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Kids, Meat, One Pot  /  25.11.2020

Creamy Garlic Butter Chicken

by Anna Chwistek
Anna Chwistek

This one-skillet oven baked chicken could very well become your next favorite meal. The juicy thighs are baked together with chickpeas in a creamy sauce loaded with garlic, herbs and crushed black peppercorns.

We nestle unpeeled garlic between the chicken, so it can slowly roast in the butter sauce and become tender and sweet, adding an incredible extra flavor. Afterwards the cloves go perfectly on crusty bread and you can mop up all of that delicious sauce.

serving dumplings | Creamy Garlic Butter Chicken

This one skillet meal is absolutely amazing. The chicken is incredibly moist and infused with the most delicious flavors. It’s fuss-free and tastes so good. A crowd-pleasing dish, a true back-pocket recipe to have in your arsenal.

You can serve it with orzo, potato wedges, mashed potatoes, baked potatoes or some crusty bread, and a simple side salad. So let’s make the most delicious chicken dish, shall we? Hands down. It’s amazing. Pure joy.
Let me guide you through the recipe with this step-by-step VIDEO.

serving dumplings | Creamy Garlic Butter Chicken

Can you use boneless-skinless chicken thighs or breasts? Yes! Just scale the bake time back about 10 minutes, as they will cook through quicker.

You can add  more veggies like spinach or cauliflower, or swap the chickpeas for butter beans. This recipe is flexible, it will still be amazing.

serving dumplings | Creamy Garlic Butter Chicken

More easy chicken recipes

  • Easy Peanut Butter Chicken
  • Honey Butter Garlic Chicken
  • One Skillet Parmesan Chicken and Orzo

serving dumplings | Creamy Garlic Butter Chicken

Recipe Video

Creamy Garlic Butter Chicken

 

Yield: serves 4

Creamy Garlic Butter Chicken

creamy garlic butter chicken
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 can (400 g/15 ounce) chickpeas, drained
  • 3 garlic cloves, minced
  • 1 whole garlic head
  • 1/2 cup/100 ml dry white wine
  • 1/2 cup/100 ml unsalted chicken stock
  • 3/4 cup/200 ml half and half, or light cream 20%, at room temperature
  • 40 g/1.5 oz grated parmesan
  • 1 tsp mild mustard
  • 3 tbsp olive oil
  • 1 tbsp unsalted butter
  • salt
  • 2 tsp freshly ground black peppercorns
  • 5 thyme sprigs, or 1 tsp dried
  • 10 sage leaves, or 1 tsp dried

seasoning

  • 1/2 tsp each: smoked paprika, ground cumin, dried thyme, dried sage, chili flakes, salt, black pepper
  • 1 tbsp olive oil
  • 1 garlic clove, minced

Instructions

    1. Preheat the oven to 200°C/400°F.
    2. Combine the ingredients for the seasoning. Rub the chicken thighs with the seasoning on all sides.
    3. Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken thighs and sear both sides until golden brown, about 5 minutes per side. Remove from skillet. Remove excess oil, if needed.
    4. Heat butter, 2 tsp freshly ground black pepper and minced garlic in the same skillet over low heat, stirring occasionally, until butter is melted and foaming, but not browned, about 2 minutes.
    5. Add white wine, cook until reduced and no raw alcohol aroma remains, about 3 minutes. Add chicken stock and mustard. Bring to a boil. Add cream, stir in chickpeas and parmesan. Season with salt.
    6. Return chicken to the skillet. Sprinkle with thyme and sage. Trim the top off the head of garlic to expose the tops and nestle between the chicken.
    7. Place the skillet in the oven and roast until completely cooked through, about 30 minutes.
    8. Squeeze out 2 or 3 roasted garlic cloves and add them to the sauce, smash with a fork. Enjoy!

Notes

Calories Per Serving: 384 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: One Pot
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  • chicken

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27 comments

  • Tiv
    30.01.2021

    I made this last night and it was amazing! Thanks for posting this. My family has already asked that I make it again once this batch is eaten up.

    Reply
    • Anna
      31.01.2021

      I am so glad you enjoyed the recipe, thanks so much for making it!

      Reply
  • Kathy
    10.02.2021

    I made this tonight. I loved it. Unfortunately my family doesn’t like dark meat or thyme. I will definitely make again with breasts without thyme

    Reply
    • Anna
      10.02.2021

      Thank you Kathy! I am so happy to hear this!

      Reply
  • Lisa
    26.04.2021

    Made this and everyone loved it!!! I used heavy cream because that’s what I had, and served it over a garlic rice with roasted cauliflower…. will definitely make it again😃

    Reply
    • Anna
      26.04.2021

      I am so glad you enjoyed the recipe! Thank you for giving it a try!

      Reply
  • Lorraine Irvine
    16.05.2021

    What are the nutrition values for this recipe?

    Reply
  • Anna
    29.07.2021

    When you are placing the garlic head in with the chicken, doesn’t the skin around the garlic come off and into the pot?

    Reply
    • Anna
      29.07.2021

      no worries, we cook the garlic undisturbed, then remove it from the skillet and squeeze out the garlic cloves. Hope you love it!

      Reply
  • sue
    4.10.2021

    should i roast covered or uncovered – using le creuset roasting pan

    Reply
    • Anna Chwistek
      4.10.2021

      Hi! Uncovered, hope you love the recipe!

      Reply
  • Donna Ray Iverson
    15.11.2021

    I made this for dinner last night and it was ah mazing!!!
    Definitely will make again and again.
    I use organic chicken farm raised that I pick up from farmer, homemade chicken broth, and chick peas soaked and cooked for 3 hours……….what a difference.
    Thank you for this fabulous recipe.

    Reply
    • Anna Chwistek
      15.11.2021

      Sounds fabulous, I am so glad you enjoyed this recipe! Thanks for making it!

      Reply
  • Jeff Lopes
    21.11.2021

    What are you doing to prep the thighs? They don’t look like typical chicken thighs.

    Reply
    • Anna Chwistek
      22.11.2021

      Hi, I bought these from a local farmer, he prepares them like this. Happy cooking!

      Reply
  • Becca
    22.11.2021

    I was surprised by how much flavor this dish has. It was delicious! I didn’t have sage, and I added kale. So good! This is my first recipe from your site and I can’t wait to make more.

    Reply
    • Anna Chwistek
      22.11.2021

      Fantastic! I am so glad you enjoyed this recipe! Thanks for giving it a try!

      Reply
  • Marissa
    19.12.2021

    Is there something besides chickpeas or beans that you can use? Perhaps carrots?

    Reply
    • Anna Chwistek
      20.12.2021

      Hi, you can use carrots, broccoli, spinach, roasted peppers… hope you love it!

      Reply
  • Jason
    23.12.2021

    Hi – do you have a recommendation for orzo as a side? Plain or do you have a nice recipe you suggest?

    Reply
    • Anna Chwistek
      23.12.2021

      Hi, you can use the recipe from this one. Happy cooking!

      Reply
  • Shahnaz
    25.01.2022

    This recipe is epic! Made it two days ago and while it took longer than I expected (my fault, I was doing too much at once including a side salad and orzo), and the garlic I nestled between the chickens didn’t get melted but were still a bit hard when the dish was served… but it was SO.DAMN.GOOD. I doubled the quantities for the seasoning though, for 4 big chicken breasts, and it wasn’t too much. Thank you for sharing, this one is a keeper!

    Reply
    • Anna Chwistek
      25.01.2022

      Fantastic, that’s really nice to hear! So glad you enjoyed the recipe, thanks so much for making it!

      Reply
  • Lindsay
    22.05.2022

    Tried to make this. The cream instantly curdled the moment I put it in the pan. Disappointed. Won’t be making again

    Reply
    • Anna Chwistek
      22.05.2022

      Hi Lindsay, so sorry you did not enjoy this recipe. I think the reason might be that you added cold cream, while the skillet was at a too high temperature. Have a wonderful weekend, Anna

      Reply
  • Dianna
    1.06.2022

    What size is the skillet?

    Reply
    • Anna Chwistek
      1.06.2022

      Hi, it’s 2.25 qt. Here’s a link for the measurements and more info. Happy cooking!

      Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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