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!
40 Clove Garlic Chicken and Potatoes
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.
Learn How to Make 40 Clove Garlic Chicken and Potatoes with Cream Sauce with this delicious one pan recipe!
40 Clove Garlic Chicken and Potatoes is sure to be an instant family favorite recipe
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.
FREE CHICKEN EBOOK
The Cookie Rookie is practically famous for amazing Chicken Recipes, mostly due to this 40 Clove Garlic Chicken. We have so many other chicken favorites that I hope you check out, and even have a FREE EBOOK for subscribers (click to find out more). I’m here for all your easy chicken recipes needs!
Try your hand at the 40 Clove Garlic Chicken trend with this amazing garlic chicken and potatoes recipe. You won’t be disappointed!
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
See the recipe card below for details on How to Make 40 Clove Garlic Chicken and Potatoes in Cream Sauce. Enjoy!
40 Clove Chicken and Potatoes with Cream Sauce
- 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
- 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.
*Note: I love chicken breasts, but for this recipe, chicken thighs work best. Chicken breasts would overcook due to the long cooking time, but the thighs end up extremely tender.