Chicken with Garlic

By Addie

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

MY NOTES: This would be great served with pasta!

Ingredients

• 2 teaspoons crushed garlic
• 1/4 cup olive oil
• 1/4 cup dry breadcrumbs
• 1/4 cup grated Parmesan cheese
• 4 skinless, boneless chicken breast halves

Preparation

Step 1

Preheat oven to 425 degrees.

Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.

Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
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REVIEWS: (2911)

I've made this 8 times now. The first 7 times, I skipped the Parmesan, thinking it would not make that much of a difference. Boy, was I wrong! Last night I added the Parmesan, and it took this dish from good to excellent. Don't skip the Parmesan! I also use butter instead of olive oil; it gives the dish a richer taste. This is a wonderful recipe for everyday or company, and the best part is you always have the ingredients on hand.

The BEST chicken breast ever. I am not a enthusiastic chicken lover and I find it difficult to find a good moist chicken breast recipe with flavor. The recipe calls for 2 tsp.of garlic crushed(not 2 cloves).This could be why everyone says to double up on garlic because they are counting cloves instead of teaspoons of garlic. I used 7 BIG cloves of garlic and upped the oil 1/4c and bread crumbs, Cheese combo 1/4c for 6 breast. Baked for 30 min. Per--fect. This is not fried/baked chicken. This is a Exquisite dish and the aroma is Heavenly. IF there are left over, place on a salad for a nice lunch. Encore!

This recipe was super easy. The chicken has a very nice garlic smell while cooking. The taste is mild and not over powering. If you are looking for a strong garlic taste this is not it. However, since I was cooking for a one year old and a picky husband the taste was perfect. The recipe is super fast, taking only a few minutes to warm the oil and roll the chicken in the coating. The only thing I did wrong was using chicken breast tenders rather than chicken breasts. I don't recommend this. You have to decrease the cooking time to prevent the chicken from drying out and the coating does not get crispy. The chicken was just starting to get crispy when I had to remove it from the oven. I think it would have been even better if I had been able to cook it at least another 15 minutes. I will make it again using whole chicken breasts in the future.

All I can say about this chicken is OH-MY-GAWD! It is so delicious and so easy! Don't make any changes to this recipe, it's perfect as it is. I followed the alfredo sauce recipe on this site and made fettucine alfredo to go with this chicken. My husband took one bite of the chicken and said "why do we ever eat out!?" You must try this recipe! It's a keeper! The absolute best thing is how easy it is to make such a tasty dish!

Pretty yummy! Very easy. The chicken was tender and had a nice flavor. I asked my husband if it was a keeper and he said "Oh yeah!" The only thing is I bought the real parmesan cheese still in shredded form and couldn't figure how the cheese and bread crumbs were going to stick to the chicken! My husband said,"I think you're supposed to use the powdered stuff in the green can." Oopps. That makes sense. Make sure you start off with the stuff in the green can. You know that stuff you put on spaghetti!

I pounded the chicken breasts so they would be more tender, also added lots more garlic, used italian seasoned bread crumbs, and needed almost two times the amount of crumbs anc cheese asked for. overall, very delicious.

This was excellent. I used it with the Chickem Fettucine Alfredo. Restuarant quality!!

I first made this recipe several months ago when I was scrambling last minute to find something to make for dinner. I always have garlic, bread crumbs, olive oil, and parmesan cheese on hand, so this recipe was perfect, and was absolutely delicious! After perusing all the reviews, I followed some tips and upped the crumbs & cheese. Since we loooove garlic, I used more of that too (3 large cloves worth). I also used Italian Seasoned bread crumbs and like others have mentioned, the cooking time was more like 25-30 minutes, not 30-35.... I've since made it several more times, and now I regularly use even more garlic (about 4 cloves), 1/3 cup olive oil, 1/2 cup bread crumbs (half Panko crumbs and half Italian), and 1/2 cup parmesan. I made it at a dinner party for 12 and it was a huge hit. It's so moist and flavorful, even my hard-to-please father-in-law who doesn't usually like chicken breasts (he prefers dark meat chicken) raved about it!

Wow, this was so good!! I used Italian seasoned bread crumbs with a little black pepper added in. I only made 2 chicken pieces (not 4) but i did not cut the recipe in half. There still seemed to be just the right amount of oil/garlic and crumbs. I also used 5 large garlic cloves, so I used way more garlic than was called for. Any remaining oil/garlic was drizzled over chicken right before baking. I would definitely recommend 5 cloves per 2 chicken breasts, it turned out very flavorful but not overpowering. Absolutely wonderful chicken!

This recipe is so simple yet full of flavor and delicious. I didn't know chicken breasts could be so moist. I let the chicken marinate in the olive oil and garlic a couple hours before baking. The only added salt, pepper and pepper flakes. My husband was happily surprised and said it was the best chicken he had ever tasted. Thanks for this recipe!

Definitely add the Parmesan cheese during the last five minutes of cooking. I also added salt, pepper, parsley, and garlic powder to the bread crumbs. Pretty good overall. *Note....I made this recipe again, and I used the parmesan in the can instead of fresh (which should have been specified)....it was much better with the cheese in the can mixed with the breadcrumb coating and the fresh Parmesan added the last five minutes of baking...This was wonderful this way! I also added extra garlic the second time around.

Taking advice of others, b/c we love garlic, I used 5 cloves of garlic and the seasoned bread crumbs. I also added 1/4 stick of butter to baking dish. When chicken was cooked, I poured juices into small saute pan and added 1 TBL of cornstarch mixed with 1/4 cup water. Then added some Half and Half and heated, stirring until thickened. Once thickened, I added some parmesan cheese. This made a wonderful creamy sauce to pour over chicken. I served with garlic mashed potatoes. YUM!!!

This was so easy, yet so delicious! My husband raved. As others have said, it needed more crumbs. It's definitely up to serving dinner guests. Thanks, Carol!