Chicken & Poultry Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Easy Garlic Chicken Breasts
Simple roasted chicken breasts marinated in tangy lime, olive oil, and garlic.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
5 steps- 1
In a medium bowl, whisk together the lime juice, olive oil, and minced garlic. Season generously with salt and pepper.
- 2
Add the chicken breasts to the bowl, turning to coat them well in the marinade. Cover and refrigerate for at least 3 hours, preferably overnight.
- 3
Preheat the oven to 400°F (200°C). Remove the chicken from the marinade and discard the marinade.
- 4
Arrange the chicken breasts in a shallow baking pan and season again lightly with salt and pepper.
- 5
Roast for 25-30 minutes, or until the chicken is cooked through and the juices run clear when pricked with a fork. Serve with mashed potatoes and corn muffins.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving540
Calories
54 g
Protein
4 g
Carbs
33 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The quick garlic chicken breast is a cornerstone of North American weeknight cooking, born of the need to turn an inexpensive boneless cut into a fast, satisfying dinner. It leans on a simple pan technique and a generous hit of garlic to make lean white meat taste rich. It is the recipe people learn early and keep forever.
Listahan note
This version focuses on a proper sear and a quick garlic-butter pan sauce so plain breasts come out golden and juicy rather than dry. It is fast, forgiving, and built for any night of the week.
Technique cues
- Pound the breasts to even thickness so they cook through at the same time without the thin end drying out.
- Add the garlic to the pan only after the chicken is mostly cooked so it perfumes the butter without burning.
- Pull the chicken at 160F and let it rest; carryover heat finishes it to a safe, juicy 165F.
Kitchen flow
- Parallel prep
- Pound and dredge the chicken while the pan heats so it goes straight into the hot oil.
- Make-ahead
- Pound and season the breasts earlier in the day and keep them chilled until you are ready to sear.
- Leftover move
- Slice cold garlic chicken over a salad or into a wrap with the pan sauce drizzled on.
- Cleanup rhythm
- Deglaze the pan with a splash of stock right after cooking, both to make the sauce and to lift the fond for easy washing.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
boneless skinless chicken breasts
main protein
Purpose: A lean, quick-cooking cut that the garlic sauce makes rich and flavorful.
Handling: Pound even and pat dry for a good sear.
Adaptation: Boneless thighs are more forgiving if you tend to overcook breasts.
garlic
star flavor
Purpose: Plenty of garlic is the whole point, infusing the butter and the chicken.
Handling: Mince and add late so it softens and sweetens without scorching.
Adaptation: Granulated garlic in the dredge works when you are out of fresh.
butter
sauce body
Purpose: Butter carries the garlic and creates a silky pan sauce.
Handling: Add toward the end and swirl to emulsify with the pan juices.
Adaptation: Olive oil keeps it dairy-free, or use half oil for a higher smoke point.
flour for dredging
light crust
Purpose: A thin flour coat helps the chicken brown and thickens the sauce.
Handling: Dredge and shake off excess just before cooking.
Adaptation: Cornstarch or a gluten-free blend keeps it gluten-free.
lemon and parsley
fresh finish
Purpose: Lemon and parsley brighten the rich garlic butter so it does not feel heavy.
Handling: Squeeze and scatter off the heat just before serving.
Adaptation: A splash of white wine vinegar and chives stand in nicely.
Technique notes
- Build a quick pan sauce by deglazing with stock or wine after the chicken rests, then mounting in the garlic butter.
- Baste the chicken with the foaming garlic butter in the final minute to drive the flavor in.
- Let the chicken rest a few minutes before slicing so the juices redistribute and stay in the meat.
Ingredient swaps
- Gluten-free direction
- Dredge in cornstarch or a gluten-free flour blend and thicken the sauce the same way.
- Dairy-free option
- Use olive oil in place of butter for the sear and the sauce.
- Lower-sodium direction
- Season lightly with salt and lean on garlic, lemon, and herbs for flavor.
Serve alongside
- Buttered orzo
- Roasted asparagus
- Mashed potatoes
- Crisp Pinot Grigio
- Sparkling water with lemon
- Light pilsner
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to three days in an airtight container with the pan sauce. Reheat gently with a splash of stock to keep the breast moist, or slice cold over greens. Cooked chicken freezes for up to three months.
Equipment
- Heavy skillet
- Meat mallet
- Tongs
- Instant-read thermometer
Make this household-aware
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