Garlic Chicken Take Two
Elevate your weeknight dinner game with "Garlic Chicken Take Two," a tantalizing dish that blends juicy, bone-in chicken thighs with a luscious garlic-butter sauce. This skillet-cooked recipe highlights golden, crispy chicken skin paired with a velvety sauce that's thickened with a simple roux and brightened with a splash of lemon juice. Minced garlic infuses every bite with rich, aromatic flavor, while fresh parsley adds a pop of color and freshness. Ready in just 45 minutes, this easy yet impressive recipe is perfect for busy nights or casual entertaining. Serve it alongside creamy mashed potatoes, fluffy rice, or your favorite steamed vegetables for a complete and satisfying meal. Ideal for garlic lovers, this dish will quickly become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 6 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
Instructions
Season both sides of the chicken thighs with salt and black pepper.
In a large skillet over medium heat, add 2 tablespoons of olive oil and heat until shimmering.
Place the chicken thighs skin-side down in the skillet and cook for 5-7 minutes, or until the skin is golden brown and crispy. Flip and cook for another 5 minutes. Remove chicken from skillet and set aside.
Reduce the heat to medium-low. In the same skillet, add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
Add the butter to the skillet and let it melt, stirring it into the garlic.
Sprinkle the flour into the skillet and whisk continuously for 1 minute, creating a roux.
Gradually add the chicken broth while whisking, ensuring there are no lumps. Cook for 2-3 minutes, or until the sauce begins to thicken.
Stir in the lemon juice and return the chicken thighs to the skillet. Spoon some of the sauce over the chicken.
Cover and simmer on low heat for 15 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Garnish with fresh parsley and serve hot with your choice of sides such as rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 3419 mg | 149% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1502 mg | 32% | |
*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.
