Easy Baked Garlic Chicken

10 Pieces258 cals

Make your chicken meal prep great again with some Easy Baked Garlic Chicken! This high protein dinner recipe takes just a few minutes to make with common ingredients and is absolutely delicious.

For this quick meal prep you’re going to need a stovetop pan to prep your garlic, a bowl for your bread crumb mix, and a dish or pan to put your chicken into.

Take out your stovetop pan and turn your burner on low-medium heat. If you don’t have a good pan, here’s a link to the one I’ve been using lately and recommend.

Into your pan add 4 tablespoons of olive oil, 2 1/2 teaspoons of minced garlic, and 1/4 teaspoon of garlic salt.

Mix those together while it heats up. After a couple minutes, once everything is blended, you can turn your burner off.

Take out and add into your mixing bowl 2/3 cup of whole wheat bread crumbs and 12 tablespoons of grated parmesan cheese. Give those a quick mix until well incorporated.

Take out 3 pounds of chicken breast, trim the fat off of them, and cut them in half.

Pro tip? Use the sliding scale below to double or even triple your recipe for meal prep!

Breaded Garlic Chicken

Flip each piece of chicken around in your olive oil mix then in your bread crumb mix until all of your pieces are fully coated.

Place your breaded chicken into a baking dish or pan optionally lined with aluminum foil for easy clean up.

Bake your easy baked garlic chicken on 425F/218C for around 30-35 minutes or until the internal temperature of each piece of chicken is 165F/74C.

Remove your chicken from the oven and portion it out into however many servings you want!

Looking for a healthy side? Try some Cut Sweet Potatoes!

Easy Baked Garlic Chicken Recipe

Easy Baked Garlic Chicken

Beat bland and boring chicken with this healthy Easy Baked Garlic Chicken recipe! Great for meal prep, high in protein, and delicious!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Keyword: baked, easy, garlic chicken, meal prep
Servings: 10 Pieces
Calories: 258kcal
Cost: $7
Course: Main Course
Cuisine: American
Keyword: baked, easy, garlic chicken, meal prep
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 Pieces
Calories: 258kcal
Cost: $7

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Ingredients

  • 3 Pounds Chicken Breast - 48 Ounces
  • 4 Tablespoons Olive Oil
  • 2 ½ Teaspoons Minced Garlic - 5 Cloves
  • ¼ Teaspoon Garlic Salt
  • Cup Bread Crumbs - 60g Whole Wheat
  • 12 Tablespoons Parmesan Cheese - 60g Grated

Instructions

  • Take out a large stovetop 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

21 Comments

  1. Con on May 17, 2021 at 7:33 pm

    Love this recipe so much. I recommend searing the chicken after you bread it to get a nice crust before putting it in the oven. It’s my favorite way to prevent sogginess. 20 sec per side in a hot pan does the trick

  2. Dan on February 16, 2016 at 12:00 am

    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!

    • Derek Howes on February 19, 2016 at 12:00 am

      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

  3. Josh C on June 15, 2015 at 12:00 am

    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!!

  4. Richard on April 6, 2015 at 12:00 am

    Is it recommended to only use olive oil in this recipe or will other oils like vegetable oil work?

  5. edgar benitez on March 2, 2015 at 12:00 am

    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.

  6. Gerry Saxon on June 18, 2014 at 12:00 am

    I tried this recipe and loved it. So easy and delicious. Will be baking this chicken often.

  7. Kandis on June 15, 2014 at 12:00 am

    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.

  8. Ryan on January 16, 2014 at 12:00 am

    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.

  9. scott on December 3, 2013 at 12:00 am

    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.

  10. Kyle on September 5, 2013 at 12:00 am

    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!

    • Derek Howes on September 5, 2013 at 12:00 am

      Thanks Kyle! You’re the man too!

  11. Baneh Mtseku on August 19, 2013 at 12:00 am

    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 🙂

    • Derek Howes on August 19, 2013 at 12:00 am

      Thanks Baneh! Appreciate it. Rolled oats (processed or blended) work great IMO!

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