Dinner

Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe

ByLily Cross February 27, 2026February 27, 2026

Introduction

This recipe for Bobby Flay Chicken Thighs with Creamy Garlic Sauce offers a perfect balance of crispy skin and rich, flavorful sauce. It’s a simple yet impressive dish ideal for weeknight dinners or casual gatherings. The creamy garlic sauce elevates juicy chicken thighs to a new level of deliciousness.

This image shows five golden brown chicken thighs with crispy skin on top of a creamy white sauce sprinkled with green herbs. The chicken pieces are arranged close together in a shallow white bowl, with the thick sauce covering the bottom and partly touching the sides of the chicken. The sauce looks smooth and rich, with small herbs spread evenly over the chicken and sauce. The background features a white marbled texture, giving a clean and bright look. 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 them with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 7-8 minutes until the skin is deeply golden. Flip and cook for another 5 minutes. Remove the chicken from the pan and set aside.
Step 2: Reduce the heat to medium. Add butter and minced garlic to the same pan. Cook for 1 minute, stirring constantly to avoid burning the garlic.
Step 3: Pour in the chicken broth and scrape up any browned bits from the pan. Stir in heavy cream, Dijon mustard, lemon juice, and a pinch of salt and pepper. Let the sauce simmer for 5-7 minutes until it slightly thickens.
Step 4: Nestle the chicken thighs back into the sauce, skin-side up. Reduce heat to low, cover the pan, and simmer for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Step 5: Remove from heat and sprinkle with fresh parsley. Serve the chicken with spoonfuls of the creamy garlic sauce over each thigh for maximum flavor.

Tips & Variations

For extra crispy skin, pat the chicken very dry before seasoning and avoid moving it too much while searing.
Add a splash of white wine when deglazing the pan instead of chicken broth for a subtle fruity note.
Use fresh thyme or rosemary along with parsley for added herbal aroma.
To make it lighter, substitute half-and-half for heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the creamy sauce and prevent the chicken from drying out. Avoid microwaving if possible to maintain texture.