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Amy's Garlic Egg Chicken

Amy's Garlic Egg Chicken

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An easy dish for garlic lovers. Golden looking, golden tasting!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 1562 mg
  • 62%

Based on a 2,000 calorie diet


  1. In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
  4. Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.
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This is a garlic lover's dream come true! Chicken is very tender and quiet tasty. I took the suggestions of some of the reviewers by cutting back on the bread crumbs to 1/2cup. Used 3/4 cup of cheese and cut the salt to 1/4 tsp. Also used 2 eggs yolks and Italian style bread crumbs and 2lbs. of boneless, skinless chicken. We are a family of 4 and the chicken disappeared very quickly with requests to make it again soon! Thank you Amy!


I agree this was very moist & not dried out. Make sure you do melt butter on bottom of glass dish, It will stick & burn! Other than that. It was gr8!


Great flavor! I used 3 large breasts, pounded just a bit, 3 yolks & let them marinade 7 hours in a ziploc. I only added about a tsp of garlic powder to my bread crumbs. I used panko crumbs (highly recommend!) & I added some italian seasonings in when the other seasonings. I did like others & just shook my chicken up in a big ziploc w/ the crumbs. I only added a couple of pinches of salt (parmesan can be salty enough). I didn't melt the butter in the pan, instead I used a liberal amount of butter flavor Pam. The chicken was tender & juicy & loaded w/ garlicky flavor. I served it w/ Roasted Asparagus and Yellow Pepper Salad, fresh corn on the cob (nuked) & Pavlova for dessert.