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Home / Recipes

Chicken in Garlic and Herb Sauce

40 minutes
4.6 from 69 votes
48 Comments
Jump to RecipePrint Recipe
  • 460
by: Joanna Cismaru
04.10.22

This post may contain affiliate links. Please read my disclosure policy.

This Chicken in Garlic and Herb Sauce features incredibly juicy chicken thighs in a simple and amazing garlic, herb and sherry sauce all in one pot. 

closeup of a piece of Chicken in Garlic and Herb Sauce

Chicken Thighs

I’m back to cooking with some of my favorite ingredients like garlic, fresh herbs, wine and chicken thighs. Simple ingredients with amazing results. I don’t know if you all cook with chicken thighs but I love them because they’re so economical.

You can usually buy those big packages and from one package you can make 2 or 3 dishes depending on the size of your family. But just because the main ingredient is cheap doesn’t mean the dish has to be lacking in flavor. And this is why I love this chicken dish.

What Ingredients Are in Chicken in Garlic and Herb Sauce

Lots of garlic and I mean lots of garlic. About 8 cloves of garlic, to be precise. Lots of fresh herbs like fresh oregano and fresh thyme. The garlic with these fresh herbs are amazing together.

I also use some low sodium chicken broth and some sherry wine. Sherry is a fortified wine and can range from sweet to quite dry. Because it’s a fortified wine it’s usually higher in alcohol and longer-lasting. In some countries like Spain, sherry wine is savored like a fine whiskey.

The sherry I used here is a dry red wine, so if you don’t have sherry on hand, a regular dry red wine would work. However, I always keep a bottle of sherry around because it’s perfect for deglazing and making delicious pan sauces.

process shots of making Chicken in Garlic and Herb Sauce

How to Cook the Chicken Thighs

In this recipe, I first pan sear the chicken thighs in a bit of olive oil on both sides, until they’re nice and golden brown, about 5 minutes per side. At this point they will not be cooked completely through, but that’s ok. We’ll continue cooking them later in the sauce.

How to Make Chicken in Garlic and Herb Sauce

In that same pan you cooked the chicken thighs, add the garlic and the fresh herbs. The more fresh herbs and garlic the better. Cook until the garlic becomes aromatic, and trust me your entire house will smell heavenly. Deglaze the pan with the sherry and chicken broth, scraping all those brown bits, that’s where the flavor is, my friends.

You can then add the chicken back to the saucepan and cook for around 20 minutes on low until the chicken becomes really juicy and tender soaking up all the incredible sauce. Alternatively, you can pop the pan, if it’s oven safe, into the oven and continue cooking in the oven for 20 minutes at 375 F degrees.

Chicken in Garlic and Herb Sauce in a skillet

Sides That Go With Chicken in Garlic and Herb Sauce

I love serving this over mashed potatoes, or simply with a side salad. You can also serve it over pasta, rice or zucchini noodles.

Looking for More Chicken Thigh Recipes? Try These:

  • Chicken in a Hurry
  • Pollo Asado
  • Skillet Braised Greek Chicken Thighs
  • Crockpot Thai Chicken Thighs
  • One Pot Greek Chicken Orzo
  • Smothered Chicken

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side view shot of a pot of chicken in garlic and herb sauce

Chicken in Garlic and Herb Sauce

4.6 from 69 votes
Prep: 5 mins
Cook: 35 mins
Total: 40 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
This Chicken in Garlic and Herb Sauce features incredibly juicy chicken thighs in a simple and amazing garlic, herb and sherry sauce all in one pot. 

Ingredients

  • 8 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 sherry or a dry red wine
  • ½ cup chicken broth low sodium
US Customary – Metric

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 sherry 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.

Recipe Notes

  1. Chicken breasts can be used as well, though I would recommend using bone in, skin on breasts because the chicken will turn out juicier. Also chicken drumsticks would be great as well. For both of these, I would leave the cooking time the same. If you’re unsure if your chicken breast is cooked through, the best way to tell is by using a kitchen thermometer and when the internal temperature is 165 degrees F, your chicken breast is done.
  2. If you’re using a red wine, I recommend using a Cabernet Sauvignon, Merlot or a Pinot Noir.
  3. Nutritional information assumes 1 thigh with sauce. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1thighCalories: 298kcal (15%)Carbohydrates: 2g (1%)Protein: 18g (36%)Fat: 22g (34%)Saturated Fat: 5g (31%)Cholesterol: 110mg (37%)Sodium: 238mg (10%)Potassium: 267mg (8%)Vitamin A: 100IU (2%)Vitamin C: 1.2mg (1%)Calcium: 20mg (2%)Iron: 1mg (6%)
Course:Main Course
Cuisine:American
Keyword:chicken, chicken thigh, chicken thigh recipes
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 460

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Leora Celeste says

    July 22, 2021 at 7:58 pm

    5 stars
    I made this for dinner tonight with chicken breasts and served it with mashed potatoes and broccoli. It was divine! Thank you for another simple, delicious recipe!

    Reply
    • Jo Cooks Team AMJ says

      July 23, 2021 at 8:55 am

      Wohoo! So glad you enjoyed it!

      Reply
  2. Valeria says

    June 22, 2021 at 6:04 pm

    I made this and loved it! I’m wondering if I can freeze this after cooking?

    Reply
    • Jo Cooks Team AMJ says

      June 23, 2021 at 9:04 am

      Absolutely! Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.

      Reply
  3. Heather b says

    April 8, 2021 at 8:01 pm

    Made the recipe & it was so tender & flavorful. The recipe didn’t list the chicken stock separated, so ended up using a whole cup and it was way too much.

    Reply
    • Jo Cooks Team AMJ says

      April 9, 2021 at 10:40 am

      So glad you enjoyed it.

      Reply
  4. Alan Schmidt says

    November 10, 2020 at 1:14 am

    Fantastic and so easy. I don’t often have fresh herbs on hand, so I use Italian Herbs instead.

    Reply
  5. Jay says

    October 13, 2020 at 6:39 pm

    5 stars
    OMG!!!

    Reply
  6. Helen Hayes says

    October 20, 2019 at 7:21 am

    I love this recipe. Even my chef hubby loved it and he is picky

    Reply
  7. Mary Gurrola says

    February 21, 2019 at 12:18 pm

    5 stars
    I love this recipe, I didn’t have fresh oregano so I used 1 1/2 tsp of dry. It came out great. I’ll be cooking this few times a month. My husband and son love it.

    Reply
  8. lola@cheflolaskitchen says

    January 29, 2019 at 8:35 am

    5 stars
    Wow, love the sherry wine addition! And my family loves chicken thighs, surely trying this one out. Way to go Joanna!

    Reply
  9. Bev says

    December 31, 2018 at 6:33 am

    Can u freeze this dish
    If so should you cook it first

    Reply
    • Nicole Beaulieu says

      January 2, 2019 at 10:41 am

      If you freeze it, don’t cook it first. Cook from the freezer at 375F for 50-60 minutes.

      Reply
  10. Joy says

    December 26, 2018 at 10:50 pm

    5 stars
    I love every thing chicken and this is my new favorite!!! Cooked this several times and cant get enough of it!!! Thank you for sharing this recipe. Yum yum yum!

    Reply
  11. Imani says

    July 5, 2018 at 8:37 am

    Could I use white wine

    Reply
    • Nicole Beaulieu says

      July 5, 2018 at 9:27 am

      For sure, that would taste great.

      Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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