Baked Garlic CHICKEN Recipe

Baked Garlic Chicken Recipe
Written by The Protein Chef

This Baked Garlic Chicken recipe is a quick and delicious way to fall in love with chicken again!

Here is the recipe:

  • 3  Pounds (48 Ounces) Chicken Breasts
  • 4 Tablespoons Olive Oil
  • 2 1/2 Teaspoons Minced Garlic (5 Cloves)
  • 1/4 Teaspoon Garlic Salt
  • 2/3 Cup (60g) Whole Wheat Bread Crumbs
  • 12 Tablespoons (60g) Grated Parmesan Cheese

Calories in the WHOLE recipe:

  • Calories: 2581
  • Fat: 89g
  • Saturated Fat: 21g
  • Sodium: 2240mg
  • Carbs: 40g
  • Fiber: 6g
  • Sugar: 4g
  • Protein: 405g

Take out a large stove top pan, turn your burner on Low-Medium Heat, add in your Olive Oil, Garlic, and Garlic Salt. Mix everything together and let your pan heat up for a few minutes. After a few minutes turn your burner off. Take out a large bowl, add in your Whole Wheat Bread Crumbs and Grated Parmesan Cheese. Mix them together. Take out your Chicken Breast, trim the fat off of them, and then cut them in half. Roll your Chicken Breast halves in the Olive Oil Mix and then in the Bread Crumb Mix. Place them in a baking dish and put them in the oven on 425°F/218°C for 30:00-35:00. Enjoy!

Tips:

  • Double or even triple your recipe to last you all week!

About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.

19 Comments

  • You are a life saver. Im wheat free so I crushed some pork rinds and used them instead of the breadcrumbs, yummmmm! Do you know of another alternative for breadcrumbs? Thanks 🙂

  • If there was a grade above A+ I would give it to this recipe. It is seriously freaking delicious. I’m going to have to restrain myself from eating the entire thing in one sitting. You’re the man Derek!

  • Just tried this last night; it’s pretty good! One thing i changed was that I put the garlic and oil in a ziplock bag with the chicken and tossed that way, to help distribute it across all the chicken evenly.

  • Wow, I am really happy that I ran across your thread on bodybuilding.com! Thank you for the quality videos and information. I’m subbed to your channel, and I’ll be looking forward to your new videos.

    Do you have any advice on freezing and reheating a dish like this? I have trouble making things come out right.

    • Thanks Ryan! As for freezing and reheating – wait until the chicken has cooled off before you store it (you could throw a paper towel in the container as well) and for reheating I simply just throw it in the microwave with the cover on. As long as you don’t zap it too long, it should come out fine.

  • Just found your youtube channel – which led me to this AMAZING website. Being in Australia I am finding some recipes I will have to tweak because we don’t get some of the ingredients you use but I think I should be ok.

    Wanted to know – can you sub almond meal for the breadcrumbs if you want to use a bread alternative? I saw your comment earlier about blended rolled oats so Im hoping this is also a viable substitute.

  • Found this recipe while looking through another channel on YouTube, and I must say it is by far the best recipe I have tried. Your other recipes are also quite outstanding too.

  • So freaking delicious!! This is probably going to be my dinner 5 out of 7 nights of the week now – thanks for making the best healthy recipe ever!!

  • Hey Derek,

    Amateur cook here but followed your instructions and the chicken turned out great! Just a bit of a question though: you say 12 tablespoons of parmesan but did you mean teaspoons by any chance? I dunno, 12 tablespoons just seemed like heaps so I went with about 8 teaspoons in the end.

    Also, the top of my chicken turned out to have that crunchy texture, but the bottom was a tad soggy because the fat and whatnot had fallen to the bottom of the tray. Should I turn over my chicken after about 15 mins to get both sides crunchy, or any other tips here?

    Cheers Derek and keep up the good work!

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