Garlic Chive Chicken

Name: Garlic Chive Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 head garlic; 1 (8 ounce) package egg noodles; 1 cup chicken broth; 1 lemon, zested and juiced; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 2 teaspoons olive oil; 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves; 2 tablespoons all-purpose flour; 4 tablespoons butter; ⅓ cup chopped fresh chives

Rating: 4.25 stars

60 Ratings
48 Reviews
7 Photos

These flavorful chicken breasts are bathed in a lemony garlic butter. Easy to make, they are great for a light dinner.

By zipporah

Recipe Summary

prep:

15 mins

cook:

1 hr

total:

1 hr 15 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Wrap the garlic head in foil, and bake 30 minutes, until cloves are soft. Remove from heat, and cool enough to handle.

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Step 2

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 6 to 8 minutes or until al dente; drain.
Step 3

Slice off the top of the garlic head, and squeeze the softened cloves into a medium bowl. Mix in the chicken broth, lemon zest, lemon juice, salt, and pepper.
Step 4

Heat the olive oil in a skillet over medium heat. Lightly coat the chicken breast halves with flour, and cook in the skillet about 10 minutes on each side, until lightly browned. Set chicken aside, retaining skillet juices. Stir in the garlic mixture, and bring to a boil. Reduce heat, and return chicken to the skillet. Continue cooking the chicken about 5 minutes on each side, until no longer pink and juices run clear. Remove chicken, and arrange on plates over the egg noodles.
Step 5

Mix the butter into the garlic sauce mixture in the skillet until melted, and stir in the chives. Spoon the sauce over the chicken and egg noodles to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

481.9 calories; 31.4 g protein; 46.3 g carbohydrates; 133.5 mg cholesterol; 578.3 mg sodium. Full Nutrition

Reviews (48)

Most helpful positive review

Lena

07/31/2006

This was so good! The first time I made it the sauce didn't quite coat all the noodles so we added some extra butter to them. After making this recipe again I doubled the sauce and it was more than enough to cover all the noodles. 1.5 servings of the sauce may be more appropriate but it was better to have extra than not enough. Read More

Helpful

(22)

Most helpful critical review

Brooke Elkins Nelson

04/23/2011

Yummy but not over the top amazing. I wanted to try this recipe as written so I could tailor it to our tastes. Having now tried it as written I would definitely double the sauce (as said in previous reviews). I will also cut the chicken into strips as I think it would really add to the dish. My favorite bites were those with chicken and noodles. Egg noodles weren't necessary. Use any noodle on hand. I will also thicken the sauce a little next time. Overall a very enjoyable meal and I will definitely make this again. Read More

Helpful

(4)

60 Ratings

5 star values: 28
4 star values: 24
3 star values: 5
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Lena

07/31/2006

Helpful

(22)

basg101

04/15/2007

This is a simple flavorful chicken. I used two shortcuts. I skipped the roasted garlic step and just used crushed garlic and I used soup chicken rather than chicken breasts. I would recommend the first shortcut but not the second. Read More

Helpful

(12)

holly3211

09/20/2008

This was great. I put it over brown rice instead of noodles. I would also recommend doubling the sauce. It was the best part. Read More

Helpful

(8)

Big Mike

05/10/2004

excellent recipe the whole family loved it Read More

Helpful

(7)

Brooke Elkins Nelson

04/23/2011

Helpful

(4)

John Stine

12/02/2009

This was one of the best chicken dishes I've had in a while and I'm giving this the full 5 stars but only after my adjustments which were not major. Most importantly I used half the amount of chicken so if you're following the recipe as written double everything but the chicken or the sauce will not be sufficient. I cut the raw chicken into bite sized pieces before tossing in flour and deep fried it until light brown. Everything else I did the same except I fried the chives in the sauce for a few minutes at the end. This was devoured! Read More

Helpful

(4)

amy7252

04/10/2006

I just made this for the second time using the 4 person recipe. It turned out MUCH better using the original quantities than scaling down. If you're cooking for two just make fewer noodles and only cook 2 chicken breasts. I wish I had taken a picture before we ate because it was really pretty this time too. Just make sure to plan ahead for the 30 minutes to roast the garlic! Otherwise the recipe doesn't take long to make at all. Read More

Helpful

(4)

hdavidoff

04/06/2010

absolutely fantastic!! the flavors are beautiful together and quite light! I only made a few small additions - I used a dry white wine to deglaze the pan before adding my garlic/juice mixture...and I also added a little cornstarch at the end to thicken the sauce - doubling the sauce ingredients also helps for better outcome:) Enjoy! Read More

Helpful

(3)

TammyH

09/11/2009

I was searching for a dairy free recipe with chicken & egg noodles and came across this one. I subbed olive oil for the butter & it was great! I'm sure it would be fantastic with butter but my son can't have it so olive oil it is. I did double the sauce recipe- definitely a must! There was barely enough sauce even with doubling it! I also used 2 chicken breasts to stretch it and cut it into strips and tossed into the pasta. Read More

Helpful

(3)

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Nutritional Information

Garlic Chive Chicken

Servings Per Recipe: 4
Calories: 481.9

% Daily Value *

protein: 63 %

carbohydrates: 15 %

exchange other carbs:

dietary fiber: 14 %

sugars:

fat: 30 %

saturated fat: 45 %

cholesterol: 45 %

vitamin a iu: 12 %

niacin equivalents: 121 %

vitamin b6: 34 %

vitamin c: 46 %

folate: 34 %

calcium: 8 %

iron: 19 %

magnesium: 21 %

potassium: 9 %

sodium: 23 %

thiamin: 37 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.