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, which is also 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!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
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.
Want To Save This Recipe?
ROAST CHICKEN STUFFED WITH GARLIC AND ROSEMARY CREAM CHEESE
30 Min
Slow Cooker
Freezer Friendly
Instant Pot
Gluten Free
Keto
Beef
I cooked this tonight and I noticed that I did not have a lot of garlic sauce. I changed the serving size to 6 since I had 6 chicken breasts and I used 1.5 cups of white wine per the instructions. How do I get more garlic sauce next time? I would love to put the chicken over pasta and have the sauce dripping.
So delicious! Well seasoned, juicy chicken, flavorful and satisfying. Perfect in every way! Thank you for another fantastic recipe 🙂
What can I use in place of the wine?
Hi! You can use chicken broth or apple juice. 🙂
I have never cooked with wine nor do i drink wine. However, i am very interested in trying it. What wine would you recommend?
For cooking, I always go with Pinot Grigio 😀
No lie! PINOT GRIGIO is the appointed white!
After cooking how much alcohol content still remains?
This Garlic Sauce Chicken looks and sounds incredible! Thanks for sharing 🙂 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 🙂 Did you use boneless skinless Thighs?
How many servings is this?
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!
PS–The 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.
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!
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
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!
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!
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!
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!
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 🙂 ). Just wondering which is better to use, and the cook time usually varies. Thanks!!
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. 🙂 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.
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.
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!
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! 🙂 Have a great weekend!
Katerina, from the picture, it looks as if you cooked the chicken with the skins on. Yes? I’m trying this tomorrow night. Thanks!!!
Hi Patty!! Yes, I did leave the skins on. It’s delicious! Enjoy! :))
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
WOWZA!! THIS LOOKS DELICIOUS! CAN’T WAIT TO TRY 🙂
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.
Cooked this last night and it was delicious! Thank you for such an easy and elegant dish!
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!!
Hi Rachel! You can definitely use dried rosemary. It’s a delicious dish! Enjoy!
I agree with you mom, always use bone-in but skin off. Flavour is so much better when bone is left in. 🙂
Just wondering if you use bone in or boneless thighs?
HI Tracey!
I use bone in! Meat off the bone always tastes better… said my Mom. 😀
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!
This looks amazing. I’m definitely going to have to make it for dinner soon.
I want to join this Christmas Party! There is even wine in the dish..I’m sold!!
I have an addiction to garlic. Honestly, I could like eat it raw…by itself. This is right up my alley!
LOL! I understand! My husband is the same way. He always tells me to develop a recipe for Garlic Cake. With chocolate. WHAT THE?! 😀
Hello garlic sauce, I just love this!
Oh, boy! Why do you live so far? I want to come over for dinner! This chicken looks craaaaazy good!
This sounds so flavorful and I love how easy it is!
Garlic and chicken together is my most favoritest thing EVER Kate. Love this dish! Pinned!
and by “chicken” I meant “garlic” hahaha
I knew what you meant. hehe Can never go wrong with garlic! 🙂
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.
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!
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. 🙂
I bet it tastes good though.
I’ve made that one before! It was delicious, but it knocked me out! haha Best sleep, ever! Garlic does that to me. :-)))
Love. Want. Need. Pinned.
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!!!
I am a huge fan of garlic. This chicken is perfect for me.