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Baked Garlic Chicken Recipe

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4.5 6 6
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"I serve this tender chicken with rice and green beans cooked in chicken broth," writes Suzanne Zick of Osceola, Arkansas. Its rich crispy coating is golden and nicely seasoned with garlic, celery salt and paprika.
TOTAL TIME: Prep: 15 min. + marinating Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 50 min.
MAKES: 8 servings

Ingredients

  • 2 cups (16 ounces) sour cream
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 4 teaspoons celery salt
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons paprika
  • 1/2 teaspoon pepper
  • 8 boneless skinless chicken breast halves
  • 2 cups crushed butter-flavored crackers (about 50)
  • 1/2 cup butter, melted
  • 1/4 cup vegetable oil

Nutritional Facts

529 calories: 1 each, 36g fat (17g saturated fat), 133mg cholesterol, 1157mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 27g protein .

Directions

  1. In a large shallow glass dish, combine the first seven ingredients. Add chicken; turn to coat. Cover and refrigerate for 3-4 hours. Place cracker crumbs in a shallow bowl; roll chicken in crumbs until coated. Transfer to a greased 13-in. x 9-in. baking dish. Combine butter and oil; pour over the chicken. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear. Yield: 8 servings.
Originally published as Baked Garlic Chicken in Quick Cooking September/October 2000, p59

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Baked Garlic Chicken

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
AngieMM
Reviewed Dec. 28, 2012

"The moistest chicken I have ever eaten!"

MY REVIEW
bhand
Reviewed Nov. 28, 2011

"very good cold also"

MY REVIEW
scrambledwithcheese
Reviewed Oct. 2, 2009

"This was very good. Next time I will cut the celery salt way down, I thought there was too much."

MY REVIEW
Classicrock
Reviewed Aug. 4, 2009

"This is very tasty! I made half the recipe using three 6-oz. pieces, Ritz crackers, and olive oil. I baked the chix for 45 min.; next time I'll try it at 35 min. -Lori in WI."

MY REVIEW
AngieMM
Reviewed Jul. 2, 2009 Edited Dec. 28, 2012

"This recipe was a hit with all my children from toddler to college student. The chicken is very moist and tasty. Not a bite was left at meal's end."

MY REVIEW
Catering
Reviewed Feb. 20, 2009

"This recipe is absolutely delicious! I teach a basic cooking class and used this recipe and there was nothing left. Also, I made this recipe for friends and they took the little bit of leftovers home with them. Great recipe!"

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