One-Pot Wonders

Creamy Garlic Butter Chicken

July  5, 2021
1 Rating
Photo by Anna Chwistek | Serving Dumplings
Author Notes

This one-skillet oven baked chicken could very well become your next favorite meal. The juicy thighs are baked together with chickpeas in a creamy sauce loaded with garlic, herbs and crushed black peppercorns.
We nestle unpeeled garlic between the chicken, so it can slowly roast in the butter sauce and become tender and sweet, adding an incredible extra flavor. Afterwards the cloves go perfectly on crusty bread and you can mop up all of that delicious sauce.
This one skillet meal is absolutely amazing. The chicken is incredibly moist and infused with the most delicious flavors. It’s fuss-free and tastes so good. A crowd-pleasing dish that’s super easy to make, a true back-pocket recipe to have in your arsenal. You can serve it with orzo, baked potatoes or crusty bread, and a simple side salad. So let’s make the most delicious chicken dish, shall we? Hands down. It’s amazing. Pure joy.
Can you use boneless-skinless chicken thighs or breasts? Yes! Just scale the bake time back about 10 minutes, as they will cook through quicker.
You can add more veggies like spinach or cauliflower, or swap the chickpeas for butter beans. This recipe is flexible, it will still be amazing. —Anna Chwistek | Serving Dumplings

  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 4
  • 8 bone-in, skin-on chicken thighs
  • 1 can (400 g/15 ounce) chickpeas, drained
  • 3 garlic cloves, minced
  • 1 whole garlic head
  • 100 milliliters (1/2 cup) dry white wine
  • 100 milliliters (1/2 cup) unsalted chicken stock
  • 200 milliliters (3/4 cup) half and half, or light cream 20%
  • 40 grams (1.4 oz) grated parmesan
  • 1 teaspoon mild mustard
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • salt
  • 2 teaspoons freshly ground black peppercorns
  • 5 thyme sprigs, or 1 tsp dried
  • 10 sage leaves, or 1 tsp dried
  • seasoning for the chicken
  • 1/2 teaspoon each: smoked paprika, ground cumin, dried thyme, dried sage, chili flakes, salt, black pepper
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
In This Recipe
  1. Preheat the oven to 200°C (400°F).
  2. Combine the ingredients for the seasoning. Rub the chicken thighs with the seasoning on all sides.
  3. Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken thighs and sear both sides until golden brown, about 5 minutes per side. Remove from skillet.
  4. Heat butter, 2 tsp freshly ground black pepper and minced garlic in the same skillet over low heat, stirring occasionally, until butter is melted and foaming, but not browned, about 2 minutes. Add white wine, cook until reduced and no raw alcohol aroma remains, about 3 minutes. Add chicken stock and mustard. Bring to a boil. Add cream, stir in chickpeas and parmesan. Season with salt.
  5. Return chicken to the skillet. Sprinkle with thyme and sage. Trim the top off the head of garlic to expose the tops and nestle between the chicken. Place the skillet in the oven and roast until completely cooked through, about 30 minutes. Squeeze out 2 or 3 roasted garlic cloves and add them to the sauce, smash with a fork. Serve!

See what other Food52ers are saying.

  • Jen
  • Carrie M Wright
    Carrie M Wright
  • BSH

3 Reviews

Jen July 5, 2021
Addictive and delicious! We had this with some thick and chewy bread to dunk in the sauce... just place the pan in arms reach of everyone and dig in!
Carrie M. December 30, 2020
This was absolutely delicious, and perfect for a dark, chilly evening. Definitely going into the rotation!
BSH December 9, 2020
Tried just as published, using the butter beans variant. Very yummy. One caution: if you use skin-on thighs as suggested you will end up with a lot of fat on the surface of the sauce, especially since you have fat from the butter, half and half and cheese as well which all separate while in the oven.

I suppose you could remove the bean and garlic solids from the sauce and either use a fat separator or briefly chill the sauce to allow the fat to congeal and remove the top layer. I ended up just spooning the fat from the surface while still in the pan, and ended up with at least half a cup (!) - obviously not very appealing. I suppose you could use a stick blender to emulsify the remaining sauce as well, since it just looked like a broken mess.

Tasty, but not pretty!