Cheesy Garlic Baked Chicken Recipe
Try this Cheesy Garlic Baked Chicken Recipe, or contribute your own.
Try this Cheesy Garlic Baked Chicken Recipe, or contribute your own.
- Carbohydrate 27.9773516782346 g
- Cholesterol 0 mg
- Fat 0.859293331983333 g
- Fiber 0.0674166638056437 g
- Protein 0.225625000014152 g
- Saturated Fat 0.119338333146925 g
- Serving Size 1 1 Recipe (31g)
- Sodium 8.23420833660841 mg
- Sugar 27.9099350144289 g
- Trans Fat 0.0274020832967754 g
- Calories 116 calories
Step-by-step
- Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards :) lightly grease it.
- In small sauté pan, sauté garlic with the oil until tender.
- Remove from heat and stir in brown sugar & a teaspoon of salt
- Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.
- Add salt and pepper to taste.
- Bake uncovered for 30 minutes.
- Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.
Why is the sugar burning before the meat is cooked through? High heat will scorch sucrose rapidly when it directly contacts uninsulated metal surfaces. Thin boneless skinless chicken breasts cook much faster than thick cuts, typically requiring no more than 30 minutes at 375°F. Using a heavy ceramic or glass casserole dish prevents hot spots that thin metal pans create. Line that dish with aluminum foil strictly for cleanup ease, but ensure the oil barrier is even so the coating does not stick.
Sautéing minced garlic in olive oil at a gentle heat softens the harsh allicin compounds without bitter charring. Combining that warm fat with brown sugar creates a viscous glaze. Sucrose caramelizes as moisture evaporates, yielding a sticky surface texture. Applying three-quarters of this mixture before baking builds an initial flavor layer. Saving the final quarter for the last ten minutes protects the dairy from burning.
Shredded cheese melts into a cohesive blanket only when exposed to moderate oven heat for roughly 10 minutes. Pre-shredded varieties often contain cellulose powder that inhibits smooth melting; grating block cheese by hand yields a superior emulsion. If the cheese browns too quickly before the internal meat temperature reaches 165°F, tent the baking dish loosely with a second sheet of foil to block direct radiant heat.
