Easy Italian Garlic Chicken Recipes

ITALIAN CHICKEN WITH GARLIC AND LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
• Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
• Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

TUSCAN GARLIC CHICKEN RECIPE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
• In a shallow dish, combine the flour, bread crumbs, garlic powder, Italian seasoning, salt, pepper, basil, and oregano. Lay each piece of chicken into the mixture and toss until both sides are fully coated.
• In a a large skillet set over medium heat, add olive oil. When the oil is hot, place the chicken into the pan, making sure not to rub off the coating. Sear chicken for 2-3 minutes on each side (making sure not to move it around) until golden brown.
• Remove the chicken from the skillet and place onto the prepared baking sheet. Place in the oven for 15-20 minutes or until it reaches an internal temperature of 165 degrees.
• While the chicken is baking, heat a large pot of water and cook the fettuccine according to the package's instructions. Drain and set aside.
• While the noodles are cooking, set the same skillet used to sear the chicken over medium-low heat. Add the butter. When has melted, add the bell pepper and cook for 3-4 minutes. Season with salt, pepper and paprika, then add the garlic and sauté until fragrant, about 1 minute.
• Add flour and whisk constantly for 1 minute. Slowly pour in the chicken broth, milk and half & half. Turn heat up to medium and bring mixture to a simmer. Add the spinach and cook until wilted and the sauce thickens, about 3-5 minutes.
• Stir in parmesan cheese, then remove from the heat and whisk until smooth. Add pasta and toss to combine.
• Serve pasta in bowls topped with sliced chicken and extra parmesan cheese.

EASY ITALIAN BAKED CHICKEN BREAST RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
• Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
• In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
• Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
• Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

EASY ITALIAN CHICKEN II

Steps:

• To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.

EASY GARLIC CHICKEN

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.

EASY ITALIAN GARLIC CHICKEN

Steps:

• Preheat oven to 350.
• Place chicken breasts in casserole dish.
• Sprinkle chopped garlic over chicken breasts.
• Sprinkle packet of dry Good Seasons over garlic.
• Pour balsamic vinegar evenly over chicken breasts.
• Bake at 350 for about 45 to 50 minutes or until chicken is cooked through.

A GOOD EASY GARLIC CHICKEN

Steps:

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

SIMPLE ITALIAN CHICKEN

Steps:

• In a shallow bowl, combine Parmesan cheese, oregano, parsley, garlic salt and pepper. Dip chicken breasts in melted butter, then coat with Parmesan mixture. Place in a greased 9-in. square baking dish. Drizzle with any remaining butter. Bake, uncovered, at 425° for 15-20 minutes or until the chicken juices run clear. Serve with brussels sprouts if desired.

GARLIC CHICKEN

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).