Garlic Chicken

"This is a simple and delicious recipe for garlic chicken. Even if you are not fond of garlicky dishes, don't rule this one out. The garlic does a wonderful job of tenderizing the chicken so it nearly melts in your mouth. The secret is to make sure you use fresh garlic. If you see any green or hints of sprouting, the bulb is not fresh. I got the recipe from a newspaper article."
 
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photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
photo by twissis photo by twissis
Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Drop the egg yolks, chopped garlic and chicken breasts into a zipper-type plastic bag.
  • Press out as much air as possible and seal.
  • Massage the bag to make sure the chicken pieces are all well coated with egg and the garlic is well distributed.
  • Refrigerate for at least 4 hours, up to overnight.
  • Preheat the oven to 400 degrees.
  • Place melted butter in a 9x13-inch glass baking dish, tipping dish until bottom of pan is coated.
  • In small mixing bowl, combine the breadcrumbs, cheese, parsley, salt and pepper.
  • Dredge chicken pieces in this mixture so they are coated well on all sides.
  • Lay pieces in the baking dish in a single layer.
  • Pour any remaining egg mixture over the top.
  • Bake for about 40 minutes or until no pink remains in the chicken and the juices run clear.

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Reviews

  1. This recipe is a keeper. I used bone-in thighs instead of breasts and adjusted baking time accordingly (50 minutes @ 375). I also used Panko instead of regular bread crumbs, and added a tsp of Basil for additional taste. Delicious, garlicky, falling-off-the-bones chicken. Oh, yeah... I didn't use butter either, since thighs are fatty to begin with.
     
  2. This is very juicy, the only thing that I didn't like was cooking it in the butter; the bottom of the chicken tasted a little greasy. Made as it, just used shredded parmesan instead of grated parmesan because that is what I had on hand. Used bone-in thighs (thought they were boneless until I thawed them out). Made for 1-2-3-Hits January 2010.
     
  3. The fiance bought chicken tenders instead of chicken breasts - so these cooked much faster. I wasn't crazy about the coating because breadcrumbs + baking instead of cooking in a skillet never seems to work for me. The fiance really like it though (he's on his second dish as I type!) Made for the Aussie/NZ Recipe Swap #22
     
  4. My chicken breasts were thick & lrg, so I pounded them to cutlet thickness w/my meat mallet & chilled them 6 hrs in the yolk & garlic mixture. I had the breading mixture ready to go in a plastic bag, dropped the breasts in 2 at a time & shook the heck out of them. This resulted in perfect coverage as seen in the pic. The meat waas garlic infused & fork tender. The bottoms had a rich buttery crust, but the tops were a tad dry. I will correct for this next time by laying them gently in the butter & quickly turning them over so both sides enjoy that buttery rich moistness. We loved this chicken, Lainey. Thx for sharing the recipe w/us. :-)
     
  5. This is definitely a 5 star. The garlic totally permiated the chicken (only change I made to entire recipe was doubling the garlic) and this chicken came out so so so moist it was great! The simple marinade could also be used for many starts to chicken dishes. Served with a side of corn and DH was very happy :)
     
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Tweaks

  1. The fiance bought chicken tenders instead of chicken breasts - so these cooked much faster. I wasn't crazy about the coating because breadcrumbs + baking instead of cooking in a skillet never seems to work for me. The fiance really like it though (he's on his second dish as I type!) Made for the Aussie/NZ Recipe Swap #22
     

RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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