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The smell alone of this One Pan Garlic Chicken will have everyone’s mouth watering. You won’t even have to announce that dinner’s served. Your family will be ready and waiting to get a bite of this quick, simple, and tasty dish.
There’s nothing better than a home-cooked chicken dish that doesn’t create a mountain of dishes. That’s why I’m always trying out new one-skillet chicken recipes like Chicken in Artichoke Pan Sauce and my family’s favorite Lemon Chicken Skillet.
They’re always crowd pleasers, don’t require a lot of prep work, and I can be on the table in under an hour. Recently though, I’ve been stuck on this Garlic Chicken recipe. It’s perfect all year round, and you can never go wrong with mushrooms and garlic.
This Garlic Chicken recipe is dangerous. It’s effortless, comes together in a single skillet, and is so good you’ll crave it every week. Don’t say I didn’t warn you. One bite, and you’ll be hooked!
Why This Recipe Works
One Pan Dinner recipes are too good to pass up, especially when they’re as straightforward and delicious as this one.
- This recipe calls for chicken thighs. They’re quick-cooking, juicy, and tender.
- A whole bulb of garlic goes into the pan sauce for this chicken. But don’t worry; it’s not overpowering. Instead, it’s soft, buttery, and irresistible.
- You only need common ingredients like chicken, mushrooms, and garlic to pull together this wholesome dinner.
What You’ll Need
- Olive Oil
- Chicken Thighs – This recipe works with chicken thighs or breasts, bone-in or boneless, and skin-on or skinless types. Reach for whatever your family prefers or whatever you already have on hand.
- Salt & Pepper
- Mushrooms – White button and Cremini mushrooms are always easy to find, but use any of your favorites.
- Garlic – Garlic is the star of the show here. So, skip the pre-minced stuff and use a fresh bulb.
- Chicken Broth
- Parsley – This recipe calls for fresh parsley, but if you want to use the dried version, use 3 teaspoons instead.
- Rosemary
How To Make Garlic Chicken
- Sear the Chicken – Add seasoned chicken to a large preheated skillet with olive oil. Then, cook the chicken for about 4 minutes on each side to create a golden and crispy sear. Next, remove the chicken from the pan, set it aside, and cover with foil.
- Sauté Mushrooms and Garlic – Add thinly sliced mushrooms to the skillet. Cook them in the remaining oil for 4-5 minutes until they’re soft. Then, turn down the heat and add the garlic. Stir continuously for about 3 minutes until the garlic is fragrant.
- Combine with Chicken Broth and Herbs – Turn the heat to medium, and add the chicken broth and herbs. Stir to combine.
- Reincorporate Chicken and Finish Cooking – Put the chicken back into the pan, cover and cook for 15-20 minutes. If the skillet starts to dry out, add another ¼ cup of chicken broth. Once the chicken is fully cooked and the sauce thickens, turn off the heat and serve.
Pro-Tip: Don’t forget to scrape those precious brown bits off the bottom of the pan. They’ll add so much flavor to the sauce!
Recipe Tips
- If you’re using chicken thighs with skin, cook them skin-side down first. This will help you get skin that’s golden brown and crispy rather than soft and rubbery.
- Lower the heat when you add the garlic to the pan. Garlic is quick to burn, so it’s better to have it slowly become toasted and aromatic than to scorch it immediately. For this same reason, ensure you’re frequently stirring until you add the broth.
- All kinds of mushrooms work in this recipe. Try white button mushrooms, cremini, shiitake, or porcini. If you’re feeling adventurous, try chanterelles for a rich woodsy flavor.
No need to chop your rosemary here. In this recipe, we’re using rosemary to perfume the broth. So add whole sprigs and remove them before serving.
If you want a thicker pan sauce, add 1 tablespoon of butter to the skillet as you’re sauteéing the mushrooms. Once the garlic is fragrant, mix in 1-2 tablespoons of flour. Allow the flour-coated aromatics to cook for about 1 minute until the coating looks blonde in color. Then, add the broth and continue as usual. The flour and fat will create a roux that will thicken the sauce as it cooks.
How To Serve Garlic Chicken
I love garlic pan sauce in this recipe, but it’s not super thick, so it’s not something I cover the chicken in when I serve it. However, I’ve discovered the best workaround.
Serve One Pan Garlic Chicken with potatoes. They can be Mashed Potatoes, Smoked Potatoes, or even Crispy Smashed Potatoes. Either way, they’re scrumptious when you spoon the garlic pan sauce over the top––they’ll absorb and soak up all that flavor.
Another option would be to serve this recipe with Creamy Polenta to take this already elegant dinner and elevate it further.
If you’re looking for a veggie accompaniment to the Garlic Chicken, try these Roasted Brussel Sprouts. They’ve got crispy bacon, onions, and a balsamic glaze. These flavors pair well with the recipe’s mushrooms, garlic, and rosemary. It’s a match made in heaven!
I got this recipe from my dear friend Katerina over at Diethood. She is always cooking up the most amazing dinners, so go check her out. Trust me, you will fall in love.
More Easy Dinner Recipes
- Ground Beef Stroganoff
- Lemon Garlic Pork Chops
- Herb Pan Seared Shrimp
- One-Pot Pasta With Sausage and Tomatoes
- Cheesy Skillet Gnocchi
- Oven Roasted Potatoes and Sausage
- Creamy Salsa Chicken
- Southwest Chicken Skillet
One Pan Garlic Chicken
One Pan Garlic Chicken – chicken thighs and garlic come together for a super easy and delicious chicken dinner! A new go to chicken dinner recipe!
Ingredients
- 3 tablespoons olive oil
- 4-6 chicken thighs
- Salt and Pepper
- 8 oz mushrooms, thinly sliced
- 1 whole bulb garlic, cloves peeled and separated.
- 1 cup chicken broth
- 3 Tablespoons fresh chopped parsley
- 1 sprig rosemary
Instructions
- Heat olive oil in a large skillet. Season chicken with salt and pepper evenly on both sides. Add to the pan and cook for about 4 minutes on each side to brown. Remove from the pan and cover with foil to keep warm.
- Add the mushrooms to the skillet and cook for 4-5 minutes, until they start to soften.
- Add the cloves ar garlic and cook for about 3 minutes. Stir the garlid frequently, being very careful not to burn the garlic.
- Add the chicken broth, parsley and rosemary to the skillet, stir to combine.
- Transfer the chicken back to the pan. Cover and cook for 15-20 minutes, flipping the chicken half way through cooking, until the chicken is cooked through and the sauce has thickened. If it is getting to dry, you can add 1/4 cup more chicken broth to the skillet.
- Remove from heat, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Skillet chicken is my favorite! This sounds mouth-watering!
This sounds so amazing and super easy.
I am such a lover of garlic and skillet wonders. I bet this tastes great!
I really need to make more chicken thigh dishes – you are totally right, they always seem to be on sale at the store!!
I love one pot meals, they’re normally my favorite for getting dinner on the table after a long day at the office! Plus, mmmmm I love anything with chicken or garlic!
I need to cook more with chicken thighs! I also need to plan a vacation where it is relaxing and not as much go go go.
The One Pan Garlic Chicken looks and sounds wonderful!
The only thing I would do different is at the end put the pan under the broiler and let the skin crisp up.
Thank you for sharing!