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

EatingWell Magazine, May/June 2012; updated November 2022


Recipe Summary

40 mins
40 mins

How to Peel Garlic

crushing garlic with knife blade

To peel garlic, lay the flat side of the knife on top of a clove of garlic. Place the heel of your hand toward the spine of the knife (not on top of the blade) and press down on the knife with the palm of your hand using your weight to smash it, separating the clove from the skin. Remove the skin, then trim the root end.

What Cut of Chicken Should I Use?

We use chicken drumsticks for this recipe, but feel free to use bone-in chicken thighs, which cook in about the same amount of time. To minimize the fat, be sure to remove the skin and trim the thighs thoroughly.

What Type of White Wine Should I Use?

You can use any type of white wine you have on hand, but a dry white wine is ideal since it has little to no residual sugar. Some examples of dry white wines are Sauvignon Blanc, Chardonnay and Pinot Grigio. If you prefer not to cook with wine, you can use reduced-sodium chicken broth.

What to Serve with Garlic Chicken

Serve with mashed potatoes, mashed cauliflower or mashed root vegetables to get every last drop of the luscious sauce.

Additional reporting by Jan Valdez


Ingredient Checklist


Instructions Checklist
  • Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut larger ones in half. Sprinkle chicken with 1/4 teaspoon salt and pepper.

  • Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.

  • Add chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.

  • Whisk broth, mustard, flour and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).

Nutrition Facts

2 drumsticks & about 1/3 cup sauce
343 calories; protein 33.4g; carbohydrates 7g; dietary fiber 0.5g; sugars 0.6g; fat 18g; saturated fat 3.4g; cholesterol 168.1mg; vitamin a iu 203.4IU; vitamin c 7.2mg; folate 15.6mcg; calcium 47.8mg; iron 2mg; magnesium 37mg; potassium 471.2mg; sodium 631mg; thiamin 0.2mg.

1/2 other carbohydrate, 4 1/2 lean meat, 2 fata