Today I’m going to show you how to make chicken with garlic powder. Let’s get started!
I love chicken. Everything about it — the taste, the texture, the smell, even the way it feels in my hands. That’s why when I found out you could make the chicken even better (not hard to do) chicken with garlic powder, my life was forever changed.
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Garlic Butter Baked Chicken Breasts
The easiest way to bake chicken breasts (and the tastiest too!) Garlic butter baked chicken breasts are seared, on the stove, and finished in the oven topped with homemade garlic butter, and trust me, they are fantastic!
Garlic butter baked chicken breasts have the potential of becoming my favorite recipe of the year.
And it all starts with the humble chicken breast. Season it with the kitchen usuals – dried thyme, garlic powder, onion powder, and a hint of paprika along with the staple salt and pepper. Sear that chicken off in the hottest skillet and then into the oven it goes topped with a knob of melted garlic herb butter.
And then it’s as easy as serving it with your favorite side salad, pasta dish, fresh focaccia if you’re fancy and have your life together, or even a swoop of garlic mashed potatoes.
Quick Monday night dinners are something everyone needs in their repertoire.
EDM, you’ve heard of it. No, I’m not talking about electronic dance music, I’m referring to Easy Dinner Mondays. As in it’s the first day of the week and you really cannot get it together but still need to feed the tiny (and big) human beings you’re responsible for.
It’s kind of my favorite food genre. I mean, if you need proof, I’ve got it. There’s my skillet lemon garlic chicken, baked bruschetta chicken, balsamic tomato baked chicken, pesto baked chicken, and the cheesy bbq chicken, just to name a few. I kid you not; I live for Easy Dinner Mondays.
But also, quick clean up because ain’t nobody got time for that!
What do you need to make garlic butter-baked chicken breasts?
- chicken breasts
- salt and pepper
- dried thyme
- garlic powder
- onion powder
- oil (for searing)
What if I only have chicken thighs, can I use those?
Yes, you can swap the boneless skinless chicken breasts for boneless skinless chicken thighs. But keep in mind that since chicken thighs aren’t usually the same weight as chicken breasts, they may require a little less time in the oven. Be sure to use a meat thermometer to check and make sure the internal temperature reaches 165ºF before eating.
What do you need to make garlic butter-baked chicken breasts?
- fresh parsley (dry will also work in a pinch, use 1/2 the quantity listed)
- freshly minced garlic
- Italian seasoning
- pinch of red pepper flakes, optional
What can I use in place of the butter for this recipe? I do keto/paleo.
If you’re lactose-free or you follow a paleo/keto diet, you can swap the butter for ghee in this recipe. If you’re dairy-free, you can swap the butter for margarine or any plant-based butter.
How to make the garlic butter for garlic butter chicken breast:
You won’t even believe how easy it is.
- put the ingredients for the garlic butter in a small bowl (or measuring cup)
- zap in the microwave until it melts and combines
I don’t have an oven-proof skillet, how can I make this chicken recipe?
If you don’t have an ovenproof skillet, transfer the seared chicken breasts into an oven-safe baking dish. Then pour the garlic butter on top and bake in the oven as listed. Keep in mind that it may take a few minutes longer to cook the chicken since you’re starting in a cold baking dish. By baking it in the same skillet we seared the chicken in, we get a bit of a head start.
I hope you’ll try making garlic butter-baked chicken breasts this week. It’s seriously one of the easiest recipes I’ve ever shared, and it’s because Mondays are meant to be easy in the dinner department even if the rest of the day isn’t just that.
YIELD: 4 SERVINGS
Garlic Butter Baked Chicken Breasts
prep time 5 MINUTES
cook time 15 MINUTES
total time 20 MINUTES
The easiest way to bake chicken breasts (and the tastiest too!) Garlic butter baked chicken breasts are seared on the stove and finished in the oven topped with homemade garlic butter and trust me, they are fantastic!
- 4 chicken breasts (4-5 ounces each)
- 1 teaspoon salt
- ½ teaspoon EACH: black pepper, paprika, AND dried thyme
- ¼ teaspoon EACH: garlic powder AND onion powder
- 1 tablespoon oil (such as avocado, sunflower, grapeseed)
- 2 tablespoons butter
- 1 tablespoon fresh parsley
- 3 cloves garlic, minced or grated
- 1 teaspoon EACH: Italian seasoning AND honey
- Pinch of red pepper flakes, optional
- PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Pound the thickest part of the chicken breast using the flat portion of a meat mallet (with a piece of plastic wrap placed on top of the breast.) This will ensure even cooking. Combine the salt, paprika, black pepper, dried thyme, garlic powder, and onion powder in a small bowl. Season both sides of the chicken breasts with this seasoning. You can allow the chicken to sit at room temperature for 5-20 minutes if you have time, or cook it immediately.
- SEAR: Add the oil to a cast-iron skillet (or any oven-safe skillet) over medium-high heat. When the oil is hot add the chicken breasts in a single layer and sear for roughly 1-2 minutes on each side. You don’t want to cook them all the way through, just give it a nice crust on both sides.
- GARLIC BUTTER: While the chicken is cooking, combine the butter, parsley, garlic, Italian seasoning, honey, and red pepper flakes (if using) in a small bowl. Zap in the microwave in 15-20 second increments until the butter melts and all the ingredients combine.
- ROAST: Pour the garlic butter over the chicken breasts and place the skillet in the oven for 10-14 minutes OR until the chicken cooks all the way through and reaches an internal temperature of 165ºF. Remove from the oven and allow the chicken to rest for a few minutes before serving.
- If you don’t have an ovenproof skillet, transfer the seared chicken into an oven-safe baking dish. Pour garlic butter on top and bake in the oven as listed. Keep in mind that it may take a few minutes longer to bake the chicken since you’re starting in a cold baking dish. By baking it in the same skillet we seared the chicken in, we get a bit of a head start.
The benefits of feeding garlic to chickens.
Why garlic is a super-food for chickens, and how to grow, store and feed it to your flock.
Let’s start at the beginning: what, exactly, is garlic?
A member of the onion (‘Allium’) family, garlic is classed as a vegetable although many people think of it as a herb.
It consists of several small ‘cloves’ bunched together into a ‘bulb’ or ‘head’ and covered with a thin, paper-like coating.
Originating in Asia, it’s been around for centuries and has been used medicinally for human beings for almost as long.
Here in Italy, which has one of the lowest rates of heart disease and cancer, it’s used freely and in fairly large quantities in human recipes.
But what about garlic for chickens? Does it have the benefits that some people claim?
Take a look at this quote from a Veterinary study talking about garlic as a supplement in the poultry diet:
“Garlic is the king of the medicinal plants… It has antibacterial, antiviral, antifungal, and antiprotozoal properties. Moreover, it boosts the immune system, improves body weight gain, heightens the digestibility of ingredients, decreases bad cholesterol, and also augments the meat quality parameters”.
What this article covers.
This is a very long article, covering all aspects of the health benefits of garlic for chickens. If there’s specific information you’re looking for, these links will help.
Related Post: Chicken With Broccoli And Garlic Sauce
Can chickens eat garlic?
Absolutely. Chicken keepers have used raw garlic for years to help ward off a whole list of poultry ailments including respiratory problems, and infection, and as general support to the immune system.
Every rural Italian family grows enough garlic to last one year.
You may see articles saying that, because it’s part of the onion family, garlic is poisonous to chickens. Not so.
The make-up of garlic is entirely different and the element that causes issues in onions – thiosulphate – is present only in tiny quantities in garlic.
Dozens of scientific, peer-reviewed trials have shown beyond doubt that garlic is beneficial to chickens’ health and wellbeing.
It promotes growth in weak chickens (and broilers, but we won’t go there), and even has a positive effect on the nutritional value of eggs.
We’ll look at specific uses below.
There’s always a but…
Any addition to your chickens’ daily feed should only be given if there is evidenced research about the benefits.
With garlic, that certainly exists – it’s one of the most highly researched plants available. See the sources section below – and there’s a lot more where that came from!
But you mustn’t go overboard with this. As always, it’s moderation in everything. Too much garlic will interfere with the balance of bacteria in the digestive system.
Test it in small quantities, adding gradually to food or drink. Don’t try to put an entire garlic bulb in your chickens’ water if they’ve never had it before – they simply won’t touch it.
Can Baby Chicks Eat Garlic?
Again, in moderation.
There are certainly benefits in adding garlic to drinking water and food for baby chicks as soon as they’re in the brooder.
It will help build their immune system and helps guard against worms. And chicks who have tasted garlic water soon after hatch are more likely to accept it as adults.
Gail Damerow suggests giving a small amount, no more than one clove (not a bulb!) to one liter (1.5 UK pints; 4 US cups; one quart) of water. Crush the garlic into the water no more often than twice a week.
Don’t allow the garlic water to stand for longer than 48 hours. In between times, offer ordinary water as usual. And keep an eye on the chicks – if they’re not drinking, they will easily dehydrate.
In that case, revert to water without the garlic. Try again in a couple of days. Reduce the amount of garlic at first, gradually increasing it over time.
What exactly are the health benefits of garlic for chickens?
Garlic is touted around the internet as a cure for everything from cancer to the common cold. But there’s lots of misinformation out there, too.
So what exactly is the evidence of garlic’s benefits for chickens?
Here are some instances where garlic has been proven to have a beneficial effect on poultry.
- A boost to the immune system. Add garlic to food or drink when a chicken seems generally “under the weather”. Look for changes in eating or drinking, ruffling feathers, and not wanting to go outside the coop. Supporting the immune system helps the bird fortify itself and potentially heal.
- Protects against bacteria. It’s proven to be active against bacteria, including Salmonellosis, Colibacillosis, and Cholera. (2)
- Kills ‘bad’ bacteria. Antibiotics in poultry feed are illegal in some countries and ill-advised in others, because of the increased resistance to them in humans. Garlic can effectively be used as a replacement. (2)
- Re-balances the system. Because garlic seems to target ‘bad’, rather than ‘good’, bacteria, it can help a chicken recovering from illness to return to full health.
- Helps hens’ egg production. It’s known to help produce larger, better-quality eggs with a lower level of ‘bad’ cholesterol.
- Helps underweight or non-eating chickens. Garlic stimulates the appetite and helps promote growth.
- Deters red mite. The allicin garlic contains is thought to make the chickens’ blood, which the mites live on, taste odd. If you prefer a natural rather than chemical answer to mites, this is worth a try.
Does garlic kill worms in chickens?
You’ll find a lot of articles online saying that garlic kills worms in the gut. The fact is there’s not much research on this and it should not be used in cases where worms have already taken up residence.
There is some research in mice that worms in the gut were reduced in the first week after being fed garlic. After that, it had no effect.
The scientists concluded that the garlic was not killing the worms directly, but building up the immune system to fight the inflammation the worms brought.
Verm-x Liquid Poultry & Fowl Internal Parasite 250ml
That said, adding garlic to the diet is known to make the environment less attractive to red mites and it may have a similar deterrent effect on worms.
But, as above, do not expect it to kill worms already colonized in the gut. Take immediate action if you see worms. Add garlic to the flock’s diet once you’ve got rid of them.
How much garlic should I give my chickens?
Remember: the word is “moderation”.
You’ll see different recommendations around the Internet, but the way to go is to follow advice from experts and findings from real studies. This is how I came to this advice:
- In water: use one fresh garlic clove per liter or 4 per gallon.
- In oil: use half a fresh clove to 1 liter or one to 4 pints.
- Over food: one clove, crushed or finely chopped, twice a week.
- Always use fresh, raw garlic. Cooking reduces its benefits.
What’s the best way to feed garlic to the flock?
The benefits of crushing garlic cloves.
When a garlic clove is crushed, it releases an element called ‘allicin’. Allicin is known to be a forceful anti-oxidant, which works either by itself or with other compounds to strengthen the immune system. In chickens, it’s therefore effective against various bacteria and viruses.
However, the strongest benefits of crushed garlic seem to weaken after 24 hours. So if adding to food or drinking water, be sure to refresh after, at most, 48 hours.
Crush using either a pestle and mortar or save the hassle of peeling by using a garlic presser like this one.
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The benefits of raw garlic.
- Don’t cook any garlic you’re intending to feed to your flock. Evidence is that raw garlic is best. Heating reduces levels of allicin. (5)
- If your chicks have been raised with the taste of garlic, try chopping or mincing two cloves at a time into tiny pieces. Feed in a bowl separate from your flock’s usual feed. Remove after 24 hours and repeat twice weekly.
- However, unless chickens have been raised to the taste, they won’t peck at a whole, raw clove – or even chopped, if it’s fed separately. In that case, chop it into tiny pieces and sprinkle them on their food.
- Add to any recipe dishes you make for your flock, such as my protein platter treat recipe.