Kitchen notes · a little help before you start
Chicken With Garlic Herb Sauce
Golden chicken thighs in a garlic-and-herb pan sauce make a welcoming dinner. There is plenty of savory sauce to spoon over the meat, with fresh herbs giving it a fragrant finish.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch · Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Dry before seasoning
Pat the thighs dry with paper towels before seasoning so their surfaces can develop a good sear in the skillet.
2. Give garlic a brief turn
Cook the garlic for about thirty seconds before adding wine and broth. Longer cooking risks burning it.
3. Scrape the browned bits
Use the wine and broth to lift browned bits from the skillet, making them part of the savory pan sauce.
Get to know the ingredients
Bone-in thighs
The main recipe uses skin-on, bone-in chicken thighs. Brown both sides before their covered simmer in the herb sauce.
Fresh herbs
Chop the thyme and oregano before they join the garlic. More fresh herbs are optional over the finished chicken.
Red wine or sherry
Dry red wine or sherry are both listed for deglazing, together with the low-sodium chicken broth after the garlic cooks.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Chicken With Garlic Herb Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve with the herbs
Once the chicken is tender, serve warm with its garlic-herb sauce and more fresh herbs if you want them.
A little more help as you go
Keep the simmer low
Return the chicken to the boiling sauce, lower the heat and cover for the final twenty-minute simmer until tender.
Check the chicken
Use an instant-read thermometer to check that the cooked thighs reach 165°F internally.
A few questions you might have
Can I refrigerate leftover chicken?
Store the thighs in an airtight container in the refrigerator for up to four days.
Can the cooked thighs be frozen?
Yes, freeze the leftover chicken thighs in an airtight container for up to three months.
How should I reheat the leftovers?
Cover the chicken and microwave it for about four minutes on medium power.
Does the chicken stay in while making the sauce?
Remove it after browning, make the garlic-herb sauce in that skillet, then return the chicken for its covered simmer.
What color should the thighs reach during searing?
Look for golden brown on both sides before removing them. The chicken then finishes cooking covered in the sauce.
Any more cooking tips?
Pat the chicken dry. To get a good sear on the thighs make sure to pat them dry with paper towels to remove any excess moisture before seasoning them with salt and pepper. Don’t burn the garlic. The garlic only needs to be cooked for about 30 seconds before adding the sherry and broth. If you cook it much more it will burn. Deglaze properly. Do a good job scraping up all those brown bits on the bottom of your pan. This is the secret to making a really flavorful pan sauce. Temp your chicken. For food safety, use an instant-read digital cooking thermometer to ensure that your cooked thighs have reached 165°F (75°C). Leftover chicken thighs will keep in the fridge for up to 4 days or in the freezer for up to 3 months when stored in an airtight container.To reheat, just cover the chicken and put it in the microwave for about 4 minutes on medium power.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
