Garlic Chicken Baked With Cheddar Thyme Crust Food

ROSEMARY CHICKEN WITH SWEET POTATOES

Steps:

• In a 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the rosemary and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).
• Push potatoes to one side of skillet. Add the remaining 1 teaspoon oil to other side of skillet. Arrange chicken in skillet alongside potatoes. Cook, uncovered, 8 minutes.
• Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.

GARLIC CHEDDAR CHICKEN BAKE

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix melted butter and bread crumbs until well mixed. Set aside.
• In baking dish, mix chicken, rice, salt, pepper, garlic powder, chicken broth and 1 1/2 cups of the cheese until well mixed.
• Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.
• Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown. Sprinkle with chopped parsley.

GARLIC CHEDDAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
• Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

BAKED PARMESAN GARLIC CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Mix together the Italian Dressing Mix, Parmesan Cheese, and garlic powder.
• Wash chicken and while still damp, coat them with the cheese mixture.
• Bake chicken breasts in shallow dish for 20-25 minutes or until no longer pink.

CHICKEN POTPIE WITH CHEDDAR CRUST

Steps:

• Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
• Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
• Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
• Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.

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).

OUR 50+ BEST BAKED CHICKEN RECIPES (+OVEN BAKED CHICKEN FINGERS)

Steps:

• Dredge the chicken tenders in the egg and then the panko breadcrumbs.
• Bake for 20 minutes at 390°F or until crispy.

CREAMY GARLIC CHICKEN WITH THYME

Steps:

• Slice each chicken breast in half lengthwise so you have 4 thin pieces. Sprinkle both sides of each piece lightly with salt, pepper, and garlic powder.
• Warm the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter melts, add chicken and cook for 3-4 minutes on each side, until it forms a nice golden crust and is cooked through. Remove chicken to a plate and set aside.
• Reduce heat to medium and add the remaining 2 tablespoons butter. Add the onion and cook for 2-3 minutes. Using the back of a knife, smash half of the garlic cloves, then add both the smashed and whole cloves to the pan with the onions. Cook 2-3 minutes more, until the garlic is fragrant and lightly browned on the outside, then add chicken broth, lemon juice, and thyme. Scrape the bottom of the pan to deglaze any browned bits, and let the sauce simmer for about 4 minutes. It should be noticeably reduced.
• Reduce heat again to medium-low, then stir in the cream. Return chicken to the skillet and let everything simmer gently for 2-3 minutes to blend the flavors. Garnish with fresh thyme and parsley, lemon wedges, and a little more black pepper, as desired. Serve and enjoy!

GARLIC CHEDDAR CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• In a shallow bowl or plate, mix the bread crumbs, Parmesan cheese, Italian seasoning or oregano or basil, pepper, and salt. If you are in the mood, grate about 1/2 cup of cheddar and mix it into the breadcrumb mixture if desired.
• Prepare a foil lined rimmed baking sheet with a rack coated with cooking spray.
• Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts on the rack and drizzle breasts with any remaining butter and top with any remaining bread crumb mixture if desired.
• Bake for about 35 minutes and add cheddar cheese on top of each breast. Bake for about 10 minutes longer and cheese is melted and juices run clear. Serve immediately and enjoy!

CHICKEN POTPIE GALETTE WITH CHEDDAR-THYME CRUST

Steps:

• Combine flour, cheese, thyme and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; refrigerate 1 hour., For filling, melt butter in a large saucepan over medium-high heat. Add carrots, celery and onion; cook and stir until slightly softened, 5-7 minutes. Add mushrooms; cook 3 minutes longer. Add Swiss chard and garlic; cook until chard is wilted, 2-3 minutes., Whisk together broth, flour, salt and pepper; slowly pour over vegetables, stirring constantly. Cook until thickened, 2-3 minutes. Stir in chicken and oregano., Preheat oven to 400°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go, leaving center uncovered. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 30-35 minutes. Cool 15 minutes before slicing. Sprinkle with parsley.

KETO GARLIC CHICKEN SKILLET WITH RED ONIONS AND MUSHROOMS

Steps:

• Preheat oven to 350°F.
• To make the rub for the chicken, in a small bowl combine the onion powder, garlic powder, thyme, rosemary and salt and black pepper to taste.
• Coat all sides of the chicken with the dry rub.
• Heat the olive oil over medium heat in a large oven-safe skillet.
• Add the chicken and cook 4 minutes per side.
• Remove the chicken from the skillet.
• In the same skillet, melt the butter.
• Add the red onion and cook for 2-3 minutes.
• Add the garlic and cook for 30 seconds.
• Add the mushrooms and cook for 4 minutes.
• Return the chicken to the skillet.
• Place the skillet to the oven.
• Bake for 20-25 minutes or until chicken is cooked through.
• Remove from the oven.
• Sprinkle with fresh parsley and serve.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• Preheat oven to 400 degrees.
• In a large pan melt butter over medium high heat and add olive oil and onions. Sauté until onions are caramelized.
• Add chicken and brown on both sides. If using cooked chicken or turkey add it now and skip browning.
• Add garlic, celery, carrots, rosemary, thyme, and sage. Mix to combine.
• Add flour and stir to coat chicken and vegetables about 1 minutes.
• Slowly stir in chicken stock to prevent lumps from forming.
• Add peas and cook until mixture thickens.
• Place mixture into a 9"x13" pan.
• Combine flour, baking powder, sugar, salt and garlic powder. Mix until combine.
• Using a pastry cutter or fork cut in butter and shortening to the flour mixture until butter resembles peas.
• Stir in cheese and parsley until well combined.
• Stir in milk until barely combined being careful not to over mix.
• Drop 12 equal sized biscuits over filling.
• Bake for 25 minutes or until mixture is hot and bubbly and biscuits are cooked through.
• Combine all ingredients and brush over the top of cooked biscuits directly out of the oven.
• Allow to cool for 10 minutes before serving.

GARLIC CHICKEN BAKED WITH CHEDDAR THYME CRUST

Steps:

• Pre-heat oven to 350 degrees.
• Lightly butter a medium baking dish.
• In a medium saucepan, melt butter over low hear.
• Stir in garlic and cook iuntil tender (2-3 minutes).
• In a shallow bowl, mix panko breadcrumbs, cheddar, Parmesan, thyme and salt and pepper.
• Dip each breast in garlic butter to coat then press into breadcrumb mixture. Turn to coat both sides.
• Arrange breasts in prepared baking dish.
• Drizzle with any remaining garlic butter and sprinkle3 ith remaining topping.
• Bake about 25-30 minutes until chicken juices run clean when pierced with a fork.

KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST

Steps:

• Preheat oven to 350°F.
• Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
• In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
• In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
• Dip chicken in butter mixture; then in crumb mixture.
• Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
• Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.