Baked Garlic Chicken Breast

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Weeknights always feel busy at our place. It may be because I’m a morning person so, by the time dinner rolls around, I am well and truly wiped out and ready to start winding down. So I’m always on the hunt for easy but tasty dinner solutions. It’s rare that chicken breast makes me say “wow”. But here we are with this wow-worthy Baked Garlic Chicken Breast, which is utterly delicious. I schedule this recipe at least once a fortnight. There is no fuss, there is minimal prep and there is no stove-splatter. The kitchen is left pretty much the same way I found it after making this recipe.

Boneless, skinless chicken breasts are cut in half horizontally to make thinner pieces before being coated in a simple marinade that happens to transform into the most amazing, garlicky sauce once it’s baked. The chicken is cooked hard and fast, which results in perfectly cooked, juicy chicken on the inside, with a caramelised surface. And when I say perfect, I mean perfect. The key is ensuring the oven is preheated well before cooking the chicken. The serving options are endless, but I love this chicken with creamy mashed potatoes to soak up the sauce and a simple salad (or steamed greens like broccolini/tenderstem broccoli). This meal is both comforting and nutritious and ready in under 30 minutes.

Hot tips for baking chicken breast

• Even thickness – Ensure the chicken breasts are an even thickness so they cook evenly. Aim for roughly 1.5 cm (½ inch) thick.
• Hard and fast cooking – A high-heat oven and quick cooking time ensure the chicken cooks quickly without drying out. It’s juicy on the inside and caramelised on the outside. Make sure the oven is adequately preheated (at least 15 minutes of preheating time).
• Resting time – Allow the chicken to rest for a few minutes after baking to retain its juices.

What can I serve with Baked Garlic Chicken Breast?

Although I regularly serve this with mashed potatoes and salad or steamed vegetables, there are so many amazing, simple serving options:

• Roasted vegetables – You can add vegetables on a separate baking tray and pop them in the oven, just before the chicken. Any of the following vegetables can be cut into small pieces and roasted for 20–25 minutes in a 220°C (425°F) (200°C/400°F fan-forced) oven until soft and caramelised. Simply drizzle the vegetables with olive oil and season with salt and pepper before roasting. Suggestions include: capsicum (bell pepper), cut into strips; zucchini (courgette), cut into thick rounds; asparagus, whole, trimmed of woody ends; brussels sprouts, halved; mushrooms, whole (if small) or halved; cauliflower and/or broccoli, cut into florets; cherry tomatoes, whole or halved; or green beans, whole, ends trimmed.
• Sauteed spinach or kale – Add a little olive oil to a pan with ½ teaspoon freshly minced garlic and a few handfuls of shredded spinach (any variety) or kale. Cook until softened for a few minutes, then season with salt and pepper. Serve with extra olive oil or butter.
• Rice, quinoa, couscous or pasta – For extra-quick dinners, you could use brown or long-grain microwave rice. This recipe also pairs beautifully with quinoa, couscous or pasta. Try my Authentic Fettuccine Alfredo, which is a delicious, quick side option.
• Salad – There are so many salads that pair really well with this chicken breast recipe. I have suggested my Green Leafy Salad with Balsamic Dressing, or you could go with my Cheat’s Caesar Dressing (so quick and easy).

Or perhaps you’d prefer something more robust and hearty like one of these:
Pesto Pasta Salad Recipe
Tomato and Burrata Salad Recipe
Creamy Corn Salad Recipe
Beetroot and Feta Salad Recipe
Kale Quinoa Halloumi Salad Recipe
Pumpkin Pearl Couscous Feta Salad Recipe 
Potato Salad Recipe
Homemade Coleslaw Recipe

Watch how to make Baked Garlic Chicken Breast

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Baked Garlic Chicken Breast

Author: Nicole

5 from 12 votes

“OMG this chicken is so juicy and easy!! Thanks for inspiring dinner tonight … and tomorrow night. I double batched this bad boy!”

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Tender and juicy Baked Garlic Chicken Breast is wholesome and satisfying and perfect for quick weeknight dinners. It’s ready in under 30 minutes.

Prep 10 minutes mins

Cook 15 minutes mins

Total 25 minutes mins

Servings: 4

Ingredients

1x2x3x

• ▢ 2 large boneless, skinless chicken breasts, cut in half horizontally to form 4 steaks (see note 1)
• ▢ 3 tbsp olive oil
• ▢ 1 tsp brown sugar
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 tsp freshly minced garlic (can be substituted with garlic powder)
• ▢ 1 tsp sweet paprika
• ▢ 1 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning, oregano or any other herb of choice)
• ▢ 1 tsp sea salt flakes
• ▢ ½ tsp freshly cracked black pepper
• ▢ Fresh thyme, to garnish (optional)

TO SERVE

• ▢ Freezer-friendly Mashed Potatoes
• ▢ Green Leafy Salad with Balsamic Dressing

Equipment

• ▢
  Chef Knife
• ▢
  Tongs

Instructions

Cook Mode(keeps your screen active)

• Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
• Prep the chicken – Use a mallet, rolling pin or your fist to pound the chicken, with a sheet of baking (parchment) paper on top of the chicken, until it is even in thickness (roughly 1.5 cm/½ inch thick).
• Toss the chicken in the marinade – In a large bowl, combine the olive oil, brown sugar, lemon juice, garlic, paprika, dried thyme, salt and pepper. Add the chicken breasts and toss to coat evenly.
• Bake – Place the chicken breasts on a baking tray lined with baking paper. Bake in the preheated oven for 15–18 minutes or until cooked through.
• Rest – Allow the chicken to rest for 2 minutes before serving. Garnish with fresh thyme, if using.
• Serve – Serve the chicken with mashed potatoes drizzled with the baking tray juices and a side of leafy green salad.

Nutrition information

Nutrition Facts

Baked Garlic Chicken Breast

Amount per Serving

Calories

199

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

11

g

Cholesterol

 

36

mg

12

%

Sodium

 

656

mg

29

%

Potassium

 

237

mg

7

%

Carbohydrates

 

2

g

1

%

Fiber

 

0.3

g

1

%

Sugar

 

1

g

1

%

Protein

 

12

g

24

%

Vitamin A

 

293

IU

6

%

Vitamin C

 

4

mg

5

%

Calcium

 

10

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – You can substitute chicken breast with chicken thighs. Use a mallet to pound the thighs so they are an even thickness (approximately 1.5 cm/½ inch thick). Adjust the cooking time as thighs will take slightly longer to cook through (20–22 minutes).

Make Ahead

Marinate the chicken breasts up to 24 hours in advance, then store refrigerated in an airtight container.

Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for best results. Not suitable to freeze.

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Course chicken, mains, quick and easy

Cuisine American, Australian, british