This 40 cloves of garlic chicken is a quick, French-inspired recipe with tender chicken thighs in a buttery garlic sauce that’s perfect for dipping with bread or pairing with mash.
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Inspired by classic French flavors, this 40 cloves of garlic chicken recipe (often called 40 clove chicken) is a simplified yet elegant meal with juicy, golden chicken thighs and a buttery, garlic-infused sauce.
Cooking the garlic cloves mellows their flavor into a rich, aromatic sauce that’s delicious served with a baguette, mashed potatoes, or even mashed cauliflower for a low-carb meal.
Perfect for both busy weeknights and special dinners, this chicken dish will be a memorable hit! Hint: this is a great main dish to make for a small Thanksgiving or Christmas dinner.
👩🍳 If you like this recipe, make sure to check out my creamy garlic parmesan chicken, pecan-crusted honey garlic chicken, honey garlic lemon pepper chicken thighs, or this garlic chicken soup.
What You’ll Need
Here is what you’ll need for this chicken with 40 garlic cloves recipe. Find the full measurements in the recipe card below.
- Chicken thighs: Juicy and tender, skin-on thighs sear beautifully for added flavor.
- Garlic cloves: The star ingredient here, with 40 garlic cloves that mellow out as they cook, creating a creamy, flavorful sauce. Get whole, pre-peeled garlic cloves to save on prep time.
- Butter & olive oil: Butter adds richness, while olive oil is great for searing the chicken; together, they make the sauce silky.
- Broth & white wine: Adds depth to the sauce and helps deglaze the pan. If you prefer, substitute more broth for the wine.
- Fresh thyme or dried thyme: Earthy, aromatic thyme pairs perfectly with garlic and chicken.
- Salt & black pepper: Simple seasoning to enhance flavor—use freshly ground pepper if possible for a hint of spice.
How To Make 40 Cloves Garlic Chicken
Here are some handy step-by-step photos of how to make 40-cove garlic chicken. Find the full recipe and nutritional information below.
- Season chicken thighs with salt on both sides.
- Heat olive oil in a skillet over medium-high heat, searing chicken thighs for 3-4 minutes on each side. Set aside.
- In the same skillet, add butter, garlic cloves, and thyme, scraping up any brown bits, and roast for 3-4 minutes.
- Add broth and white wine, letting it simmer for a minute to deglaze the pan.
- Place chicken back in the skillet, skin-side up, and cover with a lid. Simmer for 5 minutes, then cook uncovered for another 5-8 minutes, until the sauce has reduced by half.
- Sprinkle with black pepper, garnish with extra thyme, and serve hot.
Recipe Tips
- Garlic shortcut: Save time by buying pre-peeled garlic cloves.
- Bone-in thighs: If you prefer bone-in thighs, cook for a few extra minutes until fully done.
- Broth or wine: White wine adds depth, but if you prefer not to use it, substitute with more broth for a still-delicious sauce. Remember, alcohol does evaporate during cooking.
- Extra herbs: Swap thyme with rosemary or sage for a slightly different herb flavor.
Serving Suggestions
This garlic chicken dish is wonderful with crusty garlic bread or a baguette to soak up the buttery sauce. Serve it with mashed potatoes or cauliflower mash to keep it classic, or pair it with roasted vegetables for a complete, hearty meal. I also love this with rice or quinoa for something a little different.
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Ingredients
- 6 skin-on boneless chicken thighs, about 1.7 lb or 800 grams
- Salt about ⅔ teaspoon
- 1 ½ tablespoons olive oil
- 2 tablespoons butter use salted or add extra salt if using unsalted
- 6 thyme sprigs or ½ teaspoon dried thyme
- 40 garlic cloves peeled, whole
- ½ cup chicken broth 4 fl.oz or 125 ml
- ½ cup dry white wine 4 fl.oz or 125 ml
- A pinch of freshly ground black pepper
Instructions
- Pat chicken thighs dry, and season both sides with salt.
- In a non-stick skillet, heat olive oil over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes. Flip and sear for another 3 minutes, then set aside.
- Add butter, garlic, and thyme to the same skillet, scraping up any browned bits. Sauté garlic for 3-4 minutes, until lightly charred.
- Pour in the broth and white wine, and simmer briefly to deglaze the skillet.
- Place the chicken back in the skillet, skin-side up. Cover and cook for 5 minutes, then uncover and simmer for another 5-8 minutes, allowing the sauce to reduce by half.
- Sprinkle with black pepper, garnish with fresh thyme if desired, and serve hot.
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