Chicken with 40 Cloves of Garlic and Creamy Thyme Sauce
Elevate your dinner game with this irresistible Chicken with 40 Cloves of Garlic and Creamy Thyme Sauce. This one-pan recipe delivers tender, golden-brown chicken thighs simmered in a luscious sauce infused with roasted garlic, fresh thyme, and a hint of lemon. Each bite is bursting with rich, savory flavors, complemented by the silky creaminess of the sauce. Perfectly suited for a cozy family meal or an elegant dinner party, this dish is surprisingly simple to make but feels luxurious. Serve with crusty bread to soak up every drop of the sauce or spoon it over mashed potatoes for ultimate comfort food indulgence. With just 15 minutes of prep time and an hour of cooking, this aromatic masterpiece brings restaurant-quality flavor directly to your table. Perfectly designed to delight garlic lovers and impress your guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 40 pieces Garlic cloves (peeled)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 6 pieces Fresh thyme sprigs
- 1 tablespoon All-purpose flour
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large ovenproof skillet or Dutch oven over medium-high heat.
Add the chicken thighs, skin-side down, and sear for 5-6 minutes until the skin is golden brown. Flip and sear the other side for 3 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet.
Add the peeled garlic cloves and cook for 3-4 minutes, stirring occasionally, until they are golden and fragrant.
Sprinkle the flour over the garlic and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Pour in the chicken broth, scraping the bottom of the pan to deglaze and incorporate the browned bits.
Stir in the thyme sprigs and return the chicken thighs to the skillet, skin-side up. Ensure the chicken is partially submerged in the liquid, but the skin stays exposed.
Cover the skillet with a lid or foil and place it in the preheated oven. Bake for 30 minutes.
Remove the skillet from the oven and carefully transfer it back to the stove over low heat.
Stir in the heavy cream and lemon juice, cooking gently for 5 minutes to warm through and thicken the sauce slightly.
Taste and adjust the seasoning as needed with salt and pepper.
Serve the chicken hot, garnished with additional thyme if desired, along with the creamy garlic cloves and sauce. Pair with crusty bread, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.0 g | 317% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 3718 mg | 162% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.1 g | ||
| Protein | 175.1 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2780 mg | 59% | |
*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.
