Minced Onion and Garlic Crusted Chicken

 

Minced Onion and Garlic Crusted Chicken

This quick and delicious Minced Onion and Garlic Crusted Chicken makes a great main dish for dinner. Make extras and use throughout the week for lunches in salads, wraps, and more. Full of flavor without the need for heavy sugar-laden sauces or marinades, this chicken is a guilt-free option for any meal.

Minced Onion and Garlic Crusted Chicken

Minced Onion and Garlic Crusted Chicken - Boneless Skinless Chicken Breast rubbed with a mixture of tasty spices, then sautéed or grilled to perfection.
- Boneless, Skinless Chicken Breast, Minced Garlic, Dried Minced Onion, Chili Powder, Paprika, Cayenne ((optional)), Extra Virgin Olive Oil, Kosher Salt, Fresh Cracked Black Pepper, Combine all dried ingredients together in a bowl; set to the side. ; Once you have trimmed and divided the chicken, pat it dry using a paper towel. Then sprinkle the top of each piece lightly with salt and pepper.; Using a basting brush or the back of a spoon spread ½ tsp. of minced garlic over the top side of each chicken breast piece.; Sprinkle about ½ dried mixture evenly across the top of the breast pieces.; Heat ½ Tbsp. olive oil in a pan over medium high heat (or preheat a grill to medium high if you are going to grill the chicken.) ; Once the oil is heated place the chicken breast pieces rubbed-side down in the pan and allow to cook about 2 minutes.; While the first side of the chicken is cooking, repeat the steps above using the remainder of the ingredients to fully coat the breast pieces in flavor. ; Once the first side of the chicken is seared and has a nice brown color, use tongs or a spatula to flip the chicken over and sear the other side, about 2 minutes. ; Once browned, turn the heat down to medium low and allow the
chicken to continue cooking until heated through, about 4-6 minutes more. (Cook times will vary based on the thickness of your pieces, as well as how hot and how long you brown each side for. To make sure that your chicken is done, use a meat thermometer. The internal temperature should reach 165° to ensure food safety). If you do not have a food thermometer, than pierce the chicken with a fork or knife to check that the juices run clear.
; - <strong>Ma</strong><strong>kes 3 Servings (per serving): </strong>170 Calories, 27 g Protein, 5 g Fat, 4 g Carbs
Minced Onion and Garlic Crusted Chicken
Print Recipe
Boneless Skinless Chicken Breast rubbed with a mixture of tasty spices, then sautéed or grilled to perfection.
Servings Prep Time
3 Servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
3 Servings 15 minutes
Cook Time
10 minutes
Minced Onion and Garlic Crusted Chicken
Print Recipe
Boneless Skinless Chicken Breast rubbed with a mixture of tasty spices, then sautéed or grilled to perfection.
Servings Prep Time
3 Servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
3 Servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: Servings
Instructions
  1. Combine all dried ingredients together in a bowl; set to the side.
  2. Once you have trimmed and divided the chicken, pat it dry using a paper towel. Then sprinkle the top of each piece lightly with salt and pepper.
  3. Using a basting brush or the back of a spoon spread ½ tsp. of minced garlic over the top side of each chicken breast piece.
  4. Sprinkle about ½ dried mixture evenly across the top of the breast pieces.
  5. Heat ½ Tbsp. olive oil in a pan over medium high heat (or preheat a grill to medium high if you are going to grill the chicken.)
  6. Once the oil is heated place the chicken breast pieces rubbed-side down in the pan and allow to cook about 2 minutes.
  7. While the first side of the chicken is cooking, repeat the steps above using the remainder of the ingredients to fully coat the breast pieces in flavor.
  8. Once the first side of the chicken is seared and has a nice brown color, use tongs or a spatula to flip the chicken over and sear the other side, about 2 minutes.
  9. Once browned, turn the heat down to medium low and allow the chicken to continue cooking until heated through, about 4-6 minutes more. (Cook times will vary based on the thickness of your pieces, as well as how hot and how long you brown each side for. To make sure that your chicken is done, use a meat thermometer. The internal temperature should reach 165° to ensure food safety). If you do not have a food thermometer, than pierce the chicken with a fork or knife to check that the juices run clear.
Recipe Notes

Makes 3 Servings (per serving): 170 Calories, 27 g Protein, 5 g Fat, 4 g Carbs

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