"Roasted" Garlic Chicken Skillet is a quick and easy, mouthwatering chicken dinner recipe. Tastes slow-cooked yet is ready in minutes!
My favorite dishes to cook are the ones that I know will cause my husband to fake drool, slurp, then gulp when I tell him what’s for dinner.
Something only a wife would love, I think?!
“Roasted” Garlic Chicken Skillet elicited this classic, quirky response when I debuted it to my husband. This chicken dinner recipe is luscious and mouthwatering yet made in minutes using just one pan.
Drool-worthy, for sure!
Easy Garlic Chicken
Roasted Garlic Chicken Skillet starts by toasting garlic cloves in extra virgin olive oil in a pan until they’re golden brown and fabulously fragrant. Just like roasted garlic — but ready in a fraction of the time. Seasoned chicken is sauted in the infused oil then 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, entertaining-worthy supper — yet easy enough for every day!
Start whisking together the pan sauce that will be used later in the recipe. I like to get it ready before turning on the heat so it’s ready when I’m ready for it!
This is mixture of chicken broth, gluten free flour, and Worcestershire sauce.
Whisk to combine then set aside.
Next separate then peel the cloves from an entire head of garlic.
You can do this by lightly smashing the cloves with the back of a wide knife. After peeling the garlic cloves, slice off the root end then cut any larger cloves in half so they’re all roughly the same size.
Prep work = done. Time to get cooking.
Heat extra virgin olive oil in a large skillet over medium heat then add the garlic cloves and saute until they turn light golden brown, stirring constantly.
Your kitchen will smell insane, but don’t get distracted. Golden brown garlic can quickly turn to dark brown, which tastes burnt and bitter. Once the garlic cloves are toasted, scoop them into a small dish then set aside.
Next season chicken breasts that have been cut in half with salt and pepper then add to the garlic-infused oil and saute until golden brown on one side, 2-3 minutes.
Flip the chicken then add the pre-made pan sauce mixture plus the toasted garlic cloves and bring the liquid to a simmer.
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 simmer 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!
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!
Ingredients
- 3/4 cup chicken broth
- 1-1/2 teaspoons Worcestershire sauce
- 1-1/2 teaspoons gluten free flour, or all-purpose if not gluten free
- 1 head garlic, cloves separated and peeled
- 1-1/2 Tablespoons extra virgin olive oil
- 1 lb chicken breasts, pounded thin then sliced in half
- salt and pepper
Directions
- Whisk together chicken broth, Worcestershire sauce, and flour in a small bowl then set aside.
- Slice the root ends off the garlic cloves then cut any larger cloves in half so all the garlic pieces are the same size.
- Heat extra virgin olive oil in a large skillet over medium heat then add garlic cloves and saute until light golden brown (dark golden brown will taste burnt and bitter) stirring constantly. 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 the chicken and add the chicken broth mixture and toasted garlic cloves.
- Turn the heat to high to bring the liquid to a simmer then place a lid on top, turn the heat down to medium-low, and simmer until the chicken is cooked through, 5-7 minutes.
- Remove chicken from the skillet then turn the heat up to medium-high and simmer sauce until thickened, 3-4 minutes. Spoon sauce and garlic cloves over chicken breasts then serve.
Notes
- I like serving this meal with store-bought mashed potatoes like Bob Evans, and a roasted vegetable.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Delicious! Easy to make! Loved by the WHOLE family!!
I just made this tonight for my hubby. I halved the recipe. Hee loved it! I over-salted a bit, because I tend to think I’m smart, and I find out that I’m not. He said it wasn’t too salty, I thought it was. Also, I added in four small sliced baby portabella mushrooms. Yum! Yum! He says I can make this again. This would be a very simple recipe to make for a church potluck!