This garlic butter chicken is perfect for a quick and easy midweek dinner. It’s rich, garlicky and only requires 4 ingredients for the sauce! Better still it only takes 30mins to make. PLUS, I’ve got a sneaky suspicion you might have most of the ingredients on hand already 😏 Follow me… For this recipe you’ll want to use boneless skinless chicken breast. You’ll also want to butterfly the breasts right through to make 4 even sized breasts. This will not only ensure the breasts cook quicker, but also more evenly.
Room Temp An important tip to ensure the chicken comes out nice and juicy is to make sure you don’t cook it straight from the fridge. This will cause the chicken to seize up and go chewy. Bring the chicken close to room temp before frying. Dredge through flour Dredging the chicken through seasoned flour is a nifty trick to ensuring the sauce sticks to the chicken. When you fry chicken that’s been dredged through flour it’ll go nice and crispy. When you pour sauce over the chicken it absorbs into the thin coating of flour on the chicken. Process shots: mix flour, garlic powder and s&p (photo 1), coat chicken (photo 2), add to oil & butter (photo 3), fry both sides until golden (photo 4).
Ingredients ( Servings 4 )
4 (16-ounces) boneless skinless chicken breasts
salt and fresh ground pepper, to taste
1 stick (1/2-cup) butter
6 cloves garlic, minced
1 tablespoon fresh rosemary leaves
½ cup Shredded Reduced Fat 4-Cheese Italian
Directions
Preheat oven to 375F.
Lightly grease a baking dish with a pat of butter.
Season chicken breasts with salt and pepper; arrange chicken in a single layer in prepared baking dish and set aside.
Add butter to a skillet and melt over medium heat.
Stir in garlic and cook over medium heat for 4 to 5 minutes, or until lightly browned, stirring very frequently.
DO NOT burn the garlic.
Stir in the rosemary and remove from heat.
Pour the prepared garlic butter over the chicken breasts.
Bake for 30 to 32 minutes, or until chicken’s internal temperature is 165F.
Sprinkle with cheese and cook for an additional 3 minutes, or until cheese is melted.
Remove from oven and let stand a couple minutes.
Transfer chicken to serving plates; spoon a little bit of the garlic butter sauce over the chicken and serve.
Garlic Butter Chicken
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
4 4 (16-ounces) boneless skinless chicken breasts
salt and fresh ground pepper, to taste
1 1 stick (1/2-cup) butter
6 cloves 6 garlic, minced
1 tablespoon 1 fresh rosemary leaves
½ cup Shredded Reduced Fat 4-Cheese Italian
Directions
- Preheat oven to 375F.
- Lightly grease a baking dish with a pat of butter.
- Season chicken breasts with salt and pepper; arrange chicken in a single layer in prepared baking dish and set aside.
- Add butter to a skillet and melt over medium heat.
- Stir in garlic and cook over medium heat for 4 to 5 minutes, or until lightly browned, stirring very frequently.
- DO NOT burn the garlic.
- Stir in the rosemary and remove from heat.
- Pour the prepared garlic butter over the chicken breasts.
- Bake for 30 to 32 minutes, or until chicken’s internal temperature is 165F.
- Sprinkle with cheese and cook for an additional 3 minutes, or until cheese is melted.
- Remove from oven and let stand a couple minutes.
- Transfer chicken to serving plates; spoon a little bit of the garlic butter sauce over the chicken and serve.
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