Baked Garlic Chicken Breast Recipe Simple Home Edit

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 SaladTomato and Burrata SaladCreamy Corn SaladBeetroot and Feta SaladKale Quinoa Halloumi SaladPumpkin Pearl Couscous Feta Salad Potato SaladHomemade 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 GravyCreamy Lemon Chicken PastaCreamy Garlic ChickenCreamy Pesto Chicken with Zoodles

5 from 4 reviews

Freezer-Friendly Mashed Potatoes Green Leafy Salad with Balsamic Dressing