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Creamy Garlic Butter Chicken

Creamy Garlic Butter Chicken for Effortless Weeknight Dinners

Indulge in the delightful Creamy Garlic Butter Chicken, a savory, easy-to-make dish perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Drumsticks Use bone-in/skin-on thighs for a different texture if desired.
  • 1 can (400 g/14 ounces) Chickpeas Can be replaced with butter beans if you wish.
For the Flavor Base
  • 3 cloves Minced Garlic Adjust to taste; roasted garlic adds sweetness.
  • 1 whole Garlic Head Roasts beautifully alongside the chicken, yielding sweet, spreadable cloves.
For the Sauce
  • 0.5 cup Dry White Wine Adds acidity; substitute with chicken broth for a non-alcoholic option.
  • 0.5 cup Low Sodium Chicken Broth Can swap for vegetable broth for a vegetarian meal.
  • 0.75 cup Half and Half Use full-fat cream or a plant-based alternative for a dairy-free dish.
  • 1.5 ounces Grated Parmesan Swap for nutritional yeast for a vegan option.
  • 1 tsp Yellow Mustard Can omit if preferred without tanginess.
For Cooking
  • 3 tbsp Olive Oil Use all olive oil for dairy-free.
  • 1 tbsp Unsalted Butter Adds depth of flavor.
For Seasoning
  • Salt & Freshly Ground Black Pepper Essential seasonings; taste and adjust as you go!
  • 5 sprigs Fresh Thyme Substitute with 1 tsp dried thyme if needed.
  • 10 leaves Sage Leaves Adjust based on preference.
  • Seasoning Blend Includes smoked paprika (0.5 tsp), ground cumin (0.5 tsp), dried thyme (0.5 tsp), dried sage (0.5 tsp), chili flakes (0.5 tsp), salt (0.5 tsp), and black pepper (0.5 tsp).

Equipment

  • large, oven-proof skillet

Method
 

Step-by-Step Instructions
  1. Combine the seasoning blend ingredients in a small bowl. Rub the mixture all over the chicken drumsticks. Let them rest while the skillet heats.
  2. In a large, oven-proof skillet, heat 3 tablespoons of olive oil over medium-high heat and sear the chicken for about 5 minutes on each side until golden brown. Remove and set aside.
  3. Lower the heat and add 1 tablespoon of unsalted butter to the skillet. Once melted, add 3 cloves of minced garlic, stirring for 1-2 minutes until fragrant.
  4. Pour in ½ cup of dry white wine, scraping up browned bits and allowing it to simmer for 3 minutes.
  5. Add ½ cup of low sodium chicken broth, 1 teaspoon of yellow mustard, ¾ cup of half-and-half, and chickpeas. Stir to combine.
  6. Nestle the chicken back into the skillet, placing the whole garlic head among the drumsticks. Sprinkle with fresh thyme and sage.
  7. Transfer to a preheated oven at 200°C (400°F) and bake for about 30 minutes until chicken reaches internal temperature of 165°F.
  8. Remove from oven, squeeze roasted garlic into the sauce, stir, and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 18gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 100IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

For creamier roasted garlic, wrap the garlic head in foil before baking. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.

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