One-Pan Garlic Chicken: Your Ultimate Easy Weeknight Dinner Solution
Imagine a delicious, satisfying chicken dinner that comes together in a single pan, leaving you with minimal cleanup and maximum flavor. This One-Pan Garlic Chicken recipe delivers just that. The moment the rich aroma of garlic and herbs fills your kitchen, your family will instinctively know dinner is ready. No need for announcements; their mouths will be watering, eager to dive into this quick, simple, and incredibly tasty dish.
There’s nothing quite as satisfying as a hearty home-cooked meal that doesn’t leave you with a towering stack of dirty dishes. That’s precisely why single-skillet chicken recipes have become a cherished staple in my kitchen. I’m always exploring new variations, from the vibrant notes of Chicken in Artichoke Pan Sauce to the zesty delight of my family’s beloved Lemon Chicken Skillet. These recipes consistently earn rave reviews, demand very little prep time, and allow me to have a wholesome meal on the table in under an hour. But lately, I’ve found myself absolutely captivated by this particular Garlic Chicken recipe. Its timeless appeal makes it perfect for any season, and honestly, you can never go wrong with the classic combination of earthy mushrooms and aromatic garlic.
Be warned: this One-Pan Garlic Chicken recipe is delightfully dangerous. It’s so remarkably effortless to prepare, comes together entirely in one pan, and is so profoundly delicious that you’ll find yourself craving it every single week. Seriously, one bite and you’ll be utterly hooked, transforming your weeknight dinner routine forever!
Why This Recipe Works: The Magic Behind the Meal
One-pan dinner recipes are a culinary dream come true, offering unparalleled convenience and flavor, and this Garlic Chicken stands as a prime example of their brilliance. It’s a lifesaver on busy weeknights, delivering gourmet taste with minimal fuss.
- Juicy, Tender Chicken Thighs: This recipe specifically calls for chicken thighs, and for good reason. Thighs are incredibly forgiving, remaining succulent and juicy even if slightly overcooked, unlike leaner chicken breasts. Their slightly higher fat content contributes immense flavor and a tender texture that makes every bite a delight. They also cook relatively quickly, ensuring your meal is ready in record time. While chicken breasts can be used as an alternative, be mindful to adjust cooking times to prevent them from drying out, aiming for an internal temperature of 165°F (74°C).
- A Whole Bulb of Mellowed Garlic: Yes, you read that right – a whole bulb of garlic goes into the pan sauce for this chicken. But don’t let that intimidate you; the magic happens as the garlic slowly cooks down in the skillet. Instead of an overpowering pungent flavor, it transforms into something incredibly soft, sweet, buttery, and utterly irresistible. The slow sautéing mellows its intensity, infusing the entire dish with a deep, nuanced garlic essence that is both comforting and sophisticated.
- Simple, Wholesome Ingredients: You’ll be amazed at how such a delicious and wholesome dinner can be created with just a handful of everyday ingredients. Simple staples like chicken, fresh mushrooms, and a head of garlic form the foundation of this dish, proving that you don’t need exotic items to create an extraordinary meal. These accessible ingredients ensure that this recipe is not only easy on your palate but also on your grocery budget, making it perfect for regular rotation.
What You’ll Need for One-Pan Garlic Chicken
- Olive Oil: Essential for searing the chicken to a beautiful golden brown and sautéing the vegetables. A good quality extra virgin olive oil will also add a subtle richness to the pan sauce.
- Chicken Thighs: As mentioned, chicken thighs are ideal for their juiciness and flavor. This recipe is versatile; feel free to use bone-in or boneless, skin-on or skinless, depending on your preference. Skin-on thighs will give you a wonderfully crispy skin, adding another layer of texture. Always choose what your family enjoys most or what you conveniently have in your fridge.
- Salt & Pepper: The foundational seasonings. Don’t underestimate their power; proper seasoning on the chicken before searing is key to building flavor from the very first step.
- Mushrooms: White button and cremini (baby bella) mushrooms are widely available and work perfectly, offering a mild, earthy flavor. However, don’t hesitate to experiment with your favorites! Shiitake mushrooms would lend a more robust, umami note, while sliced portobello caps would add a meatier texture. Ensure they are wiped clean with a damp cloth rather than rinsed, to prevent them from becoming waterlogged.
- Garlic: This is truly the star. For the best flavor, absolutely skip the pre-minced jarred stuff. Fresh garlic, peeled and separated from a whole bulb, will provide that unparalleled sweet, aromatic depth once cooked down. The effort of peeling a few cloves is well worth the incredible flavor payoff.
- Chicken Broth: Forms the base of our savory pan sauce, deglazing the pan and picking up all those delicious brown bits (fond) left behind by the chicken and mushrooms. Use a good quality, low-sodium chicken broth to control the overall saltiness of the dish.
- Parsley: Fresh parsley adds a vibrant burst of color and a fresh, herbaceous note that brightens the rich flavors of the chicken and garlic. If fresh isn’t available, you can substitute with dried parsley, using approximately 3 teaspoons for the amount specified.
- Rosemary: A sprig of fresh rosemary infuses the sauce with its distinct piney, aromatic fragrance, complementing the garlic and mushrooms beautifully. Its robust flavor stands up well to cooking and adds a sophisticated touch.
How To Make One-Pan Garlic Chicken: Step-by-Step Guide
- Sear the Chicken: Begin by heating the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. While the pan heats, generously season your chicken thighs on both sides with salt and freshly ground black pepper. Carefully place the seasoned chicken into the hot skillet, skin-side down if applicable. Cook for approximately 4-5 minutes per side, allowing it to develop a beautiful golden-brown and crispy sear. This crucial step not only adds incredible flavor and texture but also locks in the juices. Once seared, remove the chicken from the pan, transfer it to a plate, and loosely tent it with foil to keep it warm while you prepare the sauce.
- Sauté Mushrooms and Garlic: In the same skillet, where all those flavorful brown bits (fond) remain, add your thinly sliced mushrooms. Cook them in the residual oil for about 4-5 minutes, stirring occasionally, until they release their moisture, soften, and begin to caramelize slightly. Next, reduce the heat to low-medium before adding the peeled garlic cloves. Stir the garlic continuously for about 3 minutes until it becomes wonderfully fragrant and lightly golden, being exceptionally careful not to let it burn, as burnt garlic turns bitter. The goal here is to mellow its pungency and bring out its sweet, nutty notes.
- Combine with Chicken Broth and Herbs: Once the garlic is fragrant, increase the heat to medium. Pour in the chicken broth, then add the fresh parsley and rosemary sprig. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan. This ‘deglazing’ step is essential as these bits are packed with concentrated flavor, which will enrich your pan sauce immensely. Stir everything together to combine, ensuring all the flavors are well integrated.
- Reincorporate Chicken and Finish Cooking: Gently place the seared chicken thighs back into the pan, nestled among the mushrooms and simmering sauce. Cover the skillet with a lid and allow it to cook for an additional 15-20 minutes, or until the chicken is thoroughly cooked through and reaches an internal temperature of 165°F (74°C). Flip the chicken halfway through cooking to ensure even absorption of flavor. During this simmering time, the sauce will naturally reduce and thicken slightly. If you notice the skillet becoming too dry, feel free to add an additional ¼ cup of chicken broth to maintain the desired consistency. Once the chicken is perfectly cooked and the sauce has reached a lovely consistency, turn off the heat and prepare to serve this magnificent dish.
Pro-Tip: Seriously, do not underestimate the power of those precious brown bits, or “fond,” at the bottom of your pan. They are pure flavor gold! Make sure to scrape them up thoroughly when you add the chicken broth; they will infuse your sauce with an incredible depth of savory deliciousness, transforming a good meal into a great one!
Expert Tips for the Best One-Pan Garlic Chicken
- Achieving Crispy Chicken Skin: If you’re working with skin-on chicken thighs, always start by cooking them skin-side down first. This allows the fat to render out slowly, resulting in a beautifully golden brown, irresistibly crispy skin, rather than a soft or rubbery texture. Don’t rush this step; patience is key for that perfect crisp.
- Preventing Burnt Garlic: This is a crucial point! When it’s time to add the garlic to the pan, immediately lower the heat. Garlic burns very quickly and will turn bitter if scorched. By reducing the heat and stirring frequently until you add the broth, you ensure the garlic slowly toasts and becomes aromatic, releasing its sweet notes without any unpleasant bitterness. A gentle sauté is always best for garlic.
- Experiment with Mushroom Varieties: This recipe is incredibly versatile when it comes to mushrooms. While white button and cremini are readily available and fantastic, feel free to explore! Shiitake mushrooms offer a bolder, more savory umami flavor. For a truly rich, woodsy essence, consider using porcini or even the delicate, peppery notes of chanterelles if you’re feeling adventurous and they’re in season. Each variety will bring its own unique character to the dish.
- Don’t Overcrowd the Pan: For effective searing of the chicken and proper sautéing of the mushrooms, avoid overcrowding your skillet. If necessary, cook the chicken in two batches to ensure each piece gets sufficient space to brown beautifully. Overcrowding leads to steaming rather than searing, preventing that desirable crispy texture and inhibiting proper browning.
- Check Internal Temperature for Doneness: To ensure your chicken is safely and perfectly cooked without drying out, always use a meat thermometer. The internal temperature of the chicken should reach 165°F (74°C) when inserted into the thickest part of the thigh, avoiding the bone. This guarantees both safety and optimal juiciness.
- The Right Pan Makes a Difference: A good quality, large skillet or cast-iron pan is your best friend for this recipe. Cast iron retains heat exceptionally well, leading to a superior sear and more consistent cooking. Its even heat distribution helps develop that desirable fond at the bottom of the pan, which is vital for a flavorful sauce.
No, there’s no need to finely chop your rosemary for this particular recipe. We’re using whole sprigs of rosemary to gently perfume the chicken broth as it simmers, infusing the sauce with its wonderful aroma without overwhelming the dish. Simply add the whole sprigs to the pan and remember to remove them before serving for a smooth, leaf-free sauce, ensuring a pleasant eating experience.
Absolutely! If you prefer a richer, more substantial pan sauce, you can easily thicken it further. As you’re sautéing the mushrooms, add 1 tablespoon of unsalted butter to the skillet. Once the garlic becomes fragrant and lightly golden, sprinkle in 1-2 tablespoons of all-purpose flour. Stir constantly to coat the aromatics and allow the flour to cook for about 1 minute, until it achieves a light blonde color (this cooks out the raw flour taste). Then, proceed by adding the chicken broth as usual. The butter and flour will create a simple roux that will beautifully thicken the sauce as it simmers and cooks down, giving you a velvety texture and a more robust mouthfeel.
How To Serve One-Pan Garlic Chicken: Perfect Pairings
While I adore the rich, savory garlic pan sauce in this recipe, it’s intentionally designed to be lighter rather than super thick, making it ideal for complementary accompaniments. I’ve discovered the most delightful workaround to ensure not a single drop of that incredible flavor goes to waste.
With Potatoes: Serving One-Pan Garlic Chicken alongside potatoes is an absolute revelation. Whether you opt for creamy, dreamy Mashed Potatoes, smoky and robust Smoked Potatoes, or delightfully crispy and flavorful Crispy Smashed Potatoes, they all provide the perfect canvas. Spooning that exquisite garlic pan sauce generously over the top allows the potatoes to absorb every ounce of its savory goodness, turning a simple side into a flavor-packed experience. The starchy texture of potatoes is an ideal partner for soaking up the aromatic juices, ensuring every bite is rich with flavor.
Elevate with Creamy Polenta: For an even more elegant and comforting dinner experience, consider serving this recipe with a bowl of warm, Creamy Polenta. The subtle sweetness and smooth texture of polenta pair beautifully with the savory chicken, earthy mushrooms, and garlicky sauce, elevating an already delicious meal to new heights of sophistication. It’s a wonderful way to enjoy every last drop of the pan sauce, offering a luxurious texture.
A Perfect Veggie Accompaniment: If you’re searching for an ideal vegetable pairing for this Garlic Chicken, look no further than these incredible Roasted Brussel Sprouts with crispy bacon, caramelized onions, and a tangy balsamic glaze. The smoky bacon, sweet onions, and sharp balsamic beautifully echo and enhance the flavors of the mushrooms, garlic, and rosemary in the chicken dish. It’s truly a match made in culinary heaven, providing a balanced and unforgettable meal that feels complete and satisfying.
This fantastic recipe comes from my dear friend Katerina over at Diethood. She consistently creates the most amazing and inspiring dinner recipes, so I highly recommend you go check out her work. Trust me, you will absolutely fall in love with her culinary creations!
More Delicious & Easy Dinner Recipes
- Ground Beef Stroganoff
- Lemon Garlic Pork Chops
- Herb Pan Seared Shrimp
- One-Pot Pasta With Sausage and Tomatoes
- Cheesy Skillet Gnocchi
- Oven Roasted Potatoes and Sausage
- Creamy Salsa Chicken
- Southwest Chicken Skillet
One Pan Garlic Chicken
One Pan Garlic Chicken – chicken thighs and garlic come together for a super easy and delicious chicken dinner! This is sure to become your new go-to weeknight chicken dinner recipe!
Ingredients
- 3 tablespoons olive oil (a good quality extra virgin olive oil for best flavor)
- 4-6 chicken thighs (boneless, skinless preferred for faster cooking, or bone-in, skin-on for extra flavor and crispy skin)
- Salt and freshly ground Black Pepper (to taste, for seasoning chicken generously)
- 8 oz mushrooms, thinly sliced (Cremini or white button recommended, or your favorite variety)
- 1 whole bulb garlic, cloves peeled and separated (for that deep, mellow garlic flavor)
- 1 cup chicken broth (low sodium recommended to control seasoning)
- 3 Tablespoons fresh chopped parsley (or 3 teaspoons dried parsley)
- 1 sprig fresh rosemary (whole sprig for infusion, removed before serving)
Instructions
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Season chicken thighs generously on both sides with salt and pepper. Add to the hot pan, skin-side down if applicable, and cook for about 4-5 minutes on each side to create a beautiful golden-brown sear. Remove the chicken from the pan and transfer it to a plate, loosely covering with foil to keep warm.
- Add the thinly sliced mushrooms to the skillet, utilizing the residual oil and chicken drippings. Cook for 4-5 minutes, stirring occasionally, until they soften and begin to brown.
- Reduce the heat to low-medium. Add the peeled garlic cloves to the pan. Stir the garlic frequently for about 3 minutes until it becomes fragrant and lightly golden, being very careful not to burn it, as burnt garlic will taste bitter.
- Increase the heat to medium. Pour in the chicken broth, then add the chopped parsley and the sprig of rosemary to the skillet. Stir well, making sure to scrape up any browned bits (fond) from the bottom of the pan – these bits are packed with flavor and will enrich your sauce.
- Transfer the seared chicken back to the pan, nestling it into the sauce and mushrooms. Cover the skillet with a lid and cook for 15-20 minutes, flipping the chicken halfway through cooking. Continue cooking until the chicken is thoroughly cooked through (internal temperature reaches 165°F / 74°C) and the sauce has slightly thickened. If the sauce reduces too much and the skillet starts to dry out, you can add an additional ¼ cup of chicken broth.
- Once cooked, remove the rosemary sprig (if using whole). Turn off the heat, and serve this delightful One-Pan Garlic Chicken immediately with your favorite sides.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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