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chicken in garlic and herb sauce in a skillet.
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4.61 from 71 votes

Chicken With Garlic Herb Sauce

This easy and delicious Chicken With Garlic Herb Sauce is full of refined flavor using just a handful of ingredients! It’s perfectly seared chicken thighs in a super garlicky wine sauce with fresh herbs like thyme and oregano along with a dash of red wine. You are going to fall in love with this simple one-pan recipe!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: chicken, chicken thigh, chicken thigh recipes, chicken with garlic herb sauce
Servings: 6
Calories: 204kcal

Ingredients

  • 6 chicken thighs with skin and bones (about 3 lbs)
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 2 tablespoon olive oil
  • 8 cloves garlic minced
  • 2 teaspoon thyme fresh, chopped
  • 2 teaspoon oregano fresh, chopped
  • ½ cup dry red wine or sherry
  • ½ cup chicken broth low sodium

Instructions

  • Season the chicken on both sides with salt and pepper.
  • Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.
  • Remove the chicken from the saucepan and set aside.
  • Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the red wine and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
  • Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.
  • Garnish with more fresh herbs if desired and serve warm.

Video

Notes

  1. 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.
  2. 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.
  3. 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. 
  4. 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).
  5. 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.

Nutrition

Serving: 1thigh | Calories: 204kcal | Carbohydrates: 3g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 301mg | Potassium: 325mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg