Garlic Butter Chicken is a family-friendly, easy recipe that combines chicken breasts and baby potatoes with fresh garlic, butter, and mozzarella flavor. 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.
This baked garlic chicken can be on the table in about thirty minutes. The family loves it, and leftovers heat up well in the microwave on reduced power. Chicken is such a versatile dish. There are just so many ways to prepare it. It is budget-friendly compared to beef and fresh fish. If your family is like mine, you can never get enough easy, delicious chicken recipes.
How to make Garlic Butter Chicken
First, pat the chicken dry with paper towels. Then, salt and pepper both sides of the chicken breasts and place them in a casserole dish. Grab a cast iron skillet or pan and melt the butter on the stovetop. Then add the garlic and cook until fragrant, about one minute. Move the skillet off the heat and let the butter mixture cool for a few minutes. Pour it over the chicken and lightly sprinkle with red pepper flakes and dried parsley. Bake for twenty minutes, then remove from oven. 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.
What to serve with it
- Italian salad with fresh croutons
- Broccoli seasoned with herbs and lemon juice
- Creamed spinach
- Bacon wrapped asparagus
- Sauteed green beans and sweet bell peppers
- Fresh yeast rolls
- Roasted cauliflower
- Brussels Sprouts
Recipe Tips for the Best Garlic Chicken
- If it all possible, purchase “organic” chicken breasts. My neighborhood Costco is now offering these. According to strict USDA guidelines, these chickens must be raised with organic practices starting no later than the second day of life. They are also given year-round access to the outdoors and fed only organically produced grain.
- 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, and it will change the entire outcome of the dish and not for the better.
- Season to your taste. If you like a lot of spicy seasoning, be generous with the crushed red pepper. Keep the children in mind if you are serving them. If you have a delicate palate, skip the crushed red pepper and go for something milder like rosemary, thyme, or Italian seasonings.
- 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-size pieces of veggies like zucchini, asparagus, broccoli, and cauliflower.
- Are you a dark meat nut? Replace the chicken breasts with chicken thighs.
- For a quick protein boost, use the leftover chicken in salads, soups, and bowls! Or serve over rice, pasta, or mashed potatoes.
Storage and Reheat
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.
This Garlic Butter Chicken is the perfect meal. It is easy, delicious, and dependable. Put the ingredients on your shopping list today.
Other chicken recipes you will love!
Garlic Butter Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- I lb. baby potatoes if larger than one-inch slice in half
- 1/2 cup unsalted butter 1 stick
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes or less to taste
- 2 teaspoons dried parsley
- 1 cup shredded mozzarella
- 1/2 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
- If it all possible, purchase "organic" chicken breasts. My neighborhood Costco is now offering these. According to strict USDA guidelines; these chickens must be raised with organic practices starting no later than the second day of life. They are also given year-round access to the outdoors and fed only organically produced grain.
- 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, and it will change the entire outcome of the dish and not for the better.
- Season to your taste. If you like a lot of spicy seasoning, be generous with the crushed red pepper. Keep the children in mind if you are serving them. If you have a delicate palate, skip the crushed red pepper and go for something milder like rosemary, thyme, or Italian seasonings.
- 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-size pieces of veggies like zucchini, asparagus, broccoli, and cauliflower.
- Are you a dark meat nut? Replace the chicken breasts with chicken thighs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power until warmed through.
- For a quick protein boost, use the leftover chicken in salads, soups, and bowls!
- 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
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Vickie Asard
Made this tonight. Delicious. I left out the potatoes and served it with red peppers stuffed with spinach and cheese.
Beth Pierce
That sounds delicious! Low carb and keto friendly!
Becky Hardin
OH my Stars!!! This chicken is the bomb!! So full of flavor and tender!
Cheryl S
I have chicken out for dinner tonight, now I know what I’m going to do with it!! This looks delicious!
Ashley F
This chicken is completely delicious! Can’t wait to make it again!
aimee
Going on our menu this week. Looks fantastic!
Cyd
I have some teenagers who are crazy for this garlic butter chicken recipe!
MVandermey
Omg I make this for dinner tonight I doubled the butter and pepper flakes to the garlic and added rosemary it was so good!! Thanks!
Beth Pierce
Thanks so much! I am so glad that you enjoyed it!
Peg L Arnett
Nummm..i like the rosemary twist
Beth Pierce
Thanks Peg!
Britt
Hey! Thank you for sharing this recipe! Not gonna lie I found it and immediately made it the next day. Made a couple changes tho to fit the picky eater in the house.
Did mashed potatoes instead of Roasting them.
Made two chicken breasts instead of 4. (Only two people in the house)
Used the extra butter and garlic in the pan to flavor the mashes potatoes (DELICIOUS btw)
I saw people had an issue with cook time so I deeply scored the chicken to help it hopefully cook more evenly.
I added chopped crispy bacon pieces when I added the cheese.
Didn’t have red pepper and parsley so I substituted for Italian seasoning under the cheese and bacon.
Definitely making this recipe again. Thanks again for the share! It’s going in the recipe book!
Beth Pierce
Thanks Britt for all the fabulous tips! So glad that you liked it! We love bacon. I will have to give that a try.
Mary
This was delicious! I also needed to cook the potatoes longer and I added fresh green beans….just because I had them! Thank you!
Wanda
OMG this was so divine…I didn’t even cook anything but the chicken cause I’m funny about raw chicken and veggies, but I have to tell you this was the absolute best baked chicken dish I ever had. I accompanied it with some tomatoes that I cooked down and added chopped zucchini and shallot and the tastes were great with the chicken. Thanks for such an easy, wonderful tasting dish
Beth Pierce
You are most welcome! I am so glad that you enjoyed it!
Crissy
Absolutely delicious! I used fingerling potatoes cut in quarters, sliced the chicken in half lengthwise cooked the dish for 32 minutes, and added onion, garlic powder and more salt and pepper! So yummy, will definitely make again!
Beth Pierce
So glad that you liked it Crissy! Thanks for all your tips!
JWhiz
Due to my family’s busy schedule crockpot meals are our go to. I changed several things about this to make it crockpot friendly: I used red skinned potatoes cut into small cubes (about a half inch) so they would cook quickly. I coated them in olive oil, garlic pepper, salt, smoked paprika, and parsley, and layered them in the bottom of the crockpot. I placed frozen chicken tenders over top it. Melted butter in the microwave for 30 seconds then added some raw garlic and microwaved for another 15 seconds (any longer and I was afraid it would burn). I poured this on top of the chicken then sprinkled italian seasoning, salt and pepper over top. I cooked on high for 1.5 hours, then on low until the potatoes were done (roughly another 1 or so I didnt time it). I then turned it down to keep warm and topped the chicken with shredded mozzarella and a slice of white cheddar cheese. After about 10 mins the cheese melted wonderfully over everything. The butter made a delicious sauce in the bottom of the pan. This is definitely a keeper! I will make it again!
Beth Pierce
Thanks for the heads up and what sounds like an amazing crockpot meal. I will have to give it a whirl!
Emelia
Have not made this particular dish yet but I am sure it will taste delicious when i do!
Could you possibly make this with salmon instead?
Beth Pierce
I have not tried. Although it sounds like it would work. I think because fish cooks just a little bit faster that I would precook the baby potatoes in the microwave for about 1-2 minutes.
Gillian
The chicken was so juicy and tender..The potatoes hard as rocks. I baked the chicken at 375 degrees for 30 minutes.. The potatoes I simply removed the chicken when it was done and continued baking the potatoes at 400 degrees for another 20 minutes..and they were tender..I recomend this recipe..The chicken was packed with flavor from the garlic, cheeses and red pepper flakes..Yummmm..
Beth Pierce
Glad that you liked it. Sorry you had trouble with the potatoes. Thanks so much for the heads up. I used Melissa’s little itty bitty potatoes. They are less than one inch in diameter. I will put a few more notes on the recipe regarding cooking time for the chicken and the potatoes. Perhaps even a quick one minute in the microwave for the potatoes will do the trick.
Devin Henderson
Very good made it tonight
Beth Pierce
I glad that you liked it Devin!
Mara J
Hi, what’s shredded Italian blend?
Beth Pierce
Any kind of pre-shredded cheese that contains Italian cheeses like mozzarella, provolone, Parmesan, Asiago or Romano cheeses. Please keep in mind that some have said it has taken longer to cook this and the potatoes. Chicken and potatoes have wide variances in size.
Peg L Arnett
I notice you recommend in the recipe to use 1 inch potatoes. Why is everyone having so much trouble with them..huh..is that newly added perhaps.. small to one person isn’t small to the other..
I am making this tonight.. i know it will turn out super. Thank yu
.
Beth Pierce
Thanks Peg! Enjoy! Yes for some people the potatoes were not cooking all the way through.
Sarah
I followed the recipe precisely and my chicken and potatoes were perfect and delicious! My husband and son hummed with each bite, they enjoyed it so much!
Beth Pierce
That is so sweet. I am so glad that your whole family enjoyed it!
Cheryl McLuckie
yes WHAT IS ITALIAN BLEND??????
Beth Pierce
It is an Italian blend cheese like Mozzarella, Provolone, Parmesan, Romano and Asiago
Patrice
I agree. I cut me chicken breast in half and precooked my potatoes. I also seasoned the potatoes WELL 🙂
ALL in all it was pretty good. I just tweak all recipes. 🙂
Andrea
So in the end, this was a decent dish. I would make it again. However I think there were some issues with the recipe. I’m thankful I cut my potatoes in half length wise even though they were quite small. Also I’m glad I decided to salt and pepper the potatoes with some olive oil before adding to the chicken. Otherwise they would have been flavorless. Allow more than 25 mins to cook the dish. The chicken was still pink and the potatoes were hard. I’d suggest not putting the potatoes on top of the chicken but in the non chicken spots or they will cook much slower than the others.
Alesha
I had the same problem with the potatoes. Did not cook in 30 minutes so back in the oven it went.