The Best Garlic Butter Chicken #chicken #dinner

My friends, this Garlic Butter Chicken is on its way to becoming your new favorite winner winner chicken dinner! This chicken is like one million flavors in one, and here’s the funny thing: every time I make it, I add something new. Rosemary, thyme, oregano… whatever fresh herbs I’ve got on hand, that’s what goes in it, and it all just works each and every time.

What’s more is that there’s no way we can screw this up. There’s like 5 ingredients we’re working with, and garlic and butter are the stars

Ingrèdiènts :

  • 4 bonèlèss skinlèss chickèn brèasts
  • 1 cup shrèddèd mozzarèlla
  • 1/2 cup shrèddèd Italian blènd
  • 1/4 tèaspoon salt
  • 1/2 tèaspoon crushèd rèd pèppèr (or lèss to tastè)
  • 2 tèaspoons drièd parslèy
  • 1/4 tèaspoon black pèppèr
  • 1/2 cup unsaltèd buttèr (1 stick)
  • 4 clovès mincèd garlic
  • I lb. baby potatoès (if largèr than onè inch slicè in half)

Instructions :

  1. First, prèhèat ovèn to 400 dègrèès. Salt and pèppèr both sidè of thè chickèn brèasts and placè in singlè layèr in cassèrolè dish. Top with baby potatoès.
  2. In largè skillèt mèlt buttèr ovèr low hèat. Add garlic and cook until fragrant; about 1 minutè. Rèmovè from hèat and allow to cool for 5 minutès.
  3. Pour garlic buttèr ovèr chickèn and potatoès. Sprinklè with half thè crushèd pèppèr and half thè drièd parslèy.
  4. Bakè for 20-22 minutès or until chickèn is almost cookèd through. Top èvènly with both chèèsès and thè rèst of thè crushèd pèppèr and drièd parslèy. Bakè an additional 3-5 minutès or until chèèsè is mèltèd. Turn broilèr on thè last minutè of cooking to lightly brown thè tops.

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