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.
Reviews
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The basics were there for this recipe, and with the help of some of the comments, we had a lovely, easy weekday dinner! Used 3 tbsp brown sugar instead of 4, browned the chicken in butter beforehand, added a splash of cooking sherry and chicken stock, plus parsley flakes, oregano, basil and thyme, cooked at 425 F for 20 minutes and broiled for about 5-10 minutes more. Topped with more parsley flakes and fresh ground pepper and it was great. -
Easy and tasty. Even easier clean-up by lining baking dish with tinfoil. Great :)
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This recipe has the right idea just needs a little tweeking.
It was a little dry.
I sauted the garlic in butter and 3 tbs of soy sauce.
Remove from heat and add 1/2 the amount of brown sugar suggested. I added a touch of ginger.
Pour half over chicken and broil for 10 mins.
This is much more tender when you broil it.
After 10 mins pour remaining mixture over top and broil til garlic starts to brown. -
I used a non-stick, oven safe pan, seared the chicken breasts on both sides and then slid them into the oven in the pan at 425. Baked for 15 minutes (they were large) and it turned out AMAZING. My boyfriend said I could make chicken like this any time. I added red pepper flake and a tiny sprinkle of salt. Delish!
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First: I highly recommend lining your dish with tin foil. It makes for much easier cleanup.
But now for the real review. This dish is delicious! It was so fast and easy to prepare! It came oh so juicy and tender. I baked at 500 for 20 minutes, and that was just enough time, though I realize that some ovens may vary. I recommend checking at 15-20 minutes so as to not over cook. If you truly sautee the garlic, then the garlic should not be overpowering, unless you are not a fan of garlic to begin with. Also, make sure you salt and pepper it! If you don't, it very well could turn out bland. I recommend serving with something slightly spicy to balance out the mildly sweet taste taste of the chicken (but that may also just be because I love spicy food!!). Enjoy!
