Bobby Flay’s version of chicken thighs bathed in a silky garlic cream is the kind of weeknight dinner that tastes luxurious without demanding hours in the kitchen. Crisped brown skin, a garlicky pan sauce enriched with cream and chicken broth, and a shower of fresh parsley make this an easy go-to when you want comfort food that still feels special. If you enjoy rich, sauce-forward dishes, it pairs nicely with lighter sides or other creamy mains like a Fluffy Strawberry Pancake Bowl with Creamy Topping for a brunch-style twist on a celebratory weekend menu.
Why you’ll love this dish
This recipe hits several high notes: it’s fast, forgiving, and kid-approved. Chicken thighs stay juicy and are less likely to dry out than breasts, while the cream-and-broth sauce keeps things luscious and spoonable — perfect for mopping up with bread.
“Simple to execute, restaurant-style flavor. The sauce is the star — garlicky, velvety, and impossibly good on rice or crusty bread.” — home cook review
Great for weeknight dinners when you want something impressive without fuss. It’s also easy to scale for guests, and the sauce can be adapted for low-fat or dairy-free diets (see Variations).
Step-by-step overview
A quick roadmap before you start: pat the thighs dry and season them, brown them in a hot skillet until the skin and edges are deeply caramelized, remove them, then make the garlic-forward cream sauce in the same pan. Return the thighs to the sauce to finish cooking and marry flavors for a few minutes. The whole process is mostly hands-off once the skillet does the browning.
What you’ll need
- 6–8 bone-in, skin-on chicken thighs (about 2.5–3 lb) — skin-on for best browning.
- 2–3 tbsp olive oil (use a light-tasting olive oil or a blend; high heat tolerant oils help with browning)
- 4 cloves garlic, minced (adjust to taste)
- 1 cup heavy cream (for richness; use ½ cup cream + ½ cup milk for a lighter version)
- ¾ cup chicken broth (low-sodium recommended)
- Kosher salt and freshly ground black pepper
- 2 tbsp chopped fresh parsley for garnish
Notes and substitutions: If you prefer boneless thighs, reduce initial cook time slightly (4–6 minutes per side). For a dairy-free version, substitute canned coconut milk (full-fat) or a commercial non-dairy creamer and finish with a squeeze of lemon for brightness. If you like an herby lift, add thyme or tarragon to the sauce.
Step-by-step instructions
- Heat a large skillet over medium-high heat with the olive oil until shimmering.
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Dry skin is the secret to crisping.
- Add the thighs skin-side down in a single layer (don’t crowd the pan). Cook until the skin is deeply golden and releases easily, about 7–10 minutes. Flip and cook the other side until cooked through, another 7–10 minutes. Internal temperature should reach 165°F (74°C). If using bone-in thighs, expect the longer end of that range.
- Transfer the cooked thighs to a plate and tent loosely with foil. Leave any browned bits in the pan.
- Reduce heat to medium. Add the minced garlic to the skillet and sauté 30–60 seconds just until fragrant — don’t let it burn.
- Pour in the chicken broth to deglaze, scraping up browned bits with a wooden spoon. Let it reduce for 1–2 minutes.
- Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly and coats the back of a spoon, about 3–5 minutes. Taste and adjust seasoning.
- Return the thighs to the skillet and spoon the sauce over them. Simmer for 2–4 minutes to meld flavors and ensure everything is heated through.
- Sprinkle with chopped parsley and serve straight from the pan.
Practical note: avoid boiling the cream. Keep it at a gentle simmer to prevent curdling and to concentrate flavor.
Best ways to enjoy it
This chicken thrives next to plain starches that can soak up the sauce. Try:
- Creamy polenta or mashed potatoes for ultimate comfort.
- Steamed green beans or sautéed spinach to add brightness.
- Tossed pasta or a side of Creamy Gnocchi with Spinach and Feta for a more indulgent, Italian-style meal.
For wine: a medium-bodied Chardonnay or a Grenache pairs well with the cream and garlic. For a lighter contrast, serve with a crisp Sauvignon Blanc.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep sauce and chicken together; the sauce helps maintain moisture.
- Freezing: Freeze portions in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat in a skillet over low-medium heat, covered, until warmed through. Add a splash of broth or cream if the sauce has thickened too much. Avoid microwaving at high power, which can overcook the chicken and separate the sauce.
- Safety: Always reheat to an internal temperature of 165°F (74°C) when serving.
Pro chef tips
- Pat the skin very dry and bring thighs to room temperature for 15–20 minutes before cooking to encourage even browning.
- Use a heavy-bottomed skillet (cast iron or stainless steel) for the best fond — those browned bits are flavor gold.
- Don’t overcrowd the pan. Work in batches if needed to maintain high heat.
- Deglaze thoroughly with broth before adding cream; that step captures concentrated flavor.
- If your sauce is too thin, simmer a little longer, or whisk in a teaspoon of Dijon mustard or a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to thicken.
- Finish with acid (a squeeze of lemon) if the cream feels too heavy — a little brightness balances richness.
Creative twists
- Mushroom garlic cream: Add sliced cremini or shiitake right after browning the chicken and sauté before adding garlic.
- Lemon-parsley: Stir in 1–2 tbsp lemon juice and extra parsley at the end for a zesty lift.
- Sun-dried tomato & basil: Fold in chopped sun-dried tomatoes and fresh basil for a Mediterranean spin.
- Spicy kick: Add red pepper flakes or a teaspoon of harissa to the sauce.
- Lighter option: Use half-and-half or a mix of yogurt (stirred in off-heat) for a lower-fat sauce — temper yogurt first to avoid splitting.
Common questions
Q: Can I use boneless, skinless chicken thighs or breasts instead?
A: Yes. Boneless, skinless thighs will cook faster (about 4–6 minutes per side) and won’t produce the same crisped skin, but they remain juicy. Chicken breasts will work but watch closely to avoid drying — reduce cooking time and consider cutting breasts in half horizontally for even cooking.
Q: How long does this take from start to finish?
A: Active hands-on time is about 15–20 minutes; total time, including browning both sides and simmering the sauce, is roughly 35–40 minutes.
Q: Will the cream sauce separate if I reheat it?
A: It can if reheated too aggressively. Reheat gently over low heat and add a splash of broth or cream if needed. If using yogurt as a lighter substitute, remove from heat before stirring it in to prevent curdling.
Q: Can I make this ahead for guests?
A: You can cook the thighs and prepare the sauce ahead, then cool and refrigerate separately. Reheat gently and combine just before serving. For best texture, finish in the skillet for a few minutes right before serving.
Q: Is it safe to cook chicken in the skillet sauce for a long time to deepen flavor?
A: You can simmer the thighs in the sauce for a few extra minutes to meld flavors, but prolonged cooking can overcook the meat. Once chicken reaches 165°F, remove from heat and let flavors marry briefly.
If you want more creamy, comforting recipes to explore, I’ve linked a couple of favorites above. Enjoy the savory, garlicky goodness — and don’t be shy about mopping up every last drop of sauce with crusty bread.
Garlicky Cream Chicken Thighs
Ingredients
Main Ingredients
- 6-8 pieces bone-in, skin-on chicken thighs About 2.5-3 lb; skin-on for best browning.
- 2-3 tbsp olive oil Use a light-tasting olive oil or a blend.
- 4 cloves garlic, minced Adjust to taste.
- 1 cup heavy cream Use ½ cup cream + ½ cup milk for a lighter version.
- ¾ cup chicken broth Low-sodium recommended.
- Kosher salt and freshly ground black pepper To taste.
- 2 tbsp chopped fresh parsley For garnish.
Instructions
Preparation
- Heat a large skillet over medium-high heat with the olive oil until shimmering.
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
Cooking
- Add the thighs skin-side down in a single layer. Cook until the skin is deeply golden and releases easily, about 7-10 minutes.
- Flip and cook the other side until cooked through, another 7-10 minutes. Internal temperature should reach 165°F (74°C).
- Transfer the cooked thighs to a plate and tent loosely with foil.
- Reduce heat to medium and add the minced garlic to the skillet. Sauté for 30-60 seconds just until fragrant.
- Pour in the chicken broth to deglaze, scraping up browned bits with a wooden spoon. Let it reduce for 1-2 minutes.
- Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 3-5 minutes. Taste and adjust seasoning.
- Return the thighs to the skillet and spoon the sauce over them. Simmer for 2-4 minutes to meld flavors.
- Sprinkle with chopped parsley and serve straight from the pan.