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Baked Garlic Chicken Recipe

"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. YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Baked Garlic Chicken

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AngieMM User ID: 4254253 81076
Reviewed Dec. 28, 2012

"The moistest chicken I have ever eaten!"

bhand User ID: 1169060 62735
Reviewed Nov. 28, 2011

"very good cold also"

scrambledwithcheese User ID: 1233902 33162
Reviewed Oct. 2, 2009

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

Classicrock User ID: 656532 80376
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."

AngieMM User ID: 4254253 44944
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."

Catering User ID: 387555 25748
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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Wine Pairings

Light-Bodied White Wine

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