Crisp and flavorful, these Garlic Chicken Thighs are an easy main dish with just a few, simple ingredients. A couple quick minutes of hands on time in the skillet, then these chicken thighs slowly finish braising in the oven. Bring on the comfort food! Add a fluffy biscuit and green veggies and call it dinner!

This delicious Garlic Chicken Thighs recipe is from my friend Jessica over at the JessicaNWood blog. As many of you know I grew up in the north, but lived in the south for many years before we moved back to New England. So when Jessica says “y’all”, I’m right at home.

It’s been a pleasure collaborating with her in the past few months, getting to know her story. ‘Cuz I am always up for a story. Have so enjoyed following her beautiful blog. I know you’ll love the recipe she’s sharing today.

So drumroll….. here’s Jessica!

“Hi y’all! I’m Jessica! On my food blog I share my favorite recipes and kitchen tips to help us simplify supper, enjoy dessert, and spend more time around the table with the people we love. My husband and I live in North Carolina and we recently adopted our son from the Philippines. I’m so glad Allie invited me over to share a recipe with y’all today. I absolutely adore Allie and her blog!

Recently Allie shared a delicious Chicken Scampi recipe on my blog. I highly recommend adding it to your weeknight dinner rotation – it’s simple and delicious, filled with herbs and garlic and chicken and pasta. We had it the other night and I absolutely loved it!

I wanted to share another spin on that beautiful combination of garlic and chicken with you today. My Garlic Chicken Thighs are super simple to make, use ingredients you probably have on hand, and are finished off in the oven so you are freed up to tackle something else.

I’ve been on a mission in my weeknight dinner recipe writing lately to use as few ingredients as possible while still delivering delicious flavor. These garlic chicken thighs definitely fit that bill! Both chicken stock and garlic bring a lot of extra flavor to the table and they are ingredients I almost always have on hand.

To make Garlic Chicken Thighs, we start by browning the chicken thighs skin side down in a hot skillet. Once the skin has started to brown, remove the chicken thighs and set them aside. After deglazing the pan with chicken stock, we grate four cloves of garlic directly into the skillet to create a flavorful, delicious sauce for the chicken thighs to simmer in as they finish cooking.

There’s a lot of garlic in this recipe and you can definitely tone that down if you’d like, but the garlic does mellow out as it cooks in the oven so you don’t get a sharp garlic bite.

The chicken thighs slowly finish cooking in the oven, soaking up all of that garlic sauce in the process, leaving us with tender, flavorful chicken thighs and crispy, delicious skin. We love this easy dinner at our house and I hope y’all do too.

Thank you for having me over, Allie!”

Many thanks, Jessica, for guest posting here today. Can’t wait to try your easy chicken dinner I know my whole family will love. Also excited to follow your son’s adoption process! My thoughts and prayers are with you on the journey.

Please take a minute to browse Jessica’s site for other simple and delicious recipes like Sunday Supper Pot Roast with Savory Grits. (Had to include grits since we’re talking south.)

Or try a slice of her Momma’s Egg Custard Pie for a classic southern dessert. Now we’re really talkin’. And pass me a fork! YA’LL!!! (Grin.)

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Garlic Chicken Thighs

Servings 4

Author Jessica

Ingredients

• 4 chicken thighs bone-in, skin-on
• 2 tablespoons olive oil
• salt
• pepper
• oil
• 4 cloves garlic grated
• 1 1/2 cups chicken stock

Instructions

• Preheat oven to 375°.
• Heat olive oil in large oven-safe pan over medium-high heat.
• Generously salt and pepper chicken thighs
• Sear chicken skin side down for 2 minutes or until skin is browned.
• Remove chicken from pan and pour off grease in pan (don't clean pan).
• Pour in chicken stock and scrape bottom of pan to deglaze.
• Add grated garlic and any remaining pieces of garlic clove that aren't grated.
• Let garlic and chicken stock simmer for 1 minute.
• Remove large garlic pieces from pan.
• Return chicken thighs to pan with skin side up and put pan in pre-heated oven.
• Bake 30 minutes or until chicken thighs are cooked through(this will depend largely on the size of the chicken thighs).
• Serve with pan sauce and enjoy!

Another main dish recipe you may enjoy: Sesame Beef & Red Peppers

The post Garlic Chicken Thighs appeared first on Through Her Looking Glass.

It’s no secret, I posted a lot of sweets recipes during the holidays. It’s hard to resist posting those fun recipes because I’m a baker at heart. Love baking for friends, family and neighbors. But, man (and woman) cannot live by treats (or bread) alone. So let’s talk a great main dish dinner recipe today to kick off the New Year: Easy Chicken Thigh & Wild Rice Bake.

It’s not like I’ve been holding out on you with this recipe, but we probably make it at least every other week all school year long. I mostly make things from scratch around here. However. I’m a mama of four boys. Busy like you. And last year I had one child each in pre-school, elementary, middle school and high school. So I’m going four different directions on any given day. And even if Jon and I divide and conquer, which we often do, we’re both still going two different ways. Sometimes we need a fast and easy dinner slow cooking in the oven while we’re running around. A dinner that everyone loves. That feeds a crowd. That’s protein packed. That’ll feed an extra friend or two at the dinner table as needed. This recipe has a few short cuts so it only takes five minutes to make. The shortcuts are condensed soup and a packet of dry onion soup mix. Yep, and just five minutes to make. Jon bakes this easy dinner for our family as often as I do. We don’t even need a recipe anymore.

Easy Chicken Thigh & Wild Rice Bake cooks in the oven for a little over two hours unattended. Sometimes I use bone-in chicken thighs because it makes for a more tender and flavorful, fall-apart chicken. Other times I use boneless thighs because they’re on sale or what I have on hand. You can use chicken breasts for this recipe too. But I find bone-in chicken thighs are portion-control friendly and more tender and juicy for this dish.

This Easy Chicken Thigh & Wild Rice Bake works great on weeknights, weekends, even for company. Also the perfect meal to bring to a family with a new baby or recuperating patient. It’s fast to make two at the same time: one to eat and one to bring. Add a salad and you’re  done!

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Easy Chicken Thigh & Wild Rice Bake

Prep Time 5 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8

Author Allie Taylor

Ingredients

• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 1/2 cups wild rice mix uncooked
• 1 cup water
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried instant minced onion
• 1 teaspoon celery flakes dried
• 4 pounds skinless bone-in or boneless chicken thighs
• 1 envelope onion soup mix

Instructions

• In a mixing bowl, stir together creamed soups, uncooked wild rice mix, water and herbs. (not the onion soup mix)
• Place rice mixture in bottom of greased 9 X 13" baking dish.
• Place chicken thighs on top of rice mixture.
• Sprinkle chicken evenly with 1 envelope onion soup mix.
• Cover tightly with foil and bake at 300° for 2 hours.
• Remove foil and turn oven up to 350° and cook for 15 more minutes to crisp chicken.

Easy Chicken Thigh & Wild Rice Bake

You may also like: Garlic Chicken Thighs

The post Easy Chicken Thigh & Wild Rice Bake appeared first on Through Her Looking Glass.