This Baked Garlic Chicken is crispy and flavorful on the outside yet tender and juicy on the inside. Tastes great sliced over pastas or salads!
This is another recipe that was originally posted in 2008 but wasn’t getting the attention it deserved. Sometimes our older recipes are our very favorites– but they tend to get pushed in our archives and never discovered by our readers! This is one of those recipes. We had a chicken dish very similar to this when we were growing up, over the years it has evolved into the perfect baked chicken recipe. It is finally to the point where there are no more changes necessary. It is perfect how it is.
We really make this garlic chicken recipe quite often (which is why it was in desperate need of being bumped up to the top so our readers could see it and enjoy it as often as we do). It always comes out moist and tender, never dry. It is nice and crispy on the outside and juicy on the inside (chicken perfection in my opinion…) It even tastes great sliced up and served cold over salad — sometimes I will make extra just so I can have leftovers for salad the next day. This chicken is also REALLY good when served with pasta. I love it both with tomato-based sauces (like Chicken Parmesan) or pasta with alfredo sauce. It is so versatile and can really be served with anything! Try it with any of our potato side dishes as well (click here).
Baked Garlic Chicken
- 3 egg yolks
- 6 cloves garlic finely chopped
- 4 chicken breast halves
- 6 Tbsp butter
- 1 c. Panko bread crumbs Japanese bread crumbs
- 1 c. grated Parmesan cheese
- 1 Tbsp dried parsley
- 1 Tbsp garlic powder
- ½ Tbsp salt
- 1 Tbsp ground black pepper
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In a small bowl, beat egg yolks with garlic. Place chicken and egg mixture in a large Ziploc bag, Preheat oven to 400 degrees. Melt butter and pour into bottom of a 9x13 baking dish. Mix together the bread crumbs and Parmesan cheese, parsley, garlic powder, salt and pepper.
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Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over the top.
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Bake for 15 min on each side or until chicken is no longer pink and juices run clear.
Melinda says
AMAZING! I made this tonight and followed the directions to a “T”. It came out very tasty and perfectly moist. Super simple recipe I will use again and again. THANK YOU!
ann says
I made this recipe for a large group while we were on vacation – omg, I’ve never seen chicken go so quickly or children eat so quietly.
The few pieces that were left over were stolen out of my fridge by the teen-agers.
This is definitely going to be a go-to recipe.
Erica says
You know it is a winning recipe when teenagers will eat it! lol! Thank you so much for this nice comment! I am so happy that your family liked it! You made my day 🙂