Garlic Chicken

May/June 2012

Your rating: None Average: 4 (34 votes)

Whole garlic cloves are mild when simmered with chicken in a simple white wine-mustard sauce in this garlic chicken recipe. Serve with smashed potatoes with buttermilk and sautéed green beans.

Garlic Chicken Recipe

9 Reviews for Garlic Chicken


I made a variation of this last night. I switched the legs for boneless-skinless thighs because they were on sale and I'm a poor college student, and when I was at the store I forgot to get Dijon, so I took a huge risk and substituted honey mustard. It sounds disgusting, but it worked. Everything was quite tasty.

Didn't live up to expectations

This recipe did not live up to my expectations. Love garlic! In this recipe, the garlic does shine. However, the sauce is a little off-putting. Couldn't put my finger on it; don't think it was the mustard. Perhaps the combination of the wine and chicken broth. Were I to make it again, I would replace the chicken broth with white wine, but not the whole cup. But there are better "garlic chicken" recipes out there so won't try this again.

great garlic flavor
Great flavor, sauce a little thin

The garlic is is awesomely sweet. The chicken is moist and flavorful. The flavor of the sauce was wonderful! My major complaint is that the sauce was really. The chicken gave off enough liquid to thin it down. I used chicken thighs. That may have created more moisture. I'll try drumsticks when I have them. I may also add mo flout.

I also plan to put the chicken in the pan in two batches the next time to see of I can get some more browning action.

There was enough good about this recipe to ditz with it a bit.

Flavor, moistness
Great weeknight dinner

Made the two-person version for husband and self using skinless/boneless chix breast. Hubby thought the dark meat would have been an improvement, but we loved it anyway. We both think you can never have too much garlic.

One caution: I was very light with the salt (on the meat and in the sauce) and it was still a bit much. The sauce seemed a little thin, so I let it reduce. That must have concentrated the saltiness. Next time I won't put salt in the sauce until after I'm satisfied with the consistency.

Quick, easy, delicious
Comments (1)

No comments

Anonymous wrote 1 year 26 weeks ago

Thanks for the good pointer

Thanks for the good pointer about salting post cosistency.


I used chicken breast and it turned out wonderful. I served it with mashed potatoes and the gravy from the chicken went perfectly with the potatoes. Don't be afraid of all the garlic. It becomes sweet as it cooks. A wonderful meal!

Easy and delicious.

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