A Good Easy Garlic Chicken Food

TUSCAN GARLIC CHICKEN

Steps:

• Preheat the oven to 375˚F.
• Lay the chicken flat in the bottom of a large casserole dish. Season with salt and pepper then press garlic and spread it evenly over the chicken breast. Place the spinach, artichoke hearts and sun dried tomatoes on top of the chicken and then drizzle the tablespoon of oil reserved from the sun dried tomatoes. Finish by topping with mozzarella cheese.
• Bake for 45-50 minutes total. Cook 20 minutes uncovered then loosely cover with foil for 25-30 minutes or until the chicken is cooked through (165˚F internal temperature).
• Serve with your choice of sides and ENJOY!

EASY GARLIC GINGER CHICKEN

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

GARLIC CHICKEN AND POTATOES

Steps:

• Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
• Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

EASY PARMESAN-GARLIC CHICKEN

Steps:

• Heat oven to 400°F.
• Mix cheese, dressing mix and garlic powder.
• Moisten chicken with water; coat with cheese mixture. Place in single layer in shallow baking dish.
• Bake 20 to 25 min. or until chicken is done (165°F).

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.

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.

CHINESE GARLIC CHICKEN

Steps:

• In a bowl, mix the cornstarch with the salt and white pepper. Cut the chicken thighs into bite-sized pieces. Dredge the chicken pieces in the cornstarch mixture and shake off any excess. Set aside.
• Heat the oil in a wok (it's also possible to make this recipe with a simple skillet if you don't have one). Add the chicken pieces and shallow fry them for 3-4 minutes or until golden and cooked through. If all the chicken doesn't fit in a single layer, work in batches. When done, remove with a slotted spoon and drain on a paper towel.
• Clean the wok using a paper towel. Add some oil and stir-fry the garlic and scallions for 1-2 minutes. Add the rice wine, soy sauce, sugar, and a pinch of white pepper. Heat through and return the chicken pieces back into the pan. Mix them into the sauce.
• Serve over the rice or it's also great as a finger food. Enjoy!

CREAMY GARLIC CHICKEN

Steps:

• Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
• Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
• Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.

EASY CARAMELIZED GARLIC CHICKEN

Steps:

• Sprinkle the salt and pepper onto the chicken.
• In a medium to large sized skillet (I like cast iron) heat the oil over medium-high heat until almost smoking.
• Add the chicken breasts and garlic to the pan and brown the first side of chicken, about 5 minutes.
• Flip the chicken and brown the other side, about 3 minutes.
• Remove the chicken from the pan and add the brown sugar to the pan.
• Allow the sugar to melt about half way and add the cream.
• Bring to a bubble and add chicken back to pan
• Simmer for 3-5 minutes and serve over butter egg noodles or rice.
• Enjoy!

CRUNCHY GARLIC CHICKEN

Steps:

• Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
• If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
• In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste - a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
• Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper - this will help the coating stick.
• Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the 'tail' and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
• Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.

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.

5 EASY CHICKEN MARINADE RECIPES

Steps:

• Combine marinade ingredients in a bowl and stir.
• Pick flat container, baking dish or reusable silicone bag so chicken can lay flat for maximum flavor penetration.
• Place chicken in a container, pour marinade over and mix to coat well.
• Marinating time is anywhere from 30 minutes to 24 hours. Longer marinating time means more flavor but I wouldn't marinate past 24 hours because acid will cause flesh to break down.
• When ready to cook, remove chicken from marinade and cook as per recipes.

CREAMY GARLIC CHICKEN

Steps:

• Season chicken breasts on both sides with salt and pepper.
• Place flour on a medium plate. Dredge each chicken breast with flour, patting off any excess.
• Heat a large skillet with high sides to a medium-high heat. Add one tablespoon butter and olive oil. Once the butter has melted, add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear until brown, another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. (Do not worry about cooking the chicken all the way through, they will finish cooking later.)
• Add the remaining ½ tablespoon butter to the pan. Turn the heat down to medium and add all the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful to not burn the garlic.
• Pour in the wine. Bring it up to a boil and then reduce to a simmer. Simmer until reduced by half. Once the wine has reduced, pour in the cream. Again, bring the cream and wine up to a boil and then reduce to a simmer. Add the chicken back to the sauce, cover and cook until the chicken is cooked through and reaches an internal temperature of 165 degrees.
• Once the chicken is cooked, add in the spinach. Shut the lid and simmer for another 1-2 minutes. Remove the lid and toss the spinach with the chicken and sauce until completely wilted. Season to taste with salt and pepper.

GARLIC CHICKEN

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.

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.

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.

GOOD 'N EASY GARLIC CHICKEN RECIPE - (4.4/5)

Steps:

• 1. In a small bowl, stir together the garlic powder, onion powder, and seasoned salt. Set aside. 2. Wrap the chicken breasts in plastic wrap, gently pound to ¼- to ½-inch thickness, and coat them with the seasoning mix. 3. Heat the oil in a medium non-stick skillet over medium high heat. Add the chicken and cook for 2 minutes on each side, until well browned and barely cooked through. 4. Pour the chicken broth into the skillet, tilting to evenly distribute the broth. Cover, reduce heat to medium low, and cook chicken for an additional 3 minutes or until cooked through. Transfer the chicken to plates or a single serving plate. 5. Swirl the butter into the broth and reduce the mixture slightly. Pour the sauce over the chicken and serve. Marlene Says: To make four servings, double all ingredients, however when doubling the broth, add ¼ cup as directed in Step 4 and the additional ¼ cup with the butter in Step 5. Nutrition Information Per Serving: Calories 220

GOOD SEASONS EASY PARMESAN GARLIC CHICKEN

Steps:

• Preheat oven to 400 degrees Farenheit. Mix cheese, salad dressing mix and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake 20-25 minutes or until chicken is cooked through. (170 degrees Farenheit)
• Jazz it up:
• For a golden appearnace, after chicken is cooked through set oven to Broil. Place 6 inches from heat source. Broil 2 to 4 minutes, or until chicken is golden brown.