Melt-in-Your-Mouth Garlic Chicken (Print Version)
# Ingredients:
→ Meatloaf
01 -
2 pounds ground chicken
02 -
1 cup grated Parmesan cheese
03 -
3/4 cup panko breadcrumbs
04 -
2 large eggs
05 -
4 garlic cloves, minced
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon dried basil
09 -
1/2 teaspoon dried parsley
10 -
1/2 teaspoon fine salt
11 -
1/2 teaspoon ground black pepper
12 -
1/4 cup whole milk
→ Garlic Parmesan Glaze
13 -
3 tablespoons unsalted butter
14 -
2 garlic cloves, minced
15 -
1/4 cup grated Parmesan cheese
16 -
1 tablespoon finely chopped parsley
17 -
Pinch of fine salt
# Instructions:
01 -
Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 -
In a large mixing bowl, thoroughly combine ground chicken, Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and milk until evenly incorporated. Avoid overmixing.
03 -
Shape the mixture into a uniform loaf and place on the prepared baking sheet or into the greased loaf pan. Bake for 40 to 45 minutes, verifying the internal temperature reaches 74°C (165°F).
04 -
While the loaf bakes, melt unsalted butter over medium heat in a small saucepan. Add minced garlic and sauté for 1 to 2 minutes. Stir in grated Parmesan and parsley, then cook an additional 1 to 2 minutes until the glaze slightly thickens. Season with a pinch of salt.
05 -
Brush the warm glaze generously over the partially baked loaf. Return to the oven for 5 to 7 minutes, allowing the top to become lightly golden.
06 -
Remove from oven and allow the loaf to rest for 5 minutes before slicing. Garnish with additional parsley and serve.
# Notes:
01 -
For optimal tenderness, mix the chicken mixture just until combined, avoiding overworking.
02 -
Uniform shaping ensures even cooking throughout the loaf.