Bobby Flay–Style Chicken Thighs (Creamy Garlic Lemon Thyme Sauce)
If you’re craving a restaurant-quality dinner that comes together fast, this Bobby Flay–style chicken thighs recipe is the one. The chicken thighs are seared until golden, then finished in a creamy garlic sauce with lemon, thyme, and a touch of heat. It’s a rich, flavorful one-skillet meal that feels fancy—but is totally weeknight-friendly.
Ingredients
For the Chicken
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6 boneless chicken thighs (about 1½ lb)
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2 tbsp olive oil
Seasonings
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp paprika
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Kosher salt & black pepper, to taste
Creamy Garlic Sauce
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1 tbsp butter
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1 small shallot, finely minced
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3 cloves garlic, minced
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½ cup chicken broth
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1 tbsp fresh lemon juice
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2 sprigs fresh thyme
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¼ tsp crushed red pepper flakes
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⅓ cup heavy cream
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Fresh parsley, chopped (for garnish)
Instructions
1) Prep the Chicken
Pat the chicken thighs dry using paper towels (this helps them sear and brown nicely).
2) Season
In a small bowl, mix:
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garlic powder
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onion powder
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paprika
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salt & pepper
Rub evenly over the chicken thighs.
3) Sear the Chicken
Heat olive oil in a cast iron skillet (or heavy pan) over medium heat.
Add chicken and sear for:
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5 minutes on first side until golden
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Flip and cook 8–10 minutes more
Cook until internal temperature reaches:
✅ 165°F (74°C)
Remove chicken and set aside.
4) Make the Sauce
In the same skillet:
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Melt butter
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Sauté shallots + garlic for about 1 minute until fragrant
Add:
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chicken broth
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lemon juice
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thyme sprigs
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red pepper flakes
Reduce heat to low.
5) Finish the Cream Sauce
Pour in heavy cream and simmer about 5 minutes until slightly thickened.
6) Combine + Serve
Return chicken to the skillet. Spoon sauce over top.
Garnish with parsley and serve hot.
Notes
✅ Dry chicken = better sear (don’t skip this!)
✅ Use cast iron for deeper browning and flavor
✅ If sauce is too thick: add a splash of broth
✅ If sauce is too thin: simmer 2–3 more minutes
✅ Want extra lemon flavor? Add ½ tsp lemon zest