This Outback Steakhouse Rustic Herb Chicken is a straightforward homemade version of the restaurant favorite — it’s got a garlicky, herby sauce and comes together fast. Works well as a weeknight dinner or a cozy weekend meal.

Quick Summary

Prep time: 10 mins
Cook time: 45 mins
Flavor: garlicky, herby, slightly buttery
Great for: weeknight dinners, comfort food cravings, impressing guests

Why I Like This Recipe

Honestly? I wasn’t planning to make anything fancy. Just kinda ended up cooking. Found some chicken pieces, a few heads of garlic, and went with it. It turned out surprisingly good. Like, “sop up the sauce with bread” kind of good. I’ve made it a few times since. Doesn’t get old.

Ingredients

2 tablespoons cooking oil
1 whole chicken (about 3 to 3 1/2 pounds), cut into 8 pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3 heads garlic, cloves separated
2 tablespoons flour
1 cup dry white wine
1 cup low-sodium chicken broth or homemade stock
2 tablespoons butter
2 tablespoons chopped fresh parsley

How To Make Rustic Herb Chicken

Prep the chicken: Heat your oven to 400°F (200°C). In a Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Cook the chicken until well browned, turning, about 8 minutes in all, and remove from the pot.
Sauté the garlic: Reduce the heat to moderate, add the garlic cloves, and sauté until they start to brown, about 3 minutes.
Make the roux: Sprinkle the flour over the garlic and stir until combined.
Bake the chicken: Return the chicken to the pot, cover, and bake for 15 minutes.
Prepare the sauce: Remove the pot from the oven and place it on a burner. Remove the chicken pieces from the pot. Over moderately high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth and the remaining 1/2 teaspoon salt and simmer until starting to thicken, about 3 minutes.
Finish the sauce: Turn off the heat, whisk in the butter, and pour the sauce over the chicken. Sprinkle ith the chopped parsley.

Rustic Herb Chicken– Easy Outback Steakhouse Copycat

Tips for Success

Let the chicken rest after cooking to retain its juices.
Use fresh garlic for the best flavor; pre-minced garlic can be too harsh.
Don’t rush the browning step; it adds depth to the flavor.
Deglaze the pan properly to incorporate all the browned bits into the sauce.

Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezer: Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.
Microwave: Reheat individual portions on medium power for 2-3 minutes, stirring halfway through.
Oven: Cover with foil and reheat at 300°F (150°C) for 15-20 minutes, or until heated through.

Frequently Asked Questions

Can I use boneless chicken?
Yes, but bone-in pieces add more flavor to the dish.
What can I substitute for white wine?
Chicken broth with a splash of lemon juice works well.
Can I make this ahead of time?
Absolutely. Prepare the dish, cool it, and store it in the fridge. Reheat before serving.
Is there a non-alcoholic version?
Yes, replace the wine with additional chicken broth and a bit of lemon juice.
What sides go well with this?
Mashed potatoes, rice, or crusty bread are great for soaking up the sauce.

Common Mistakes and How to Dodge Them

Overcrowding the pan: This can prevent proper browning. Cook in batches if necessary.
Skipping the browning step: It adds essential flavor. Don’t rush it.
Not deglazing the pan: Those browned bits are flavor gold. Make sure to scrape them up when adding the wine.
Using low-quality wine: Use a wine you’d drink; it makes a difference in the sauce.
Overcooking the garlic: Burnt garlic turns bitter. Keep an eye on it while sautéing.

Nutrition Facts (Per Serving)

Calories: 450 kcal
Total Fat: 28g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 600mg
Potassium: 400mg
Total Carbohydrate: 5g
Dietary Fiber: 0g
Sugars: 1g
Protein: 35g

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