GARLIC CHICKEN AND POTATOES
This satisfying meal comes together remarkably quickly. Plenty of garlic plus a hint of brown sugar and red pepper add loads of flavor to boneless breasts. Cooking the chicken in the oven helps keep it tender and juicy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
ROASTED GARLIC CLOVE CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.
GARLIC-ROASTED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
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
Make and share this Garlic Chicken recipe from Food.com.
Provided by katie in the UP
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
GARLIC CHICKEN
Has a mellow garlic flavored herb sauce for the chicken. Goes great with either mashed potatoes or rice.
Provided by PalatablePastime
Categories Chicken Breast
Time 29m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken on both sides with salt and pepper to taste.
- Brown chicken and garlic in hot oil in a large saute pan.
- Add wine, broth, lemon juice, and spices.
- Bring to a boil, then reduce heat, cover and simmer 6-8 minutes or until chicken is cooked through.
- Remove chicken and garlic from pan and keep warm.
- Mix together remaining wine with the flour and mix into the pan juices, stirring briskly.
- Bring to a boil and cook until thickened.
- Serve sauce with chicken and garlic.
- Mashed potatoes or rice may be served, if desired.
GARLIC CHICKEN BREASTS
Just dip and bake! Chicken breasts flavored with garlic steeped olive oil, and Parmesan cheese breading. So simple and so delicious. Recipe found on the internet.
Provided by Marie
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Warm garlic and olive oil to blend the flavors.
- In a separate dish, combine the bread crumbs and cheese.
- Sprinkle salt and pepper lightly onto chicken breasts.
- Dip chicken in olive oil/garlic mixture, then into bread crumb mix.
- Place chicken in a greased baking dish.
- Bake for 30 minutes or until done.
Nutrition Facts : Calories 309.6, Fat 18.7, SaturatedFat 3.7, Cholesterol 81, Sodium 282.4, Carbohydrate 5.6, Fiber 0.3, Sugar 0.5, Protein 28.4
CRUNCHY GARLIC CHICKEN
Think chicken breasts are a bit boring? Try this garlic chicken that has the crunch and flavour of chicken kiev, but with a fraction of the prep
Provided by Orlando Murrin
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 875 calories, Fat 70 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
CREAMY GARLIC CHICKEN
Serve up creamy garlic chicken with fluffy mashed potato and spinach for a comforting family dinner. This simple and satisfying recipe is the perfect midweek meal
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 821 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.53 milligram of sodium
CHINESE GARLIC CHICKEN
The chicken in this dish is first stir fried with whole garlic cloves, then simmered with Chinese cooking wine and chicken stock until tender.
Provided by Steve Bowden
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and black pepper. Toss with flour until coated.
- Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
- Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 7.8 g, Cholesterol 88.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 34.9 g, SaturatedFat 2.2 g, Sodium 1406.2 mg, Sugar 0.4 g
GARLIC CHICKEN
Make and share this Garlic Chicken recipe from Food.com.
Provided by Tracy Graves
Categories High Protein
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and pat dry chicken breasts, preheat oven to 425.
- In a small saucepan, warm the oil and garlic till garlic to combine the flavors.
- In a bowl, mix cheese and breadcrumbs and salt, mix well.
- Dip each piece of chicken in oil and garlic and coat with breadcrumb mixture.
- Place in a shallow baking pan.
- Bake on 425 for about 30-40 mins till chicken is done.
Nutrition Facts : Calories 333.9, Fat 17.5, SaturatedFat 3.5, Cholesterol 73.9, Sodium 562.5, Carbohydrate 11, Fiber 0.7, Sugar 0.9, Protein 31.6
GARLIC CHILLI CHICKEN WITH CARDAMOM RICE
This has a spicy afterburn which is amazingly pleasant!
Provided by kailabishop
Time 1h5m
Yield Serves 2
Number Of Ingredients 0
Steps:
- 1. Cook the onion, chili peppers, garlic and ginger for 5 minutes in 2 tbsp oil. Add the spices and cook for 2 minutes. Add the chicken pieces, season and cook for 5-7 minutes until they start to colour a little. Add the tomatoes, chicken stock cube and a splash of water. Bring to a simmer, then cover for 20 minutes. Add the spinach and cook for another 10 minutes.
- 2. Meanwhile, heat a large knob of butter or 1 tbsp oil in a pan with a lid. Add the cardamom pods and cook for 2 minutes, tip in the rice, add a large pinch of salt and cook for another minute. Add 2 cups of water using the same cup to measure. Bring to the boil, turn down to a gentle simmer and put on the lid. Cook for 15 minutes until all the water is absorbed. Fluff up the rice and serve with the curry.
EASY GARLIC CHICKEN
A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices. After many comments, I have reduced the temperature at which to cook the chicken. I have also added instructions to wrap your baking sheet or casserole dish in aluminum foil for easier clean-up.
Provided by ElleFirebrand
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
- In small sauté pan, sauté garlic with the oil until tender.
- Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
- Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
- Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.
Nutrition Facts : Calories 221.3, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 141.3, Carbohydrate 14.5, Fiber 0.1, Sugar 13.4, Protein 25.3
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5/5 (1)Author Pyrenees CafeServings 6Category Main-Dish
- Combine the buttermilk, chicken base, minced garlic, 1 tablespoon granulated garlic, 1 tablespoon pepper and 1 tablespoon salt in a large bowl. Add the chicken and toss to coat. Let the chicken marinate in the refrigerator at least 2 hours or preferably overnight.
- Combine the flour with the remaining 1 tablespoon granulated garlic, pepper and salt in a large bowl. Toss the chicken in the seasoned flour, making sure each piece is completely coated. Shake off excess flour and place the chicken pieces on a baking rack until ready to fry so they don't get soggy.
- Fill a heavy-bottomed pot or Dutch oven with enough vegetable shortening to completely submerge the chicken and heat it until a deep-fry thermometer registers 300 degrees F. Deep-fry the chicken in batches, turning occasionally to prevent burning, until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the chicken, 15 to 20 minutes. Be sure to not crowd the pan or the chicken will not cook properly. Cool on a rack or plate layered with paper towels. Spoon the Garlic Topping over the fried chicken, if using.
CHINESE GARLIC CHICKEN - BETTER THAN TAKEOUT! - THECOOKFUL
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- Heat vegetable oil in a large skillet or wok over medium high heat. Add chicken and garlic mixture to pan and stir fry, stirring frequently, until chicken is cooked through and sauce has thickened, about 5-7 minutes.
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- Heat the oven to 400°. In a Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Cook the chicken until well browned, turning, about 8 minutes in all, and remove from the pot. Reduce the heat to moderate, add the garlic, and sauté until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes.
- Remove the pot from the oven and put it on a burner. Remove the chicken pieces from the pot. Over moderately high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth and the remaining 1/2 teaspoon salt and simmer until starting to thicken, about 3 minutes. Turn the heat off, whisk in the butter, and pour the sauce over the chicken. Sprinkle with the parsley.
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- Preheat the oven to 250°. In a small bowl, whisk the 2 tablespoons of canola oil with the garlic cloves and 1/2 tablespoon each of the granulated garlic and dried parsley. Rub the mixture all over the chicken and under the skin. Season the chicken with salt and pepper and set on a large rimmed baking sheet. Bake for about 1 hour, until an instant-read thermometer inserted in the thickest piece registers 150°. Let cool slightly.
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- Line a baking sheet with wax paper. Working in batches, dredge the baked chicken in the cornstarch and shake off the excess, then dip in the egg and coat thoroughly with the panko flour. Transfer the chicken to the prepared baking sheet.
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- Preheat a large, 12″ skillet over medium high heat. Meanwhile dredge the 4 pieces of chicken in the cassava flour.
- When the pan is hot, add the tablespoon of olive oil and 2 of the chicken breasts. Cook to brown each side, 2-3 minutes per side, then remove them from the pan and set them aside. Repeat with the remaining 2 chicken breasts.
- Lower the heat to medium low, then add the ghee or additional olive oil to the pan along with the halved garlic cloves. Cook for 2-3 minutes stirring as the garlic cloves begin to turn light brown.
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- To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
- Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.
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- If using oven, heat to 425 and spray a cooking sheet with cooking spray or line with parchment paper.
- In a small shallow bowl, combine ghee, milk, 1 teaspoon parsley, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder.
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- 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.
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- Lightly crush the garlic. Marinate the chicken pieces with the crushed dry chillies, vinegar, garlic and salt.
- Mix well, and let it sit for an hour. You can skip the marination, but to get all the great flavours of garlic, you SHOULD marinate.
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- Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.
- Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
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- Preheat the oven to 350°. On a work surface, mince the garlic with 1 teaspoon of kosher salt. Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika, cumin, hot paprika and 1/2 teaspoon pepper. Whisk in the olive oil.
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- 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.
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- 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.
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