Stove Top Twenty Cloves of Garlic Chicken
Transform your weeknight dinner routine with this irresistible Stove Top Twenty Cloves of Garlic Chicken recipe! This one-pan wonder features tender, bone-in chicken thighs seared to golden perfection and simmered in a luscious garlic-infused sauce made with aromatic thyme, a splash of white wine, and bright notes of lemon juice. The twenty cloves of garlic soften into sweet, buttery bites that pair beautifully with the rich pan sauce. Ready in under an hour, this easy yet elegant dish is perfect for a cozy family meal or an impressive dinner party centerpiece. Serve with crusty bread to soak up the flavorful sauce or alongside creamy mashed potatoes for a comforting feast. A must-try for garlic lovers!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 20 cloves garlic cloves (peeled)
- 1 cup chicken stock
- 0.5 cup dry white wine (optional)
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 4-5 minutes, or until the skin is golden brown and crisp. Flip the chicken over and cook for another 3 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the peeled garlic cloves to the skillet. Sauté for 2-3 minutes, stirring occasionally, until the garlic is golden and fragrant.
Deglaze the pan by adding the white wine (if using) and scraping up any browned bits with a spatula. Let it simmer for 1-2 minutes to reduce slightly.
Pour in the chicken stock and add the thyme sprigs. Stir to combine.
Return the chicken thighs to the pan, skin-side up, along with any accumulated juices. Cover the pan with a lid and reduce the heat to low. Allow the chicken to simmer gently for 25-30 minutes, or until it is fully cooked and tender (internal temperature should reach 165°F/74°C).
Once the chicken is cooked, remove it from the pan and set it aside. Discard the thyme sprigs.
Increase the heat to medium-high and stir the lemon juice and unsalted butter into the sauce. Let it simmer for 3-4 minutes, or until the sauce reduces and thickens slightly.
Return the chicken to the pan and spoon the sauce over it to coat. Cook for 1-2 more minutes to reheat the chicken.
Garnish with chopped parsley and serve immediately. Enjoy with crusty bread, mashed potatoes, or a side of your choice.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 395 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.
