Braised Garlic Chicken

Name: Braised Garlic Chicken with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 lb boneless, skinless chicken thighs, trimmed; 1 tsp vegetable oil, plus 2 tsp, divided; 1 head of garlic, cloves peeled and cut in half; 3 sprigs parsley, plus extra to garnish; ¾ cup chicken broth; 1 tbsp heavy cream; 1 tbsp cornstarch dissolved in 1 tbsp water; 1 lb yukon gold potatoes, cubed

Braised Garlic Chicken is a simplified take on the French classic that delivers tender chicken thighs braised with garlic, potatoes, and fresh parsley in a silky sauce—ready in under an hour with minimal prep.

🏷️Chicken 🏷️Garlic 🏷️Braised 🏷️Dinner 🏷️Family-friendly 🏷️Roast mode

Total

45 min

Servings

2

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb boneless, skinless chicken thighs, trimmed
1 tsp vegetable oil, plus 2 tsp, divided
1 head of garlic, cloves peeled and cut in half
3 sprigs parsley, plus extra to garnish
¾ cup chicken broth
1 tbsp heavy cream
1 tbsp cornstarch dissolved in 1 tbsp water
1 lb yukon gold potatoes, cubed

8 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Pat chicken thighs dry and season all over with salt and pepper. Heat 1 tsp vegetable oil in a large skillet over medium high heat until shimmering. Add the chicken thighs and sear on one side for 5 minutes, or until browned. Transfer chicken to a Suvie pan with the garlic cloves and parsley sprigs.
2
In a medium bowl, whisk together 1 cup chicken broth, 1 tbsp heavy cream, and cornstarch mixture. Pour mixture around the chicken thighs. Insert pan into top of Suvie.
3
Stir 1 lb cubed potatoes with remaining 2 tsp vegetable oil in a second Suvie pan. Season with salt and pepper and insert into bottom of Suvie. Input settings and cook now.
4
Cook using Suvie settings: Bottom Zone: Roast at 375°F for 30 minutes, Top Zone: Roast at 350°F for 30 minutes
5
After the cook, remove and discard parsley sprigs and transfer chicken to a cutting board. Whisk chicken broth mixture to reincorporate. Divide chicken and potatoes between plates, spooning sauce over each plate.

Was this recipe helpful?

Tips & Notes

Pro tips

Cut garlic cloves in half lengthwise to expose the flat side and maximize flavor extraction into the braising liquid.
Use boneless, skinless thighs for tender meat that absorbs sauce without excess fat—bone-in varieties will yield a greasier result.
Dissolve cornstarch in cold water before stirring into the hot sauce to prevent lumps and ensure a smooth, silky texture.
Cook potatoes until just tender; they will soften further when reheated, so avoid overcooking them in the initial braise.

Substitutions

Yukon Gold potatoes → red potatoes or waxy potatoes (hold shape better during braising)
Heavy cream → sour cream or crème fraîche (add off heat to avoid curdling)
Chicken broth → vegetable broth (neutral flavor, works equally well)
Parsley → fresh thyme or chives (same garnish function, different herbaceous note)

Storage & make-ahead

Store cooled chicken and sauce in an airtight container for up to 3 days; reheat gently on the stovetop over medium-low heat, stirring occasionally, and stir in fresh cream just before serving.