By Becky Hardin
Published Jan 15, 2018
40 Clove Garlic Chicken and Potatoes with Cream Sauce has totally and completely rocked my world. We are obsessed with this Chicken with 40 Cloves of Garlic! Garlic Chicken and Potatoes with Cream Sauce is all the rage right now…so why not add some garlic (or 40 cloves of garlic, to be exact) for the ultimate Garlic Chicken and Potatoes? This is the best chicken recipe of all time!
Chicken with 40 Cloves Garlic
I first heard of 40 Clove Garlic Chicken while flipping through a couple of my favorite cookbooks the other day. I saw that two of them had a recipe for it. One was a sheet pan version and one was a stove top version, but the idea was pretty much the same thing: Load up the garlic and cook that chicken!
I LOVED the sound of chicken with 40 cloves of garlic and knew we had to give it a try. Mom and I were brainstorming and we thought it would be awesome to turn it into a chicken and potatoes recipe, making it a convenient one pan meal. And of course we also added a cream sauce, because….cream sauce. That makes everything that much better!
This 40 Clove Garlic Chicken and Potatoes recipe quickly cut to the front of the line of my very favorite Chicken Recipes. It’s right up there with Baked Spicy Chicken Tacos and Melt in Your Mouth Caesar Chicken . I think you need to try all three.
How to Cook 40 Clove Garlic Chicken and Potatoes
Cooking the garlic chicken this way (in the skillet, with the potatoes, with 40 cloves of garlic, and with that amazing cream sauce) makes for the most succulent, juicy, fall apart in front of your eyes chicken. Mom and I were embarrassing ourselves while we were alone and taste testing this.
Lots of “Oh my gosh this is so good” and “WOW this is a new favorite!”. Mom always says that and I like to make fun of her for it…but this time it’s legit. This 40 clove garlic chicken really is a new favorite!
How to Make 40 Clove Garlic Chicken
Making 40 Clove Garlic Chicken is easier than you think! The best part about this particular recipe is that I’ve turned into a simple one pan meal! Not only are you getting the chicken with 40 cloves of garlic; you’re also getting a delicious garlic chicken and potatoes recipe with a creamy sauce to top it all off.
Just follow the steps in the recipe card below, and in just over an hour, you’ll have a decadent meal ready for you and your family.
What do you serve with Garlic Chicken?
I love love love this 40 Clove Garlic Chicken. It didn’t take long to realize the best way to serve it is with potatoes and cream sauce in a skillet. I mean, what goes better with chicken than potatoes, right? It’s a new go-to in our house and I hope it will be for you as well! So hearty, comforting, and tasty. SO DARN TASTY. I’m obsessed.
Try your hand at the 40 Clove Garlic Chicken trend with this amazing garlic chicken and potatoes recipe. You won’t be disappointed!
See the recipe card below for details on How to Make 40 Clove Garlic Chicken and Potatoes in Cream Sauce. Enjoy!
Want even more Garlic Chicken? You’ll love these chicken recipes too:
- One Pan Honey Garlic Chicken and Vegetables
- Garlic Brined Chicken with Crispy Sage
- Easy Honey Garlic Baked Chicken
Ingredients1x2x3x
- ▢ 2 pounds chicken thighs boneless/skinless *see note
- ▢ 3-4 whole garlic 40 cloves, peeled, or store-bought Fresh Peeled Garlic in a bag or jar (check with your grocer).
- ▢ 2 teaspoons kosher salt
- ▢ 1 teaspoon freshly ground black pepper
- ▢ 1 tablespoon unsalted butter
- ▢ 2 tablespoons extra virgin olive oil
- ▢ 2 tablespoons good Brandy or Cognac
- ▢ 1½ cups dry white wine
- ▢ 1 tablespoon fresh thyme leaves
- ▢ ½ teaspoon dried tarragon
- ▢ 1½ pounds Baby Yukons or Baby Red Potatoes scrubbed & halved (any extra large baby potatoes, cut into fourths)
For the White Wine Cream Sauce:
- ▢ 2 tablespoons all-purpose flour
- ▢ ¼ cup heavy cream
- ▢ 2 tablespoons good Brandy or Cognac
- ▢ ¼ cup white wine
- ▢ kosher salt & freshly ground black pepper to taste
- ▢ Crusty baguette for serving
Video
Instructions
- If using fresh garlic, bring a medium pot of water to a boil. Separate the garlic into individual cloves and drop them into the boiling water for 1 minute. Transfer garlic to a paper towel and peel. Set aside.
- Dry the chicken thighs with paper towels and sprinkle both sides, liberally, with 1 teaspoon kosher salt & ½ teaspoon freshly ground black pepper.
- Scrub the potatoes and place them in a large bowl. Sprinkle with 1-teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Mix well and set aside.
- In a large Dutch oven or large, deep skillet, heat the butter and oil over MEDIUM-HIGH heat. In batches, sauté the chicken on both sides until nicely browned (about 4-5 minutes per side). If the oil and butter begin to burn, lower the temperature to MEDIUM OR MEDIUM-LOW. As the chicken cooks, transfer the seared chicken to a large plate. Repeat until all chicken has been seared.
- Once all chicken has been cooked, add the garlic cloves to the fat in the skillet. Set the temperature to LOW, sauté the garlic cloves, stirring often, 3-5 minutes or until they are evenly browned.
- Add 2 tablespoons Brandy and 1½ cups white wine and scrape the browned bits from the bottom of the pan. Bring the liquid to a boil.
- Return the chicken thighs to the Dutch oven or skillet and add the potatoes, sprinkle with the thyme & tarragon. Cover and simmer over LOW heat for 30-40 minutes or until chicken is done and potatoes are fork-tender.
- Transfer the chicken and potatoes to a serving platter and cover with foil to keep warm.
To make the White Wine Cream Sauce:
- In a small bowl, whisk ½ cup skillet sauce with the flour and then whisk it back into the sauce in the skillet/pot. Turn heat to MEDIUM add the ¼ cup cream, remaining 2 tablespoons Brandy and ¼ cup white wine.
- Season to taste with kosher salt & black pepper.
- Reduce the heat to LOW and cook 3-5 minutes or until sauce is creamy and smooth and reaches the desired consistency.
- To serve, pour the sauce over the chicken and the potatoes and…
- Serve with hot, crusty bread/baguette for dipping in the sauce.
- Enjoy!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
40 Clove Chicken and Potatoes with Cream Sauce
Ingredients
- 2 pounds chicken thighs boneless/skinless *see note
- 3-4 whole garlic 40 cloves, peeled, or store-bought Fresh Peeled Garlic in a bag or jar (check with your grocer).
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 tablespoons good Brandy or Cognac
- 1½ cups dry white wine
- 1 tablespoon fresh thyme leaves
- ½ teaspoon dried tarragon
- 1½ pounds Baby Yukons or Baby Red Potatoes scrubbed & halved (any extra large baby potatoes, cut into fourths)
For the White Wine Cream Sauce:
- 2 tablespoons all-purpose flour
- ¼ cup heavy cream
- 2 tablespoons good Brandy or Cognac
- ¼ cup white wine
- kosher salt & freshly ground black pepper to taste
- Crusty baguette for serving
Instructions
- If using fresh garlic, bring a medium pot of water to a boil. Separate the garlic into individual cloves and drop them into the boiling water for 1 minute. Transfer garlic to a paper towel and peel. Set aside.
- Dry the chicken thighs with paper towels and sprinkle both sides, liberally, with 1 teaspoon kosher salt & ½ teaspoon freshly ground black pepper.
- Scrub the potatoes and place them in a large bowl. Sprinkle with 1-teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Mix well and set aside.
- In a large Dutch oven or large, deep skillet, heat the butter and oil over MEDIUM-HIGH heat. In batches, sauté the chicken on both sides until nicely browned (about 4-5 minutes per side). If the oil and butter begin to burn, lower the temperature to MEDIUM OR MEDIUM-LOW. As the chicken cooks, transfer the seared chicken to a large plate. Repeat until all chicken has been seared.
- Once all chicken has been cooked, add the garlic cloves to the fat in the skillet. Set the temperature to LOW, sauté the garlic cloves, stirring often, 3-5 minutes or until they are evenly browned.
- Add 2 tablespoons Brandy and 1½ cups white wine and scrape the browned bits from the bottom of the pan. Bring the liquid to a boil.
- Return the chicken thighs to the Dutch oven or skillet and add the potatoes, sprinkle with the thyme & tarragon. Cover and simmer over LOW heat for 30-40 minutes or until chicken is done and potatoes are fork-tender.
- Transfer the chicken and potatoes to a serving platter and cover with foil to keep warm.
To make the White Wine Cream Sauce:
- In a small bowl, whisk ½ cup skillet sauce with the flour and then whisk it back into the sauce in the skillet/pot. Turn heat to MEDIUM add the ¼ cup cream, remaining 2 tablespoons Brandy and ¼ cup white wine.
- Season to taste with kosher salt & black pepper.
- Reduce the heat to LOW and cook 3-5 minutes or until sauce is creamy and smooth and reaches the desired consistency.
- To serve, pour the sauce over the chicken and the potatoes and…
- Serve with hot, crusty bread/baguette for dipping in the sauce.
- Enjoy!
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
