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.

Roasted Garlic Chicken Parm Skillet w/Roasted Red Peppers: Chicken thighs with roasted garlic and red bell peppers are smothered in mouthwatering Prego Farmers’ Market® Roasted Garlic Sauce, then topped with melted parmesan and mozzarella cheeses for a simple gourmet meal the whole family will love. Buon appetito!

I love meandering the aisles of our local farmer’s market downtown during the pleasant months. (In my dictionary, ‘pleasant months’: those that don’t dump boatloads of snow on us. Ha.) The fresh garden produce at the farmer’s market gets my gray cells percolating on all things fresh and delicious to create in the kitchen.

Speaking of garden bounty, we had an international high school student from Shanghai living with us a few years ago. I know he’s seen some unusual things in America. But I don’t think I’ve his eyes wider than when Jon and I raced out the door at 10:30 at night with flashlights and baskets in hand last week.

(We’d just read the first-frost weather report and headed out to salvage the last of the garden tomatoes from our little raised beds out front.)

The good thing is I don’t have to say farewell to fresh veggies and easy gourmet dinners when the farmer’s market closes for the season or my garden gets hit with frost.

And I can still get creative in the kitchen, because the beautiful produce and Prego Farmers’ Market® Roasted Garlic Sauce above were all purchased at my local Walmart! The flavor of this roasted garlic sauce is chunky and irresistible because it’s loaded with vine-ripened tomatoes, fresh garlic and basil. And all roasted at the peak. Just the way I like it!

Click here for money-saving coupons on delicious Prego Farmers’ Market® Sauces and learn more about the unique process of “Farm to Jar” here.

I roasted the red bell peppers and garlic heads in the oven. While they roasted, I browned the chicken thighs for a few minutes in a skillet on the stovetop. Next I added the Prego Farmers’ Market® Roasted Garlic Sauce to the skillet and let it simmer as the garlic and red bell peppers continued roasting in the oven.

Once the red peppers were charred and collapsing, I removed them from the oven and let them cool slightly. The pepper skins peeled off easily enough and I scooped out the seeds. The roasted garlic cloves popped out of their skins easily and I added them to the simmering chicken.

Next I draped the cooked chicken thighs with the sweet roasted red peppers. Sure I sneaked a little sample along the way, and the roasted red peppers had amazing flavor – sweet and smoky! Perfection. By now the aroma in my kitchen was incredible with simmering sauce!

Next, I topped the red pepper draped chicken with a sprinkle of parmesan cheese and a slice of mozzarella. I covered the skillet and simmered just a little longer ’til the cheese melted. Then I spooned more delicious sauce on top and added roasted garlic cloves.

The chicken thighs were fork tender, and the sauce and veggies were bursting with fresh garden flavor. Serve this Roasted Garlic Chicken Parm Skillet w/Roasted Red Peppers alongside a fresh green salad and your favorite garlic bread for a nutritious and delicious gourmet meal the whole family will love!

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Roasted Garlic Chicken Parm Skillet w/Roasted Red Peppers

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6 servings

Author Allie

Ingredients

• 2-3 tablespoons olive oil plus extra for roasting garlic heads
• salt pepper
• 1 jar Prego Farmers' Market® Roasted Garlic Sauce
• 4 - 6 boneless skinless chicken thighs
• 2 heads garlic
• 2 medium size red bell peppers
• 4 - 6 slices mozzarella cheese
• 1/4 cup grated parmesan cheese
• Optional: parsley sprigs for garnish

Instructions

• Pre-heat oven to 400°.
• Cut off top of garlic heads and place on parchment lined baking sheet.
• Drizzle cut garlic heads with olive oil. Cover garlic heads with an oven safe bowl.
• Place red bell peppers on the same prepared baking sheet, uncovered.
• Roast garlic and red peppers in the oven for 40 minutes, turning the roasted red peppers once after 20 minutes.
• As the garlic and red peppers oven roast, heat 2-3 tablespoons of olive oil in a medium-sized skillet over medium high heat.
• Liberally season chicken thighs with salt and pepper.
• Sear chicken for 2-3 minutes on both sides until lightly brown.
• Turn heat down to low.
• Pour Prego Farmer's Market Roasted Garlic Tomato sauce over chicken thighs.
• Cover tightly and simmer on low for 20 - 25 minutes or until chicken is cooked through and no longer pink inside. (timing is based on size of chicken thighs.)
• Meanwhile, when the garlic heads and red peppers are finished roasting, remove from oven.
• When cool enough to hand, squeeze roasted garlic cloves out of skins and add to skillet.
• Peel and seed roasted red peppers.
• Cover each chicken thigh with roasted red pepper strips.
• Top each chicken thigh with a sprinkle of parmesan cheese and a slice of mozzarella cheese.
• Cover skillet until cheese is melted.
• Spoon garlic cloves and sauce over melted cheese.
• Garnish with parsley sprigs if desired.
• Serve chicken and extra sauce hot over rice, quinoa or pasta.

You’ll love this Chicken Scampi recipe too!

The post Roasted Garlic Chicken Parm Skillet w/Roasted Red Peppers appeared first on Through Her Looking Glass.