Garlic Chicken Breasts Recipe
Garlic Chicken Breasts Recipe photo by Taste of Home
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Garlic Chicken Breasts Recipe

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Our taste testers loved the great flavor of this moist chicken dish from LaDonna Reed of Ponca City, Oklahoma. Cook up a little extra for a delicious salad topping or tasty sandwich. Either way, you're going to like it!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 1/2 cup grated Parmesan cheese
  • 1 envelope garlic and herb or Italian salad dressing mix
  • 2 boneless skinless chicken breast halves (6 ounces each)

Nutritional Facts

1 chicken breast half : 289 calories, 10g fat (5g saturated fat), 112mg cholesterol, 1668mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 42g protein.


  1. In a large resealable plastic bag, combine cheese and dressing mix; add chicken. Seal bag and shake to coat.
  2. Place chicken in a greased 8-in. square baking dish. Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Yield: 2 servings.
Originally published as Garlic Chicken Breasts in Simple & Delicious September/October 2007, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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lmmanda User ID: 1101093 215334
Reviewed Dec. 19, 2014

"These were quick, easy and delicious. The only reason I didn't give it 5 stars was that my daughter thought the chicken was just "all right". I heard no complaints from my husband or son."

KJGallivanter User ID: 6359515 83489
Reviewed Mar. 20, 2013

"Super easy and delicious. It was a hit with my family, will definitely make regularly."

bjsilve0 User ID: 172187 63431
Reviewed Mar. 14, 2012

"A WINNER! I used chicken thighs and McCormick garlic and herb seasoning."

kat83 User ID: 2934264 109268
Reviewed Aug. 16, 2011

"so quick and easy, this is my go to as I always have these ingredients on hand."

MY REVIEW User ID: 1434071 109266
Reviewed Mar. 17, 2010

"I made this tonight and it was good. It was a little salty for me, but it had good flavor. My chicken breasts were still a little frozen, so I cooked it at 350 for a while and then raised the temp and cooked longer than called for. They were still moist."

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