Julia Child was right about butter
This chicken recipe from Diethood is my absolute go to when I am hosting friends. So easy. Like… stupid easy. I almost feel bad that they think that I’ve slaved over the hot stove to make them something special when the hardest part of this recipe was getting the garlic stank out of my fingers (stainless steel helps with that I hear).
(photo source: http://www.diethood.com)
Baked Garlic Butter Chicken
Garlic Butter Chicken with fresh rosemary and cheese. The perfect one pan dish for a weeknight! Super quick, easy and SO delicious.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 281 kcal
Ingredients
- 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
- 1/2 cup Shredded Reduced Fat 4-Cheese Italian
Instructions
-
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.
*Though the recipe calls for an entire stick of butter for the sauce, you will only ingest about 1/2-tablespoon of the butter per serving. Unless you flablete pour it down your gullet. Tempting.
Flablete 