Bobby Flay Chicken
Juicy, pan-seared chicken thighs smothered in a rich and velvety garlic cream sauce. This Bobby Flay-inspired recipe delivers gourmet flavors in an easy weeknight format.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American-Bistro
Ingredients
1.5 lbs boneless skinless chicken thighs
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth
3/4 cup heavy cream
1 tsp dried oregano
2 tbsp fresh parsley, chopped
Instructions
1.Pat chicken thighs dry with paper towels.
2.Season generously with salt and pepper on both sides.
3.Heat olive oil in a large skillet over medium-high heat.
4.Sear chicken for 5-6 minutes per side until golden and cooked through (165°F). Remove and set aside.
5.Reduce heat to medium and melt butter in the same pan.
6.Sauté minced garlic for 1 minute until fragrant.
7.Pour in chicken broth to deglaze, scraping up browned bits.
8.Stir in heavy cream and oregano; simmer 3-4 minutes until thickened.
9.Return chicken to the pan and coat with the sauce.
10.Garnish with fresh parsley and serve immediately.
Notes
Use a meat thermometer to ensure chicken reaches 165°F without overcooking.
Substitute half-and-half for a lighter sauce, though it will be less thick.
Store leftovers in an airtight container for up to 3 days.