Garlic Chicken Recipe

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easy chicken recipe
40 Clove Garlic Chicken Recipe
First, I confess that I have never, ever have used anywhere close to 40 cloves in this dish, and it always turns out fantastic.

Second, this is awesome…if you have never tasted roasted garlic, then you’re majorly missing out.  Just like fresh onions are a totally different experience than caramelized onions…garlic also goes through a major flavor transformation in the oven.  It mellows into a  rich, sweet flavor when it’s roasted.  It’s milder than garlic bread, and with none of the caustic burn that you find in fresh diced garlic that you’d come across in salsa.

Third, and most important: this is totally easy to make.  We all love it.

I usually make this for a main dish with veggies on the side (like you see above), but I make enough leftovers to slice up and serve over a salad the next day.  Or you can serve it over rice, over pasta with white sauce, on sandwich rolls…and if you love the flavor of roasted garlic, the extras are fantastic spread on garlic bread or in blended into homemade salad dressing.
It’s a very versatile player on the ‘planned over’ menu.

Here’s what you’ll need:

chicken breasts, salt, olive oil, pepper, fresh or dry parsley, and a bunch of garlic cloves. 

I think it’s only fair to tell you that I buy a giant 5 lb. container of pre-peeled garlic at my local Korean market, and keep it in my freezer.   It’s one of my ‘efficiency’ tips, because we use a LOT of garlic in this house (for cooking and for medicine!)

If you only have the jar of pre-chopped garlic, then I highly recommend waiting until you have some real (fresh) cloves.  It’s just not the same.

The jars of garlic are the eunuchs of the spice world.  They’re so pathetic, that I can’t even look them in the eye any more.

Let’s get cookin’…

Garlic Chicken Recipe

Put your chicken breasts into a 9×13 baking dish and sprinkle with salt and pepper.

Flip, repeat with salt and pepper, and load up with peeled garlic cloves.

Just go by what looks good to you, or peel until you get bored, whichever comes first. 

Drizzle with olive oil.

Cover with foil, and pop it into a 400* oven for 20 minutes.

Remove foil, and sprinkle with fresh or dried parsley.  The parsley adds a nice bit of color, and tames back the garlic flavor a bit.  They are a nice pair in baked dishes, I think.

Return to the oven, and bake, uncovered, for another 10 minutes, or until the garlic is beginning to get golden brown, and the chicken is cooked through.

I wish you could smell how yummy this is.  You could really add in some other flavors if you wanted to.  I think sun dried tomatoes or olives would be yummy, and top it with feta cheese and some of the Greek spice mix.

I’m suddenly really, really hungry.

Hope you enjoy this quick garlic chicken recipe.  As always, here is your printable.

Garlic Chicken Recipe - S or FP*
Prep time
Cook time
Total time
This simple recipe captures the milder, full flavor of roasted of garlic and turns out moist, delicious chicken and beautifully browned cloves every time! It doesn’t get any better, or simpler than this! If you like a sharper garlic flavor, cut back on the parsley. This flexible dish can be served a thousand ways. The first night I serve it as the main dish with vegetables on the side. Leftovers can be served on a salad, over pasta with white sauce, on sandwich rolls, and the garlic cloves are fantastic spread on garlic bread or in dressing.
Recipe type: Main Dish
Cuisine: American
Serves: 6
  • 6 boneless skinless chicken breasts
  • Coarse salt and freshly ground pepper
  • ¼ cup olive oil (or 2 Tbs. for a low fat/Fuel Pull version)
  • 40* garlic cloves peeled (or less...I just peel until I get bored :)
  • 1 t. dry parsley or 2 T chopped fresh parsley
  1. Preheat oven to 400 degrees.
  2. Season chicken all over with salt and pepper.
  3. drizzle with oil and arrange in a single layer in a 9 x 13 inch dish.
  4. Scatter garlic cloves over chicken.
  5. Cover tightly with foil or a glass lid.
  6. Bake for 20 minutes.
  7. Sprinkle with parsley and continue to bake, uncovered, 10 minutes longer until golden brown.
* If you're a Trim Healthy Mama, this recipe is a deep S or can be adapted to a Fuel Pull or even E dish just by using a little less oil. I rarely have more than 10 to 12 cloves, and it is always delicious and very garlicky. Note: I use the ingredient amounts as a suggested framework. You can really adjust this dish to your taste, and it is nearly impossible to ruin! Just be sure to use real, fresh whole cloves for best flavor and not the chopped jarred garlic.
Step by step photo tutorial of this garlic chicken recipe are found here at:


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Garlic Chicken Recipe — 10 Comments

  1. Looks delicious! I’ve been tempted several times by garlic chicken, but never have whole cloves on hand. Love your idea of buying the bulk cloves! May try that.

  2. There are more than 40 cloves in the top picture, so maybe you have made it with 40 cloves. :) I don’t know why I counted, just thought it looked like a lot! Now I need to go make this!

    • I’ve tried it, but the texture of thighs is so different. I prefer to use thighs cut thin in a stir fry or shredded in a casserole, simply because of the texture. This method would be GREAT to cook an flavor them though! If you wanted to slice and serve over a bed of broccoli, or in a low carb stir fry, that would be ideal. :)

  3. I made this for dinner tonight and it turned out wonderful! Though I forgot to cover it in foil for the first 20 minutes so I covered it for the last 10 minutes. Still was juicy and tender!

  4. Pingback: Parmesan Stuffed Tomatoes (S) | A Home with Purpose!

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