“Roasted” Garlic Chicken Skillet is a quick and easy, mouthwatering weeknight dinner!
By far, my favorite dishes to cook are the ones that I know will cause Ben to fake drool, slurp, then gulp when I tell him what’s for dinner (something only a wife could love, I’m sure?!) “Roasted” Garlic Chicken Skillet totally elicited this classic, quirky response when I made it for my man earlier this week.
Ok, I fully admit I included this recipe in our weekly meal plan for selfish reasons. See, I’ve been craving roasted garlic – of all things – lately (hence Mini Salsa Turkey Meatloaves made with roasted garlic salsa!) but I totally added the bed of creamy mashed potatoes in this dish for Ben. After all, the only thing he likes better than ketchup, is potatoes!
Check it: Roasted Garlic Chicken Skillet begins by toasting garlic cloves in olive oil on the stove top until they’re golden brown and fabulously fragrant. Just like roasted garlic, but ready in a fraction of the time. Seasoned chicken is then sauteed in the infused oil and simmered with the garlic in a quick pan sauce until the cloves become luxuriously creamy. Plated over mashed potatoes and roasted asparagus, this is a stunning, guest-worthy skillet supper.
I guarantee whoever you serve this dish to will be seriously impressed. Ben sure was. Said I could make the recipe again any time I wanted, then shouted unrepeatable things in its praise. Then I joined in. It was a mess.
Start the dish by whisking together a mixture of 3/4 cup chicken broth, and 1-1/2 teaspoons each gluten-free or all-purpose flour and Worcestershire sauce.
This mixture makes up the pan sauce used later in the program, but it’s best to get it ready early. That way you’re not scrambling while a hot skillet is on the stove. Being prepared, FTW!
Next, separate the cloves from an entire head of garlic and peel ’em.
You can do this by lightly smashing the cloves with the back of a wide knife or glass then peeling, or try this fancy trick! After peeling the garlic cloves, slice the bigger ones in half so they’re all roughly the same size.
Time to get cookin’! Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium heat then add the garlic cloves and cook until they turn light golden brown, stirring frequently.
Your kitchen will smell insane, but don’t get distracted. Golden brown can quickly turn to dark brown, which tastes burnt and bitter. Once the garlic cloves are toasted, scoop ’em into a small dish and set aside.
Next season 12-14oz chicken breasts that have been cut in half with salt and pepper then add to the garlic-infused olive oil and saute until golden brown on one side, about 2-3 minutes. Flip then add the chicken broth mixture we made ahead of time, plus the toasted garlic cloves, and bring the liquid to a boil.
Place a lid on top of the skillet then turn the heat down to medium-low and let the chicken and garlic simmer for 5-7 minutes, or until the chicken is cooked through.
Remove the chicken then let the sauce bubble and thicken for a few minutes.
Place the chicken on a bed of mashed potatoes and roasted asparagus (recipes below!) then top with the thick and savory pan sauce studded with “roasted” garlic cloves. Oh. YUM!
“Roasted” Garlic Chicken Skillet
"Roasted" Garlic Chicken Skillet is a quick and easy, mouthwatering weeknight dinner!
- 3/4 cup chicken broth
- 1-1/2 teaspoons Worcestershire sauce
- 1-1/2 teaspoons gluten-free or all-purpose flour
- 1 head garlic, cloves separated
- 1-1/2 Tablespoons extra virgin olive oil
- 12-14oz chicken breasts, pounded thin then cut in half
- salt and pepper
- Whisk together chicken broth, Worcestershire sauce, and flour in a bowl then set aside. Peel garlic cloves then chop large cloves in half.
- Heat olive oil in a large skillet over medium heat then add garlic cloves and cook until light golden brown (dark golden brown will taste burnt and bitter) stirring often. Remove cloves to a bowl then set aside.
- Season chicken breasts on both sides with salt and pepper, then add to skillet. Saute until golden brown on one side, 2-3 minutes, then flip and add toasted garlic cloves and chicken broth mixture. Turn heat to high and bring liquid to a boil then place a lid on top, turn heat down to medium-low, and then simmer until chicken is cooked through, 5-7 minutes.
- Remove chicken from skillet then turn heat up to medium-high and simmer sauce until thickened, 3-4 minutes. Spoon sauce and garlic cloves over chicken breasts then serve. Suggest serving with Mashed Potatoes > and Roasted Asparagus >
Adapted from Eating Well.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Even with the mashed potatoes and roasted asparagus, this meal still came together lickity split and seriously, I am telling you, it is so, so delicious. If you don’t feel like making mashed potatoes, homemade or store-bought gnocchi would make a fabulous bed for soaking up the chicken and garlicky sauce. Enjoy!