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Baked Garlic Chicken Recipe

Read Reviews (6)
4.67 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

1 serving (1 each) equals 529 calories, 36 g fat (17 g saturated fat), 133 mg cholesterol, 1,157 mg sodium, 19 g carbohydrate, 1 g fiber, 27 g 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

Nutritional Facts

1 serving (1 each) equals 529 calories, 36 g fat (17 g saturated fat), 133 mg cholesterol, 1,157 mg sodium, 19 g carbohydrate, 1 g fiber, 27 g protein.

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(6)

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

The moistest chicken I have ever eaten!

MY REVIEW
Reviewed Nov. 28, 2011

very good cold also

MY REVIEW
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
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
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.

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