Chicken in Garlic Vinegar Sauce
Savor the irresistible flavors of Chicken in Garlic Vinegar Sauce, a dish that perfectly balances tangy, savory, and aromatic notes in every bite. Juicy bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a rich, garlicky vinegar sauce infused with fresh thyme, a hint of brown sugar, and the earthy aroma of a bay leaf. This one-skillet recipe delivers a delightful mix of tender chicken, fragrant garlic, and a mildly sweet yet tangy sauce that’s perfect for soaking up with steamed rice, creamy mashed potatoes, or crusty bread. Ready in under 45 minutes and made with simple pantry staples like chicken broth and white vinegar, this easy and elegant meal is ideal for weeknight dinners or entertaining guests. Garnished with fresh parsley for a burst of color and freshness, it’s a comforting, flavorful dish you’ll want to make again and again. Perfect for keyword searches such as "garlic chicken recipes," "vinegar sauce chicken," and "easy skillet dinners."
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 cloves Garlic cloves (minced)
- 0.25 cup White vinegar
- 1 cup Chicken broth
- 1 piece Bay leaf
- 1 teaspoon Thyme (fresh or dried)
- 1 teaspoon Brown sugar
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4–5 minutes until golden brown. Flip and sear the other side for another 3–4 minutes. Remove the chicken and set it aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1–2 minutes until fragrant, being careful not to burn it.
Pour in the white vinegar and stir, scraping up any browned bits from the bottom of the skillet.
Add the chicken broth, bay leaf, thyme, and brown sugar. Stir to combine.
Return the chicken thighs to the skillet, skin-side up. Simmer the sauce over medium heat for 25–30 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
Discard the bay leaf. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with chopped parsley and serve hot with steamed rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.2 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
