40 cloves of garlic creamy chicken sandwich

By Jason Skrobar
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  • 4 potato buns
  • 8 slices provolone
  • 8 slices bacon, crumbled
  • Pickled red onions


  • 8 boneless chicken thighs
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 medium onion, minced
  • 40 cloves of garlic, unpeeled
  • 1 cup chicken stock
  • 1/3 cup fresh parsley, chopped


  • Drippings from the chicken
  • 6-7 roasted garlic cloves
  • 1 teaspoon garlic powder
  • 1 package cream cheese
  • 1/4 cup unsalted butter
  • 1/4 cup whole milk
  • 1 cup white cheddar, shredded


  1. Pre-heat oven to 350°F. Season the chicken thighs with kosher salt, black pepper and Italian seasoning. Heat olive oil in a large pan and sear thighs on all sides until nicely browned, about seven minutes. Transfer thighs to a plate. Add minced onion to the pan and cook for about five minutes, stirring every few minutes. Add garlic cloves and let them cook for another four to five minutes. Then add the chicken stock and parsley. Let this reduce for about ten minutes. Add the thighs back to the pan and bake in the oven for about 18-20 minutes.
  2. Once the chicken is done, remove from the oven and transfer the thighs to a plate. Remove all the roasted garlic cloves from the pan and squeeze six to seven of them back into the pan. Add garlic powder, cream cheese, butter, whole milk and white cheddar to the pan. Increase the heat to high and whisk to combine. The sauce should be smooth and creamy. 

To assemble:

  1. Turn the oven to broil. Cut the potato buns in half, place two thighs on the bottom bun, top with sauce, provolone and crumbled bacon. Place on a baking sheet and broil for two to three minutes or until cheese is bubbly. Remove from the oven, top with some pickled onions and the top bun and serve. Enjoy!


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