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Easy Garlic and Rosemary Chicken Recipe: An Elegant Dinner

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.

Sautéed chicken with garlic and rosemary, served on top of rice

Sautéed chicken with garlic and rosemary, served on top of rice

How to Make Rosemary Garlic Chicken

A variation on the classic "chicken with 40 cloves of garlic" recipe, this tasty dish is not nearly the overpowering mass of garlic that it might seem to be to the casual observer. Rather, much like the regular 40-cloves-of-garlic recipe, the garlic being kept intact prevents it from dominating the rest of the dish—while still lending it the pleasant and pungent flavor of garlic. Combine this with thyme, the elegant green of rosemary, and a delicious sauce with wine and chicken sauce which absorbs the garlic's flavor, and it makes for a beautiful, simple, and relatively easy meal. Served over rice or another grain to absorb the sauce, it only gets better. For personal consumption or as part of an elegant dinner, this recipe is sure to delight.

I have adapted this recipe from Bistro Cooking by Patricia Wells, a cookbook which I heavily recommend for its simple, pretty, and delicious meals.


  • 3 pounds chicken (preferably small pieces that provide small slits for the juice to infiltrate the flesh)
  • 30 cloves (around 3 bulbs) garlic, peeled but not chopped, minced, or crushed
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • Salt, to season chicken and to taste
  • Pepper, to season chicken and to taste
  • 3 sections rosemary
  • 1 teaspoon thyme
  • 1/2 cup white wine
  • 1/2 cup chicken stock


  1. Peel the garlic and leave the resulting cloves intact. Heavily season the chicken with salt and pepper, and make them into smaller pieces, such as cutting chicken breasts into 3/4 sections. Preferably, make small slices into them to allow the juice to seep in while cooking to flavor.
  2. Heat the olive oil and butter in a large skillet over high heat, and once very hot, sauté the chicken on each side for 5 minutes until it is appropriately browned. Work in batches as necessary.
  3. Reduce heat to medium, add the garlic under the chicken, and sauté until it is lightly browned (around 5–10 minutes). Stir occasionally and often shake the pan during this process to prevent it from burning.
  4. Add the thyme, rosemary, white wine, and chicken stock. Reduce heat to low and cook covered for 15 minutes. Preferably serve over rice or potatoes to help soak up the sauce so that it is all used.

© 2018 Ryan Thomas