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Chicken with 40 Cloves of Garlic
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Chicken with 40 Cloves of Garlic

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Large skillet
  • Large Baking Dish

Ingredients

  • 6 boneless skinless chicken breasts, trimmed of any fat and in half
  • Sea salt and fresh cracked pepper to taste
  • Dried thyme to taste
  • 2 tbsp of olive oil
  • 40 cloves of garlic skins removed
  • 1⅔ cups of chicken broth
  • 2 tbsp of butter
  • 1 tbsp flour
  • 2-4 tbsp milk or cream to taste
  • 1 tbsp fresh parsley chopped

Instructions

  • Preheat the oven to 350 degrees.
  • Place trimmed and halved chicken breast in a large zip-lock bag. Pound the chicken breasts flat with a mallet until ½ inch thick. Season with sea salt, black pepper, and thyme to taste.
  • Heat the olive oil in a large skillet over medium-high heat. In batches, cook the chicken, smooth side down first, until nicely browned, about 4 minutes. Flip the breasts and cook for 45 seconds, then remove to a baking dish.
  • Once all the chicken has been removed, add the garlic to the pot. Lower the heat and cook for 3-4 minutes, turning often.
  • Add the chicken broth, scraping all the brown bits off the bottom of the pan. Season with sea salt, pepper, and thyme if needed.
  • Pour broth over the chicken in the baking dish.
  • Cover with a lid or foil and bake for 20 minutes.
  • Once the chicken has baked, carefully remove the chicken pieces and garlic cloves to a platter and cover with a foil tent to stay warm.
  • Heat the butter in the same large skillet used earlier over medium-high heat. 
  • Add the flour and cook, stirring constantly for 1-2 minutes. 
  • Add the sauce and stir until well combined. Bring it to a boil, stirring constantly, for 3 minutes or until it thickens. Taste and re-season if needed.
  • Pour the sauce over the chicken, garnish with fresh chopped parsley, and serve. Enjoy.