Garlic Butter Chicken

Garlic Butter Chicken is a quick and easy recipe that combines chicken and baby potatoes with fresh garlic, butter, and mozzarella cheese. It pulls together quickly, making it an ideal protein-packed weeknight meal.

This delicious, easy chicken recipe is one of my son’s favorites and perfect for busy weeknights. The chicken is moist, tender, and flavorful. For the perfect meal, serve with a side of roasted asparagus, sauteed green beans, or garlic butter mushrooms.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Chicken: Boneless, skinless, chicken breasts
• Baby potatoes: I use Melissa’s Baby Dutch Yellow Potatoes
• Butter: Unsalted or salted. If using salted butter, cut back on the amount of added salt.
• Red pepper flakes: If you have a delicate palate, skip the crushed red pepper and go for something milder like rosemary, thyme, or Italian seasonings.
• Cheese: Mozzarella, Italian blend cheese, or any combination of these.

How to make Garlic Butter Chicken

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Salt and pepper both sides of the chicken breasts and place them in a casserole dish. Top with potatoes.
2. Cook the garlic in the melted butter. Move the skillet off the heat and let the butter mixture cool for a few minutes.
3. Pour it over the chicken and lightly sprinkle with red pepper flakes and dried parsley. Bake for 20 minutes.
4. Top the chicken with an Italian blend and mozzarella. Place back in the oven and bake until the cheese is fully melted. Turn the broiler on for the last minute of cooking and lightly brown the top.

Preparation Tip

• Make sure you do not overcook the garlic. It only needs a minute or so in the butter on low heat. Minced garlic cooks very quickly and burns easily. Burnt garlic tastes bitter.
• You can increase the cheese or decrease the cheese depending on your taste. Try a sprinkle of freshly grated Parmesan cheese right before serving. 
• Cooked chicken is done when a meat thermometer inserted in the thickest part of the breast reaches 165 degrees.
• For a low-carb meal, skip the baby potatoes and replace them with bite-sized pieces of veggies like zucchini, asparagus, broccoli, and cauliflower.

What To Serve With Garlic Butter Chicken

• Salad: Italian salad, tomato salad, or Asian cucumber salad
• Vegetables: Creamed spinach, Bacon wrapped asparagus, or Roasted cauliflower
• Bread and Rolls: drop biscuits, beer bread, or hush puppies

More Chicken Recipes

Chicken Curry with Coconut Milk

Crock Pot Chicken and Noodles

Cashew Chicken

Dill Pickle Chicken Salad

Mongolian Chicken

Chicken Cutlets

Garlic Parmesan Chicken

Garlic Butter Chicken Recipe

This quick and easy garlic butter chicken combines chicken breasts and baby potatoes in a fresh garlic butter sauce topped with mozzarella.

4.92 from 49 votes

Print Pin Rate

Course: chicken

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 467kcal

Author: Beth Pierce

Ingredients

• 4 boneless skinless chicken breasts
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• I lb. baby potatoes if larger than one-inch slice in half
• ½ cup unsalted butter 1 stick
• 4 cloves garlic minced
• ½ teaspoon red pepper flakes or less to taste
• 2 teaspoons dried parsley
• 1 cup shredded mozzarella
• ½ cup shredded Italian blend cheese

Instructions

• Preheat oven to 400 degrees. Salt and pepper both sides of the chicken breasts and place in a single layer in a casserole dish. Top with baby potatoes.
• In a large skillet, melt butter over low heat. Add garlic and cook until fragrant, about 1 minute. Remove from heat and allow to cool for 5 minutes.
• Pour garlic butter over chicken and potatoes. Sprinkle with half the crushed pepper and half the dried parsley.
• Bake for 20-22 minutes or until chicken is almost cooked through.  Top evenly with both kinds of cheese and the rest of the red pepper flakes and dried parsley. Bake an additional 3-5 minutes or until the cheese is melted.  Turn the broiler on for the last minute of cooking to lightly brown the tops but stay close by as broilers are unpredictable. 

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power until warmed through. 
• To freeze, first cool completely. Then add it to a freezer-safe bag or container and freeze for up to 2 months. Thaw in the fridge overnight and reheat at reduced power in the microwave.

Nutrition

Calories: 467kcal | Carbohydrates: 2g | Protein: 34g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 487mg | Potassium: 466mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 1008IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 1mg

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