Garlic Lover's Chicken

Garlic Lover's Chicken

Candy Kay 0

"A very flavorful and moist chicken. Great if you like garlic."

Ingredients 1 h 45 m {{adjustedServings}} servings 520 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 4775 mg
  • 191%

Based on a 2,000 calorie diet

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  • Prep

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  1. Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.
  2. Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.
  4. Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.
  5. Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.
  6. Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.
  7. Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.
  8. Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  9. Switch oven to broil. Sprinkle cheese over the chicken breasts.
  10. Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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Reviews 7

  1. 7 Ratings

Cathy C

This recipe is amazing. The smell of it cooking is to die for. I followed the recipe pretty close, but I didn't have 14 cloves of garlic so I used what I had which was about 10. I melted the margine in a saucepan over the stove with the garlic, then I added the lemon juice. Next time I would omit the second amount of salt, I don't think it needs it as it is very flavourful with just the garlic. You don't need 1/4 cup of olive oil, I used just enough to coat each breast. Definitely will be making this again. Thanks for a great recipe.

Ashley Geist

I made this recipe exactly as written, EXCEPT for three additional spices added: Italian, oregano, and basil. This made a nice, full 13x9 inch pan dinner, and my son and husband loved it. My husband ate two big pieces of chicken and has dished up the leftovers for work tomorrow, but he couldn't stop picking at the leftovers as he was dishing it up. He deemed this as possibly his new favorite meal, so thank you very much for posting this recipe. I will be adding this to our monthly menu for sure. I didn't think any of the flavors were too overpowering, but we are all big cheese and garlic lovers, so I can see where someone who wasn't so keen on the Parmesan and garlic flavors would probably want to cut back.

Joey Joan

This was so good I will be making this again. Easy flavorful and the aroma as it cooks is out of this world. I have never had chicken breast turn out so tender and juicy before.