"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.
I made this last week and the whole family loved it. Thank you for sharing. I trippled the sauce, more to drizzle. I also placed it over angle hair noodles that were butter / garlic / parsley instead of potatoes. I coupled with steamed pea pods. It was absolutely delicious!!! Thank you!!!! The sauce is AMAZING!!!! And so easy! This reminds me of white garlic sauce served at Chinese restaurants. It would be great over rice as well with veggies!!!
At first glance, I thought the recipe called for 12 14 oz chicken breasts. I thought it was an awful lot, but, then, I realized it meant 12-14 oz weight of chicken :P (at least I’m hoping lol)
Delicious! Made this tonight and very happy with the way it turned out. Replaced mashed potatoes with brown rice and the sauce gave the rice great flavor. Can’t wait to try more of your recipes :)
Easy cleanup too!
Made this last night and served it over penne. It was terrific. We both loved it. Great use of my homemade chicken stock. Only down side – not leftovers but it’s great to finally use a recipe that suits a small (2 person) family.
A dash of soy sauce might be good!
What can I use if I don’t have Worcestershire sauce???
Good dish! My husband and I both enjoyed it! Next time I may add some hot sauce or cayenne pepper to the sauce to give it a little more kick.
Made this tonight for myself with a few substitutions and one extra step (because I recently moved and don’t have the pantry completely stocked yet and/or tight on space LOL) Anyways, I didn’t have Worcestershire sauce so I substituted 7 drops of Tabasco mixed with 1 tsp sugar and used a chicken bouillon cube to make the broth. The “extra step” that I did was that I added another 3/4-1 tsp flour at the end to help thicken the roasted garlic mixture into a sauce. It wasn’t thickening much for a little while but adding the flour at the end helped speed it up.
I served with with brown rice and roasted zucchini that I seasoned with s&p and Herbs de Provence.
This was an absolutely delicious meal! I love the method of searing the chicken breast in the already garlic-oil infused pan. Genius and more importantly; so garlicky!
I just made this for dinner and it was a huge hit! So glad to have found your blog. This novice cook really appreciates the clear instructions, pictures, and delicious recipes. Thanks!
Usually I see recipes posted, intend to make them, and they die in memory lane. This one, however, I made the day after seeing it. It was so easy to make, and on top of that, it was delicious! The only downpoint: My three-year-old daughter didn’t care for it. She just at the mashed potatoes. She even said the morning after, “Mama, you smell like garlic.” I responded in the negative, and she replied, “Well, not all of you, just your mouth.” :D
I hope your upcoming little one is a bit less picky of an eater, and has a less hound-like nose. :)
I seriously love EVERYTHING about this. Each component is perfection!
My husband looooooooved this one! Every single recipe I use from you is a winner in both of our books, which is pretty amazing. Keep up the great work and enjoy your new home!
This was to die for! My husband and I practically licked our plates clean! Okay, we actually did lick them clean. I’m already planning to make this again later in the week. The sauce is amazing and oh-so flavorful. You have outdone yourself with this one! :)