Ugh well yesterday’s commute sucked. It took 45 minutes on the Max from Work on the way back to the city to go three stops because of ice. 3 stops.
At the Beaverton Transit Center I ran to the 20 Burnside bus and was lucky enough to get a seat before it got packed to the door. It was a better choice probably then being among the hundreds I saw on the news later waiting for shuttle buses to go downtown when management decided to not run Max trains into the city. Sitting down is better than standing, but also means bring hit in the head sometimes by other commuters who are still wearing their backpacks. I definitely wanted some comfort.
This recipe for Cheddar Garlic Oven Baked Chicken Breast serves four and is a comforting chicken dish that has crispness on the outside, moist on the inside, and can pair with any side dish so easily.
I think it’s been part of my repertoire for a long time, having learned it many years ago from home cook online (specifically Recipezaar). It is a classic by internet home cook celebrity Kittencal before there was ever food TV besides Julia Child (who was too early for me, so I didn’t watch her) but I did watch Yan Can Cook and Frugal Gourmet. Do you remember those shows? I didn’t grow up with a lot of American food cooked in my household, but when I went to college Kittencal taught me to expand outside always eating fried rice. Anyway, this recipe I’m sharing is one of the classic Kittencal recipes, with a few small adaptions.
The garlic chicken smells wonderful as it is cooking, and let me assure you this is not overly garlicky at all. But, if you’d like you can reduce the amount of garlic you use. Or increase it! The cheese on top or in the recipe could also be reduced if you’d like… but of course I would not even consider doing that myself.
Ingredients:
- 1/3 cup of melted butter + a little spray or bit more butter for the pan
- 2 tablespoons minced garlic
- 2 teaspoons garlic powder, divided in half – one 1 teaspoon for the “wet” and another for the “dry” mix
- 1/2 teaspoon seasoning salt
- 3/4 cup seasoned dry bread crumbs or panko – I used panko
- 1/2 cup finely grated cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon ground black pepper or to taste
- 4 boneless skinless chicken breasts
- Extra 1/2 cup of shredded cheddar and/or Parmesan cheese or Monterey Jack or whatever your would like cheese for topping (optional)
Directions:
- In a bowl, make your butter mixture. You will combine your melted butter with the 2 tablespoons of fresh minced garlic, 1 teaspoon garlic powder and salt.
- In a separate bowl, you will combine the dry breadcrumbs or panko, 1/2 cup finely grated cheddar cheese, the 1/4 cup Parmesan cheese, other 1 teaspoon garlic powder and finally the ground black pepper.
- It’s your choice whether you want to pound your my chicken breasts a bit to flatten them a bit. Or, cut your chicken breasts thinner so they will be moister. Either way, dip each chicken breast on both sides in the wet butter mixture; then in the panko dry mixture.
- Preheat oven to 350°F. As it is heating up, butter an 11 x 7-inch pan or use a butter spray. I didn’t have a rack, but if you do consider using that as well so the bottom will be crisper. Lay out your chicken breasts in this prepared pan and bake uncovered for 35-45 minutes or until cooked through.
- As an optional touch (but really, why would you not do this), during the last 10 minutes of cooking top your chicken breasts with extra shredded cheddar
- Make sure you let it cool for 5-10 minutes before you serve!
There are a lot of great ways to pair this chicken. One time, I had a gluten free quinoa pasta salad that I added cherry tomatoes I cut in half and also some steamed broccoli and microgreens and a touch of feta.
Another time, I went with a veggie pasta and was a little lighter on the cheese on the chicken, but instead of all cheddar I used more Parmesan which crisps up more in the oven. The veggie pasta you see below is mixed with popcorn shoots.
This is one of the most common ways I make chicken for myself at home because I can buy many chicken breasts and freeze them, and just make one or two of these. Thr prep is fast then pop it on the oven and enjoy the aromas while going on a work call, cleaning, exercising, etc.
I show the chicken breasts whole here, but you can also slice it up to top on salad. I love fried chicken, but this gives me some crispiness but without having to deep fry or eat chicken skin. Of course it’s not as good as fried chicken skin, but it’s enough to pass muster for me.
Do you have a favorite way that you prepare chicken for your family? What was the first new way of making chicken you learned from outside your family and do you still make it?
