50 Clove Butter Chicken

Whose tired this week? Two hands up here! I don’t know what the deal is but I’m exhausted, and I’ve been feeling super lazy. With this lazy sluggish mood I’m in I’ve been whipping up some of the easiest, tastiest dinners I can think of.

The first one on the list 50 Clove Butter Chicken! This dish is one of my go-tos. It’s so easy and so delicious, one of those comfort meals. No matter how exhausted I am after a long days work, I’ll always find the motivation to cook this up. There’s nothing quite like finally sitting down with a big plate of buttery, garlicky chicken and pasta and a glass of buttery Chardonnay to go right along with it! I even start to enjoy the wine while I sit and hand peel all 50 cloves of garlic! I mean, why not!?


Since my laziness has trickled down to even grocery shopping, this dish becomes even more convenient since all of the ingredients are pretty much constantly in my house. That may not be the case for everyone, but I can always guarantee that I have at least 5 bulbs of garlic, chicken broth, and some type of pasta. So then I only have to drag my butt to the store to grab some chicken. I’m not a person that keeps meat in my freezer although most people do, I tend to forget it’s there and typically end up trashing it. Nothing breaks my heart more than throwing out food, especially untouched food. So to avoid the heartache I always buy fresh.

For this recipe I LOVE to use bone-in chicken, 9 times out of 10 I use thighs. If you’re not a bone-in chicken kind of person you can use breasts. Having cooked up both, I can definitely say bone-in chicken gives you a better result no doubt, 1000%. Once everything is combined and it’s done simmering, the chicken is so tender and juicy it just falls off the bone! My mouth is watering! This particular time I used breasts since that’s my other half’s favorite. In my opinion breasts don’t come out as tender but it’s most certainly still delicious.

When I do used breasts I tend to go heavier on the butter. It’s like I have Julia Child in my head reminding me that butter is always the answer! Lol! So instead of starting with 2 Tbsp I just toss in half a stick. Don’t judge! In fact you’ll probably thank me later! 😊

Here is where I’ll leave you; keeping it short and sweet today! With the thought of white wine, butter, and that intoxicating smell of sautéed garlic filling the air…


  • 50 cloves garlic; peeled
  • 4-6 chicken thighs
  • 1 1/2 cups chicken broth
  • splash of white wine {optional}
  • 1 stick of butter; cut in half
  • 4-6 sprigs thyme
  • S&P to taste
  1. Using a deep sauté pan, melt half of the butter over medium-high heat.
  2. Season both sides of chicken with salt and pepper, then carefully place in pan, and sear for 3 minutes a side. Remove from pan and set aside.
  3. Lower temperature to medium and add 2 Tbsp of your butter to pan.
  4. Once butter is melted, add all of your garlic. Cook stirring frequently with a wooden spoon until slightly caramelized. {you’ll know it’s caramelized when it has a slight brown or caramel color. Once you see color it’s will begin to cook more rapidly. KEEP A CLOSE EYE HERE!}
  5. Add thyme sprigs and sauté with garlic for about a minute.
  6. If using white wine, add here and deglaze pan. {deglazing is a fancy intimidating word for pouring some cold liquid into a hot pan to get all delicious brown bits unstuck from the bottom. Those brown bits hold tons of flavor, you don’t want to give that up!}
  7. Pour in chicken broth, season with salt and pepper, and add remaining butter.
  8. Give pan a good combining stir, and allow to come to a simmer.
  9. Add chicken back to the pan, and simmer COVERED for 30-35 minutes.
  10. Serve over pasta, or for a healthier option roasted spaghetti squash!


Until next time