Garlic Chicken Recipe
This Garlic Chicken Recipe is filled with creamy flavor,
but easy to prep and serve
This simple procedure will give your party great flavor with a creamy garlic and cheese sauce over tender chicken, but without having to spend hours building and watching it.
Commercially prepared sauces are durable enough to make it through your party trouble free, buy good enough that everyone will be happy.
For any party food question, you can always use ASK-a-CATERER for free party recipes and ideas.Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.
16 boneless, skinless chicken breasts
12 boned, skinned chicken thighs
2 cups of olive oil
1/4 lemon juice
8+ cups of seasoned bread crumbs
24 cloves of fresh garlic
1 tablespoon salt
1/2 tablespoon pepper
6 - 16 ounce jars of Alfredo Sauce
3 large tomatoes, chopped for garnish
2 days before the party, combine the chop the garlic in your blender or food processor. Add it to the olive oil, lemon juice, salt and pepper. Refrigerate.
1 day before the party, cut the chicken breasts and thighs into 1” pieces, easy to eat for your party guests. Place the pieces in a large mixing bowl, pour in the garlic oil, and rub the oil around all the pieces, very well. Return to the refrigerator overnight.
The day of your party, have your chafing dish fired up and ready to go. Pour the jars of Alfredo sauce into the food warmer and bring it up to 140° .
Preheat your oven to 400° .
Set up your largest frying pan on the stove with some olive oil heating in it. Put the bread crumbs in a mixing bowl, and toss in about as many pieces of chicken pieces that will fit into your frying pan. In the hot pan, brown the chicken pieces, flipping them over to get all sides. This should take just a few minutes.
Get the browned chicken onto a cooking sheet covered with foil and put it into the preheated oven for 5 minutes. Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, pour the chicken into the chafing dish with the hot Alfredo Sauce.
Meanwhile, start another batch in your frying pan. Keep frying, baking, and adding the finished chicken to the chafer.
Add boiling water to thin the sauce if it needs it. And remember to check the water level under the food. If you need to add more, always add boiling water.
Stir the sauce around each piece of chicken, and garnish with chopped tomato.
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