Garlic Roasted Chicken Breasts Recipes

CREAMY GARLIC CHICKEN BREAST RECIPE

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.

GARLIC-ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
• Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
• Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
• Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

GARLIC CHICKEN BREASTS

Steps:

• Mix olive oil, lime juice, garlic, salt, and black pepper in a bowl or resealable bag; add chicken. Marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Transfer chicken from marinade to a shallow baking pan. Discard remaining marinade. Season chicken breasts with salt and black pepper.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GARLIC-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.
• Place reserved garlic bottoms, cut sides up, next to chicken in the pan. Drizzle chicken and garlic bottoms with the olive oil. Season chicken with salt and pepper; place remaining 4 sprigs of oregano on top.
• Roast chicken for 30 minutes; turn garlic bottoms cut sides down, and rotate the pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of the meat registers 165 degrees, about 30 minutes more.
• Pour pan juices into a measuring cup; skim fat from the top. Serve juices with chicken and roasted garlic.

GARLIC-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 500°F with rack in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
• Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.

GREEK STYLE GARLIC CHICKEN BREAST

Steps:

• Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
• Preheat grill for medium heat, and lightly oil grate.
• Cook chicken on grill until meat is no longer pink and juices run clear.

GARLIC ROAST CHICKEN

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

GARLIC CHICKEN BREASTS

Steps:

• In a large resealable plastic bag, combine cheese and dressing mix; add chicken. Seal bag and shake to coat. , Place chicken in a greased 8-in. square baking dish. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.

GARLIC-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F. Sprinkle chicken with sage, salt and pepper. Heat oil in medium oven-proof skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side.
• Meanwhile, boil garlic cloves in small saucepan of water for 2 minutes; drain. Rinse under cold water to cool; peel.
• Arrange garlic cloves around chicken in skillet. Pour wine over. Cover skillet; bake chicken and garlic 10 minutes. Uncover; baste chicken with pan juices. Bake chicken uncovered until cooked through, about 8 minutes longer. Using tongs, transfer chicken to plates.
• Boil pan juices over high heat until slightly thickened, about 2 minutes. Season to taste with salt and pepper. Spoon garlic sauce over chicken.