Bobby Flay’s Skillet Chicken Thighs in a Dreamy Creamy Garlic Sauce

Bobby Flay’s skillet chicken thighs in a silky garlic cream sauce is one of those weeknight winners that feels indulgent but comes together fast. I first tried this because I wanted a pan-sauce chicken that didn’t demand babysitting or a ton of ingredients — and the result was a golden-skinned thigh swimming in a sauce so garlicky and rich you’ll want to mop it up with bread. Home cooks make this for quick dinners, date-night suppers, or when you want a low-effort dish that still impresses. If you enjoy bright, creamy breakfasts and savory textures, you might also like this cottage cheese breakfast idea I often pair into a weekend brunch lineup.

Why you’ll love this dish

This recipe hits several marks: crisp, well-seared chicken skin; a fast pan sauce made in the same skillet; and a garlic-forward cream that feels restaurant-level but uses no complicated techniques. It’s great for weeknights because it cooks quickly (about 30–40 minutes total), stretches well for leftovers, and is kid-friendly if you hold back on extra garlic heat. Use it when you want comforting food with minimal fuss — think cozy dinners, an easy company meal, or a simple Sunday supper.

“That sauce is the reason to make this — rich, garlicky, and perfect with crusty bread.” — a regular reviewer

How this recipe comes together

Step-by-step overview:

• Sear the seasoned chicken thighs in olive oil and butter until the skin is deeply golden. This builds flavor and texture.
• Remove the chicken and make the sauce in the same pan by sautéing minced garlic briefly, then deglazing with low-sodium chicken broth.
• Stir in garlic powder for an extra punch, then lower the heat and whisk in heavy cream and grated Parmesan to create a smooth, velvety sauce.
• Return the thighs to the skillet and simmer, covered, until the chicken reaches 165°F and the sauce reduces slightly.
  This order keeps the skillet flavorful and prevents overcooking the thighs.

What you’ll need

• 4 bone-in, skin-on chicken thighs (about 1.25–1.5 lb total) — skin-on gives the best crispness; boneless works, but cut cook time slightly.
• 1 tbsp Olive oil
• 2 tbsp Butter, unsalted
• 6 cloves Garlic, minced
• 1/2 tsp Garlic powder
• 1/2 cup Chicken broth, low sodium
• 1 cup Heavy cream
• 1/2 cup Parmesan cheese, grated (freshly grated melts best)
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Black pepper
• 2 tbsp Parsley, fresh, chopped (for garnish)

Notes and swaps: Use low-sodium broth so you can control salt. For a lighter sauce, swap half-and-half for heavy cream but expect a thinner finish. If you want a dairy-free version, try full-fat coconut milk and a dairy-free Parmesan alternative, though the flavor will shift.

Step-by-step instructions

1. Pat the chicken thighs dry and season both sides with the salt and black pepper. Dry skin helps it brown.
2. Heat the olive oil and butter in a large skillet over medium heat until the butter foams.
3. Add the chicken thighs skin side down. Cook without moving them for 6–8 minutes, until the skin is deep golden and releases easily from the pan.
4. Flip the chicken and cook for another 5 minutes to develop color on the underside.
5. Transfer the chicken to a plate and set aside, leaving the rendered fat in the skillet.
6. Add the minced garlic to the same skillet and sauté for about 1 minute, until fragrant but not browned.
7. Sprinkle in the garlic powder, then pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan.
8. Lower the heat, pour in the heavy cream, and add the Parmesan. Stir continuously until the sauce is smooth and the cheese melts.
9. Return the chicken to the skillet, skin side up. Cover and simmer gently for about 10 minutes, or until the thickest part of the thigh reaches 165°F.
10. Spoon sauce over the chicken and garnish with fresh parsley before serving.

Best ways to enjoy it

Serving suggestions:

• Spoon the chicken and sauce over mashed potatoes, polenta, or buttered egg noodles to soak up every drop.
• Pair with roasted vegetables (asparagus, broccoli, or Brussels sprouts) for a balanced plate.
• For a lighter meal, serve over a bed of steamed green beans or a simple arugula salad dressed with lemon.
  Leftovers make an easy sandwich filling or a topping for rice bowls. If you’ve got extra time, shredded leftover chicken works well in a warm dip like this creamy buffalo chicken dip with cottage cheese for game day.

Storage and reheating tips

• Refrigerate: Transfer cooled leftovers to an airtight container and refrigerate up to 3–4 days.
• Reheat gently: Warm on the stovetop over low heat, stirring so the cream sauce doesn’t break. Add a splash of broth or cream if the sauce has thickened.
• Freeze: Freeze without garnish in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
  Safety note: Always reheat until the internal temperature reaches 165°F. Avoid repeatedly reheating the same portion.

Helpful cooking tips

• Dry the skin: Patting the thighs completely dry before seasoning ensures better browning.
• Don’t crowd the pan: Give thighs room so they sear instead of steam. Use two pans or cook in batches if needed.
• Control garlic: Use the 6 cloves for a clear garlic flavor; sear the minced garlic briefly so it becomes fragrant but not bitter.
• Cheese choice: Freshly grated Parmesan melts more smoothly than pre-grated varieties that contain anti-caking agents.
• Check doneness with a thermometer: For safe and perfect results, aim for 165°F (74°C) in the thickest part of the thigh.

Creative twists

• Lemon-garlic: Add 1–2 tsp lemon zest and a squeeze of lemon juice into the sauce for brightness.
• Mushroom cream: Sauté sliced mushrooms with the garlic for an earthy variation.
• Spicy kick: Stir in a pinch of red pepper flakes or a teaspoon of harissa for heat.
• Herb swap: Replace parsley with thyme or tarragon for a different aromatic profile.
• Low-carb: Serve over cauliflower mash or zoodles to keep it keto-friendly.

Common questions

Q: How long does this take from start to table?
A: Plan for about 30–40 minutes total: 10–15 minutes browning, 10 minutes simmering, plus prep time.

Q: Can I use boneless skinless thighs instead?
A: Yes. Boneless skinless thighs will cook faster — reduce the flip time by a few minutes and check for 165°F doneness earlier.

Q: Will the cream curdle if I boil it?
A: High, rolling boils can break a cream sauce. Keep the heat low once you add the cream and stir gently until the sauce thickens.

Q: Is it safe to freeze the dish?
A: Yes — freeze up to 2 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop.

Q: What if the sauce is too thin?
A: Uncover and simmer gently to reduce. Alternatively, whisk a small slurry of 1 tsp cornstarch + 1 tbsp cold water and add a little at a time, cooking a minute to thicken.

Conclusion

If you enjoy bold garlic flavor and a comfortingly creamy sauce, this skillet chicken thigh recipe delivers with minimal fuss and maximum satisfaction. For another garlic-forward chicken take that uses many cloves for mellow, roasted garlic flavor, see Nigella Lawson’s Chicken with 40 Cloves of Garlic.

Skillet Chicken Thighs in Silky Garlic Cream Sauce

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• Author: amir_hassan
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A quick and indulgent weeknight dinner featuring crispy chicken thighs and a rich garlic cream sauce.

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Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.25–1.5 lb total)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 6 cloves garlic, minced
• 1/2 tsp garlic powder
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Pat the chicken thighs dry and season both sides with the salt and black pepper.
2. Heat the olive oil and butter in a large skillet over medium heat.
3. Add the chicken thighs skin side down and cook for 6–8 minutes until the skin is golden and releases easily from the pan.
4. Flip the chicken and cook for another 5 minutes.
5. Transfer the chicken to a plate and set aside, leaving the rendered fat in the skillet.
6. Add minced garlic to the skillet and sauté for about 1 minute.
7. Sprinkle in garlic powder, pour in chicken broth, and scrape up any browned bits.
8. Lower the heat, pour in heavy cream, and add Parmesan, stirring until smooth.
9. Return chicken to the skillet, skin side up, cover, and simmer for about 10 minutes until fully cooked.
10. Garnish with fresh parsley before serving.

Notes

Use low-sodium broth for better salt control. For a lighter sauce, swap heavy cream for half-and-half. Dairy-free options include coconut milk.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Pan-frying
• Cuisine: American