Chicken Savoy Recipe: 30-Minute Garlic Herb Chicken
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Chicken Savoy is a bold, garlicky Italian-American chicken dish that’s big on flavor and simple to make. With tender chicken, plenty of herbs, garlic and a splash of vinegar, it’s anything but boring. The best part is that it comes together in about 30 minutes, making it perfect for a weeknight dinner that tastes like you were cooking all day.
Updated February 2026 with improved steps and helpful tips.
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Recipe Highlights
Prep Time: 15 Minutes (stovetop and oven)
Cook Time: 30 Minutes
Total Time: 45 Minutes
Serves: 2 – Easy to double
Chicken Savoy Ingredient List
- Boneless, skinless chicken breasts or thighs
- Garlic
- Sea salt
- Black pepper
- Olive oil
- Parmesan cheese
- Dried oregano
- Dried thyme
- Red wine vinegar
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How to Make Chicken Savoy
- Prepare: Preheat the oven to 400°F. Shred the parmesan cheese with a small microplane grater. Measure the herbs and vinegar.
- Prepare the garlic and herbs: Crush the garlic with the back of a spoon (or a garlic crusher) and place it into a small bowl. Add the herbs, grated cheese, and 1 tablespoon of olive oil.
- Sear the chicken: Heat the remaining oil in a heavy cast-iron skillet over high heat until it shimmers. Pat the chicken pieces dry with a paper towel and sprinkle with sea salt and pepper. Once the pan is hot, add the chicken and cook until the underside starts to turn golden brown (about 3 – 5 minutes).
- Add herb mixture: Flip the chicken breasts over, and use an offset spatula to spread the herb mixture over the chicken.
- Bake: Transfer the cast-iron skillet to a preheated oven and bake at 400 degrees until the internal temperature reaches 165 degrees f.
- Remove the skillet from the oven and place it on top of the stove over low heat. Add the vinegar and stir. Let the chicken simmer for at least 5 minutes before serving.
Tips & Tricks
- Cooking time can vary depending on the thickness of the chicken. Begin checking the temperature after the chicken has been in the oven for 10 minutes.
- The key to keeping the boneless chicken breast moist and juicy is to remove the chicken from the oven just as it reaches 165 degrees f.
- To get a beautifully golden-brown crust on the chicken (thanks to the Maillard reaction), make sure to pat the chicken dry with a paper towel before adding it to the hot skillet.
Recipe variations
This is a very basic recipe in that you can easily build the flavors. Here are some suggestions to try.
Spicy – Add 1/4 to 1/2 teaspoon of red pepper flakes to the herb mixture.
Vinegar – Instead of red wine vinegar, use an equal amount of balsamic vinegar.
Herbs – Add any of these herbs for extra flavor: basil, tarragon, parsley, herbs de Provence, or Italian seasoning.
Bone-in meat – If you prefer bone-in chicken, use breasts or thighs and adjust the cooking time by about 10 to 15 minutes longer until the temperature reaches 165° F.
Meat – This dish also tastes great made with boneless pork chops or pork tenderloin.
How to Store Leftovers
Even though this is a recipe for two, leftover chicken savoy will last in the refrigerator for 3 to 4 days in an airtight container.
Serve leftovers heated or cold in a salad, sandwich or wrap.
Serving suggestions
Serve chicken savoy with something simple and fresh on the side. Here are a few easy ideas:
- spinach salad
- sauteed cauliflower or sauteed spinach with mushrooms
- roasted brussels sprouts
- smashed rosemary garlic baby potatoes or roasted potatoes with leeks
Recipe FAQs
Yes, this recipe uses boneless chicken breasts or thighs to cut cooking time while keeping the same bold flavors. Sear the chicken, add the herb parmesan mixture, then bake until it reaches 165°F
The oil is ready when it shimmers in the skillet. When you add the chicken, it should sizzle right away, which helps you get a golden crust.
Store leftover Chicken Savoy in an airtight container in the refrigerator for 3 to 4 days. Reheat it, or eat it cold in a salad, wrap, or sandwich
Chicken Savoy is a classic Italian-American dish that became popular in northern New Jersey, originally created at the iconic Belmont Tavern. Traditionally made with bone-in chicken for rich flavor, this version uses boneless breasts and thighs to keep the bold, garlicky taste while cutting down on cooking time.
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Chicken Savoy
Equipment
Ingredients
- 3/4 pound boneless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic
- 2 teaspoons dried oregano
- 1/4 cup parmesan cheese shredded
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup red wine vinegar
Instructions
- Prepare – Preheat the oven to 400 degrees f. Grate the parmesan cheese with a small micorplane grater. Measure the herbs and vinegar.
- Crush the garlic with the back of a large spoon or use a garlic crusher and place into a small bowl. Add the dried herbs, grated cheese and 1 tablespoon olive oil.
- Heat the remaining olive oil in a heavy skillet over medium to high heat. Pat the chicken pieces dry with a paper towel and sprinkle with sea salt and pepper. Once the pan is hot, add the chicken breasts and cook until the underside starts to turn golden brown (about 3-5 minutes).
- Flip the chicken breasts over, and spread the herb/garlic mixture over the cooked side of chicken.
- Place the skillet into a preheated oven and bake at 400 degrees f for 10 to 12 minutes until the internal temperature reaches 165 degrees f.
- Remove the skillet from the oven and place it on top of the stove over low heat. Stir in the vinegar, and simmer the chicken for at least 5 minutes before serving.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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