60 Ratings
  • 5 star values: 28
  • 4 star values: 24
  • 3 star values: 5
  • 1 star values: 2
  • 2 star values: 1

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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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  • 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.

  • 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.

  • 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.

  • 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

482 calories; 19.6 g total fat; 133 mg cholesterol; 578 mg sodium. 46.3 g carbohydrates; 31.4 g protein; Full Nutrition


Reviews (48)

Read All Reviews

Most helpful positive review

Rating: 5 stars
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.
(22)

Most helpful critical review

Rating: 2 stars
01/20/2007
I found this too garlicky AND too lemony!
(1)
60 Ratings
  • 5 star values: 28
  • 4 star values: 24
  • 3 star values: 5
  • 1 star values: 2
  • 2 star values: 1
Rating: 5 stars
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.
(22)
Rating: 4 stars
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.
(12)
Rating: 4 stars
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.
(8)
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Rating: 5 stars
05/10/2004
excellent recipe the whole family loved it
(7)
Rating: 3 stars
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.
(4)
Rating: 5 stars
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!
(4)
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Rating: 4 stars
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.
(4)
Rating: 5 stars
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!
(3)
Rating: 4 stars
12/01/2005
we would have liked the sauce to be more abundant and creamier. very good though. The chicken is wonderful.
(3)