Garlic Butter Chicken

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 your favorite sides.

Ingredients:
4 boneless skinless chicken breasts
salt and pepper to taste
1 lb. baby potatoes, if larger than one-inch slice in half
½ cup unsalted butter
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 400F. 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:
– 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.

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