Best Garlic Roasted Chicken Breasts Recipes

GARLIC-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 500°F with rack in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
• Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.

CHICKEN BREASTS WITH ROSEMARY AND CHANTERELLES AND ROASTED GARLIC POTATOES

Steps:

• To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
• To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
• When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
• To make the chicken:
• Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
• Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.

GARLIC-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.
• Place reserved garlic bottoms, cut sides up, next to chicken in the pan. Drizzle chicken and garlic bottoms with the olive oil. Season chicken with salt and pepper; place remaining 4 sprigs of oregano on top.
• Roast chicken for 30 minutes; turn garlic bottoms cut sides down, and rotate the pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of the meat registers 165 degrees, about 30 minutes more.
• Pour pan juices into a measuring cup; skim fat from the top. Serve juices with chicken and roasted garlic.

PAN-ROASTED GARLIC AND HERB CHICKEN BREASTS WITH CHOPPED SALAD AND CREAMY CAPER DRESSING

Steps:

• Preheat the oven to 400°F.
• In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper. Add the chicken breasts and coat in the mixture; marinate for 5 minutes.
• While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard, and some pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of the EVOO.
• Preheat a large nonstick oven-safe skillet over medium-high heat. Add the chicken to the hot pan and brown on each side for 2 to 3 minutes. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.
• While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions, and cucumbers. Pour the creamy caper dressing over the chopped veggies and toss to combine.
• Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.

ROSEMARY-ROASTED CHICKEN BREASTS, NEW POTATOES, GARLIC PAN BROTH

Steps:

• 1. Preheat oven to 500º . Place a heavy cast-iron Dutch oven with lid inside while pre-heating. 2. Toss potatoes, onions, and garlic with olive oil. Season well with salt and pepper. 3. Season chicken breasts on both sides with salt and pepper. 4. When Dutch oven is very hot, place potato mixture in Dutch oven. Place half the rosemary sprigs on top, then chicken breasts, then remaining rosemary sprigs. 5. Close lid and cook for 45 minutes without opening. Gently shake Dutch oven occasionally to move potatoes around. 6. When done, remove chicken and potatoes to a platter. Place Dutch oven with onions and garlic on a burner. Add chicken stock, bring to a boil, and simmer until reduce by ½ to 2/3. 7. Remove from heat, stir in butter, and serve with potatoes and chicken. A crispy, simple salad of iceberg lettuce and mild blue cheese goes nicely with this dish.

GRILLED ASIAGO/RED PEPPER/ROASTED GARLIC STUFFED CHICKEN BREASTS

Steps:

• See photos posted to view most of the steps.
• Butterfly or cut a deep pocket into each chicken breast.
• Place 2 pieces of Asiago Cheese on each breast pocket.
• Chop roasted Red Pepper and place in small bowl.
• Add the roasted Garlic& Oregano to the peppers and mix well.
• Place this mixture on top of Asiago cheese.
• Secure with toothpicks.
• Prepare the marinade and drizzle over chicken and let sit for 30 minutes.
• Preheat BBQ grill.
• Grill breasts for approximately 10- 15 minutes or until no longer pink.

GARLIC-ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F. Sprinkle chicken with sage, salt and pepper. Heat oil in medium oven-proof skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side.
• Meanwhile, boil garlic cloves in small saucepan of water for 2 minutes; drain. Rinse under cold water to cool; peel.
• Arrange garlic cloves around chicken in skillet. Pour wine over. Cover skillet; bake chicken and garlic 10 minutes. Uncover; baste chicken with pan juices. Bake chicken uncovered until cooked through, about 8 minutes longer. Using tongs, transfer chicken to plates.
• Boil pan juices over high heat until slightly thickened, about 2 minutes. Season to taste with salt and pepper. Spoon garlic sauce over chicken.

GARLIC ROSEMARY ROASTED CHICKEN BREASTS

Steps:

• Pre-heat oven to 400 degrees. Cut garlic into small 1/4 inch pieces. Remove rosemary needles & coarsly chop Cut butter into small 1/4 inch pieces Thaw chicken, rinse & pat dry Cut 1/2 inch slits into meaty parts of chicken breast. Insert rosemary, garlic and butter pieces into slits. Try to make 4-6 slits in each breast. Place breasts bone side down in roasting pan. Drizzle with olive oil, kosher salt and pepper Bake in 400 degree oven for 40 - 50 minutes depending on thickness of chicken breasts. Remove and let sit for 5 minutes before serving. Lightly scrape outside of chicken to remove large pieces of rosemary & garlic. The others can be served in the chicken and are usually soft enough to be unnoticable. This recipe can be prepared up to 1 day ahead of time. Great for large gatherings

ROASTED CHICKEN BREASTS IN GARLIC BUTTER

Steps:

• Position the oven racks so that there is a rack in the center of the oven. Preheat the oven to convection roast at 475°F. Cover a shallow baking pan with foil.
• Rinse the chicken breasts and pat dry with paper towels. In a small bowl, mix together the garlic, lemon juice, butter, oregano, salt, black pepper, and cayenne and pour into the baking pan.
• Place the chicken breasts in the garlic-butter sauce and turn them to coat all sides, leaving the cut sides down to absorb more flavor.
• Roast the chicken in the center of the oven for 20 minutes, until the chicken breasts are no longer pink in the center. Place on serving plates and spoon the hot sauce over each. Serve with the French bread.

ROASTED GARLIC CHICKEN BREASTS

Steps:

• Melt butter in a skillet on medium heat, add onions and saute for two minutes. More butter can be used if desired.
• Add chicken and season with pepper and season all to taste. Cook until no longer pink.
• Using a knife, cut a few small slits in each chicken breast. This will allow the flavor to absorb into the chicken.
• Poor chicken broth over the chicken and simmer for at least 15 minutes, turning occasionally to avoid scorching. More seasoning can be added while simmering if desired. If serving over rice, prepare rice while chicken is simmering.