Baked Chicken with Black Garlic, Lemon, and Savory Oat Crust

Name: Baked Chicken with Black Garlic, Lemon, and Savory Oat Crust
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 24 oz skinless chicken breasts; 2/3 cup quick oats; 1.2 oz black garlic; 1 lemon lemon zest; 2 tbsp lemon juice; 1/4 cup fresh parsley, chopped; 1 tbsp fresh thyme, chopped; 1/2 cup grated Parmesan cheese; 2 tbsp melted butter; 2 tbsp olive oil; 1 tbsp Dijon mustard; 1 tsp salt; 1/2 tsp black pepper; 1/3 cup shallot, finely chopped; 1/2 cup chicken broth

An original baked chicken recipe featuring juicy chicken breasts coated in a fragrant crust of black garlic, oats, lemon, and herbs, baked until golden and finished with the pan juices.

20 minPrep

30 minCook

50 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 piezas / 680 g skinless chicken breasts (approx. 170 g por piece)
60 g quick oats (for the crust)
35 g black garlic (6 a 7 cloves, machacados hasta formar pasta)
1 piece lemon zest (solo the parte amarilla)
30 ml lemon juice (freshly squeezed)
15 g fresh parsley, chopped (divided)
4 g fresh thyme, chopped (without stalks duros)
40 g grated Parmesan cheese (finely grated)
30 g melted butter (for mezclar the crust)
30 ml olive oil (divided)
15 g Dijon mustard (for adherir the crust)
6 g salt (or to taste)
2 g black pepper (freshly ground)
50 g shallot, finely chopped (for the base of cocción)
120 ml chicken broth (for mantener jugosidad)

Nutrition facts

per serving

410 kcal

Calories

48 g

Protein

10 g

Carbs

19 g

Fat

2 g

Fiber

8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyMustard

Instructions

1
Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish with 1 tablespoon of olive oil.
2
Pat the chicken breasts dry with paper towels and place them in the baking dish. Season both sides with salt and black pepper.
3
In a small bowl, mix the Dijon mustard, lemon juice, and half of the chopped parsley. Spread this mixture over the top of each chicken breast.
4
In another bowl, combine the quick oats, mashed black garlic, lemon zest, thyme, Parmesan cheese, melted butter, the remaining tablespoon of olive oil, and the rest of the parsley. Mix with a fork until the texture is moist and crumbly.
5
Press the oat and black garlic mixture onto the top of the chicken breasts to create an even crust.
6
Scatter the chopped shallot around the chicken in the dish and pour the chicken broth into the bottom, taking care not to soak the crust too much.
7
Bake at 220 °C / 425 °F for 25 to 30 minutes, or until the chicken is fully cooked and the crust looks golden. For extra color, switch to broil for 1 to 2 minutes, watching closely.
8
Remove the dish from the oven and let the chicken rest for 5 minutes. Spoon some of the shallot pan juices from the bottom over the plate when serving.
9
Serve each chicken breast hot with some of the crisp crust and a little of the cooking juices to highlight the black garlic and lemon flavor.

Chef tips

If the chicken breasts are very thick, you can butterfly them slightly for more even cooking. Press the crust on firmly before baking so it adheres better.

Substitutions

You can substitute the shallot with finely chopped white onion. Parmesan can be replaced with a similar aged hard cheese. If you do not have fresh thyme, use 1 teaspoon dried thyme.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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