With fresh herbs and aromatics in the luscious sauce, this garlic herb chicken smells so good your neighbors might show up to dinner “by accident.”
There’s something about garlic herb chicken that makes you feel like you’ve suddenly mastered French countryside cooking. Simplicity is the name of the game here. Start by searing the chicken in a pan to create a good amount of fond—those brown bits that add a ton of flavor to anything—then add a hefty amount of garlic so it softens to caramelized perfection. Deglazing the pan with brandy or broth creates a gorgeous sauce that, when infused with earthy thyme and rosemary, begs for a mound of mashed potatoes, a hunk of crusty bread or a bed of rice.
This chicken thigh recipe is rustic, cozy and impressive in that effortless way that makes people think you secretly took a cooking class in Provence. But the best part is that it’s ready in about 30 minutes, making it perfect for weeknights or dinner parties that make you look like you put in way more effort than you actually did.
Garlic Herb Chicken Ingredients
- Boneless, skinless chicken thighs: Chicken thighs are juicy, flavorful and practically impossible to overcook, making them perfect for this dish. If you use bone-in, skin-on thighs, be sure to brown the skin in the pan for extra richness.
- Salt and pepper: Seasoning the chicken before cooking it helps develop a golden brown crust and enhances every other flavor in the pan.
- Olive oil: Olive oil adds a light fruitiness and is essential to browning the chicken.
- Garlic cloves: This is a garlic-forward dish, so don’t be shy. Peeling the cloves yourself will save you a little money. As the cloves cook, they mellow and sweeten, creating the base of that irresistible sauce.
- Brandy or chicken stock: A splash of brandy adds depth and sophistication, but chicken stock works perfectly if you’d rather keep it cozy and family-friendly. If you don’t have brandy, white wine works just as well.
- Chicken stock: Chicken stock or broth adds body to the sauce and brings everything together with rich, savory flavor. Make your own stock or bone broth for added depth.
- Fresh rosemary, thyme and chives: These garden-fresh herbs are where the real flavor hides. Earthy, fragrant rosemary complements the garlic and chicken beautifully. If you only have dried herbs, crush them gently between your fingers before adding to release the oils. The thyme is bright and peppery, balancing the richness of the chicken. The finishing touch is a sprinkle of chives, which adds a pop of color and some mild onion flavor.
Directions
Step 1: Season and brown the chicken
Sprinkle the chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat the olive oil over medium-high heat until it’s shimmering. Add the chicken thighs and sear them on both sides until they’re golden brown, three to four minutes per side. Remove the chicken and set it aside.
Editor’s Tip: Don’t crowd the pan. Give those thighs some personal space so they can brown properly. Too close together and they’ll steam.
Step 2: Add garlic and deglaze
Remove the skillet from the heat and add the halved garlic cloves along with the brandy (or chicken stock, if that’s what you are using).
Return the pan to medium heat, and cook and stir until the liquid is nearly evaporated and the garlic softens and releases its aroma, about one to two minutes.
Editor’s Tip: Scrape up all those brown bits stuck to the bottom of the skillet. They’re pure flavor gold.
Step 3: Make the sauce and simmer
Stir in the remaining chicken stock, rosemary and thyme. Bring the mixture to a gentle boil, then return the chicken to the pan. Reduce the heat to low and simmer, uncovered, until a thermometer inserted into the chicken reaches 170°F, six to eight minutes. Sprinkle the chicken with chives.
Editor’s Tip: For a slightly thicker sauce, let it bubble and reduce an extra minute or two before plating it.
Garlic Herb Chicken Variations
- Add lemon: A squeeze of lemon juice or a bit of zest brightens the sauce and adds a touch of acidity that brings out the flavors.
- Try different herbs: Swap in parsley, basil or tarragon for a twist. Each brings its own personality to the dish.
- Make it creamy: Stir in a splash of heavy cream or a pat of butter at the end for an extra-rich sauce that clings to every bite.
How to Store Garlic Herb Chicken
Let the garlic herb chicken cool completely before transferring it to an airtight container. Store it in the refrigerator for up to four days. The sauce may thicken slightly as it sits, but it will loosen right up when reheated.
Can you freeze garlic herb chicken?
For longer storage, freeze leftover garlic herb chicken in a sealed, freezer-safe container for up to three months.
How should you reheat garlic herb chicken?
To reheat garlic herb chicken, place it in a skillet over low heat, adding a splash of stock or water to loosen the sauce. Warm it gently until it’s heated through. Avoid the microwave, as it can make the chicken rubbery.
Garlic Herb Chicken Tips
Can you use other cuts of chicken for this recipe?
You can use other cuts of chicken for this recipe. Boneless skinless chicken breasts, drumsticks or even bone-in thighs all work well. If cooking skin-on thighs or breast meat, brown them skin-side down until the skin is crisp. If using boneless, skinless chicken breast, you may need less time (depending on the thickness); they tend to cook more quickly than thighs. You can even cut a whole chicken into pieces and cook them together. Just keep an eye on the internal temperature of the meat—170° is your golden number for perfectly cooked chicken that’s still juicy.
What can you serve with garlic herb chicken?
Garlic herb chicken pairs beautifully with mashed potatoes, rice or couscous. This cranberry wild rice pilaf could add sweetness to the plate and give it a holiday vibe. Add some vegetables for color and crunch, such as an arugula salad or roasted asparagus. And don’t forget the bread! Rosemary dinner rolls are the ideal way to mop up every drop of that garlic-herb sauce.TEST KITCHEN APPROVED
Garlic Herb Chicken with Chives
Yield:6 servings
Prep:10 min
Cook:20 min
Ingredients
- 6 boneless skinless chicken thighs (about 1-1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 10 garlic cloves, peeled and halved
- 2 tablespoons brandy or chicken stock
- 1 cup chicken stock
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
- 1 tablespoon minced fresh chives
Directions
- 1Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.
- 2Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes.
- 3Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.
Nutrition Facts
1 chicken thigh with 2 tablespoons cooking juices: 203 calories, 11g fat (3g saturated fat), 76mg cholesterol, 346mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
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