Chicken With Garlic Herb

This garlic herb chicken recipe transforms ordinary chicken thighs into a restaurant-worthy dinner with minimal effort. The combination of fresh herbs and wine creates a sauce so good you'll want to sop up every last drop with crusty bread. I discovered this method during a particularly busy week when I needed something impressive yet simple, and it's been my go-to entertaining dish ever since.

This recipe saved me during a dinner party when my original plan fell through. The aroma of simmering garlic and herbs filled my kitchen and my guests actually applauded when I brought it to the table. Sometimes the simplest recipes yield the most magical results.

Ingredients

• Chicken thighs with skin and bones: Provides richer flavor than boneless skinless cuts and stays juicy during cooking
• Salt and pepper: Essential for proper seasoning throughout the cooking process
• Olive oil: Use a good quality extra virgin for best flavor foundation
• Garlic cloves: The star ingredient that infuses the entire dish with aromatic flavor
• Fresh thyme: Adds earthy woody notes that pair perfectly with chicken
• Fresh oregano: Contributes slightly peppery Mediterranean flavor notes
• Dry red wine: Creates depth and deglazes the pan capturing all flavor bits
• Chicken broth: Balances the acidity of wine and creates the perfect sauce consistency

Step-by-Step Instructions

Season the Chicken:

Thoroughly pat chicken thighs dry with paper towels first to ensure good browning. Season generously on both sides with salt and pepper making sure to get some underneath the skin for maximum flavor penetration.

Create the Perfect Sear:

Heat olive oil in a large skillet until shimmering but not smoking. Place chicken skin side down first and let it cook undisturbed for a full 5 minutes until deeply golden. Flip and repeat on the second side creating a flavor foundation for the entire dish.

Build the Aromatic Base:

After removing chicken temporarily add minced garlic fresh thyme and oregano to the pan with all those flavorful browned bits. Stir constantly for about 30 seconds until fragrant but not browned as garlic can quickly become bitter if overcooked.

Deglaze with Wine:

Pour in the red wine and immediately scrape the bottom of the pan with a wooden spoon to incorporate all those caramelized bits into your sauce. The sizzling wine will release an amazing aroma as it reduces slightly and concentrates in flavor.

Create the Sauce:

Add chicken broth and bring the mixture to a gentle boil allowing the flavors to meld and the sauce to reduce slightly which intensifies the taste and creates the perfect consistency to coat the chicken.

Finish Cooking:

Return the chicken to the pan skin side up nestling pieces into the sauce without submerging the crispy skin. Cover and let simmer gently for 20 minutes until chicken is fork tender and reaches 165°F internally creating the perfect juicy bite.

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My absolute favorite part of this recipe is how the garlic mellows during cooking transforming from sharp and pungent to sweet and nutty. My family knows dinner is almost ready when that incredible aroma fills our home and they always come running to the kitchen.

Make Ahead Magic

This chicken dish actually improves with time making it perfect for meal prep. After cooling completely store the chicken and sauce together in an airtight container in the refrigerator for up to 4 days. The flavors continue developing as they sit making day two even more delicious than day one. When reheating gently warm on the stovetop with a splash of broth to refresh the sauce.

Perfect Pairings

The garlic herb sauce begs to be paired with something that will soak up its deliciousness. Try serving this chicken over creamy polenta crusty bread or mashed potatoes. For vegetables roasted asparagus or a simple green salad with lemon vinaigrette provides the perfect contrast to the rich savory flavors. A glass of the same wine you used in the sauce makes for a harmonious pairing that ties everything together.

Ingredient Swaps

While this recipe shines with chicken thighs you can adapt it using chicken breasts if you prefer white meat just reduce the simmering time to avoid drying them out. Dried herbs can substitute for fresh in a pinch using one third the amount called for. If you avoid alcohol chicken stock with a tablespoon of lemon juice makes a reasonable substitute for the wine though the flavor profile will be slightly different. Vegetable broth works well for those wanting to avoid chicken products.

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Frequently Asked Questions

→ Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs work well in this dish. You'll need to adjust the cooking time to approximately 15 minutes total since boneless thighs cook faster than bone-in versions. Make sure to still cook them to an internal temperature of 165°F.

→ What can I substitute for red wine?

If you prefer not to use alcohol, you can substitute additional chicken broth with a tablespoon of balsamic vinegar or lemon juice to add acidity. For non-alcoholic alternatives that maintain the wine flavor, use pomegranate juice or cranberry juice diluted with a bit of chicken broth.

→ Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs, but use about 1/3 the amount called for fresh herbs. For this dish, use about 3/4 teaspoon each of dried thyme and oregano instead of 2 teaspoons fresh.

→ What sides pair well with this chicken dish?

This chicken pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. For vegetables, consider roasted asparagus, sautéed green beans, or a simple green salad to complete the meal.

→ How can I make the sauce thicker?

To thicken the sauce, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After the chicken is cooked, remove it temporarily, add the slurry to the simmering sauce while stirring constantly until it reaches your desired thickness, then return the chicken to the pan.

→ Can I make this dish ahead of time?

Yes, this chicken dish reheats well. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave at medium power to prevent the chicken from becoming tough.