Trim excess fat from the chicken. If using thighs, leave whole; if using breasts, halve horizontally or pound to even thickness (~1/2 inch) so they cook evenly.

Make marinade

In a bowl combine 2 tbs olive oil, 4 minced garlic cloves, 2 tbs lemon juice, 1 tbs soy sauce, 1 tsp honey, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until blended.

Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Garlic Sauce & Cooking

Preheat pan

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 2 tbs butter; allow butter to melt and foam but not burn.

Sear chicken

Remove chicken from marinade, letting excess drip off (reserve marinade). Place chicken in the hot skillet in a single layer and sear undisturbed 3–4 minutes until nicely browned. Flip and sear the other side 3–4 minutes until browned and nearly cooked through (internal temp 160°F/71°C for thighs, 165°F/74°C for breasts). Transfer chicken to a plate and tent with foil.

Cook aromatics

Reduce heat to medium. Add the remaining 6–8 garlic cloves (thinly sliced or minced) and the chopped shallot to the skillet. Sauté 1–2 minutes until fragrant and translucent, stirring so the garlic doesn’t burn. If garlic begins to brown too quickly, lower the heat.

Deglaze & make sauce

Pour in 1 cup chicken broth and scrape the browned bits from the pan with a wooden spoon. Add 1 tsp lemon zest, 1 tbs additional lemon juice, and the reserved marinade. Bring to a gentle simmer.

Thicken sauce

Whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and continue cooking 1–2 minutes until the sauce slightly thickens to coat the back of a spoon. Taste and adjust seasoning with salt, pepper, and optional 1 tsp red pepper flakes for heat.

Finish chicken

Return the seared chicken and any accumulated juices to the skillet. Spoon sauce over the pieces and simmer 2–3 minutes until chicken reaches final safe temperature (165°F/74°C) and is glazed in sauce.

Garnish & rest

Turn off the heat and stir in 2 tbs chopped fresh parsley and 2 tbs of cold butter, swirling until butter melts and the sauce becomes glossy. Let chicken rest in the sauce 2 minutes before serving.

To Serve (optional)

Serve garlic chicken over 2 cups of cooked rice, mashed potatoes, or pasta. Spoon plenty of garlic sauce over the chicken and starch. Garnish with extra lemon wedges and additional parsley if desired.