2,859 garlic chicken recipes

Set-it-and-forget-it slow cooker chicken smothered in creamy celery soup with zucchini, tomatoes, and herbs. Just 10 minutes of prep for a tender, saucy dinner after a long day.

There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Chicken enchiladas with two from-scratch sauces: a tangy green tomatillo-spinach sauce with sour cream or a smoky red ancho chile sauce. Topped with melted Monterey Jack.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

Mesquite-grilled chicken breasts marinated in garlic, fresh herbs, and oil, served with a triple-citrus Grand Marnier sauce. A restaurant-quality grilled chicken with serious flavor.

Chicken and okra stew braises bone-in chicken with tomatoes, white wine, and a quiet pinch of cinnamon. The okra soaks in vinegar first to tame the slime before baking. Greek-style one-pot meal.

Chicken olive and mushroom bread pudding: savory layered casserole with curried chicken, black olives, mushrooms, and a cream-of-chicken sour cream top. Make-ahead party dish for sixteen.

Cheesy creamy garlic soup caramelizes a dozen cloves of garlic with onion, deglazes with white wine, and purées French bread into a velvety bowl finished with cream and Gruyère. A French country soup with serious depth.

Gorgonzola chicken pizza with sage-seasoned chicken strips, slow-sauteed onions and garlic, and crumbled Gorgonzola on a cornmeal-dusted crust. A white pizza with bold flavor.

Chicken Marengo braises browned chicken pieces with onions, garlic, tomato, and sherry until tender. A French Napoleonic classic with rustic wine-laced sauce in under an hour.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.

Basil chicken with zucchini and tomatoes pan-tossed in garlic and a splash of vinegar. A lean, garden-fresh weeknight skillet built on chicken breast and dried basil, served over rice or pasta in 30 minutes.

Cream of artichoke soup with lemon and garlic, simmered in chicken broth and pureed smooth. A velvety, elegant soup with bright citrus notes and no cream needed.

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.