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Easy Garlic Chicken Recipe

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3.9 from 2 reviews

This easy garlic chicken recipe features juicy boneless skinless chicken thighs cooked in a flavorful mustard and herb sauce with plenty of garlic. The chicken is seared on the stovetop then baked in the oven to perfection, resulting in tender meat infused with aromatic herbs and a creamy sauce. Ideal for a comforting weeknight dinner, this dish pairs wonderfully with potatoes, rice, or pasta.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasonings

  • 1 large head garlic
  • 2 pounds boneless skinless chicken thighs
  • 2 teaspoons fine sea salt (divided use)
  • ½ teaspoon black pepper

Cooking Fats and Thickeners

  • 1 tablespoon olive oil
  • 2 tablespoons salted butter
  • 3 tablespoons all-purpose flour

Liquids and Flavorings

  • ¾ cup dry white wine
  • 1 tablespoon Dijon mustard
  • ½ tablespoon stone ground mustard
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 ½ cups chicken stock

Instructions

  1. Preheat oven: Preheat your oven to 400°F to prepare for baking the chicken after searing.
  2. Prepare garlic: Separate the garlic cloves from the head, peel them, then roughly chop. Set aside for use in the sauce later.
  3. Season chicken: Season the chicken thighs evenly with 1 ½ teaspoons of the fine sea salt on all sides to enhance flavor.
  4. Sear chicken: Heat a large 12-inch oven-safe skillet over medium-high heat, add olive oil, and wait until it shimmers. Add chicken and cook without moving for about 5 minutes until golden on one side; then flip and sear the other side for another 5 minutes. The chicken will not be fully cooked at this point.
  5. Remove chicken: Transfer the seared chicken to a plate; do not clean the skillet as it holds flavorful bits for the sauce.
  6. Cook garlic: Lower heat to medium, melt butter in the skillet, add chopped garlic, and cook while stirring occasionally for 3-4 minutes until garlic is lightly browned and fragrant.
  7. Make roux and add flavorings: Sprinkle flour into the skillet, stir to combine, and cook for one minute to create a roux. Whisk in dry white wine, Dijon mustard, stone ground mustard, rosemary, and thyme, scraping the bottom of the pan to release browned bits.
  8. Add chicken stock and season: Whisk in chicken stock, the remaining ½ teaspoon salt, and black pepper. Ensure the sauce is smooth and well combined.
  9. Return chicken to skillet: Nestle the chicken thighs back into the sauce within the skillet, making sure they are partially submerged.
  10. Bake chicken: Transfer the skillet to the preheated oven and bake for about 20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.
  11. Finish and rest: Remove skillet from oven, stir the sauce, and taste; adjust salt or pepper as necessary. Allow the chicken and sauce to rest for 5-10 minutes to thicken the sauce before serving. Serve with your choice of sides such as roasted potatoes, mashed potatoes, rice, or orzo for a complete meal.

Notes

  • Using bone-in chicken thighs may require longer baking time and may change texture.
  • Dry white wine adds acidity and complexity; substitute with chicken broth if avoiding alcohol.
  • Fresh herbs can be replaced with 1 teaspoon dried rosemary and ½ teaspoon dried thyme if fresh is unavailable.
  • Ensure skillet is oven-safe to avoid damage when transferring to the oven.
  • Resting the chicken allows the juices to redistribute and the sauce to thicken for better flavor and texture.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/easy-garlic-chicken-recipe/