Garlic Sauce Chicken – Pan-seared chicken thighs prepared with an incredible wine and garlic sauce.
Garlic Sauce Chicken: the dish that sits at the top of the list of our favorite chicken recipes, for now and for forever. Amen.
Hi ya, friends! Happy Happy Sunday to you all! <3 Hope that this saucy chicken finds you well!
This recipe was originally published on December 14, 2014, and updated with new photos and content on September 3, 2017.
We had some wonderful dinner guests couple of weeks ago and I fed them this amazingness called garlic sauce chicken plus cake, and it reminded me to update it here and share it with you all, once again. Trust me, you can’t go wrong with any of that. It’s a pretty damn good recipe.
I also served some of those Feta Cheese Covered Olives, Spinach and Artichoke Dip Pizza, aaaaand Lemon Cheesecake Crescent Rolls. We LOVED all of it!
This dish though… Oddly enough, I only serve it when we have company. That’s not to say that it’s hard to make. In fact, it’s very easy to make, however, if you want to make an impression, you gotta serve it to yo’ friends!
OR, serve them this Garlic Yogurt Baked Chicken,Ā which is alsoĀ ah.may.zing!
Which brings me to my next point. If you are looking to wow some friends and family, or even serve something different, THIS is it! YES, IT is! Would I lie to YOU? No.
Feel free to use more garlic if you want, but not less than what I’ve recommended. Also, bring out the best white wine that you got because this chicken is all about the garlic and the wine. They go hand in hand. It’s like garlic-infused-wine-chicken-something. It’s delicious. That’s all we need to know.
Have a great rest of this beautiful Sunday!
XO
ENJOY!
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
TOOLS AND INGREDIENTS USED IN THIS RECIPE
Garlic Sauce Chicken - Pan-seared chicken thighs prepared with an incredible wine and garlic sauce.
- 3 tablespoons olive oil
- 2 pounds chicken thighs
- salt and fresh ground pepper , to taste
- 1 whole bulb of garlic , peeled, cloves separated
- 1 cup white wine (use a wine that you like)
- 3 tablespoons chopped fresh parsley
- 1 sprig fresh rosemary
- Heat olive oil in a large skillet.
- Add chicken and season with salt and pepper.
- Cooking over medium heat, brown the chicken on both sides; about 4 minutes per side.
- Remove chicken from skillet and set aside.
- Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. DO NOT BURN the garlic.
- Carefully add wine to the skillet.
- Stir in parsley and add rosemary.
- Transfer chicken back to skillet.
- Cover and continue to cook over medium-low heat for 20 minutes, turning the chicken over half way through cooking. Add 1/4-cup more wine if it looks too dry when you go to turn over the chicken.
- Remove from heat.
- Transfer chicken to serving dish and spoon the garlic sauce over the chicken.
- Serve.
Serve with a side of vegetables and/or pasta.
WW SmartPoints: 12
ROAST CHICKEN STUFFED WITH GARLIC AND ROSEMARY CREAM CHEESE
Kathy says
What can I use in place of the wine?
Katerina Petrovska says
Hi! You can use chicken broth or apple juice. š
Micherle Wallace says
I have never cooked with wine nor do i drink wine. However, i am very interested in trying it. What wine would you recommend?
Katerina Petrovska says
For cooking, I always go with Pinot Grigio š
Elizabeth Tarlow says
This Garlic Sauce Chicken looks and sounds incredible! Thanks for sharing š I ran across this, plus many many more amazing recipes that you have on your Blog!! I can’t wait to try all of them š Did you use boneless skinless Thighs?
Amy says
How many servings is this?
Marlene says
Boy, this was good. I made it with drumsticks, which were on sale today, so they took longer to cook. The sauce was terrific–so simple, just a few ingredients, but amazing! My husband, a/k/a Mr.Fussy, rated this very highly, and that is a true compliment. Definitely going on my favorites list, and I’m linking got it on my (new) blog’s FB page. A winner, Katerina!
Marlene says
PSāThe sauce was so good I literally licked the plate. Well, not quite; I ran my fingers over the plate and licked them. Not very good manners, but no one was watching. So I suggest serving with a crusty bread or mashed potatoes or rice to soak up all that goodness.
Lisa @ Panning The Globe says
This is such a wow of a recipe! I’m not waiting for company to make this – making it asap! Thanks for the great recipe!
Vee says
Hi
The garlic cloves … Do you slice them or throw in whole? And if you add mushrooms whe would you add these? Could I also add onions to this? Thanks
Katerina Petrovska says
Hi Vee!
Use whole cloves, but you can also slice them in half, if you want to.
You can add the onions together with the garlic, maybe even a minute before adding in the garlic. (see step 5 in the recipe)
I would add the mushrooms when returning the browned chicken to the skillet. (see step 8 in the recipe)
Hope that helps!
Renee @ Tortillas and Honey says
I made this chicken last week and it was amazing! It loved that it was simple and didn’t have a lot of ingredients but there was such a great depth of flavor. I will be making this time and time again!
Josephine says
Would love to make this, but kids do not like chicken pieces.. Only Breasts!
Can I use chicken breasts and how would I cook?
Thank you!
Katerina Petrovska says
Hi Josephine! You can definitely use chicken breasts and just follow the recipe as is.
So to avoid overcooking, I would start checking the chicken breasts around the 15-minute mark, after you’ve put the lid on the pan. If you have a meat thermometer, use that to see if chicken is done. Thermometer should read about 170F. I hope this helps!
Jill says
So are they boneless or bone-in thighs? In one comment it says you bought boneless, and in another it says you used bone-in (because your mom said š ). Just wondering which is better to use, and the cook time usually varies. Thanks!!
Katerina Petrovska says
Hi Jill! I am pretty sure this was with boneless thighs, but I may have answered otherwise because I get the same question repeatedly on another recipe where I did use bone-in… I may have answered it thinking it was the other recipe. Big OOPS! My apologies, please!
I think bone-in is always tastier, but boneless is easier to eat. š I use Perdue’s suggestions on how long to cook chicken and chicken parts. With bone-in, they suggest about 2 to 3 minutes longer.
Madeline says
I made this today and it was delicious! Loved the sauce! I added a red bell pepper, mushrooms and Casareccia pasta to finish it off. Oh, and some chili fakes to give it a bit more flavour.
Ellie says
This looks absolutely wonderful! Just a few questions though. If you bought skinless boneless thighs, did you cut the bones out? The picture almost looks like you de-boned the chicken and cut it up into large pieces. Also, Do you think I could add button mushrooms in the last few minutes of cooking? Finally, what would you recommend serving it with? I think green beans would be delicious but I can’t decide between mashed potatoes, roasted potatoes, or rice!
Again, thank you so much for this recipe. I LOVE garlic, cooking with wine, rosemary, and chicken thighs (it’s like this recipe was meant for me). Can’t wait to try it!
Katerina Petrovska says
Hi Ellie!!
I bought and used boneless thighs for the recipe. They come 6 in a package, usually. You can absolutely add some mushrooms. In fact, my husband likes this with mushrooms so I can definitely tell you that it tastes great with them. I would serve it with roasted potatoes! YUM! Let me know how it all turns out! š Have a great weekend!
Patty says
Katerina, from the picture, it looks as if you cooked the chicken with the skins on. Yes? I’m trying this tomorrow night. Thanks!!!
Katerina Petrovska says
Hi Patty!! Yes, I did leave the skins on. It’s delicious! Enjoy! :))
Ann P says
So Yummy. I had to change a few ingredients due to a snow storm. I used tarragon instead of the Rosemary. Also added 2 tablespoons of butter and half a lemon. Butter made a silky sauce. Such a good recipe. Thanks
KRISTEN says
WOWZA!! THIS LOOKS DELICIOUS! CAN’T WAIT TO TRY š
Joan Lomas says
I saw this recipe the other day and wanted to try it. Tonite was the night. The garlic sauce is very good. I made my dirty rice recipe to go with it. I will put the recipe on my website tomorrow morning. Just getting started on the web page and learning how to do things. This chicken recipe is great.
Sujata says
Cooked this last night and it was delicious! Thank you for such an easy and elegant dish!
rachel in oregon says
do you think this would work ok with dried rosemary? thank you so much for this lovely recipe – i can’t wait to try it!!
Katerina Petrovska says
Hi Rachel! You can definitely use dried rosemary. It’s a delicious dish! Enjoy!
Tracey says
I agree with you mom, always use bone-in but skin off. Flavour is so much better when bone is left in. š
Tracey says
Just wondering if you use bone in or boneless thighs?
Katerina Petrovska says
HI Tracey!
I use bone in! Meat off the bone always tastes better… said my Mom. š
Thalia @ butter and brioche says
Oh god, I can only imagine how good this garlic chicken tasted.. and how DELICIOUS your kitchen must have smelt when this was cooking. I definitely need to make the recipe, as I am craving a massive bowlful to devour right now!
Christine says
This looks amazing. I’m definitely going to have to make it for dinner soon.
Meg @ The Housewife in Training Files says
I want to join this Christmas Party! There is even wine in the dish..I’m sold!!
Tori@Gringalicious.com says
I have an addiction to garlic. Honestly, I could like eat it raw…by itself. This is right up my alley!
Katerina Petrovska says
LOL! I understand! My husband is the same way. He always tells me to develop a recipe for Garlic Cake. With chocolate. WHAT THE?! š
Laura (Tutti Dolci) says
Hello garlic sauce, I just love this!
Anna @ Crunchy Creamy Sweet says
Oh, boy! Why do you live so far? I want to come over for dinner! This chicken looks craaaaazy good!
Jeanette | Jeanette's Healthy Living says
This sounds so flavorful and I love how easy it is!
Trish - Mom On Timeout says
Garlic and chicken together is my most favoritest thing EVER Kate. Love this dish! Pinned!
Julia@Vikalinka says
and by “chicken” I meant “garlic” hahaha
Katerina Petrovska says
I knew what you meant. hehe Can never go wrong with garlic! š
Julia@Vikalinka says
Always, always on the lookout for new chicken recipes and this one is so PURDY! More chicken is always better than less…in my humble opinion.
Donalyn@TheCreeksideCook says
Katerina, this looks just perfect and with so much company coming over in the next few weeks, I am sure to give it a try!
A_Boleyn says
That’s a LOT of garlic.
Not quite 40 clove garlic chicken but enough to have me sweating garlic out of my pores for a week or two. š
I bet it tastes good though.
Katerina Petrovska says
I’ve made that one before! It was delicious, but it knocked me out! haha Best sleep, ever! Garlic does that to me. :-)))
Amy @Very Culinary says
Love. Want. Need. Pinned.
Alice @ Hip Foodie Mom says
Katerina, this chicken looks fabulous! oh my!! We hosted a little party for my daughter and her friends last night and are hosting a tapas party today for some of our friends . . love this time of the year. . happy holidays to you (all 3 of you! :P) and your family!!!
Laura Dembowski says
I am a huge fan of garlic. This chicken is perfect for me.