Garlicky Chicken Recipes

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CRISPY GARLIC CHICKEN THIGHS



Crispy Garlic Chicken Thighs image

Recipe video above. A fantastic quick and easy chicken thigh recipe! You'll love the terrific garlic flavour in this - seared on the crust and in the sauce. The trick to crispy skinless chicken thighs is to cook longer on a lower heat.

Provided by Nagi

Time 15m

Number Of Ingredients 8

700 g / 1.2 lb skinless boneless chicken thighs ((5 to 6))
1 tsp garlic powder
Salt and pepper
1 tbsp olive oil
1/2 cup / 125 ml dry white wine ((or broth or water))
25 g / 2 tbsp unsalted butter
2 large garlic cloves (, minced)
Finely chopped parsley (, optional)

Steps:

  • Sprinkle both sides of chicken with garlic powder, salt and pepper.
  • Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
  • Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.
  • Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.
  • Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates.
  • Remove from heat. Serve chicken with sauce.

Nutrition Facts : ServingSize 180 g, Calories 334 kcal

GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE



Garlicky Chicken With Lemon-Anchovy Sauce image

There's nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there's everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably want to use the workhorse of all poultry dinners, the boneless, skinless breasts. But the thighs cook nearly as quickly, and have a greater margin of error in terms of doneness. Overcook your breasts by even a minute, and you'll get dry, tough meat. Thighs are more forgiving. However, if your family insists on white meat, you can substitute breasts and subtract about 3 minutes from the cooking time. There is no need to mention the anchovies until after people have complimented you on the meal.

Provided by Melissa Clark

Categories     dinner, quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)
1 teaspoon coarse kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil
5 anchovy fillets
2 tablespoons drained capers, patted dry
1 large pinch chile flakes
1 lemon, halved
Fresh chopped parsley, for serving

Steps:

  • Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
  • Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
  • When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
  • Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 604 milligrams, Sugar 0 grams, TransFat 0 grams

CRISPY GARLICKY CHICKEN



Crispy garlicky chicken image

Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I've added garlic for extra flavour. Pounding the chicken, both before adding the crumbs and to help them to stick, tenderises the meat and makes it even quicker to cook.

Provided by Jamie Oliver

Categories     Cheap & cheerful     Chicken     Chicken breast     Bread     Fruit     Keep cooking and carry on     Cheap & cheerful

Time 20m

Yield 2

Number Of Ingredients 5

2 x 120 g skinless chicken breasts
2 thick slices of seeded wholemeal bread, (75g each)
1 clove of garlic
1 lemon
50 g rocket

Steps:

  • Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
  • Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
  • Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
  • Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.
  • Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.

Nutrition Facts : Calories 366 calories, Fat 11 g fat, SaturatedFat 2 g saturated fat, Protein 36.6 g protein, Carbohydrate 32.1 g carbohydrate, Sugar 2.4 g sugar, Sodium 1.1 g salt, Fiber 5.8 g fibre

EASY GARLIC CHICKEN



Easy Garlic Chicken image

Baked chicken breasts coated with garlic/butter 'sauce' and bread crumbs.

Provided by K Grecco

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 4

1 ½ pounds skinless, boneless chicken breast halves
¼ cup butter
6 cloves crushed garlic
2 cups seasoned dry bread crumbs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.
  • Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

Nutrition Facts : Calories 509.2 calories, Carbohydrate 40.4 g, Cholesterol 129.3 mg, Fat 16.5 g, Fiber 2.5 g, Protein 47 g, SaturatedFat 8.5 g, Sodium 588.5 mg, Sugar 3.4 g

GARLICKY CHICKEN DINNER



Garlicky Chicken Dinner image

Flavorful bone-in chicken is enhanced by herbs, lemon and hearty vegetables in this savory meal-in-one entree. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

1-1/4 pounds small red potatoes, quartered
4 medium carrots, cut into 1/2-inch slices
1 medium red onion, cut into thin wedges
1 tablespoon olive oil
6 garlic cloves, minced
2 teaspoons minced fresh thyme, divided
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1 teaspoon paprika
4 chicken drumsticks
4 bone-in chicken thighs
1 small lemon, sliced
1 package (5 ounces) fresh spinach

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 1 teaspoon thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining thyme, salt and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Top with lemon slices. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 264 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 548mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

GARLIC CHICKEN



Garlic Chicken image

Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 5

¼ cup olive oil
2 cloves garlic, crushed
¼ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Steps:

  • 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).

Nutrition Facts : Calories 300.4 calories, Carbohydrate 5.7 g, Cholesterol 72.8 mg, Fat 16.8 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 3.1 g, Sodium 261.2 mg, Sugar 0.3 g

CREAMY GARLIC CHICKEN BREAST RECIPE



Creamy Garlic Chicken Breast Recipe image

Lightly floured boneless chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavour, you will LOVE how easy this is!

Provided by Karina

Categories     Dinner

Time 35m

Number Of Ingredients 14

2-3 large boneless and skinless chicken breasts (halved horizontally to make 4)
4 tablespoons flour ((all purpose or plain))
4 tablespoons finely grated fresh Parmesan cheese
2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon Black cracked pepper
5 tablespoons olive oil
2 tablespoons butter
1 small onion (finely chopped)
1 whole head of garlic (peeled and divided into 10-12 cloves)
1 1/4 cup chicken broth ((stock))
1 1/4 cup half and half or heavy cream ((or evaporated milk))
1/2 cup finely grated fresh Parmesan cheese
2 tablespoons fresh parsley, (to serve)

Steps:

  • Season the chicken with salt, garlic powder and pepper.
  • In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
  • Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
  • Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
  • Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
  • Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
  • Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
  • Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
  • Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
  • Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
  • Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
  • Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Nutrition Facts : Calories 458 kcal, Carbohydrate 11 g, Protein 21 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 85 mg, Sodium 1205 mg, Sugar 1 g, ServingSize 1 serving

ONE-PAN GARLIC BUTTER CHICKEN



One-Pan Garlic Butter Chicken image

One-Pan Garlic Butter Chicken is an easy dinner made in under 20 minutes and full of flavor! Chicken and asparagus cooked in lemon butter and spices. This healthy one-pan meal is low carb and Keto-friendly. Keep this chicken recipe in your best recipe box. This chicken recipe is a family favorite!

Provided by Christy Denney

Categories     Main Course

Time 20m

Number Of Ingredients 14

1 lb boneless skinless chicken breasts (cut into bite sized pieces)
1 teaspoon kosher salt ((see note))
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/2 cup unsalted butter (softened)
1 teaspoon olive oil
2 teaspoons minced garlic
1 teaspoon Italian seasonings
2 tablespoons lemon juice
1 tablespoon sriracha
1/2 cup low-sodium chicken broth
1 lb asparagus (trimmed)
1 tablespoon Italian parsley (minced)

Steps:

  • Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
  • In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
  • Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
  • In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, and sriracha.
  • Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with parsley and lemon slices. Serve.

Nutrition Facts : ServingSize 1 serving, Calories 325 kcal, Carbohydrate 5 g, Protein 21 g, Fat 25 g, Fiber 2 g

GRILLED GARLICKY CHICKEN BREASTS RECIPE



Grilled Garlicky Chicken Breasts Recipe image

Make a chicken dish that's super easy and extra flavorful with our Grilled Garlicky Chicken Breasts Recipe. Coat chicken breasts in GOOD SEASONS Garlic & Herb Dressing Mix and grated Parmesan cheese in this Grilled Garlicky Chicken Breasts Recipe.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 3

1 env. GOOD SEASONS Garlic & Herb Dressing Mix
1/4 cup KRAFT Grated Parmesan Cheese
6 small boneless skinless chicken breasts (1-1/2 lb.)

Steps:

  • Heat grill to medium heat.
  • Mix dry dressing mix and cheese in shallow dish.
  • Moisten chicken with water, then dip in dressing mixture, turning to evenly coat both sides of each piece.
  • Grill 6 to 8 min. on each side or until done (165°F).

Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g

GARLICKY CHICKEN



Garlicky Chicken image

Make and share this Garlicky Chicken recipe from Food.com.

Provided by Mirj2338

Categories     Chicken Breast

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup olive oil
6 garlic cloves
2 tablespoons fresh ground black pepper
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Tabasco sauce
6 chicken breasts, portions

Steps:

  • Puree first 7 ingredients in a blender and place in a shallow bowl or zip lock type of plastic bag.
  • Add the chicken breasts and marinate for 4 hours.
  • Grill normally over medium heat.
  • Note: When using 'skin on' chicken, try to loosen all the skin so that the marinade can reach the meat under the skin.
  • Many people will not eat the skin so the marinade needs to be on as much of the meat as possible.

GARLIC CHICKEN



Garlic chicken image

Chicken with a garlic marinade.

Provided by thebrowngirls

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 190 C/ 375 F/gas 5. Lightly grease an ovenproof dish.
  • Soften the butter with a wooden spoon. Chop or crush garlic into the butter. Add the herbs, a good squeeze of lemon juice and a pinch of salt. Mix well.
  • Slash each breast diagonally three times with a sharp knife. Fill cuts with garlic butter. Place in the dish.
  • Bake for 20 minutes, till cooked. The chicken should be white, with no sign of pink meat. Serve with lemon quarters.

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