Herb-Garlic Chicken

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This simplified version of the classic roast chicken with 40 cloves of garlic uses chicken breasts and cooks on top of the stove in less than half the time of the original.
6 servings (serving size: 1 chicken breast half and 1/3 cup sauce)


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6 (6-ounce) skinned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons vegetable oil, divided
40 garlic cloves, peeled (about 5 whole garlic heads)
1 cup dry white wine or fat-free, less-sodium chicken broth
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon dried herbes de Provence or thyme


Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of chicken; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining chicken. Add garlic to pan; cook 4 minutes or until lightly browned, stirring frequently. Add wine, broth, and herbes de Provence, scraping pan to loosen browned bits. Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is tender.

Created date

September 1999

Nutritional Information

Calories 275
Caloriesfromfat 21 %
Fat 6.5 g
Satfat 1.7 g
Monofat 2.2 g
Polyfat 1.8 g
Protein 44.4 g
Carbohydrate 7.4 g
Fiber 0.3 g
Cholesterol 116 mg
Iron 1.9 mg
Sodium 383 mg
Calcium 61 mg