-
-
My review
Garlic Chicken
Carol
"Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 300 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
- Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
- Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
- Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Footnotes
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
Per Serving: 300 calories; 16.8 g fat; 5.7 g carbohydrates; 30.3 g protein; 73 mg cholesterol; 261 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 39495643 Ratings
-
-
-
-
-
Most helpful positive review
10/9/2002
I've made this 8 times now. The first 7 times, I skipped the Parmesan, thinking it would not make that much of a difference. Boy, was I wrong! Last night I added the Parmesan, and it took this d...
Most helpful critical review
5/10/2007
We've made basically the same recipe for years using low or no-fat italian dressing instead of the olive oil. Just as tasty and a LOT less fat. No real recipe required - just dip chicken in dr...
Most helpful
Most positive
Least positive
Newest
10/9/2002
I've made this 8 times now. The first 7 times, I skipped the Parmesan, thinking it would not make that much of a difference. Boy, was I wrong! Last night I added the Parmesan, and it took this d...
1/6/2004
Applauds to Carol.The BEST chicken breast ever. I am not a enthusiastic chicken lover and I find it difficult to find a good moist chicken breast recipe with flavor. The recipe calls for 2 tsp.o...
5/10/2007
We've made basically the same recipe for years using low or no-fat italian dressing instead of the olive oil. Just as tasty and a LOT less fat. No real recipe required - just dip chicken in dr...
12/11/2002
All I can say about this chicken is OH-MY-GAWD! It is so delicious and so easy! Don't make any changes to this recipe, it's perfect as it is. I followed the alfredo sauce recipe on this site an...
1/18/2003
This recipe was super easy. The chicken has a very nice garlic smell while cooking. The taste is mild and not over powering. If you are looking for a strong garlic taste this is not it. Howe...
11/12/2002
Pretty yummy! Very easy. The chicken was tender and had a nice flavor. I asked my husband if it was a keeper and he said "Oh yeah!" The only thing is I bought the real parmesan cheese still in s...
5/10/2007
For those who prefer a stronger garlic flavour instead of olive oil substitute garlic oil or make your own by adding 2 Tbs chopped garlic to 1 cup olive or canola oil,let stand for 24 hrs in fri...
8/14/2006
WOW! Delicious with little effort! I changed this: I used boneless, skinless chicken thighs because they are RELIABLY more moist then breasts (always trim off any extra fat with kitchen sheers)...
7/11/2002
pounded the chicken breasts so they would be more tender, also added lots more garlic, used italian seasoned bread crumbs, and needed almost two times the amount of crumbs anc cheese asked for. ...