Chicken with Garlic Sauce Recipe
Chicken with Garlic Sauce Recipe photo by Taste of Home
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Chicken with Garlic Sauce Recipe

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"Wow" is sure to be the unanimous response from guests after their first bite of this moist herb chicken that's topped with garlic sauce. "I received this recipe from my brother, and we were surprised at how milk the savory sauce is," says Paula Bolt of Eden Prairie, Wisconsin. "It's delicious!"
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4 servings


  • 3 tablespoons all-purpose flour, divided
  • 1-1/2 teaspoons minced fresh rosemary or .4 teaspoon dried rosemary, crushed
  • 1-1/2 teaspoons rubbed sage
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 boneless skinless chicken breast halves (1-1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 20 garlic cloves, halved lengthwise
  • 1/2 cup chopped onion
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 1-1/4 cups reduced-sodium chicken broth
  • 1 tablespoon butter, melted
  • 3 tablespoons minced fresh parsley

Nutritional Facts

1 each: 339 calories, 12g fat (4g saturated fat), 106mg cholesterol, 774mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 42g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 starch.


  1. In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes.
  2. Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes.
  3. Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat.
  4. Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley. Yield: 4 servings.
Originally published as Chicken with Garlic Sauce in Light & Tasty February/March 2005, p16

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Mary Katherine Schober User ID: 5818616 154711
Reviewed Mar. 25, 2011

"This chicken is amazing! It's easy and flavor-filled. I made one change: I used 9-10 garlic cloves, minced instead of sliced. I think that evened the flavor out better. The rosemary gives a unique flavor that some may not like, but I did!

Oh, and I had no sage, so I omitted it, and it was fine"

heidi186 User ID: 1661764 57597
Reviewed Oct. 17, 2010

"We really didn't seem to enjoy this recipe. Even though it had so much garlic, you couldn't really get a garlic taste without biting into one of the slices of garlic. It seemed kind of plain. Perhaps if the garlic were roasted, it would make a difference. Made a very pretty presentation, however."

Erika1982 User ID: 4523109 154710
Reviewed Nov. 16, 2009

"loved it. Made it with pinot grigio, delicious!!!"

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