Garlic Chicken
Garlic Chicken is one of the best and most delicious recipes with pantry ingredients. If you have a lot of garlic, frozen chicken, chicken broth, plain yogurt (or whipping cream), white wine, etc., you should be making this utterly amazing recipe for dinner!
Combine the ingredients together and you will have the most amazing and absolutely scrumptious creamy garlic chicken.
The recipe is inspired by this rustic chicken with garlic gravy recipe, but I used yogurt to make the creamy sauce.
If you don’t have plain yogurt at home, you can certainly use whipping cream.
Other Recipes You Might Like
- Creamy Garlic Mushroom Chicken (Instant Pot)
- Instant Pot Creamy Chicken Piccata
- Creamy Lemon Garlic Chicken
Bone-in or Boneless Chicken Thighs?
For the chicken, I used skin-on and bone-in chicken thighs, but I deboned the thighs.
This will ensure that you get the best of the chicken thighs: moist, tender, crispy on the bottom but not dry, with skin and without bones.
Learn how to debone chicken thighs with my picture guide and video.
This is similar to how I made my chili lime chicken and chipotle lime chicken. That’s the way go to with chicken thighs, trust me on that – deboned and skin-on!
This Is a One Pan Chicken Recipe
This is a super easy one skillet chicken recipe. I love using my cast-iron skillet but you can use any pans (stainless steel or non-stick).
I finished the creamy garlic chicken off with 1 minute of broiling in the oven to give the chicken skin little chars, which is an optional step.
This creamy garlic chicken is delightful with some pasta, and they are done in about 20 minutes and you have only one pan to clean. Bon appetit!
How Many Calories per Serving?
This recipe is only 420 calories per serving.
Serve Creamy Garlic Chicken With:
For a wholesome dinner, make the following dishes.
Creamy Garlic Chicken
Creamy Garlic Chicken - easy skillet chicken with creamy garlic sauce made with yogurt, white wine and chicken broth. Best with pasta!
Ingredients
- 20 oz. chicken thighs, skin-on and deboned
- 2 tablespoons olive oil
- 15-20 cloves garlic
- 1/2 cup chicken broth
- 1/3 cup white wine
- 1/4 cup plain yogurt
- 3 sprigs thyme optional
- salt to taste
- ground black pepper
- 1 pinch paprika
- chopped parsley
Directions
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1Season the chicken with a little salt and pepper.
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2Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil. Pan-fry the chicken until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside.
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3
Discard the chicken fat from the skillet. Add the remaining olive oil and saute the garlic until light brown. Add the chicken back into the skillet, follow by the chicken broth, white wine and yogurt. Lower the heat and let simmer.
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4
Add the thymes (if using), salt, pepper and paprika. Reduce the sauce a little bit. Remove from heat, garnish with parsley and serve immediately.
Recipe Video
Recipe Notes
You may finish the dish by broiling it in oven for about 1 minute, to char and crisp up the chicken skin.
Looking to try this recipe but I have no experience removing bone from chicken thighs and would rather not attempt it tbh, would it be alright to use boneless skinless thighs from a store instead? I imagine Id end up with missing flavor from the skin, but its worth saving the hassle for me
Yes,
Love it it’s perfect just the way it is
Awesome!
I love your recipes and have made many of them, but I notice that you often leave out helpful details. For example, you often don’t tell how long something should take. This recipe says to “brown both sides” and to let simmer. But it don’t say how long to do either. Some of us need more guidance on your recipes. I end up having to google times or other things. It feels like there are many things I’m already supposed to know when I try to follow your recipes. Adding approximations of times would be helpful for inexperienced cooks like myself. Thank you for all your delicious recipes.
I love your recipes, but I hate that you leave out important details. For example, you often don’t tell how long something should take. You say to “brown both sides” and to let simmer. But you don’t say how long to do either. Some of us need more guidance on your recipes, but you rarely guide the inexperienced. I always feel like there are many things I’m already supposed to know when I try to follow your recipes. Please start giving actual approximations of time.
One of my sons does not like yoghurt, and can taste it even when I add a little in the cooking. Can I substitute the yoghurt with something else, for this dish?
Use heavy whipping cream.
My family is lactose intolerant, can you recommend something to substitute the yogurt with.
Sorry I am not too familiar with it.
You can use coconut milk…
Maybe you can try plant based cooking cream e.g. Oatly Organic Creamy Oat. Alternatively, coconut milk / cream.
Thank you for the recipe. It’s good!
What white wine recommended for this dish? Any brand to share…pls
Any brands.
Dry??? Chardonney??
Sure it works.
I used chardonnay and it worked well.
Can I substitute the white wine with hua tiao wine?
Too strong. Rice wine is fine.