If you love garlic, you will absolutely love this recipe. Serve it with oven-baked rice for an absolutely no-dishes dinner.
Editor’s Note: We’re always on the lookout for great, easy dinner ideas–especially ones that are one pan and quick and easy. We aim to make it easier for all of you! We learned about this recipe while overhearing a group of ladies discussing it at Polka Dot Boutique in Lakewood. We took their recommendation and tried it out. Thank you to Shaindy of @shayskitch for allowing us to share it with you!
Once you see how simple this is to prep, you’re not going to believe me that it’s actually amazing.
The chicken gets coated simply in flour–you can also do this in a Ziploc bag. We did this right on the cutting board, since we had just used it to chop the chicken anyway.
Coat it really well.
Add all the fresh garlic (if you are a garlic lover like me, raise your hand! You will love this!) to your 9×13 pan and add the chicken on top.
Add the sauce.
Then just mix! You want to make sure the fresh garlic is under the chicken so it gets nice and soft.
This bakes covered for 1 hour.
I recommend serving this with Oven Rice so you really have no pots to clean. BCP has a few favorites along those lines! You can go with a basic Oven Sushi Rice (no need to add vinegar), or go for an all-garlic dinner with our 9×13 Garlic Confit Rice. You also can’t go wrong with the all-time favorite Fabulous Rice. Or, for instructions on how to prepare a variety of grains in the oven, see this post!
Now, for the recipe:
Honey Garlic Confit Chicken
Ingredients
- 2 lbs chicken cutlets, diced
- ¼ cup flour
- ⅓-1 cup fresh garlic cloves
- ⅓ cup oil
- ½ cup honey
- 2 frozen garlic cube or 2 garlic cloves, crushed
- 2 tbsp soy sauce
- black pepper
Instructions
- Preheat oven to 350°F.
- Shake chicken and flour until evenly coated. Add garlic (depending on how much garlic you like!) to a 9×13-inch pan, then add the chicken.
- In a bowl, combine oil, honey, frozen/crushed garlic, soy sauce, and pepper. Pour over chicken. Mix to make sure each piece is coated in the sauce. You also want to bake sure the fresh garlic is under the chicken so it gets as soft as possible. Cover and bake for 1 hour. If garlic is not soft, bake for another half hour. If desired, you can cook uncovered for a bit at the end to give the chicken some color. Serve over rice.
SAVE THIS TO YOUR PINTEREST BOARDS!
Can you freeze this?
Can this be made with corn starch so it is gluten free ?
Please let me know if you try it gf.
I did and I used potato starch. Also did over chicken on the bone for an extra hour it was delicious, sticky and perfect!
Can this be made for Shabbos? If so, how should I adjust cooking times? Thanks!
Very good but too sweet. I would cut the honey in half next time.
I found that it had way too much oil, did anyone else have that?
a real winner!!!!
even my picky eaters really enjoyed it!
Thank you for a great recipe
Definitely going on the routine!
Amazing, delicious and so easy!!
We need more of these.
can i do with with chicken bottoms?
This was amazing! Definitely a keeper! Thank you◡̈
Can baby chicken be used
Just made this last night for supper and the pan was licked clean!!! For healthier option I used liquid aminos (same amount as soy sauce) and coated the chicken with spelt flour. It was delicious! Please keep these awesome recipes coming!!
Delicious and soo easy
Been making it once a week since the recipe was published. Kids and adults both love it. Thank you!
Amazing!!!
So EASY!!!
We’re glad you enjoyed!
was so good! can i swap out the honey for silan? I want to be able to give it to my baby.
Does this freeze well?
Got rave reviews about this. The garlic was so soft and flavorful. I am not such a big garlic person but I’ll be making this again soon.
So good to hear!
I make this all the time, thank you! A tip I started doing is doubling the sauce and cooking for 1.5 hours because I didn’t think the garlic was getting soft enough I didn’t want the chicken to dry out. Plus you get extra sauce to put on your rice!
It isn’t a crime to cook chicken breast for so long?
Taste was delicious, but chicken was dry. Anyone else had this?
Can this be adjusted for Pesach? If so, how?
Adapts wonderfully for Pesach. Potato starch instead of flour (but you don’t need a half cup) and balsamic vinegar instead of soy sauce.