Dinner

Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe

ByZoe Lane February 27, 2026February 27, 2026

Introduction

This recipe for Bobby Flay Chicken Thighs with Creamy Garlic Sauce brings a rich and flavorful dinner to your table with minimal effort. Juicy, seared chicken thighs are bathed in a luscious garlic cream sauce that elevates everyday ingredients into a comforting meal. Perfect for a weeknight dinner or special occasion alike.

The image shows five browned chicken thighs with crispy skin placed inside a shallow white bowl. The chicken is covered in a creamy, pale yellow sauce with green herbs sprinkled evenly on top and around the edges. The sauce looks thick and smooth, pooling slightly beneath the chicken pieces. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
4 garlic cloves, minced
1 tablespoon unsalted butter
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

Instructions

Step 1: Pat the chicken thighs dry and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 7 to 8 minutes until the skin is deeply golden and crispy. Flip and cook for another 5 minutes. Remove the chicken from the pan and set aside.
Step 2: Reduce the heat to medium. Add the butter and minced garlic to the same skillet. Cook for about 1 minute, stirring constantly to avoid burning the garlic.
Step 3: Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits. Stir in the heavy cream, Dijon mustard, lemon juice, and a pinch of salt and pepper. Let the sauce simmer gently for 5 to 7 minutes until it thickens slightly.
Step 4: Nestle the chicken thighs back into the sauce with the skin-side up. Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 5: Remove the pan from the heat. Sprinkle the chopped fresh parsley over the chicken and sauce. Serve each thigh with generous spoonfuls of the creamy garlic sauce for maximum flavor.

Tips & Variations

For extra crispy skin, avoid moving the chicken too much while searing and press down lightly with a spatula.
Substitute fresh thyme or rosemary for parsley to add a different herbaceous note.
If you prefer a lighter sauce, use half-and-half instead of heavy cream, but expect a thinner consistency.
Add a pinch of red pepper flakes to the sauce for a subtle heat kick.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally, or microwave until heated through. Avoid boiling the sauce again to keep it smooth and creamy.