Name: Garlic Roasted Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 boneless skinless chicken breasts (or use chicken thighs with skin); 30 cloves garlic (peeled (3 heads)); 3 shallots (peeled and quartered); 3 tablespoons olive oil; 2 tablespoons butter; 1/2 cup dry white wine (125 ml mini bottle); 1/2 cup low sodium chicken broth; 3 tablespoons heavy cream; 1/2 teaspoon red pepper flakes; 1 tablespoon fresh thyme leaves + 4 sprigs; 1/2 teaspoon dried rosemary; Kosher Salt; Freshly ground black pepper

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Yes, this dish has 30 cloves of garlic in it. Yes, this garlic roasted chicken will be your new favorite dinner. This garlic roasted chicken recipe is a one skillet recipe with tender juicy chicken breast surrounded by a creamy garlic sauce. Nervous about so much garlic? Don’t be! When garlic is roasted in the oven, it mellows out and takes on a sweet velvety texture.

Garlic

If you have been following my blog, it’s no secret that I love garlic. I brought this love to a new level with this dish. If you’re bored and want to count the cloves of garlic above, if not i’ll just tell you….30. Excessive? NAH! Trust me on this one. When garlic is roasted in the oven it actually takes on a sweet velvety texture.

Cooking the chicken

I started with searing my chicken breast in my cast iron skillet. You can use chicken thighs and get that super crispy skin, which would be great too. I seared them about 4 minutes on each side with just salt and pepper. All the flavor is going to come from our garlic, shallots, and sauce.

Garlic Sauce

garlic cloves and shallots in a cast iron skillet

Remove the chicken and set it aside. Now we are going to get a nice toast on the garlic/shallots. In the same skillet lower the heat to medium, add a tbsp of butter, garlic, shallots, and fresh thyme. Push the ingredients around for about 4 minutes until the garlic and shallots begin to get some color on them.

searing whole cloves of garlic and shallots deglazing in cast iron skillet

After slightly cooking the garlic/shallots, add in the white wine and allow the skillet to deglaze for about 4 minutes or until the liquid has reduced by half. This is going to pull delicious garlic flavor into the sauce and soak up the chicken flavor as well.

white wine cream sauce with whole garlic cloves and shallots with fresh thyme

Take this time to scrape up the stuck on bits in the skillet, because that’s where all the flavor is. Then you’re going to add in chicken broth, dried rosemary, crushed red pepper flakes, and a touch of cream. Allow it to come to a boil then turn the heat off.

Oven

Add the chicken back into the skillet, add fresh thyme sprigs on top and pop it in the oven. The cook time depends on the thickness of your chicken breast’s. These took 25 minutes until they were done, but just ensure that the internal temperature is 165 degrees F using a meat thermometer.

Final Dish

close up overhead picture of a cast iron skillet with chicken surrounded by garlic and a white wine sauce

When the chicken is done, it’s juicy, tender, and surrounded by a creamy garlic sauce.

You can serve this over pasta, paired with rice/veggies. I served it with rice and a green on the side. When you serve it, make sure to spoon the sauce over the chicken, that’s the best part!

Utilize the soft roasted garlic cloves and sweet shallots with each bite. Enjoy!

Love one skillet chicken meals? Try my chicken saltimbocca, lemony chicken and asparagus, tuscan chicken with tortellini, chicken milanese, or chorizo and chicken paella.

For the web story version of this recipe, click here!

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