30 Cloves Garlic Chicken – Skinnytaste

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This 30 Cloves Garlic Chicken is a flavorful, French-inspired dish cooked right in a cast-iron skillet. The chicken turns out tender and juicy with perfectly crispy skin, all simmered in a rich garlic-infused sauce that my husband couldn’t stop raving about.

Chicken with 30 Cloves of Garlic

If 30 cloves of garlic sound like a lot, don’t worry—the garlic mellows as it cooks, turning buttery and sweet rather than sharp. This classic French-inspired meal tastes like something you’d order at a bistro, yet it’s easy enough for a weeknight dinner. Everything comes together in one pan for minimal cleanup, and it’s great served with roasted green beans, mashed potatoes, or crusty bread to soak up that incredible sauce. My husband Tommy loved this one!

Why You’ll Love This Garlic Chicken

Chicken thighs are my favorite: affordable, versatile, and juicy. I loved them in this 30 clove garlic chicken recipe which is simple enough for weeknights but impressive enough to serve to guests.

• Rich and comforting: The garlic mellows as it cooks, creating a buttery, sweet sauce that’s irresistible.
• Crispy skin and juicy chicken: Searing in a cast-iron skillet locks in flavor and texture.
• Simple ingredients: You probably already have everything you need in your kitchen.
• Weeknight easy: One pan, minimal prep, and restaurant-quality results.
• Tested and approved: My husband Tommy loved this dish! I added a little Dijon, but it honestly didn’t need it.

For more ways to cook my favorite protein, check out all my chicken thigh recipes here.

Ingredients You’ll Need

Here are all the ingredients for this 30 clove garlic chicken. See the recipe card below for the exact measurements.

• Bone-in Chicken Thighs are juicier, more flavorful, and cheaper than boneless thighs. Keep the skin on. We’ll salt it and let it sit before cooking, which helps make the skin crispy.
• Kosher Salt tenderizes the chicken and enhances its flavor.
• Garlic: If you prefer not to peel 30 cloves of garlic, look for pre-peeled garlic at your supermarket.
• Cooking Liquid: Use low-sodium chicken broth and a dry white wine. My favorite is Kim Crawford Illuminate Sauvignon Blanc, which has fewer calories because of its lower alcohol content.
• Herbs: Fresh thyme and dry bay leaves
• Dijon Mustard: The sauce is wonderful as is, but if you like a bit of tang, add Dijon.

How to Make Chicken with 30 Cloves of Garlic

Brown the chicken, add the garlic, and braise to create a delicious and healthy chicken dinner. See the recipe card at the bottom for printable directions.

1. Season the chicken with salt. Depending on how much time you have, you can either leave it out at room temperature for 30 minutes or refrigerate it uncovered overnight. The longer it rests, the crispier the skin will become.
2. Brown the chicken, skin side down, in a cast-iron skillet coated with olive oil. Once the skin is browned, flip the thighs and turn off the heat.
3. Add the remaining ingredients: garlic cloves, broth, and wine. Depending on the size of your skillet, you may need less broth. Make sure it stays below the skin; if it gets wet, the skin won’t get crispy. Finally, add the thyme and bay leaves.
4. Bake the chicken at 375°F for 35 minutes, then increase the temperature to 400°F and bake for another 10 to 15 minutes. Take the thighs out of the oven and let them rest for 10 minutes.
5. Make the sauce: Transfer the chicken thighs to a plate and place the skillet on the stove over medium-high heat. Add the mustard and bring the liquid to a boil. Then, lower the heat to a simmer and reduce the sauce (AKA cook until the sauce thickens).

Recipe Tips and Variations

• Don’t drink wine? The alcohol cooks out of the wine, but you can use more broth if you prefer not to cook with wine.
• What’s the best way to peel garlic quickly? Smash each clove with the flat side of a large knife. It’ll loosen the papery skin, making it easier to peel.
• 40 Clove Garlic Chicken: The traditional French version calls for 40 cloves, but I found 30 gave me plenty of rich, mellow garlic flavor for this amount if chicken. Add more if you want a stronger punch.
• Herb Options: Swap thyme with fresh rosemary sprigs.

What to Serve with Garlic Chicken

Storage and Reheating Tips

• Refrigerate the chicken and sauce for up to 4 days.
• Freeze in airtight containers for up to 3 months.
• How to Reheat
  • The fastest way is to microwave the thighs in the sauce until they’re heated through.
  • For crispier skin, air fry the thighs at 350°F for about 5 minutes, and reheat the sauce on the stove over medium heat or in the microwave.
  • You could also warm the chicken and sauce in a covered skillet.

More Easy Chicken Dinners You’ll Love

For more dinner ideas, check out these five delicious chicken recipes to inspire your next meal!

Prep: 15 minutes mins

Cook: 55 minutes mins

sitting time: 30 minutes mins

Total: 1 hour hr 40 minutes mins

Yield: 6 servings

Serving Size: 1 thigh with sauce

Cook Mode

• Preheat the oven to 375°F. Season the chicken with salt and let it sit at least 30 minutes while it reaches room temperature. The longer it sits, the crispier the skin will get (you can also salt overnight and keep in fridge uncovered for extra crispy skin).

• Spray a large 12-inch oven safe skillet (I prefer a cast iron skillet or enamel skillet) with cooking spray and heat over medium heat. Add the chicken thighs, skin down and cook until skin is crisp and browned; moving the pieces around as needed for even browning, about 5 to 7 minutes. Flip the chicken and turn off heat.

• Scatter garlic cloves in the open areas of the pan. Add broth (if your skillet is smaller, you may need a little less broth. You want it to come up to just below the skin of the chicken, so the skin stays crispy in the oven) and wine. Add thyme and bay leaves in one section of the pan.

• Add to the oven and bake, 35 minutes. Raise the oven to 400°F and bake for an additional 10 to 15 minutes.

• Allow chicken to rest in the broth for at least 10 minutes. Remove chicken from the pan and put back on the stovetop at medium high. Add mustard, if using and bring to a boil.

• Simmer the sauce, allowing it to come together and reduce, for at least 2 to 3 minutes, until it reduces slightly. Return the chicken back to the sauce and serve.

Last Step:

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• The alcohol in the wine cooks out but adds great flavor. If you don’t drink wine, just use more broth.
• I would suggest having this with mashed potatoes, cauliflower mash, roasted potatoes or  roasted green vegetables.

Serving: 1 thigh with sauce, Calories: 241.5 kcal, Carbohydrates: 6 g, Protein: 17 g, Fat: 15.5 g, Saturated Fat: 4.5 g, Cholesterol: 92 mg, Sodium: 382 mg, Fiber: 0.5 g, Sugar: 0.5 g