Description
Juicy, flavorful chicken thighs cooked in a rich and creamy garlic sauce with fresh herbs and a hint of lemon. Inspired by Bobby Flay, this dish is perfect for a comforting weeknight dinner or special occasion.
Ingredients
Units
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- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
- 8 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1 lemon, zested and juiced
Instructions
- Season chicken thighs with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 5–6 minutes per side until golden brown. Remove from skillet and set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.
- Add chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Return chicken thighs to the skillet and cook for 10–12 minutes, or until chicken is cooked through and sauce has thickened.
- Stir in chopped parsley, thyme, lemon zest, and lemon juice. Add red pepper flakes if using.
- Serve hot, spooning creamy garlic sauce over the chicken.
Notes
- Use fresh herbs for the best flavor.
- Adjust red pepper flakes to your preferred level of heat.
- Serve with rice, mashed potatoes, or crusty bread to enjoy the sauce fully.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 125mg