- 1/2 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt, optional
- 1/8 teaspoon pepper
- 1/4 cup 2% milk
- 6 boneless skinless chicken breast halves (1-1/2 pounds)
- 1 to 2 garlic cloves, minced
- 1/4 cup butter, melted
- 2 tablespoons lemon juice
- Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture.
- Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika.
- Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°. Yield: 6 servings.
Reviews forGarlic Lover's Chicken
"This was a huge hit here! I omitted the lemon, didn't have any on hand this time. The recipe calls for 4oz breasts, and the ones I had were almost twice that. I baked them on convection at 400 degrees for 35 to 40 minutes. I pulled them at 160 degrees, they coasted to about 165 degrees, which is where we like our poultry."
"Absolutely my favourite chicken recipe. I make this often and always make extra as I think it is just as delicious served cold."
"Delicious! I did make a couple of changes: I used 6 cloves of garlic, half the butter, and dried parsley since I didn't have fresh. I used panko crumbs, because that's what I have. It was definitely not mush like another reviewer's experience. It did brown nicely due to the butter poured on top. quick, easy, and tasty, I'll definitely make it again!"
"Good flavor, but very different. I don't know whether I like it or not"
"my girlfriend followed the recipe to the letter; resultant dish was a gooey white mess. I am so mad and disappointed right now that if a friend had given me this recipe i would drive over to their house and dump this **** right on their porch, screaming bloody murder! you should call this Lazy Man's Fried chicken, because if you took the breaded breast and fried it, it might come out o.k. or maybe just a touch of browning before finishing in the oven, then drizzle the garlic butter/lemon mixture over when BROWN. 350 degrees? TOO LOW!. 25 minutes, MINIMUM browning time, MAYBE, if the ROOM TEMP breast was pounded flat before breading, breaded with ROOM TEMP ingredients and slid into a HOT greased pan in the oven... oven time should be like 450 F. for ten minutes after sauteing the chicken on both sides for approx 3-4 minutes. so what if the chicken is done... if the breading isn't cooked BROWN its gonna be NASTY. go to culinary school."
"It's not bad, but it is very plain, and the name is super misleading. There is very little garlic in this recipe, and it doesn't affect the flavor of the chicken one bit. The chicken is coated in dry ingredients, then you are supposed to pour some wet ingredients over it, but they immediately roll right off the chicken and land in the bottom of the dish, not absorbing at all. So none of the flavor of the butter/garlic/lemon mixture touches the chicken at all. Overall, I was disappointed. I will definitely be making some modifications to this."
"Very good. My adult daughter who doesnt care for meat, loved this. She wanted the recipe and said it looked like restaurant food. :)I only had chicken tenders--they worked fine. I didn't have fresh parsley, so I put the dry parsley into the butter and microwaved it so it wouldn't be dry. I used panko bread crumbs and I used buttermilk instead of regular milk, and I let the meat soak for about an hour. I also used fresh lemon instead of bottled lemon.The meat had a pleasant taste and appearance, although the panko crumbs didn't brown well so after it reached 170degrees I put it under the broiler to brown a bit. In the future, I'd probably brown it when it got to 165 degrees if it needs it. Next time I will double it for leftovers. It tasted great the next day and it would taste good sliced up for sandwiches."