This Spanish garlic chicken, known as “pollo al ajillo,” is one of Spain’s most iconic home-cooked dishes. It’s filled with flavors, made with simple ingredients, and done in about 30 minutes using one pan. Serve it as a tapas appetizer or even as a main course next to some roasted potatoes and a garden salad.
To make this recipe, I used boneless and skinless chicken breast. You can also use chicken breast with skins, chicken thighs, or a combination of both. Either way, when you cut the chicken, make sure they’re all similar in size. That way all the chicken cooks evenly.
To make the sauce, I used olive oil, garlic, flour, white wine, chicken broth, and bay leaves. If alcohol is not your thing, you can also use white grape juice or any broth of your choice with a squeeze of fresh lemon juice.
TIPS & TRICKS to Make this Recipe: To make sure your chicken is fully cooked through, just cut a piece to ensure there is no pink or insert a meat thermometer into the thickest part. You want a temperature of at least 165°F, which is 75°C. Either way, don’t overcook the chicken, or it will get a tough texture.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make Spanish GARLIC Chicken
Spanish GARLIC Chicken | Pollo al Ajillo
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 4 cloves garlic (whole)
- 8 cloves garlic (thinly sliced)
- 2 boneless chicken breast 10 oz / 300 grams each
- 1 tbsp all purpose flour 8 grams
- 1/2 cup dry white wine 120 ml
- 1 cup chicken broth 240 ml
- 2 bay leaves
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a large fry pan with a medium heat, add in the olive oil and the 4 whole cloves of garlic (skins on), and sauté for 5 to 6 minutes
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In the meantime, add the chicken breasts over some paper towels and pat dry, then cut each one into 1 1/2 inch thick pieces (4 cm) and season with salt & pepper
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After sautéing the garlic for 5 to 6 minutes and the olive oil is infused, remove the garlic from the pan
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Using the same pan with the same heat, add in the pieces of chicken, all in a single layer, and lightly brown for 3 to 4 minutes per side, once the chicken is lightly browned, add in the sliced garlic and mix continuously, after 1 minute, add in the flour and continue to mix together and go for 2 minutes
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After cooking the flour for 2 minutes, add in the white wine and give the pan a gentle shake, simmer for 3 minutes, then add in the broth and bay leaves, raise to a high heat, and give it a gentle mix
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Once it comes to a boil, place a lid on the pan and lower it to a low heat, simmer for 10 minutes or until the chicken is fully cooked (you want the temperature of the chicken to be at least 165°F - 75°C or cut a piece and ensure there is no pink), then remove from the heat
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Transfer into a large serving dish and sprinkle with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Jeff H.
07 . Jun . 2026Albert,
I am going to try this recipe in the next week, to recreate something I had in Spain decades ago (I was 12, visiting my brother stationed at Torrejon AB, when it was open). Yours is the closest recipe I’ve found, to the memory of the dish. Would you mind lending you thoughts on additions to this recipe to get close to the original dish?
The dish was simple chicken wings (on the crispier side), in a great lemon “sauce”. To my recollection the sauce was not creamy or thick. They served them in a large glass dish (reminded me of a double sized pie dish). We had about 6 orders of them, because they were so good.
I’d like to add lemon juice and zest to this recipe, but am unsure if it should be in the cooking process or afterward.
Any advice would be appreciated.
Spain on a Fork
I don’t recognize the dish you are talking about, could be a regional dish, you can add lemon to this recipe, right at the end, Much love!
08 . Jun . 2026JOE FAGONE
30 . May . 2026Albert, this was so good! I have made many of your fish dishes and really liked them but this …!
I did not skimp on the garlic…12 cloves total. Not at all overpowering, cooked to perfection.
The chicken was not dry at all (thought about using thighs) , just right.
Thanks for this one!
Joe
Spain on a Fork
So happy to hear that! Thanks for the comment, Much love
30 . May . 2026Lissy Palma
26 . May . 2026Oh my God, this is diecious my son love it and so did a friend , now she is fallowing Spain on a Fork, keep them coming Alber, riquisimas resetas yo ya e echo muchisimas, gracias.
Spain on a Fork
So happy to hear that! Thanks for the comment, Saludos
27 . May . 2026