This 30 Clove Garlic Chicken is a flavorful French-inspired dish cooked right in your cast iron skillet. The chicken was tender and juicy with perfectly crispy skin, all simmered in a rich, garlicky sauce that my husband couldn’t stop raving about.
Chicken with 30 Cloves of Garlic
If 30 cloves of garlic may seem like a lot, don’t worry. As the garlic cooks, it softens and becomes buttery-sweet rather than spicy. This classic French meal tastes just like what you’d order at a bistro, but is still good enough for a weeknight dinner. Everything comes together in one pan for minimal cleanup, and we love soaking up the amazing sauce with roasted green beans, mashed potatoes, or crusty bread. My husband Tommy loved this!
Why You’ll Love This Garlic Chicken
My favorite chicken thighs are cheap, versatile, and juicy. I loved them in this 30 Cloves of Garlic Chicken recipe that’s simple enough for a weeknight meal but impressive enough to serve to guests.
- Rich and Comfortable: The garlic softens as it cooks, creating an irresistible buttery, sweet sauce.
- Crispy skin and juicy chicken: Cooked in a cast iron skillet to retain flavor and texture.
- Simple ingredients: You probably already have everything you need in your kitchen.
- Easy weeknights: Get restaurant-quality results with just one pan and minimal prep.
- Tested and Approved: My husband Tommy absolutely loved this dish! I added a little Dijon, but honestly, it wasn’t necessary.
For more ways to cook my favorite protein, check out all of my chicken thigh recipes here.
materials needed
All ingredients for 30 Garlic Chicken are as follows: See recipe card below for exact measurements.
- bone-in chicken thighs It’s juicier, tastier and cheaper than boneless thighs. Take care of your skin. Sprinkling salt before cooking and letting it sit will help the skin become crispy.
- kosher salt Tenderizes chicken and improves flavor.
- garlic: If you don’t want to peel 30 cloves of garlic, you can find pre-peeled garlic at the supermarket.
- Cooking Liquid: Use low-sodium chicken broth and dry white wine. My favorite is Kim Crawford Illuminate Sauvignon Blanc. It has a low alcohol content and therefore has fewer calories.
- Hub: Fresh thyme and dried bay leaves
- Dijon mustard: The sauce is great as is, but if you like a little tanginess, try adding Dijon.
How to make chicken with 30 cloves of garlic
Brown the chicken, add garlic and simmer for a delicious and healthy chicken dinner. See recipe card below for printable instructions.
- Season the chicken With salt. Depending on how much time you have, you can either let it sit at room temperature for 30 minutes or refrigerate it, uncovered, overnight. The longer you leave it on, the crispier the skin becomes.
- brown the chickenPlace skin side down in a cast iron skillet greased with olive oil. When the skin turns brown, turn the thighs over and turn off the heat.
- Please add the rest of the ingredients: Garlic clove, broth, wine. Depending on the size of your skillet, you may need less broth. Make sure it remains under the skin. When it gets wet, the skin doesn’t become crispy. Finally, add the thyme and bay leaves.
- grill chicken Bake at 375°F for 35 minutes, then increase temperature to 400°F and bake for another 10 to 15 minutes. Take the thighs out of the oven and let rest for 10 minutes.
- Make the sauce: Transfer the chicken thighs to a plate and place the skillet on the stove over medium heat. Add the mustard and bring the liquid to a boil. Then reduce the heat to low and reduce the sauce (also called cooking until the sauce thickens).
Recipe Tips and Variations
- Don’t drink wine? The wine will release the alcohol, but you can use more broth if you don’t want to cook with the wine.
- What’s the best way to peel garlic quickly? Crush each clove with the flat side of a large knife. This loosens the paper skin, making it easier to peel.
- 40 Cloves Garlic Chicken: The traditional French version calls for 40 cloves, but for chicken, 30 cloves is more than enough for a rich, mild garlic flavor. If you want a stronger punch, add more.
- Hub options: Replace the thyme with sprigs of fresh rosemary.
What to Serve with Garlic Chicken
Storage and Reheating Tips
- Refrigerated storage Store chicken and sauce for up to 4 days.
- hang tightly It can be stored in an airtight container for up to 3 months.
- How to reheat
- The quickest way is to microwave the thighs in the sauce until they are heated through.
- For crispier skin, air fry the thighs at 350°F for about 5 minutes and reheat the sauce on the stove over medium heat or in the microwave.
- You can also reheat the chicken and sauce in a covered skillet.
More Easy Chicken Dinners You’ll Love
For more dinner ideas, check out: five delicious A chicken recipe to inspire your next meal!
produce: night soil
Serving Size: 1 thighs with sauce
Preheat oven to 375°F. Season the chicken with salt and let sit for at least 30 minutes until it reaches room temperature. The longer you leave it on, the crispier the skin will become. (You can make the skin even crispier by salting it overnight and storing it uncovered in the refrigerator.)
Spray a large 12-inch ovenproof skillet (I prefer a cast iron or enamel skillet) with cooking spray and heat over medium heat. Add the chicken thighs, skin on, and cook until the skin is crispy and brown. Move pieces as needed to ensure even browning (about 5 to 7 minutes). Turn the chicken over and turn off the heat.
Sprinkle the garlic cloves into the open spaces of the pan. Add the broth (if your skillet is small, you may need a little less broth; you want it to come up to just below the skin of the chicken so the skin stays crispy in the oven) and wine. Add thyme and bay leaves to one part of the pan.
Place in the oven and bake for 35 minutes. Increase oven to 400°F and bake for another 10 to 15 minutes.
Soak the chicken in the broth for at least 10 minutes. Remove chicken from pan and return to stovetop over medium-high. Add mustard, if using, and bring to a boil.
Bring the sauce to a boil and let it thicken for at least 2 to 3 minutes until it reduces slightly. Return chicken to sauce and serve.
Final step:
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- The alcohol in wine disappears when cooked, but adds great flavour. If you don’t drink wine, use more broth.
- It’s great served with mashed potatoes, mashed cauliflower, roasted potatoes, or roasted green vegetables.
clothing material: 1 thighs with sauce, calorie: 241.5 calorie, carbohydrate: 6 g, protein: 17 g, province: 15.5 g, Saturated Fat: 4.5 g, Cholesterol: 92 mg, sodium: 382 mg, fiber: 0.5 g, sugar: 0.5 g
