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Garlic Chicken


  • 6 skinless, boneless chicken thighs
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. Extra Virgin Olive oil
  • 12 fresh rosemary sprigs
  • 8 garlic cloves (6 smashed, 2 minced)


Place chicken between sheets of plastic wrap and pound to 1/2 inch thickness. Season with salt and pepper. In a large skillet, combine oil, 8 sprigs of rosemary, and smashed garlic. Cook over medium heat to low heat until garlic is golden, pressing garlic and rosemary to release flavor, about 2 minutes. With a slotted spoon, remove and discard flavorings.


Place cooked chicken in skillet and cook over medium to high heat, turning, until cooked through and golden brown on both sides, about 5 minutes. During the last 2 minutes of cooking, add minced garlic and stir to coat chicken pieces. Garnish with remaining rosemary and serve with fresh steamed vegetables for a delicious, healthy dinner.

By Connie from Oden, AR

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By guest (Guest Post)
April 6, 20070 found this helpful

I do a variation of this. Double the garlic cloves; peel but leave them whole. Quarter four or five potatoes. Toss all of that together as in the original recipe. Squeeze the juice of a whole lemon over the whole thing before baking. It's really yummy, and the garlic gets all soft and mushy.

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By 3 found this helpful
September 14, 2011
This is a great Chinese meal that cooks up quick and easy. Prepare all the ingredients before you start cooking and have them ready to throw in the pot. It's delicious, nice and tangy, and made as hot or mild as you wish. Serve with noodles or rice.


  • 2 chicken breasts cut in thin strips
  • 2 Tbsp. cornstarch, divided use
  • 1 Tbsp. dry sherry
  • 2 large cloves garlic, minced
  • 1 cup chicken broth
  • 5 Tbsp. white vinegar
  • 2 Tbsp. oil, divided use
  • 2 carrots, julienne
  • 1 sweet red pepper, julienne
  • 3 Tbsp. soy sauce
  • 1 tsp. 5-spice powder
  • 1/2 tsp. cayenne pepper, or to taste


Mix the chicken strips with 1 Tbsp. of the cornstarch, sherry, and garlic, and let stand 10 minutes while you prepare the other ingredients. Combine the remaining cornstarch, broth, and vinegar and set aside. Heat 1 Tbsp. oil over medium high heat. Stir fry chicken on medium high for 3 minutes and remove.


Add 1 Tbsp. oil and cook the veggies for 2 to 3 minutes, until tender-crisp. Return the chicken and add the 5 spice and the cayenne pepper and stir fry 2 minutes, until chicken is cooked through. Add the broth mixture and cook, stirring constantly, until it boils and thickens. Add the soy sauce, mix in, and remove from heat.

This is very pretty when made with a mixture of yellow and red peppers.

Servings: 4
Prep Time: 15 Minutes
Cooking Time: 10 Minutes

By Copasetic 1 from North Royalton, OH

Comment Was this helpful? 3


September 14, 20110 found this helpful

You have hit on one of our very favorite meals. We all enjoy a good Chinese
meal, and from the time my children were small, we'd made up something
with a Chinese flavor, serve it over rice and called it "Ching-A-Ling".


This sounds so authentically Chinese with the soy sauce and the 5-Spice
Powder. I'm sure we'll like it better than some of the concoctions we've
come up with in the past. Once in a while, I even find those tiny little red
dried peppers which I believe are real cayenne peppers. I know I find them
in my take-out General Tao's Chicken from our favorite Chinese restaurant
here in Boca Raton. I probably should ask what kind of peppers they are
as they are very small, bright red, and can be pretty hot with a delicious

Thank you Barb for another great recipe. It's a winner in my opinion.


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