Broiled Chicken with Roasted Garlic Sauce

Broiled Chicken with Roasted Garlic Sauce


"This is a fairly low-fat cream sauce. Roasting the garlic makes it sweet and slightly nutty - don't be afraid to use the whole head! Serve with hot cooked rice or pasta."


servings 317 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven setting to broil (375 degrees F, 190 degrees C). Let garlic cool.
  3. To prepare chicken, place in a 9x13 inch baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.
  4. Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice or pasta and top with broiled chicken. Enjoy!


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 88 Ratings


As written, I think it would need a little bit more zing to make it sing. I had to make some changes based on ingredients on hand and w/that it was one of the best dishes I have ever prepared....

After reading all of the reviews, I decided that I'd have to do something to add some flavor to this dish. So, I cut up the chicken into bite size pieces, and marinated in white cooking wine an...

First off I will say that that method of cooking chicken is fabulous. It came out so tender you could barely tell that you were eating a piece of chicken. I changed up the sauce quite a bit. ...

Well, nobody else has mentioned this problem, so I guess I did something wrong: I could not get the flour to blend into the milk and butter. It started off as big thick lumps, and though I stirr...

This was delicious! I made quite a few changes, though... to start, I did not broil the chicken in white wine... I was afraid that the alcohol would dry the chicken out by itself, so I just whi...

This was an excellent meal. Although, even though it says dont be afraid to use the whole head of garlic, I didnt. I only used about half in the recipe. It had plenty of flavor of garlic, and...

Sauce was excellent, chicken was too dry... will definitely play around with the chicken as the sauce made the meal

Didn't make the chicken recipe, but used the sauce recipe on salmon over rice. Great!

I had to add more spices to make this have flavor. I also sauteed the chicken in 1 tbsp of margerine/1 tbsp Olive Oil in a cast iron skillet till they were brown on both sides. Then removed them...