Garlic Chicken Recipe

Trim and Marinate

Trim excess fat from the chicken thighs and pat dry with paper towels. Place chicken in a medium bowl. Add 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.

Bring to room temperature

Remove chicken from refrigerator 15 minutes before cooking to take the chill off (this helps with even cooking).

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil for searing. When oil shimmers, add the marinated chicken in a single layer (work in batches if needed). Sear until golden brown, about 4-5 minutes per side depending on thickness, until an instant-read thermometer reads 160°F (71°C). Remove chicken to a plate and tent with foil; it will finish cooking in the sauce.

Sweat aromatics

Reduce heat to medium. In the same skillet, add 1 tablespoon olive oil and 2 tablespoons butter. Add the finely chopped shallot and cook, stirring, until softened, about 2 minutes. Add the minced garlic (about 6 cloves) and cook, stirring constantly, about 30-45 seconds until fragrant but not browned.

Deglaze

Pour in 1/2 cup chicken stock and use a wooden spoon to scrape up browned bits from the pan. Allow the stock to reduce for 2-3 minutes until slightly concentrated.

Finish the sauce

Stir in 1/4 cup heavy cream and 1 teaspoon Dijon mustard. Simmer gently for 1-2 minutes to thicken slightly. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon lemon zest and 2 tablespoons chopped parsley. Taste and adjust seasoning. If you prefer a thicker sauce, whisk together 1/2 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce, simmering 1 minute until glossy.

Return chicken to sauce

Return the seared chicken to the skillet, spooning sauce over the pieces. Reduce heat to low, cover loosely, and simmer for 4-6 minutes until chicken reaches 165°F (74°C) and sauce is heated through. If using red pepper flakes, sprinkle them in now.

Transfer chicken to a serving platter or plates. Spoon extra garlic sauce over the chicken and garnish with additional chopped parsley and a light sprinkle of lemon zest. Serve immediately with rice, mashed potatoes, or crusty bread to soak up the sauce.