Garlic Chicken Recipe

Prepare and season

Pat the chicken thighs dry with paper towels. Trim any excess fat. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear the chicken

Heat a large skillet over medium-high heat until shimmering. Add 1 tablespoon olive oil. When oil is hot, place the chicken thighs in the pan, presentation-side down if applicable, leaving space between pieces. Sear without moving for 4–5 minutes until a deep golden crust forms. Flip and sear the other side for 3–4 minutes until lightly browned (internal temp will finish in sauce). Remove chicken to a plate and tent with foil.

Sauté garlic

Lower heat to medium. In the same skillet, add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When butter melts and starts to foam, add the minced garlic (3 cloves) and cook, stirring, for 30–45 seconds until fragrant but not browned.

Deglaze and build sauce

Pour in 1 cup low-sodium chicken broth to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Add 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1 teaspoon soy sauce, and 1 teaspoon honey. Stir to combine and bring the mixture to a gentle simmer.

Thicken sauce

Whisk together 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Slowly stir the slurry into the simmering sauce. Continue simmering for 1–2 minutes until the sauce thickens slightly to coat the back of a spoon.

Return chicken to sauce

Nestle the seared chicken thighs back into the skillet, spoon some sauce over each piece, reduce heat to low, cover, and simmer gently for 6–8 minutes, or until the chicken reaches 165°F (74°C) in the thickest part. Spoon sauce over the chicken once or twice as it cooks.

Finish and garnish

Uncover the pan, increase heat to medium for 1 minute if sauce needs further reduction. Taste and adjust seasoning with additional salt or black pepper if needed. Stir in 2 tablespoons chopped fresh parsley and sprinkle optional 1/4 tsp red pepper flakes over the chicken if using. Serve the chicken with spoonfuls of garlic sauce.

Transfer chicken to a serving platter and spoon remaining sauce over the top. Let rest 3 minutes before serving to allow juices to redistribute.