Best 20 Garlic Chicken Breasts Recipes

GARLIC-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 500°F with rack in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
• Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

Steps:

• Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
• Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
• Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
• Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
• Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

GARLIC LIME CHICKEN BREASTS

Steps:

• Whisk together lime juice, oil, garlic, salt, and pepper in a large bowl.
• Add chicken, turning to coat. Marinate chicken, covered and refrigerated, turning once or twice, for at least 2 hours and up to 8 hours.
• Put a rack in the upper third of the oven and preheat to 400 degrees.
• Remove chicken from marinade (discard marinade) and arrange skin side up, without crowding, in a shallow baking dish.
• Season with salt and pepper. Roast until just cooked through, 25 to 30 minutes.
• If chicken has a skin, turn oven to broil. Broil chicken about 2 inches from the heat until skin is crisp, about 2 minutes.
• Serve with lime wedges.

CHICKEN BREASTS WITH ROSEMARY AND CHANTERELLES AND ROASTED GARLIC POTATOES

Steps:

• To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
• To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
• When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
• To make the chicken:
• Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
• Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.

GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS

Steps:

• In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
• Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
• Poor the marinade all over the chicken (cover top and bottom).
• Let the chicken marinade in the mixture for 2 - 3 hours.
• Grill/barbecue the chicken and serve!

GARLIC-BROWN SUGAR CHICKEN BREASTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and lightly coat with cooking spray.
• Combine oil and garlic in a small saucepan over medium heat; saute until fragrant, about 2 minutes. Reduce heat, add brown sugar, and stir until liquid, about 3 minutes.
• Lay chicken breasts in the prepared baking dish and pour brown sugar sauce over top. Sprinkle with black pepper.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BAKED CHICKEN BREASTS WITH PARMESAN GARLIC CRUST

Steps:

• Adjust oven rack to upper-middle position and heat oven to 425°.
• Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.
• Pat chicken dry with paper towels and transfer to 13"x 9" baking dish which has been sprayed with Pam.
• Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken.
• Sprinkle breadcrumb mixture over mayonnaise, pressing lightly to adhere.
• Bake until crumbs are golden brown and thermometer inserted in thickest part of chicken registers 160 degrees, about 18 to 22 minutes.
• Serve with lemon wedges.

CHICKEN BREASTS WITH MISO-GARLIC SAUCE

Steps:

• Heat oven to 500 degrees. Line a 9-by-13-inch high-heat baking dish with aluminum foil. In a large bowl, stir 1 tablespoon salt and the yogurt into 4 cups cold water. (The brine helps the chicken retain its moisture, for juicier breasts.) Add the chicken and let sit for 15 minutes.
• In a small bowl, mix together butter, onion powder, garlic and chipotle powders, and black pepper until they form a paste.
• After 15 minutes, drain the breasts, discarding liquid. Pat dry, transfer to the baking dish, and spread the paste all over the chicken.
• Roast until the top is golden brown and the chicken reaches an internal temperature of 165 degrees, about 30 minutes. If chicken is darkening too quickly, tent loosely with foil. Let the chicken cool, covered, for 5 minutes. Reserve the pan juices.
• About 10 minutes before the chicken is done, prepare the miso-garlic sauce: In a medium saucepan, melt the butter over medium-low heat. Remove from the heat and stir in garlic, lemon zest, black pepper and miso. Return to the heat and add the lemon juice and 2 tablespoons water, then mix until a velvety sauce forms. Remove from heat and stir in the reserved pan juices from the chicken. Taste and season with salt as needed.
• To serve, either slice the chicken breasts across the grain or keep them whole. Pour the sauce over the chicken and garnish with the minced scallions or chives. Serve immediately.

GARLIC LIME CHICKEN BREASTS

Steps:

• In a large bowl whisk together lime juice, oil, and garlic and season generously with salt and pepper. Add chicken, turning to coat. Marinate chicken, covered and chilled, turning once or twice, at least 2 hours and up to 1 day.
• Preheat oven to 400°F.
• Remove chicken from marinade, discarding marinade, and arrange, skin sides up, without crowding, in a shallow baking pan. Season chicken with salt and pepper and roast in upper third of oven until just cooked through, 25 to 30 minutes.
• Change oven setting to broil and broil chicken about 2 inches from heat until skin is crisp, about 2 minutes.

PAN FRIED PAPRIKA, GARLIC AND LEMON DIJON CHICKEN BREASTS

Steps:

• Grate the lemons and then squeeze them to extract the juice.
• Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
• Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
• Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
• If pan frying - heat the olive oil gently and add the chicken breasts.
• Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
• At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
• The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
• Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
• Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
• OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
• Place chicken breasts with all the sauce into the pan.
• Turn over once during cooking which should take 30 to 45 minutes.
• Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
• Cook for a further 2-5 minutes.
• Serve as for pan-fried version.

LEMON-GARLIC SAUTEED CHICKEN BREASTS

Steps:

• Melt butter in a skillet, add soy sauce and garlic powder.
• Add chicken, cook until no longer pink.
• Garnish with lemon slices.

GARLIC CHICKEN BREASTS

Steps:

• Mix olive oil, lime juice, garlic, salt, and black pepper in a bowl or resealable bag; add chicken. Marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Transfer chicken from marinade to a shallow baking pan. Discard remaining marinade. Season chicken breasts with salt and black pepper.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BREADED LEMON-GARLIC CHICKEN BREASTS

Steps:

• Preheat oven to 350°.
• Butter an 11 x 7-inch or a 9-inch baking pan baking dish (if doubling the recipe to make 12 breasts, use a 13 x 9-inch pan.
• In a bowl, combine the dry breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper.
• In another bowl combine the melted butter/garlic mixture and lemon juice; whisk well to combine (if you run out of butter when dipping the breasts, which has happened to me many times, just melt about another 1/4 cup butter and add in about 1 tablespoon more of lemon juice in the microwave.
• Dip chicken in butter mixture, then roll in crumbs (patting down the crumbs into the chicken breasts).
• Roll-up chicken jelly-roll style; place seam side down in a greased baking dish drizzle with any remaining butter mixture; sprinkle with paprika if desired.
• Place a slice of cheese on top the last 10 minutes of baking if desired.
• Bake uncovered for 35-45 minutes or until the chicken is cooked though (baking time will vary depending on how thin you pounded the chicken).

HONEY-GARLIC-BALSAMIC CHICKEN BREASTS

Steps:

• Pat chicken dry with paper towels. Sprinkle with salt and pepper.
• In 10- or 12-inch skillet, melt butter over medium-high heat. Add oil. Place chicken in skillet; cook 6 to 7 minutes on each side until both sides are browned and juice of chicken is clear when center of thickest part is cut (at least 165°F). Place chicken on plate; cover with foil to keep warm.
• In same skillet, mix broth, vinegar, lemon juice, honey and garlic. Cook about 5 minutes or until sauce has thickened, scraping bottom of skillet with pancake turner to loosen browned bits.
• Cut chicken diagonally into slices. Serve sauce over chicken.

HONEY-LEMON-GARLIC BRINED CHICKEN BREASTS

Steps:

• In a large plastic bag placed in a large, deep pot (a stockpot is good) combine the water, salt, honey, dried thyme, garlic halves, black pepper and sliced 1/2 lemon.
• Add chicken breasts to brine and tie up bag tightly.
• Allow chicken to brine in the refrigerator, covered, for at least 12 hours, preferably no more than 18 hours.
• When brining time is up, remove chicken from brine (no need to rinse) and place in a baking dish.
• Bake chicken, covered, in a 375 degree F oven for one hour.
• After one hour, remove cover, sprinkle the juice of 1/2 lemon over chicken breasts; drizzle each chicken breast with just over a tablespoon of honey; gently spoon some pan juices over them, and season to taste with black pepper.
• Return to oven for 20 more minutes, or until breasts are nicely browned a little.

GREEK GARLIC AND HERB-STUFFED GRILLED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
• Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).

CHICKEN BREASTS WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• If breasts are connected, separate filets and cut away any membranes or fat. Sprinkle with salt and pepper. Rinse mushrooms and pat dry. Season the flour with some salt and pepper and dredge chicken in the mixture. Shake off the excess flour.
• Heat oil in heavy skillet over medium-high heat and cook the breasts until nicely browned on one side. Add garlic cloves. Turn chicken and scatter the mushrooms over top. Continue cooking, shaking the skillet to redistribute the mushrooms so that they cook evenly. Cook about 3-4 minutes.
• Add the vinegar, broth, bay leaf and thyme.
• Cover tightly and cook over medium-low heat for 10 minutes. Transfer the chicken pieces to a warm serving platter and cover with foil. Continue cooking sauce with mushrooms, uncovered and over medium-high heat for about 7 minutes. Swirl in butter and discard bay leaf.
• Pour the mushroom sauce over the chicken and serve.

GARLIC CHICKEN BREASTS IN BALSAMIC VINEGAR

Steps:

• Dredge chicken breasts in flour.
• In a large skillet heat oil over medium high heat.
• Cook breasts 3 minutes on one side; add garlic.
• Turn chicken and continue cooking 2 to 3 minutes.
• Add stock, vinegar and pepper to taste.
• Reduce heat to medium low; cover and cook five to ten minutes or until chicken is tender.
• Remove chicken and keep warm.
• In small bowl combine water and cornstarch, stirring until smooth.
• Add to skillet and cook 1 to 2 minutes until thick and smooth.
• Pour sauce over chicken and serve.

GARLIC CHICKEN BREASTS

Steps:

• In a large resealable plastic bag, combine cheese and dressing mix; add chicken. Seal bag and shake to coat. , Place chicken in a greased 8-in. square baking dish. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.

GARLIC-LEMON CHICKEN BREASTS GRILLED ON THE BIG GREEN EGG RECIPE

Steps:

• Blend the garlic, lemon, and olive oil with some salt and pepper together in the blender. When done, set aside 2-3 tbs. to drizzle over the chicken when it's cooked. Generously season the chicken breasts on both sides with the spice rub and some salt and pepper. Put the chicken in a Ziploc bag and pour the marinade in, distributing it over the chicken. Marinate for 30 minutes. Prep your grill and heat it to 350 degrees over a medium fire or medium direct heat. Place the chicken breasts on the grill and cook 8-12 minutes, flipping occasionally, until the meat registers an internal temperature of 170 degrees. Place chicken on a platter, drizzle with reserved marinade, and tent with foil. Let rest for ten to fifteen minutes. Top with fresh chopped parsley and serve.