I know it’s not the most pleasant-sounding name for a dinner entree, but don’t let the name fool you! “Dump chicken” is not only delicious it’s deliciously EASY to make which makes it even more attractive for dinner! :-)
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You may have heard of a thing called “dump cake”… you know, where you “dump” a couple of ingredients (usually a cake mix and a can of fruit) into a 9×13 pan and bake? Well, dump chicken is just as easy! Another great thing about dump cooking is you probably already have all the necessary ingredients right in your pantry! No trip to the grocery store necessary. A major plus in my book!
There are all kinds of different varieties you can make and freeze for future dinners. Today I’ll be showing you how to make one of these dump chicken recipes that features two of my favorite flavors… garlic and lemon. :-)
Lemon Garlic Dump Chicken
Ingredients:
- 2 tsp minced garlic
- 1/4 cup olive oil
- 1 Tbsp parsley flakes
- 2 Tbsp lemon juice (or the juice of one whole lemon)
- 4-6 chicken breasts (or 8 to 10 chicken tenders)
Directions:
Place all ingredients into a 1-gallon freezer bag. I used wide mouth half gallon mason jar to hold the bag upright while I filled it with the chicken and other ingredients.
After sealing the bag, turn the bag over several times until everything is combined and the chicken is well coated. Freeze flat.
I decided to prepare several of these meals at the same time, so I could store them in my freezer to use later on. Here is my stack of prepared dump chicken dinners all ready for the freezer!
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How To Cook Your Dump Chicken
To cook you have a few different options:
Option 1 – Bake
Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F for 35 minutes.
Option 2 – Grill
Thaw and grill in a cast iron skillet on the stove, or outside on the barbecue grill, until no longer pink inside.
Option 3 – Slow Cooker
Place the frozen chicken in your slow cooker and cook on low for 6 to 8 hours (or high for 4-6 hours.)
-OR-
Related: How To Make 3 Easy “Dump Chicken” Recipes In Your Instant Pot
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This is one of the best-tasting marinated chicken breast recipes I’ve tried. Can’t wait to try out some more dump chicken recipes!
Do you do any sort of dump or freezer cooking?
Lemon Garlic Dump Chicken
This dump chicken recipe features two of my favorite flavors… garlic and lemon! It's also incredibly easy to make and it's 100% delicious.
Ingredients:
- 2 tsp minced garlic
- 1/4 cup olive oil
- 1 Tbsp parsley flakes
- 2 Tbsp lemon juice or the juice of one whole lemon
- 6 chicken breasts or 8 to 10 chicken tenders
Instructions:
- Place all ingredients into a 1-gallon freezer bag. I used wide mouth half gallon mason jar to hold the bag upright while I filled it with the chicken and other ingredients.
- After sealing the bag, turn the bag over several times until everything is combined and the chicken is well coated. Freeze flat.
- I decided to prepare several of these meals at the same time, so I could store them in my freezer to use later on. Here is my stack of prepared dump chicken dinners all ready for the freezer!
Option 1 – Bake
- Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F for 35 minutes.
Option 2 – Grill
- Thaw and grill in a cast iron skillet on the stove, or outside on the barbecue grill, until no longer pink inside.
Option 3 – Slow Cooker
- Place the frozen chicken in your slow cooker and cook on low for 6 to 8 hours (or high for 4-6 hours.)
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Since chicken breast is a drier type of meat I always prick both sides with fork tines before marinating so the marinade has a chance to permeate the meat. My favorite go to quick marinate is lemon juice (the dollar store brand works just fine and you can cover the meat without spending a lot of $) and garlic powder. Just before grilling I sprinkle on Trader Joe’s 21 Seasoning Salute. If something comes up and I decide not to grill that day, it can stay in the frig for another day. Why not grill all the meat at once… Read more »
Make it ‘Greek’ by substituting oregano (and maybe dill) for the parsley, marinade overnight …. layer in a baking dish, add the marinade (plus a little water or more lemon, to brink it half way up chicken thickness, and bake 350 til tops are very brown. This is not a freeze..mand use boneless thighs with skin. Yum
Thanks for sharing this. In addition to the ingredients I used chicken seasoning and garlic powder, served with noodles and homemade alfredo sauce.
It amazes me how some people were surprised about the bland taste considering there were no seasonings in the ingredient list.
I made this chicken last night and it had zero flavor. It was in the marinade for 2-3 hours and I baked it for 35 min, covered with aluminum foil. It was moist, but tasted like I baked a plain chicken breast, without any seasoning. Very disappointing. We had to smother it in bar b q sauce, just to eat it. I will be deleting this pin.
It says to marinate and freeze. I wanted to make it tonight.. how long should I marinate it before cooking?
About 30 minutes :-)
I so wanted to love this recipe, but when I made it in my slow cooker, although there was plenty of liquid, the chicken breasts came out way too dry! Maybe I cooked them too long? They were in for 8 hours. I ended up shredding them and adding mayo for chicken salad. I thought that was delicious but my husband didn’t like the garlic lemon flavor in his chicken salad. (More for me!) I just came back from Costco with 7 1/2 pounds of boneless skinless chicken thighs and I’m going to put together some ziplocks with the lemon… Read more »
Can you cook chicken frozen in slow cooker so people are saying not to reheat in slow cooker?
how many calories are in this meal
Each chicken breast will be around 200-300 calories, depending on the size of the chicken breast and how much of the marinade ends up on your plate. :-)
1- is there a need for seasoning (salt)
2- what do you serve it with?
3- would chilli flakes work with this?
You can season it to taste, I like serving it with noodles for rice, and chili flakes would be great if you want a little heat!
Making tonight…. using frozen breasts, added everything to bag- refrigerating for a couple of hours…
added artichoke hearts … and was going to add a cup of white wine… thoughts?