Description
Juicy chicken thighs simmered in a velvety cream sauce with garlic, shallots, Parmesan, and herbs. A Bobby Flay–inspired recipe that is rich, flavorful, and perfect for family dinners or special occasions.
Ingredients
8 bone-in, skin-on chicken thighs (about 3 pounds total)
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 medium shallot, finely chopped
½ cup dry white wine (Sauvignon Blanc or similar)
1 cup low-sodium chicken broth
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
½ teaspoon smoked paprika
1 cup heavy cream
½ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)
Optional additions: 1 cup mushrooms, 2 cups spinach, or ¼ cup sun-dried tomatoes
Instructions
Prepare chicken: Pat thighs dry with paper towels. Season both sides with salt and pepper.
Sear: Heat olive oil in skillet over medium-high. Place chicken skin-side down. Cook 7–8 minutes until golden, then flip and cook 5 more minutes. Remove and set aside.
Flavor base: Lower heat to medium. Add butter, garlic, and shallot. Cook 2–3 minutes until softened.
Deglaze: Pour in wine. Scrape brown bits with a wooden spoon. Simmer 3–4 minutes until reduced by half.
Broth & seasoning: Stir in broth, Dijon mustard, thyme, and smoked paprika. Simmer 2 minutes.
Cream sauce: Reduce heat to low. Add cream slowly while stirring. Mix in Parmesan until smooth.
Finish chicken: Return thighs to skillet, skin-side up. Simmer 20 minutes on medium-low until chicken reaches 175°F (80°C). Sauce should thicken.
Garnish & serve: Sprinkle with parsley and serve hot with sides.
Notes
Pat chicken dry for crispy skin.
Use fresh Parmesan for best texture.
Keep sauce at a gentle simmer to avoid curdling.
Rest chicken 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet / Braising
- Cuisine: American with Italian influence
Nutrition
- Serving Size: 2 thighs with sauce
- Calories: 640
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 46 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 225 mg
Keywords: Bobby Flay creamy chicken thighs, chicken thighs with cream sauce, skillet chicken recipe, creamy chicken dinner