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Garlic Chicken with Herbs

Pan-roasting garlic cloves turns them into rich, creamy deliciousness. This chicken is fantastic with crusty Italian bread or mashed potatoes on the side. —Kathy Fleming, Lisle, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken thighs (about 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 10 garlic cloves, peeled and halved
  • 1/4 cup white wine or chicken broth
  • 1-1/2 teaspoons minced fresh rosemary
  • 1/2 teaspoon minced fresh sage
  • 1 cup chicken broth
  • Hot cooked rice of your choice

Directions

  • Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings.
  • In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes.
  • To serve, spoon pan juices over chicken. Serve with rice.
Nutrition Facts
1 serving: 214 calories, 12g fat (3g saturated fat), 76mg cholesterol, 487mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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