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!

Easy Chicken With Garlic Herb Sauce Recipe

Let’s talk about chicken thighs for a minute! They may not be as healthy as Grilled Chicken Breast, but in my opinion, they are the tastiest part of the chicken. Whether it’s Oven Baked Chicken Thighs or Air Fryer Chicken Thighs, they come out super juicy and full of flavor every time.

So there was no doubt in my mind that I was going to use thighs to make this Chicken with Garlic and Herb Sauce. Between the flavor of the seared chicken, garlic, and sherry the recipe was an instant success. It’s basically perfectly cooked thighs in a simple garlic wine sauce that is made using fresh herbs for extra flavor. The most important part is just searing the chicken well in olive oil and then deglazing the pan correctly to make the sauce. After that, the recipe is nearly foolproof. 

• Chicken Thighs – I used bone-in and skin-on chicken thighs. But it’s also possible to use bone-in and skin-on chicken breasts as well. 
• Salt – The most important seasoning in any recipe. Salt enhances all the natural flavors.
• Black Pepper – Freshly ground black pepper is the best option if you have it on hand.
• Olive Oil – I find that a good olive oil adds the best flavor, but you can use any type of vegetable oil you like. 
• Garlic – Always mince your own fresh garlic if you can. Store-bought already chopped garlic will work, but it just isn’t the same and can sometimes taste bitter.
• Fresh Herbs – You’ll need fresh thyme and oregano for the sauce. In a pinch, you can use dried, but I highly suggest using fresh herbs for the most aromatic flavor.
• Dry Red Wine – Used to make the sauce it blends wonderfully with the fresh herbs and garlic. Some dry red wines you can use are Merlot, Pinot Noir, Malbec or Cabernet Sauvignon.
• Chicken Broth – I always use low-sodium chicken broth to control the amount of added salt.    

This tasty recipe has got refined flavor but is super easy to make! It’s just a matter of searing some chicken thighs and then adding the perfect combination of ingredients to make a delicious sauce. It pretty much cooks itself once you put the chicken back into the pan with the sauce to finish cooking. And from that point, you can whip together a few quick and easy sides like some Roasted Fingerling Potatoes and Sauteed Peas to make a complete meal.

Season The Chicken

For this chicken dish to be really flavorful it’s important to season the thighs well. So first, pat the chicken dry with paper towels. This helps the chicken to sear better. Now, sprinkle the thighs on both sides with salt and pepper. 

Sear The Thighs

With the thighs seasoned, it’s time to give them a good sear! First, add the olive oil to a large saucepan or skillet and cook the chicken on medium-high for about 5 minutes on each side or until golden brown. Then remove the thighs from the pan and set them aside for a later step. At this point, they will be browned but not fully cooked, which is completely fine as we are going to finish cooking them in the sauce.

Make The Sauce

Now, let’s begin making the tasty garlic herb sauce! Add the minced garlic, thyme, and oregano to the same pan you just used for the chicken and cook it for just about 30 seconds. It should fill your kitchen with a lovely aromatic smell. Then add the red wine along with the chicken broth and deglaze the pan by scraping up all the brown bits on the bottom. You need to do a good job deglazing because that’s where the real flavor lives. Now, bring the mixture to a boil. 

Finish Cooking The Thighs

Once the sauce has come to a boil, put the thighs back into the pan. Then reduce the heat to low and bring to a simmer. Now, cover the pan with a lid and cook the chicken for another 20 minutes or until it’s tender and fully cooked. Another option is to put the chicken into the oven at 375°F (190°C). Just make sure that your pan is oven-safe.

When the thighs are done, the internal temperature of the chicken should be at least 165°F (75°C) when tested with an instant-read digital meat thermometer.

Garnish And Serve

To finish, sprinkle the cooked thighs with more fresh chopped herbs and serve right away with your favorite sides. Chicken with garlic herb sauce is a wonderful family meal that pairs well with anything from homestyle Mashed Potatoes to a fresh Kale and Quinoa Salad with Lemon Vinaigrette.

Can I Use Chicken Breasts Instead?

Yes! However, I do recommend using bone-in and skin-on breasts for the juiciest chicken. Boneless skinless breasts will work, but they can get dry. Just follow the instructions as stated in the recipe, but keep in mind that the cooking time will differ.

I encourage you to use a digital meat thermometer to ensure that the chicken is fully cooked through. Just like the chicken thighs, the internal temperature of the breasts needs to be at least 165°F (74°C).

Can I Bake The Chicken?

Yes, but only partially. For the best results, the chicken still needs to be seared in the pan on the stove and the sauce started before you should really put it into the oven. The reason being is that to really make a proper sauce the pan needs to be deglazed with the wine.

So basically, you can finish cooking the thighs in the oven but you still need to start them on the stove. To do this, just follow the recipe as stated and then put the thighs in the oven for the last 20 minutes at 375°F (190°C).

Leftovers

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.

You can also place it in the oven for about 12 minutes at 350°F (170°C). If you choose to freeze the leftovers, I recommend letting the chicken thaw out overnight in the fridge before reheating it in the oven.  

Other Delicious Chicken Thigh Recipes To Try

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

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4.60 from 69 votes

Chicken With Garlic Herb Sauce

Prep 5 minutes

Cook 35 minutes

Total 40 minutes

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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!

US CustomaryMetric

6

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

• 12″ AllClad Stainless Skillet

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 Information

Serving: 1thighCalories: 204kcal (10%)Carbohydrates: 3g (1%)Protein: 23g (46%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 107mg (36%)Sodium: 301mg (13%)Potassium: 325mg (9%)Fiber: 1g (4%)Sugar: 0.1gVitamin A: 71IU (1%)Vitamin C: 2mg (2%)Calcium: 32mg (3%)Iron: 1mg (6%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.