Braised Garlic Chicken

Name: Braised Garlic Chicken with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
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 delivers tender, fall-apart thighs with concentrated garlic flavor and a rich pan sauce, using just one head of garlic and Yukon gold potatoes for a simplified, one-pot meal.

🌍American 🥗Gluten-Free 🏷️Chicken 🏷️Garlic 🏷️Braised 🏷️Dinner Family-friendly

🏷️

Total

45 min

Servings

2

Difficulty

Easy

Est. Cost

$17–$28

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

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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
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.

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Tips & Notes

Pro tips

Pat chicken thighs dry before searing to develop a golden crust and lock in flavor, even though skin will not render fat.
Cut garlic cloves in half lengthwise rather than mincing to infuse the sauce gently and keep pieces intact for serving.
Cube potatoes evenly (about 1-inch pieces) so they cook at the same rate as the chicken and absorb the braising liquid.
Use the cornstarch slurry to thicken the sauce only after braising is complete; add it slowly while stirring to avoid lumps.

Substitutions

Yukon gold potatoes → red potatoes or fingerlings (smaller, waxy varieties hold shape better)
Heavy cream → sour cream or Greek yogurt (stir in off heat to prevent curdling)
Chicken broth → dry white wine mixed with broth (adds acidity and depth)

Storage & make-ahead

Store in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop over medium-low heat until warmed through.

Common Questions

Can I use bone-in chicken thighs instead of boneless?

Yes, but increase cooking time by 5-10 minutes and skim excess fat from the braising liquid. Bones add flavor but the sauce may be greasier.

What if I don't have heavy cream?

Omit it entirely or use an equal amount of sour cream or Greek yogurt stirred in at the end off heat. The sauce will still be flavorful without it.

How do I know when the chicken is done braising?

The thighs should be fork-tender and easily break apart when pierced. Internal temperature should reach 165°F.

Can I make this ahead?

Yes. Braise completely, cool, and refrigerate up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through.

Why cut the garlic cloves in half?

Cutting garlic in half exposes the interior surface, releasing flavor more quickly into the braising liquid without requiring the full 40 cloves or long cooking time.