Garlic Chicken Recipe

Chicken breasts: The main protein of the dish, providing a lean and tender meat.

Garlic: Adds a strong, aromatic flavor that complements the chicken.

Olive oil: Used for cooking the chicken and garlic, adding a rich taste.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a subtle heat and depth to the seasoning.

When cooking chicken breasts, ensure they are of even thickness for uniform cooking. If needed, use a meat mallet to pound them to an even thickness. This helps in achieving a consistent texture and prevents the chicken from drying out.

• chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and can be cooked in the same way as chicken breasts.

• chicken breasts - Substitute with tofu: For a vegetarian option, firm tofu can mimic the texture of chicken when marinated and cooked properly.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent. Use about ⅛ teaspoon of garlic powder per clove of garlic.

• minced garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can add a subtle sweetness to the dish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for cooking.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for cooking chicken.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, though it will also add a bit of moisture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often described as more earthy.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but reduce the quantity to avoid overpowering the dish.

• Allow the chicken breasts to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Place the cooled garlic chicken in an airtight container. If you have multiple pieces, layer them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. For longer storage, proceed to freezing.
• To freeze, wrap each chicken breast individually in plastic wrap or aluminum foil. This extra layer helps prevent freezer burn.
• Place the wrapped chicken breasts in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the chicken in a skillet over medium heat, or in the oven at 350°F (175°C) until warmed through. Add a splash of olive oil or a bit of chicken broth to keep the meat moist.
• For a quick microwave option, place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until hot.

• Preheat your oven to 350°F (175°C). Place the chicken breasts in an oven-safe dish, cover with foil to retain moisture, and bake for about 20 minutes or until heated through.
• For a quicker option, use the microwave. Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
• If you prefer a stovetop method, heat a skillet over medium heat. Add a splash of olive oil or chicken broth to the pan, then add the chicken. Cover and cook for 5-7 minutes, flipping halfway through, until warmed.
• For a crispy exterior, use an air fryer. Preheat the air fryer to 350°F (175°C), place the chicken breasts in the basket, and cook for 5-6 minutes, checking halfway through to ensure even heating.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food.

• Tongs: A tool used to grip and lift objects, useful for turning chicken breasts.

• Measuring spoons: Used to measure small quantities of ingredients like salt, pepper, and olive oil.

• Garlic press: A tool used to crush garlic cloves efficiently.

• Cutting board: A durable board on which to place material for cutting.

• Chef's knife: A versatile knife used for chopping, slicing, and mincing ingredients.

• Meat thermometer: A device used to check the internal temperature of the chicken to ensure it is fully cooked.

• Plate: Used to serve the cooked chicken.

• Paper towels: Used for patting the chicken breasts dry before seasoning.

Pre-mince the garlic: Mince the garlic ahead of time and store it in an airtight container in the fridge to save prep time.

Use thin chicken breasts: Thinly slice the chicken breasts or use pre-cut thin slices to reduce cooking time.

Pre-season the chicken: Season the chicken with salt and pepper in advance and store it in the fridge to let the flavors meld.

Batch cook: Cook multiple chicken breasts at once and store leftovers for quick meals throughout the week.

Use a meat thermometer: Ensure the chicken is fully cooked quickly by using a meat thermometer to check for doneness.