This Baked Garlic Chicken recipe is a quick and delicious way to fall in love with chicken again!
Tips:
- Double or even triple your recipe to last you all week!
Easy Baked Garlic Chicken
This Baked Garlic Chicken recipe is a quick and delicious way to fall in love with chicken again! Calorie and recipe information included.
Print Pin RateServings: 10 Pieces
Calories: 258kcal
Cost: $7
What We Used
- Oven
Ingredients
- 3 Pounds Chicken Breast – 48 Ounces
- 4 Tablespoons Olive Oil
- 2 ½ Teaspoons Minced Garlic – 5 Cloves
- ¼ Teaspoon Garlic Salt
- ⅔ Cup Bread Crumbs – 60g Whole Wheat
- 12 Tablespoons Parmesan Cheese – 60g Grated
Instructions
- Take out a large stove top pan and turn your burner on Low-Medium heat
- Add in your Olive Oil, Garlic, and Garlic Salt
- Mix everything together
- Let those cook for a few minutes
- Turn your burner off
- Take out a large bowl
- Add in your Bread Crumbs and Parmesan Cheese
- Mix them together
- Take out your Chicken Breast, trim the fat off of them, and cut them in half
- Roll your pieces around in your Garlic mix then in your Bread Crumb mix
- Place them in a baking dish and put them in the oven on 425F/218C for 30-35 minutes
Video
Notes
Calories in the WHOLE recipe:
- Calories: 2581
- Fat: 89g
- Saturated Fat: 21g
- Sodium: 2240mg
- Carbs: 40g
- Fiber: 6g
- Sugar: 4g
- Protein: 405g
Nutrition
Calories: 258kcal | Carbohydrates: 4g | Protein: 40.5g | Fat: 8.9g | Saturated Fat: 2.1g | Sodium: 224mg | Fiber: 0.6g | Sugar: 0.4g
19 Comments
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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 🙂
Thanks Baneh! Appreciate it. Rolled oats (processed or blended) work great IMO!
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!
Thanks Kyle! You’re the man too!
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.
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.
I tried this recipe and loved it. So easy and delicious. Will be baking this chicken often.
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.
Thanks Edgar!
Is it recommended to only use olive oil in this recipe or will other oils like vegetable oil work?
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!!
Glad you like it Josh!
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!
Hey Dan! 3 teaspoons = 1 tablespoon so less than 3 seems a bit on the low end. 1 tablespoon (depending on the brand) is usually 5g making 12 60g. Either way as long as it worked out for you that’s all that matters. Seriously to prevent a soggy bottom get a baking rack like this: https://www.amazon.com/dp/B00NYBBM8G/?tag=iwala-20 – best investment ever! Thanks for the kind words