Creamy Garlic Chicken is a 25-clove salute to your taste buds. This one-pan chicken skillet boasts crispy skin, creamy sauce, and crazy amounts of flavor. Follow along to make sure your garlic gets mellow and buttery, not bitter. Pair it with practically any super simple side for a complete meal.
2-3heads garlic25-40 cloves, peeled and lightly smashed
2sprigs fresh thyme
Heat the oven to 350°F. Pat the chicken very dry, then season all over with salt and pepper.
Heat the olive oil over and butter over medium heat in an ovenproof skillet (we prefer seasoned cast iron) until the butter melts, then foams. Place the chicken skin side down in a single layer; sear, undisturbed, until the skin crisps and turns golden brown, 12-14 minutes. Remove with tongs and set aside.
Add the garlic cloves. Cook, stirring occasionally, until the cloves turn golden brown in spots, about 6 minutes.
Pour in the wine to deglaze the skillet - scrape the bottom of the skillet with a wood spoon to release the flavored browned bits. While doing so, lightly mash the garlic cloves with the back of the wood spoon. Stir and mash until the bottom of the skillet is clean, the wine is reduced by about a third, and all the garlic is lightly mashed, about 3 minutes.
Pour in the chicken stock, then add the fresh thyme. Nestle the chicken into the liquid. Increase the heat to medium high and bring the liquid to a simmer. Once simmering, transfer the chicken to the oven.
Bake 25 minutes, until the chicken is a deep golden brown and the liquids have reduced by half. Check the internal temperature to ensure it registers at least 165°F using an instant read thermometer.
Place the skillet back onto the burner. Remove the chicken from the skillet and tent with foil to keep warm. Transfer ½ cup of the sauce to a large mixing cup. Whisk the flour into the ½ cup sauce, then add the heavy cream. Pour the mixture into the skillet. Bring the sauce to a simmer over medium high heat and cook 3 minutes or until the sauce is thickened to your liking. Taste for seasoning and adjust with salt and pepper if needed.
Portion the chicken onto plates, then top generously with the sauce. Garnish with more fresh thyme if desired, and enjoy!
Use any combination of bone-in, skin-on chicken pieces if desired, including chicken thighs, breasts, and/or legs.