Weeknights always feel busy at our place. It may be because I’m a morning person so, by the time dinner rolls around, I am well and truly wiped out and ready to start winding down. So I’m always on the hunt for easy but tasty dinner solutions. It’s rare that chicken breast makes me say “wow”. But here we are with this wow-worthy Baked Garlic Chicken Breast, which is utterly delicious. I schedule this recipe at least once a fortnight. There is no fuss, there is minimal prep and there is no stove-splatter. The kitchen is left pretty much the same way I found it after making this recipe.
Boneless, skinless chicken breasts are cut in half horizontally to make thinner pieces before being coated in a simple marinade that happens to transform into the most amazing, garlicky sauce once it’s baked. The chicken is cooked hard and fast, which results in perfectly cooked, juicy chicken on the inside, with a caramelised surface. And when I say perfect, I mean perfect. The key is ensuring the oven is preheated well before cooking the chicken. The serving options are endless, but I love this chicken with creamy mashed potatoes to soak up the sauce and a simple salad (or steamed greens). This meal is both comforting and nutritious and ready in under 30 minutes.
Hot tips for baking chicken breast
Even thickness – Ensure the chicken breasts are an even thickness so they cook evenly. Aim for roughly 1.5 cm ( ½ inch) thick.
Hard and fast cooking – A high-heat oven and quick cooking time ensure the chicken cooks quickly without drying out. It’s juicy on the inside and caramelised on the outside. Make sure the oven is adequately preheated (at least 15 minutes of preheating time).
Resting time – Allow the chicken to rest for a few minutes after baking to retain its juices.
What can I serve with Baked Garlic Chicken Breast?
Although I regularly serve this with mashed potatoes and salad or steamed vegetables, there are so many amazing, simple serving options:
Roasted vegetables – You can add vegetables on a separate baking tray and pop them in the oven, just before the chicken. Any of the following vegetables can be cut into small pieces and roasted for 20–25 minutes in a 220°C (425°F) (200°C/400°F fan-forced) oven until soft and caramelised. Simply drizzle the vegetables with olive oil and season with salt and pepper before roasting. Suggestions include: capsicum (bell pepper), cut into strips; zucchini (courgette), cut into thick rounds; asparagus, whole, trimmed of woody ends; brussels sprouts, halved; mushrooms, whole (if small) or halved; cauliflower and/or broccoli, cut into florets; cherry tomatoes, whole or halved; or green beans, whole, ends trimmed.
Sauteed spinach or kale – Add a little olive oil to a pan with ½ teaspoon freshly minced garlic and a few handfuls of shredded spinach (any variety) or kale. Cook until softened for a few minutes, then season with salt and pepper. Serve with extra olive oil or butter.
Rice, quinoa, couscous or pasta – For extra-quick dinners, you could use brown or long-grain microwave rice. This recipe also pairs beautifully with quinoa, couscous or pasta. Try my authentic fettuccine alfredo (to be linked when live), which is a delicious, quick side option.
Salad – There are so many salads that pair really well with this chicken breast recipe. I have suggested my Green Leafy Salad with Balsamic Dressing, or you could go with my Cheat’s Caesar Dressing (so quick and easy).
Or perhaps you’d prefer something more robust and hearty like one of these:
Pesto Pasta Salad
Tomato and Burrata Salad
Creamy Corn Salad
Beetroot and Feta Salad
Kale Quinoa Halloumi Salad
Pumpkin Pearl Couscous Feta Salad
Potato Salad
Homemade Coleslaw
Watch how to make Baked Garlic Chicken Breast
What are some other delicious, family-friendly dishes made with chicken breast?
If you enjoyed Baked Garlic Chicken Breast, I think you’ll love:
One-pan Lemon Herb Chicken Rice (with Chicken Breast!)
Chicken with Homemade Gravy
Creamy Lemon Chicken Pasta
Creamy Garlic Chicken
Creamy Pesto Chicken with Zoodles
Baked Garlic Chicken Breast
Tender and juicy Baked Garlic Chicken Breast is wholesome and satisfying and perfect for quick weeknight dinners. It’s ready in under 30 minutes.
- Total Time: 25–28 mins
- Yield: 4 1x
Ingredients
- 2 large boneless, skinless chicken breasts, cut in half horizontally to form 4 “steaks” (see note 1)
- 3 tbsp olive oil
- 1 tsp brown sugar
- 1 tbsp lemon juice
- 1 tsp freshly minced garlic (can be substituted with garlic powder)
- 1 tsp sweet paprika
- 1 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning, oregano or any other herb of choice)
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- Fresh thyme, to garnish (optional)
TO SERVE
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Prepare the chicken by using a mallet, rolling pin or your fist to pound it, with a sheet of baking paper on top of the chicken, until it is even in thickness (roughly 1.5 cm/1/2 inch thick).
- In a large bowl, combine the olive oil, brown sugar, lemon juice, garlic, paprika, dried thyme, salt and pepper. Add the chicken breasts and toss to coat evenly.
- Place the chicken breasts on a baking tray lined with baking (parchment) paper. Bake in the preheated oven for 15–18 minutes or until cooked through.
- Allow the chicken to rest for 2 minutes before serving. Garnish with fresh thyme, if using.
- Serve the chicken with mashed potatoes drizzled with the baking tray juices and a side of leafy green salad.
Notes
Note 1 – You can substitute chicken breast with chicken thighs. Use a mallet to pound the thighs so they are an even thickness (approximately 1.5 cm/1/2 inch thick). Adjust the cooking time as thighs will take slightly longer to cook through (20–22 minutes).
Make ahead
Marinate the chicken breasts up to 24 hours in advance, then store refrigerated in an airtight container.
Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for best results. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 15–18 mins
- Category: Mains, Chicken, Quick and Easy
- Method: Baking, Roasting
- Cuisine: American, Australian, British
elaine says:
Absolutely delicious and will become a regular meal for us. Love that you prepare it up to 24hrs before so super easy when you’re ready to cook.
Maureen Norris says:
Thankyou for your very tasting recipes
Kathy Campbell says:
Fabulous dish, so tasty a great hit with all the family. Served with mixed steamed veg and parmetier potatoes.
Megan says:
This was incredibly easy and so delicious. Served it with a salad and your freezer friendly mashed potatoes I had made previously.
Kelly says:
Super simple. Prepared the chicken & marinade the night before in a zip lock bag. The cooking time was accurate (18mins).
Was enjoyed by all.
Served with mash, broccoli & carrots.
I will cook it again.
Robert says:
Let’s have fun cooking!