Garlic Chicken Recipe

  • on May 1, 2017
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Garlic Chicken Recipe

Garlic Chicken Recipe

Garlic Chicken Recipe

Garlic Chicken Recipe

This Chinese inspired spicy and aromatic garlic chicken is a spectacular way to cook chicken and garlic together; garlic does a fine job enhancing the flavor and takes the chicken to a whole new level; this simple and easy meal is ideal for weeknights or when you are in the mood for light dinner;

Recipe Info:

  • Servings: 4
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes


  • 4 boneless and skinless chicken breasts
  • 4 medium sized garlic cloves
  • Salt to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • ½ cup chicken broth (homemade, low sodium is preferred)
  • ¼ cup dry white wine
  • 1 tablespoon brown sugar
  • ½ teaspoon crushed red pepper flakes
  • ½ tablespoon fresh parsley leaves or ½ teaspoon dried parsley
  • ¼ cup all purpose flour

Rinse the chicken under running water; dry off excess with paper towels; working with one at a time place each chicken piece in a zip lock bag or use a two-fold plastic wrap; adjust the thickness of the breast with the flat side of a meat mallet to ½ inch of even thickness.

In a shallow bowl add ¼ cup all purpose flour with salt and black pepper; stir well; working with one at a time dredge each piece in the flour mixture. Shake off any excess.

Lightly press the garlic with the flat side of a knife, hard enough to split the skin from the clove; discard the skin and mince the garlic;

Melt butter in a skillet over medium-high flame. When the butter foam begins to subside, add minced garlic; sauté for 20 seconds until fragrant; then add seasoned chicken to the garlic. If the skillet is not large enough to hold all the pieces in a single layer without crowding it, work in batches. Cook for 12 minutes 6 minutes per each side turning once or twice during the process until chicken turns golden brown and cooks through. Transfer browned chicken to serving plate using a slotted spoon. Repeat the process with the remaining chicken.

Deglaze the skillet with ¼ cup of dry white wine; loosen the browned bits from the bottom of the skillet with a wooden spoon; add ½ cup of low sodium chicken broth along with ½ teaspoon crushed red pepper flakes, 1 tablespoon brown sugar and ½ tablespoon parsley leaves to the wine; bring to a boil;

Taste it; adjust seasonings as needed; continue cooking until sauce gets desired consistency; off the heat once done; pour the sauce over chicken; garnish with more parsley leaves if you like; serve hot over noodles or rice with sautéed greens.

Notes & Tips:

  • Any part of the chicken can be used in the recipe.
  • Cooking time varies according to the thickness of the chicken.
  • Substitute crushed red pepper flakes with sweet paprika if you have low tolerance for spiciness.
  • Use freshly minced garlic to get the natural flavors.
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