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Chicken & Garlic with Fresh Herbs

The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. —Jan Valdez, Lombard, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 10 garlic cloves, peeled and halved
  • 2 tablespoons brandy or chicken stock
  • 1 cup chicken stock
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
  • 1 tablespoon minced fresh chives


  • Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.
  • Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes.
  • Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.
Nutrition Facts
1 chicken thigh with 2 tablespoons cooking juices: 203 calories, 11g fat (3g saturated fat), 76mg cholesterol, 346mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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  • Carol
    Jan 17, 2021

    Tried adding a little Dijon mustard and Half & Half as Mary's mom suggested. This was The Best sauce I have ever tasted from home or a restaurant. Will be adding this to regular dinner mix for sure. It does take longer to cook than it says but SO worth it.

  • Katy's mom
    Sep 27, 2020

    Followed the recipe almost as written except for using bone-in, skin-on chicken thighs (which are juicier and more flavorful). I browned the chicken to a deep, crisp golden-brown on both sides, so it didn't require much additional time when added back into the pan. I also added the garlic to the pan while browning the chicken. It benefits from longer cooking but don't let it burn. When I make this again I'll add a teaspoon of dijon mustard and a little heavy cream to the sauce. I agree with others that the cooking times given are a bit unrealistic.

  • tammycookblogsbooks
    Dec 22, 2019

    I put everything together on a baking sheet, used dried seasonings, added uncooked sliced carrots next to the chicken, and baked in the oven. It turned out delicious.

  • larastil
    Nov 16, 2019

    Prepared as is! Wouldn't change a thing. Served with buttered egg noodles and crusty italian bread.

  • cynandtom
    Oct 2, 2019

    I added some heavy cream and Parmesan cheese. Great dish!

  • sgronholz
    Feb 23, 2019

    My husband and I thoroughly enjoyed this recipe! I used chicken breast pieces instead of thighs, which we prefer. The chicken was delicious and I know this is something we'll be enjoying often!

  • TheDix
    May 10, 2018

    Good recipe. Like others, it took more time to thoroughly cook the chicken than is indicated. I used dried herbs. It might have had better flavor if I had used fresh ones.

  • surbans21
    Jan 30, 2018

    I've tried this recipe multiple times - the flavor is always great but I am giving it less stars because it is definitely not a quick dish as the directions make it seems - the chicken takes way more time to cook - directions are misleading.

  • foodiegrammy
    Sep 17, 2017

    We tried this recipe tonight & will not be making it again! The chicken took LOTS longer to cook than the recipe said, and the seasoning was not as flavorful as I would have liked.

  • quiltpinky1
    Apr 8, 2017

    I thought this was a delicious recipe and easy to prepare. I made a couple of changes.. I used chicken breasts instead of thighs as e don't care for thighs and a turned the sauce into a light gravy for my husband by mixing a little flour with chicken broth and it gave the sauce a "zing". Served it over wild rice with the gravy.. Yummy!!