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–+ servings
Bobby Flay's flavorful chicken thighs recipe cooked to perfection

Crispy Chicken Thighs

Crispy skin, rich lemon-thyme pan sauce, and simple spices make these chicken thighs a comforting and impressive dish for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 6 pieces bone-in, skin-on chicken thighs (about 2 pounds) Bone-in, skin-on thighs give the best flavor and texture.
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika (smoked paprika optional) Smoked paprika adds a subtle smoky note but isn’t required.
  • to taste Kosher salt Use to your preference.
  • to taste freshly ground black pepper Use to your preference.
For the sauce
  • 1 tablespoon butter
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 sprigs fresh thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup heavy cream For a lighter sauce, use half-and-half.
  • to taste fresh parsley, chopped for garnish

Method
 

Preparation
  1. Pat the chicken thighs completely dry with paper towels.
  2. Mix garlic powder, onion powder, paprika, a generous pinch of kosher salt, and some black pepper. Rub the spice mix over both sides of each thigh.
Cooking the Chicken
  1. Heat olive oil in a large skillet over medium heat until shimmering.
  2. Add the chicken, skin-side down. Press slightly so the skin has full contact with the pan. Cook for 7 to 8 minutes, undisturbed, until the skin is deep golden and crisp.
  3. Flip the thighs and cook for another 10 to 12 minutes, or until a thermometer reads 165°F in the thickest part.
  4. Transfer the chicken to a plate and tent loosely to keep warm.
Making the Sauce
  1. Reduce heat to medium-low and add butter to the same skillet. When it melts, sauté the shallot until translucent, about 1 minute, then add the garlic and cook for 20 to 30 seconds.
  2. Pour in the chicken broth and lemon juice. Add the thyme sprigs and crushed red pepper flakes. Scrape the browned bits from the pan.
  3. Lower the heat and stir in the heavy cream. Simmer gently until the sauce thickens slightly, about 2 to 3 minutes. Taste and adjust salt and pepper.
  4. Return the chicken to the skillet, spoon sauce over each piece, and warm for a minute. Sprinkle with chopped parsley and serve.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 6gProtein: 25gFat: 30gSaturated Fat: 15gSodium: 500mgSugar: 1g

Notes

For storage, refrigerate cooled leftovers within two hours in an airtight container for 3 to 4 days. Reheat gently in a skillet until chicken reaches 165°F.

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