Best Cheesy Garlic Chicken Recipes

EASY CHEESY GARLIC BAKED CHICKEN RECIPE - (4.1/5)

Steps:

• Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar and teaspoon of salt. Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 30 minutes. Within the last 10 minutes before removing it out of the oven put cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

CHEESY GARLIC STUFFED CHICKEN

Steps:

• 1. Butterfly fillet the chicken breasts and lay flat in order to stuff them. (http://www.youtube.com/watch?v=PBSAEHnFaO4)
• 2. Stuff inside with both cheese's on the breast.
• 3. Then add garlic.
• 4. Sprinkle with sweet basil before closing up and securing with toothpicks or short skewers. (Make sure you have secured the opening because the next step is to roll in butter and bread crumbs.)
• 5. Melt the butter in a flat dish with sides so you can still roll the chicken in it.
• 6. Then roll in bread crumbs.
• 7. Place them in a baking dish or pan.
• 8. Pour remaining butter, or melt a little more, over the chicken.
• 9. Bake at 350 degrees for about an hour.
• 10. Make sure to pull out all the toothpicks or skewers before serving. (I like to use the short skewers because they don't get in the way and they are easier to take out once the chicken is ready.)

CHEESY GARLIC CHICKEN

Steps:

• Preheat oven to 400°F.
• In 13x9-inch baking dish, arrange chicken; top with tomato.
• Combine soup mix, water and oil in small bowl with a whisk for complete blending.
• Pour soup mixture over chicken.
• Bake uncovered for 20 minutes, or until no pink remains in center of chicken breasts.
• Top with cheeses and bake 5 minutes or until cheese is melted.
• Serve, if desired, with crusty Italian or garlic Texas Toast.

HEARTY CHICKEN AND TORTELLINI STEW WITH CHEESY GARLIC BREAD

Steps:

• Heat olive oil in a heavy pot over medium to medium-high heat. Stir in chicken pieces and cook until browned on all sides, 6 to 8 minutes. Cook in batches if pan is too crowded. Remove browned chicken from pan. Cook onions in the same pan until slightly translucent, about 3 minutes. Stir in 2 cloves minced garlic and cook just until fragrant, about 30 seconds. Add chopped tomatoes and red pepper flakes; cook and stir for another minute.
• Pour Swanson® Chicken Broth and canned tomatoes into the pot. Season with salt and pepper. Add chopped kale, fresh thyme and bay leaf. Bring to a simmer and add the tortellini. Cover and reduce heat to low; simmer until tortellini are cooked through and flavors are blended, about 15 minutes.
• Preheat oven broiler. Adjust rack to middle position.
• Place baguette slices in single layer on a rimmed baking sheet. Broil the baguette slices until lightly browned, about 45 seconds (watch them carefully so they don't burn). Remove sheet from oven and turn the slices over; Return sheet to broiler and brown the second side for about 30 seconds.
• Remove the sheet from the oven and, when slices are cool enough to handle, lightly rub the cut side of a clove of garlic on the toasted top sides. Brush a bit of olive oil on each slice and sprinkle with about a teaspoon of grated Parmesan cheese. Return baguette rounds to broiler until cheese begins to melt, about 30 seconds.

CHEESY GARLIC CHICKEN & SHELLS

Steps:

• Sprinkle both sides of each chicken breast with garlic powder.
• Heat oil in Dutch oven or large saucepot on medium-high heat. Add chicken; cook 1 to 2 min. on each side or until browned on both sides. Remove from pan; set aside. Add water to pan. Bring to boil. Stir in Shell Macaroni; top with chicken. Cover; simmer on medium-low heat 12 min. or until shells are tender.
• Stir in tomato and Cheese Sauce. Cook on medium-low heat 2 to 3 min. or until cheese sauce is melted and mixture is heated through, stirring occasionally.

GARLIC AND HERB CHEESY CHICKEN

Steps:

• For garlic herb cheese: Preheat oven to 375 degrees F.
• Finely chop herbs. Place soft cheese in small mixing bowl. Combine the soft cheese with herbs, finely grated or pasted garlic and lemon juice and zest (or unwrap store-bought Boursin cheese) and place in a small bowl.
• For the spatchcock chicken: Work with raw poultry on a clean rubber board.
• Have a large foil-lined rimmed baking sheet with a wire rack set inside of it near the cutting board you're working on.
• Clip tips of wings with poultry shears. Place chicken breast-side down and remove the spine of the bird by cutting along either side of it in slow even strokes with shears, then turn the bird over and evenly press down on the breastbone to flatten the bird out.
• Loosen the skin under the breasts and over the thigh and leg meat and evenly distribute the cheese. Drizzle the skin with EVOO or spray lightly with non-aerosol cooking spray, then season with kosher salt and coarse black pepper.
• Roast chicken on middle rack for 15 minutes, then reduce heat to 350 degrees F and roast 40 to 45 minutes more to an internal temperature of 160 to 165 degrees F.

CHEESY BACON AND GARLIC CHICKEN

Steps:

• Turn oven to 350 degrees.
• Put boneless, skinless chicken breasts in a glass baking dish.
• In a small bowl combine oil, bacon, garlic, rosemary, and pepper, stirring until well blended.
• Spoon bacon mixture over chicken.
• Bake at 350º for 45-55 minutes or until chicken is done.
• Sprinkle with cheese 5-10 minutes before removing chicken from the oven.
• Serve right away.

CHEESY GARLIC BAKED CHICKEN

Steps:

• Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.
• In small sauté pan, sauté garlic with the oil until tender.
• Remove from heat and stir in brown sugar & a teaspoon of salt.
• Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.
• Add salt and pepper to taste.
• Bake uncovered for 30 minutes.
• **Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

CHEESY CHICKEN MARSALA WITH GARLIC-PARMESAN POTATOES

Steps:

• CHICKEN: - pREHEAT OVEN TO 375F. Placeeach chicken piece between 2 sheets wax paper. With flat side of meat mallet or heavy can covered with foil, pound each piece to 3/4" thickness. Sprinkle chicken with salt & pepper. Place on jellyroll pan. Bake 15 min. Turn chicken bake until almost done, 10 min. Meanwhile, combine cheeses, tomatoes, parsley and oregano. Remove chicken from oven. Sprinkle each piece with 1/4 of cheese mixture. return to oven until cheese is melted & chicken is no longer pink in center, about 5 minutes. Transfer to platter. While chicken is cooking make sauce: In large nonstick skiller heat oil over medium heat. Add mushrooms; cook, stirring occasionally, until softened, 4 minutes.Whick together broth, wine & flour; pour into skillet. Bring to boil; cook, stirring occasionally, until almost melted. Pour sauce over chicken; sprinkle with additional parsley, if desired. POTAOES: - In pot over low heat melt butter. Add garlic; cook until softened, 1 minute. add milk & salt; bring to boil. Stir in potatoes. Cook, stirring frequently, until cooked, 5 minutes. Stir in Parmesan. Remove from heat. Cover; let stand until thickened to desired consistency 1-2 minutes. Serve with chicken.

CHEESY GARLIC BUTTER MUSHROOM STUFFED CHICKEN RECIPE

Steps:

• Preheat oven to 200°C or 400°F. Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken. Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning. Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket. Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don't worry. You'll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking. Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a 'nutty' flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink. Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables. (To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.) Sauce: Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream). Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately). Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve

CHEESY CHICKEN WITH CREAMY GARLIC PEPPERCORN SAUCE

Steps:

• Take your chicken breasts, cut using your knife on a slant so that you have butterfly wings/pockets. Do this for each individual chicken breast.
• Wrap in tinfoil and cook for 30mins in oven.
• Carefully unwrap chicken breasts and stuff pockets with a little cheese then cook for a further 10mins or until cheese is melted.
• For the sauce, grind lots of black pepper into a medium sized pot with 6-7cubes of unsalted butter (The more butter the better). Melt butter on a low heat.
• Add in crushed garlic and mushrooms (optional) Cook for a couple of mins until mushrooms are soft.
• Making sure your still cooking on a low heat, add 1 cup of chicken stock.
• Simmer for 5mins then add some of your cornflour mix until at the right consistency (Not too watery but not too thick).
• Add some of the double cream until you feel its nice and creamy. If your sauce has gone a bit watery, add some more of the cornflour mix to get the right consistency again. This might take a while to get right but you will know yourself.
• Serve your chicken with a slice of bacon on top then drizzle the sauce on top of the chicken. I usually serve this dish with some potato wedges to make a nice, filling meal.

?.•?•CHEESY GARLIC BAKED CHICKEN RECIPE!.•?•?

Steps:

• Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards :) lightly grease it.
• In small sauté pan, sauté garlic with the oil until tender.
• Remove from heat and stir in brown sugar & a teaspoon of salt
• Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.
• Add salt and pepper to taste.
• Bake uncovered for 30 minutes.
• Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

CHEESY GARLIC PARMESAN CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Clean and trim fat off of the chicken breast. Rinse well with water.
• In a bowl,mix together the dry Italian salad dressing mix, parmesan cheese, and garlic powder.
• Roll the wet chicken in the mix and place in a glass baking dish. We like to line the dish with foil but you don't have to do that.
• Bake uncovered for 20-30 minutes. Check to see if the chicken is done. Cook longer if it is still pink.
• When the chicken is done, sprinke the top of each breast with Mozerella cheese and serve.