Easy Garlic Chicken

Just as the name suggest, this chicken dish really is easy.  I love garlic.  My husband isn’t a big fan though, and even he liked it and said the garlic wasn’t overpowering.  Of course, if you really love garlic you could always add more!

You definitely don’t want to skip lining your pan with foil, as the sauce is pretty sticky and gooey.  Which is what makes it so delicious, but not so fun to clean up. Because all of the ingredients are pantry staples, this is a great recipe to have on file for a quick weeknight meal–provided you remember to thaw out some chicken!

Easy Garlic Chicken

Easy Garlic Chicken
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 4 boneless skinless chicken breasts
  • 5-6 garlic cloves, minced
  • 3 tablespoons brown sugar
  • 1 tablespoon olive oil
  • 1/4 cup chicken stock
  • 1/4 teaspoon ginger
  • Dash of cayenne pepper (optional)
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 425 degrees. Line a baking dish with foil and spray with non-stick cooking spray.
  2. Heat olive oil in saute pan over medium high heat.
  3. Season chicken with salt and pepper.
  4. Brown chicken on both sides until golden, about 3 minutes each side. Place chicken into the prepared baking dish.
  5. Add the garlic to pan and saute until fragrant and tender.
  6. Remove from heat and stir in the brown sugar, ginger and cayenne pepper. Stir in the chicken stock.
  7. Pour the garlic/brown sugar mixture over the chicken.
  8. Bake, uncovered for 20-30 minutes.

Who Dished It Up First: Adapted from food.com

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Comments

  1. We do like chicken–perfect week night meal. Great flavors I can tell. I guess this would work fine with chicken tenders–just less cooking time??

  2. Thanks for the recipe, this sounds YUMMY! Have a blessed day, HUGS!

  3. Is it normal for the sauce to be runny and then burn off . I halved the recipe as I don’t need that much. And the whole house stunk of burned sauce.

    • I haven’t had that happen Carmen. Maybe only using half the sauce caused it to cook more quickly and burn, but that’s just a guess. Even if you are making less chicken, I would still try making all of the sauce.

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