Garlic Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein of the dish.

Garlic: Freshly minced, it adds a robust and aromatic flavor.

Olive oil: Used for cooking the chicken and adding richness to the dish.

Salt: Enhances the overall flavor of the chicken.

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

Lemon juice: Freshly squeezed, it provides a bright and tangy finish.

To ensure your chicken breasts remain juicy and flavorful, consider pounding them to an even thickness before cooking. This not only helps them cook more evenly but also allows the seasonings to penetrate better. Additionally, let the chicken rest for a few minutes after cooking to retain its juices.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative.

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

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

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish. Use sparingly to avoid overpowering the other flavors.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder, making it a good alternative.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang, though it will add a slightly different flavor note. Use in equal amounts.

• Allow the chicken breasts to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Place the cooled chicken in an airtight container or wrap it tightly with plastic wrap or aluminum foil. This helps maintain its flavor and moisture.
• Store the garlic chicken in the refrigerator for up to 3-4 days. Ensure the temperature is consistently below 40°F (4°C) to keep it fresh.
• For longer storage, freeze the chicken breasts. Place them in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. Frozen garlic chicken can be stored for up to 3 months.
• To reheat, thaw the chicken in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat the chicken breasts in a skillet over medium heat, adding a splash of olive oil or chicken broth to keep it moist. Alternatively, use a microwave, covering the chicken to retain moisture.
• If reheating in the oven, preheat to 350°F (175°C) and place the chicken in an oven-safe dish. Cover with foil and heat for about 20 minutes or until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken breasts in an oven-safe dish.
  3. Add a splash of chicken broth or water to keep the chicken moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Heat for about 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the chicken breasts in the skillet.
  3. Cover the skillet with a lid to retain moisture.
  4. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through.

• Microwave Method:

  1. Place the chicken breasts on a microwave-safe plate.
  2. Add a splash of chicken broth or water to keep the chicken from drying out.
  3. Cover the plate with a microwave-safe cover or another plate.
  4. Heat on medium power for 2-3 minutes, checking halfway through. Continue heating in 30-second intervals until the chicken is hot.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken breasts in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 45 minutes to 1 hour, ensuring the chicken is evenly warmed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken breasts in the air fryer basket.
  3. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through and slightly crispy on the outside.

• 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.

• Knife: A tool with a sharp blade used for cutting or slicing ingredients.

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

• Measuring spoons: Tools used to measure small quantities of ingredients accurately.

• Tongs: A tool used to grip and lift objects, especially food.

• Lemon squeezer: A device used to extract juice from lemons.

• Plate: A flat dish on which food is served or prepared.

• Paper towels: Absorbent towels used for cleaning and drying.

Prepare ingredients in advance: Mince the garlic and season the chicken breasts with salt and pepper ahead of time to streamline cooking.

Use a meat thermometer: Ensure the chicken is fully cooked by checking the internal temperature, saving time and avoiding guesswork.

Preheat the skillet: Heat the olive oil in the skillet while you prepare the other ingredients to reduce waiting time.

Lemon juice prep: Squeeze the lemon juice before you start cooking so you can quickly drizzle it over the chicken when ready.