Garlic Chicken with Creamy Sauce

This recipe for garlic chicken brings a beautiful French dish into your kitchen using chicken thighs and an impressive 40 cloves of garlic. It’s a one—pan wonder that combines tender, flavorful meat with a rich, garlicky sauce perfect for a comforting yet fancy meal. Ideal for busy nights when you want something special without the hassle of too much clean—up, this dish pairs wonderfully with green beans, crusty bread, and a fresh salad.

I first tried this after discovering the French classic Poulet aux Quarante Gousses d’Ail and was hooked by how garlic transformed rather than overwhelmed the dish. My family now asks for it whenever we want an easy dinner that feels a little fancy.

Ingredients

• Chicken thighs: With skin on to get crispy and juicy meat throughout
• Forty cloves of garlic: The star ingredient that softens and sweetens with cooking
• Fresh thyme: For herbal notes that brighten the rich flavors
• Bay leaf: Added while cooking for subtle earthiness
• Butter and oil: For perfect browning and richness in the sauce
• Dry white wine: To create a tangy base for the sauce
• Chicken stock: To extend and deepen the sauce’s flavor
• Cornstarch: To thicken the sauce just right
• Salt and pepper: For seasoning and balancing all the flavors
• Quality note: Choose fresh garlic cloves that are firm and plump, thyme that smells fragrant, and high-quality chicken thighs with good skin color for best results

Instructions

Sauté the Aromatics:

Start by bringing two cups of water to a boil. Separate the garlic cloves from their bulbs, then boil them just for one minute. Drain and peel while still warm. This step softens the garlic’s sharpness and prepares it to mellow beautifully in the dish.

Brown the Chicken:

Season chicken thighs generously with salt and pepper on both sides. Heat a cast iron or heavy skillet with butter and oil over medium—high heat until hot but not smoking. Add chicken skin—side down and sear until it turns a deep golden brown, about 6 to 8 minutes. This step locks in juices and creates crispy skin.

Add Garlic and Herbs:

Scatter the peeled garlic cloves evenly around the browned chicken pieces in the pan. Add fresh thyme sprigs and a bay leaf on top. Cover the pan with a lid and reduce heat to medium—low. Let everything cook gently for 15 to 20 minutes until the chicken is fully cooked through and the garlic is soft.

Make the Sauce:

Transfer chicken to a warm plate and cover loosely with foil to rest. Pour dry white wine into the skillet and cook over medium heat until reduced by half, scraping up browned bits for flavor. Mix cornstarch with chicken stock until smooth and stir this mixture into the pan. Cook until the sauce thickens slightly, then whisk in the remaining butter for a glossy finish. Taste and adjust salt and pepper.

Serve and Enjoy:

Place the chicken on a serving platter and spoon the garlicky sauce over the top. Spread the sweet roasted garlic cloves on slices of crusty bread or a fresh baguette. The garlic becomes so soft and mellow, almost like a flavorful butter, perfect to savor with each bite of chicken.

One of my favorite ways to serve this is spooning those soft cloves onto bread. It’s a small ritual that has become a memorable moment at the table every time I make this dish.

Storage tips

Cool leftovers within two hours of cooking and store in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stove or in the oven to keep the skin crisp; garlic cloves will soften further but remain delicious.

Ingredient substitutions

If you don’t have chicken thighs, chicken breasts or a cut—up whole young chicken with skin—on will work though thighs tend to stay juicier. Dry white wine can be swapped for chicken stock or vegetable broth with a splash of lemon juice for acidity; fresh herbs like rosemary work well as alternatives to thyme.

Serving suggestions

Serve with French green beans sautéed with garlic and butter for a vibrant side. Crusty bread or a rustic baguette is essential for mopping up the garlic sauce, and a simple green salad dressed with lemon vinaigrette balances the richness beautifully.

This garlicky French—inspired chicken is easy to make and impressive to serve. Serve with crusty bread to enjoy the soft roasted garlic with every bite.

Common Recipe Questions

→ Why use 40 cloves of garlic?

The large quantity of garlic softens as it cooks, imparting a mild, sweet flavor throughout the dish without overpowering it.

→ Can chicken breasts be used instead of thighs?

Yes, chicken breasts can be used, but thighs offer more moisture and flavor, keeping the meat tender during cooking.

→ What is the purpose of boiling the garlic cloves first?

Boiling softens the garlic cloves, making them sweet and creamy rather than sharp or pungent after roasting.

→ How is the sauce thickened?

A mixture of chicken stock and cornstarch is added and simmered until slightly thickened, then enriched with butter for a smooth finish.

→ What side dishes pair well with this chicken?

French green beans, crusty bread, and a fresh salad complement the savory garlic chicken and creamy sauce beautifully.

→ Can this dish be made in one pan?

Yes, it is designed as a one-pan meal that minimizes cleanup while maximizing flavor.