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    Home » Recipes » Garlic Roasted Chicken

    Garlic Roasted Chicken

    January 24, 2019

    2861 shares
    Jump to Recipe Print Recipe

    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.

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

    Garlic

    peeled garlic and shallots

    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

    pan seared chicken breasts in a dish

    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.

    overhead picture of a cast iron skillet with chicken surrounded by garlic and a white wine 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!

    Tried this recipe and loved it? Leave a star rating below!

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    Garlic Roasted Chicken

    This one skillet juicy chicken breast, surrounded by roasted garlic and shallots in a white wine cream sauce.
    4.59 from 24 votes
    Print Pin Rate
    Course: Chicken
    Cuisine: American
    Keyword: cast iron skillet, garlic cream sauce, one skillet chicken, roasted garlic chicken
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 servings
    Calories: 389kcal
    Author: Stephanie

    Equipment

    • Lodge Pre-Seasoned Cast Iron Skillet 
    Prevent your screen from going dark

    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
    • ½ cup dry white wine 125 ml mini bottle
    • ½ cup low sodium chicken broth
    • 3 tablespoons heavy cream
    • ½ teaspoon red pepper flakes
    • 1 tablespoon fresh thyme leaves + 4 sprigs
    • ½ teaspoon dried rosemary
    • Kosher Salt
    • Freshly ground black pepper

    Instructions

    • Preheat oven to 375 degrees F
    • Season chicken breast with salt and pepper on each side. In a large cast iron skillet over medium/high heat, add 1 tbsp of olive oil and 1 tbsp of butter. Sear chicken breast about 4 minutes on each side or until a nice golden color is achieved. Remove and set aside on a plate.
    • Lower the heat to medium and add 1 tbsp butter, shallots, garlic, and 1 tbsp fresh thyme leaves. Cook for 4 minutes, stirring frequently. Add white wine to skillet and allow pan to deglaze for about 5 minutes or until liquid has reduced by half. Add in chicken broth, 1 tbsp butter, rosemary, red pepper flakes, and cream. Allow to come to a light boil for 2 minutes then turn the heat off.
    • Add the chicken back into the skillet and top with fresh thyme sprigs,then place into the oven. Bake for 25 minutes until chicken is fully cooked through with an internal temperature of 165 degrees F. Serve over pasta, or rice, or your favorite vegetables. Spoon sauce over chicken. Enjoy!

    Notes

    • Cooking time for chicken varies on thickness, make sure internal temperature is 165 degrees F

    Nutrition

    Calories: 389kcal | Carbohydrates: 13g | Protein: 27g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 200mg | Potassium: 646mg | Fiber: 1g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 13mg | Calcium: 74mg | Iron: 2mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    2861 shares

    Originally Published: January 24, 2019 Post Updated: February 9, 2023 Filed Under: Cast Iron, Chicken, Dinner, Gluten-Free, Low Carb, One Pot, Recipes Tagged With: garlic, Rosemary, Shallots, Thyme

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    Reader Interactions

    Comments

    1. Beck & Bulow

      December 24, 2021 at 7:56 am

      These were super yummie! I actually marinated them overnight, as I had started the recipe but something came up and i couldn’t finish cooking them. That gave them so much flavour.

      Reply
      • Stephanie

        December 24, 2021 at 8:05 am

        I’m so glad the marinating longer turned out even better!! I’ll try that next time!

        Reply
    2. Michelle

      August 12, 2021 at 11:05 pm

      Can the wine be replaced with another liquid (non-alcoholic)?

      Reply
      • Stephanie

        August 12, 2021 at 11:07 pm

        Hi Michelle, you can just use more broth instead of the wine.

        Reply
    3. Jessica

      August 10, 2021 at 2:52 am

      5 stars
      OMGOSH!!! This is seriously amazing!!! My husband and son ate everything! They kept saying how good this is and have begged me to make this every week! Lol. They never say that! I served this over plain rice with a side salad and King’s Hawaiian Rolls. The salad and rolls were bypassed 😁 Thank you for sharing!

      Reply
    4. Joseph

      March 14, 2021 at 12:40 pm

      I’m an admitted “garlic-holic”! After making this dish, I’m no longer skeptical when it comes to preparing recipes requiring large amounts of garlic. A delicious and easy to prepare meal! And the taste of the sauce made me want to say that “I’d put that s**t on everything!”

      Reply
      • Stephanie

        March 14, 2021 at 12:41 pm

        Joseph I’m so glad you enjoyed the recipe! I know it seems ridiculous peeling all that garlic, but it pays off in the end!

        Reply
    5. Robyn

      March 14, 2021 at 3:43 pm

      5 stars
      Scanning posts and just as I was reading this recipe friends dropped by for dinner. Reading through I realized I had ALL THE INGREDIENTS in my pantry and fridge. Crossed my fingers and made this. GOOD FREAKING LORD this was incredible! Easy great presentation and SO DELICIOUS I now have requests to make this for future guests!
      Thank you thank you for the share. Subscribing immediately to your newsletter

      Reply
    6. Michillinda

      January 03, 2021 at 12:47 pm

      Can this be done in a Dutch oven instead of a cast iron pan?

      Reply
      • Stephanie

        January 03, 2021 at 12:48 pm

        Yes of course, any pan that can be transferred into an oven! I hope you enjoy

        Reply
    7. Justin Perkins

      August 28, 2020 at 12:09 am

      5 stars
      OMG! This was amazing! I followed the recipe exactly and served it over Jasmine Rice. So good! I wouldn’t change a thing.

      Reply
    8. Jen

      July 16, 2020 at 8:17 pm

      5 stars
      This chicken is amazing! My family loved it!

      Reply
      • Stephanie

        July 16, 2020 at 8:17 pm

        I’m so glad you all loved it Jen!

        Reply
      • Diana Sandoval

        April 08, 2021 at 1:16 am

        Thanks for the recipe, I made it and it was delicious!

        Reply

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