken from the pan and set aside, leaving drippings for flavor.
Step 3: Build the flavor base
Lower the heat to medium. Add butter, then sauté garlic and shallot for 1–2 minutes until fragrant. Deglaze the pan with white wine, scraping up any browned bits. Let the wine simmer and reduce by half.
Step 4: Make the creamy sauce
Pour in chicken stock, heavy cream, Dijon mustard, and red pepper flakes. Stir well and bring to a gentle simmer. Allow the sauce to reduce for 5–7 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth.
Step 5: Return chicken to pan
Nestle seared chicken thighs into the sauce. Reduce heat to low and cover the pan. Simmer for 15–20 minutes until chicken is fully cooked and reaches an internal temperature of 74°C (165°F).
Step 6: Finish and serve
Stir in fresh parsley and thyme just before serving. Garnish with basil and extra Parmesan if desired. Serve hot.
Conservation and Storage
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Refrigeration: Allow leftovers to cool, then store in an airtight container for up to 3 days.
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Freezing: Place cooked chicken (without cream sauce) in a freezer-safe container for up to 2 months. Add fresh sauce when reheating for best texture.
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Reheating: Warm gently on the stovetop over medium heat. Add a splash of broth or cream to thin the sauce if it thickens too much. Avoid microwaving to prevent the cream from splitting.
Variations
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Herb swap: Use rosemary, tarragon, or dill for different flavor notes.
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Lighter version: Replace heavy cream with half-and-half or coconut milk.
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Extra vegetables: Add mushrooms, spinach, or sun-dried tomatoes to the sauce.
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Spicy twist: Increase red pepper flakes or stir in a spoonful of harissa.
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Cheese options: Swap Parmesan for Pecorino Romano for sharper flavor.
Serving Suggestions
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With pasta: Pair with tagliatelle, fettuccine, or penne to soak up the creamy sauce.
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With rice: Serve over steamed jasmine or wild rice for a hearty meal.
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With potatoes: Mashed or roasted potatoes balance the richness beautifully.
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With bread: Crusty baguette slices make perfect scoops for the sauce.
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With vegetables: Roasted asparagus, green beans, or sautéed spinach add freshness.
Tips for Perfecting the Dish
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Sear the chicken well before adding to the sauce. Browning develops flavor and keeps the skin crisp.
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Do not boil the sauce after adding cream. Keep it at a gentle simmer to prevent curdling.
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Use freshly grated Parmesan instead of pre-shredded for a smoother sauce.
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Allow the sauce to reduce naturally. Rushing this step results in a watery consistency.
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Always rest the chicken for a few minutes before serving to lock in juices.
Conclusion
Bobby Flay’s creamy chicken thighs recipe showcases how comfort food can be elevated with simple techniques. Crispy golden chicken, a luxurious sauce, and fresh herbs combine for a dish that is both indulgent and versatile. You can serve it with pasta, rice, or vegetables, making it suitable for weeknights and dinner parties alike. By following these steps and tips, you will master this creamy chicken recipe and enjoy a restaurant-quality meal at home.
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Bobby Flay’s Creamy Chicken Thighs
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Juicy, bone-in chicken thighs seared until golden, then simmered in a rich, velvety Parmesan cream sauce with fresh herbs. A Bobby Flay–inspired dish that’s both comforting and elegant.
Ingredients
Chicken:
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6 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lbs)
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2 tablespoons olive oil
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1 teaspoon kosher salt
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½ teaspoon black pepper
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1 teaspoon smoked paprika
Creamy Sauce:
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2 tablespoons unsalted butter
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3 cloves garlic, minced
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1 medium shallot, finely chopped
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½ cup dry white wine
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1 cup chicken stock (low sodium)
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1 cup heavy cream
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1 teaspoon Dijon mustard
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½ teaspoon red pepper flakes (optional)
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½ cup grated Parmesan cheese
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh thyme leaves
Optional garnish:
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Fresh basil leaves
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Extra Parmesan shavings
Instructions
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Season and sear: Pat chicken dry, season with salt, pepper, and paprika. Heat olive oil in a skillet, sear chicken skin-side down for 7–8 minutes, flip and cook another 5 minutes. Remove and set aside.
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Sauté aromatics: Lower heat to medium, melt butter. Add garlic and shallot, sauté 1–2 minutes. Deglaze with white wine, scraping browned bits. Reduce by half.
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Make sauce: Add chicken stock, cream, Dijon mustard, and red pepper flakes. Simmer 5–7 minutes until slightly thickened. Stir in Parmesan until melted.
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Return chicken: Place chicken back in skillet. Cover and simmer on low for 15–20 minutes, until chicken reaches 74°C (165°F).
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Finish and serve: Stir in parsley and thyme. Garnish with basil and extra Parmesan. Serve hot.
Notes
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Don’t rush the sear — crispy skin adds flavor.
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Keep sauce at a gentle simmer after cream is added.
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Substitute heavy cream with half-and-half for a lighter version.
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Add mushrooms or spinach for more body and nutrients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet, Simmering
- Cuisine: American / Italian-inspired
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 39 g
- Saturated Fat: 16 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 160 mg
Keywords: Bobby Flay creamy chicken thighs, creamy chicken recipe, Parmesan chicken skillet