How To Make The Ultimate Freezer Meal – Lemon Garlic Dump Chicken

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! :-)

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

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)

Lemon Garlic Dump Chicken

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.

Lemon Garlic Dump Chicken

After sealing the bag, turn the bag over several times until everything is combined and the chicken is well coated. Freeze flat.

Lemon Garlic Dump Chicken

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!

Lemon Garlic Dump Chicken

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

Lemon Garlic Dump Chicken

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

Lemon Garlic Dump Chicken

Jill Nystul
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. 
4.09 from 236 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories 255 kcal

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.)

Nutrition

Calories: 255kcalProtein: 36gFat: 11gSaturated Fat: 1gCholesterol: 108mgSodium: 197mgPotassium: 632mgVitamin A: 50IUVitamin C: 4mgCalcium: 12mgIron: 0.7mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

MORE IDEAS FROM

Food & Recipes

  • 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 (one mess) and then freeze what you are not using right away. That way, all you have to do is defrost and heat for another meal.

    • Satindoll, I followed your cue and pricked both sides with a sharp knife so the flavor seeped in. I also made sure to put a lot of lemon pulp and it turned out delicious. People who are complaining it was bland can even add a bit of lemon zest.

  • 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.

  • 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 garlic recipe and try again.

    I’ll let you know how it comes out. :)

  • 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?

  • Doesn’t the length of time the chicken is in lemon juice cause the chicken to “over-tenderize” & become mealy, compared to marinating for only 20-30 minutes prior to cooking?

  • Note to self: WAKE UP b4 checking out recipes! Thought you said “dumb” chicken, but couldn’t find a recipe on your site for that!! Thanks for the excellent ideas!

  • I’m not seeing the comment from the other day about the safety of using a slow cooker for frozen foods. You referenced this article as saying it was safe: https://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
    I think you were looking at an older article? Because this says it is not safe to cook frozen foods in the slow cooker. I have done it, and obviously I’m still alive, but it sounds like it could be a dangerous thing to do.

  • When I freeze make ahead meals like the dump chicken I use Pyrex glass casserole pans with lids. They stack nicely in the freezer saving space and money for freezer bags. I can cook the food right in that pan or in other ways.

  • I have wanted to try dump recipes but was told you can’t put frozen food in the slow cooker or it will crack the ceramic pot. Do you know if this is true or not? This recipe looks wonderful and I am dying to try it.

    • Not true. The pot heats gradually warming and thawing the contents at the same time.

      With I freeze dinners like the dump chicken I store them in Pyrex casserole pans with lids. It’s easier to get the food into and saves on plastic bags.

    • It is not considered safe to cook frozen items in the slow cooker as they do not bring the temperature of the food up quickly enough, allowing bacteria to possibly grow. It is much better to thaw the lemon garlic dump chicken in the refrigerator first and then add to the slow cooker.

    • The crock pot heats slowly and thaws the meat as it does. Most crock pots, even on low eventually reach a boiling point at which bacteria will be killed.
      It’s not like not like putting something glass into and icy cold into boiling water which would likely make the glass break. So, yes, it’s safe to put frozen food into a crock pot. I’ve done it and I’ve seen many recipes that call for doing that.

  • I can’t wait to make this recipe. I am very limited in my diet and so your recipes are a blessing in my life. I don’t know if you know that many people that are gluten intolerant are also very sensitive to anything mammal. I have been sensitive to beef, pork, lamb, deer, elk and many other meats and all mammal milk for years and half wondered if I was losing my mind. So now that I know that this is a real problem for some people my diet is now basically the ” Fish and Fowl” diet. Thanks for all your wonderful recipes!

    • I don’t see where that site says cooking frozen meat in the slow cooker is ok? This is what I am reading “Always thaw meat or poultry
      before putting it into a slow
      cooker”

      and

      Thaw Ingredients
      Always thaw meat or poultry before putting it
      into a slow cooker

  • I’ve been wanting a new chicken breast recipe so, thank you. Your timing was perfect! I love lemon and I love garlic but, I’ve never put them together. This will be fun.

    As always, thank you, Jillee!

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