Baked Garlic Butter Chicken

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Super quick, easy and delicious Garlic Butter Chicken with fresh rosemary and cheese. The perfect one pan chicken breast dinner for a weeknight!

Baked Garlic Butter Chicken - Super quick, easy and SO delicious Garlic Butter Chicken with fresh rosemary and cheese. The perfect one pan dish for a weeknight!


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 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. Hallelujah!

P.S. Happy Sunday! Happy SPRING! It’s here. It’s finally HERE! Though it feels like February outside, I’m still glad to know that big bad Winter is behind us. ⛅⛅⛅

In addition, I’m gettin’ all buttery on ya today and it’s so amazing!

NOTE: DON’T freak out at all the butter we’re using to make the sauce; we’re only eating mayyyybe about 1/4 to 1/2 tablespoon of it per serving. That is, depending on how much garlic butter sauce you will want to pour over the chicken once it’s done.

I won’t lie to you – it’s tempting. It will tempt you to tilt over the dish and pour the entire garlic butter sauce over the chicken, but control is your friend.

Baked Garlic Butter Chicken - Super quick, easy and SO delicious Garlic Butter Chicken with fresh rosemary and cheese. The perfect one pan dish for a weeknight!

I’ve been at the grocery store A LOT lately. Grocery shopping is a weekly highlight for me because, living on the edge is my jam. Some people like to shoe-shop, but I spend my weekends at the grocery store buying kale and chocolate. Shoe-shopping is my online gig.

I also have to tell you that in one of my recent grocery trips, I discovered those jars of minced garlic. Pre-minced garlic, people! I know, I’m a little behind the times and maybe a little lazy in that I don’t like to spend a minute chopping garlic and having garlicky smelly fingers, so this new discovery was a huge outstanding moment for me.

Baked Garlic Butter Chicken - Super quick, easy and SO delicious Garlic Butter Chicken with fresh rosemary and cheese. The perfect one pan dish for a weeknight!

Also in the good-news bucket, I used the pre-minced garlic in this recipe and I saved 2 minutes of chopping time + hands that didn’t smell like garlic for 3 days.

By the way, thanks for letting me tell you these non-important things.  And thanks for listening.

Baked Garlic Butter Chicken - Super quick, easy and SO delicious Garlic Butter Chicken with fresh rosemary and cheese. The perfect one pan dish for a weeknight!

I hope you’ll make this Baked Garlic Butter Chicken as soon as you get to your kitchen! And I hope you’ll love it!


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4.97 from 26 votes
Baked Garlic Butter Chicken - Super quick, easy and SO delicious Garlic Butter Chicken with fresh rosemary and cheese. The perfect one pan dish for a weeknight!

Baked Garlic Butter Chicken

8 8 8
WW Freestyle: 8
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Super quick, easy and SO delicious Garlic Butter Chicken with fresh rosemary and cheese. The perfect one pan chicken dinner for a weeknight!
Course: Dinner
Cuisine: American
Servings: 4 Serves
Calories: 281
Author: Katerina | Diethood


  • 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


  • 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 we're using an entire stick of butter for the sauce, we're only ingesting about 1/2-tablespoon of the butter per serving.
WW Freestyle SmartPoints: 8
Nutrition Facts
Baked Garlic Butter Chicken
Amount Per Serving
Calories 281 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g40%
Cholesterol 105mg35%
Sodium 258mg11%
Potassium 437mg12%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 0g0%
Protein 27g54%
Vitamin A 400IU8%
Vitamin C 2.8mg3%
Calcium 45mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: chicken breast recipe, chicken dinner, dinner ideas, kid friendly dinner ideas

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151 Responses
  1. Krista Tellerico

    Definitely trying this recipe tonight! Been bouncing back and forth between a couple of similar recipes to try out but your writing won me over on this one !😆 I love your writing style and this recipe looks so good! Can’t wait to try it! Looking forward to reading more from you!


    Amazing!! Made this for the first time tonight. Only changes I made were 1) I pounded the chicken breasts a bit before putting in my 2) braising pan for cooking in the oven (I put the pan lid on for cooking in the oven). Oh, I also added sliced medallions of fresh bocconcini mozzarella to the chicken for the last three minutes. So, so, so delicious. Served with No Yokes egg noodles and steamed broccoli. My husband loved it as did I. This is a total keeper. thanks for sharing this recipe!

  3. Karen Renee

    Thank you so much for taking the time to share this! I have a very old pampered chef garlic press that still works beautifully, so I used it for about a bulb of fresh garlic. (We love garlic!) I paired it with a nice salad, some peas and crescent rolls for a quick weeknight dinner! I will most definitely be exploring your recipes more!

  4. TychaBrahe

    I made this today for my lunches this week. I used about twice as much garlic, because I’m a fiend for the stuff. I cut the chicken into chunks, because it makes measuring portions easier.

    It was fabulous!

    I put it in pint sized containers with raw spinach and some of the garlic butter.

  5. Rosalie Bullard

    My husband fixes Baked Garlic Butter Chicken for me (love it) but if you have Meijers store they sell Garlic Butter , Land O Lakes. Its easier to deal with plus we add Garlic Pepper on top of chicken and it turns out great.

    1. Tannie

      I’m trying to get an idea on taste comparison… Would you say that this kind of tastes like Chicken Kiev? I’m going to try making it tonight. My hubby loves chicken Kiev I’m just not good at rolling it… it looks beautiful

      1. Katerina Petrovska

        I think that’s a good comparison, actually. Minus the flour and eggs, but yeah, it does kind of taste like Chicken Kiev. I hope you’ll both like it! 😊

  6. Toni

    I’ve never been good at cooking chicken. When you say you used frozen chicken in this recipe, do you mean frozen but thawed chicken, or do you mean straight out of the freezer to the baking pan chicken? I watched the video and the chicken looked like it was either fresh or thawed. I want to make this recipe and have it turn out well. Thanks!

  7. Kimberly

    Wow! Amazing! My sister lovvvvvves garlic so thought this would make her happy and it did! She even mentioned trying to bread the chicken to see if it would hold some more flavor when we try this recipe again sometime. Either way, very flavorful and cheesy and just enough garlic to keep everyone happy! Thanks for sharing a great recipe! Definitely one to keep on hand!

    1. J Spencer

      I use boneless chicken breasts and cook for the same time and it comes out amazing! I didn’t use rosemary the first time and it was still great. Tonight I am making it with rosemary and added some fresh chopped onions and it smells good. I think you can be flexible with the ingredients a little and still be great like she says. Thank you for sharing this recipe!

  8. Sara

    I browned some large cubed potatoes, sprinkled with pepper, paprika, and parsley. I then browned the chicken, melted the butter with garlic, then baked it all together. Oh my! Super delish!

  9. Laura

    Made this last night, but bacon-wrapped the chicken, and instead of rosemary, used oregano and a dash of tarragon. This was FABULOUS. It’s been added to our rotation of foods. We made some steamed broccoli to go with it, and drizzled some of the garlic butter on the broccoli. Our guests are doing the Keto diet and this worked well for what they needed, as well. I added some fresh french bread and it was a WONDERFUL meal. Thanks!!

  10. Karen

    Who is ‘Control’? I don’t think Control is coming for dinner! Just starting Keto diet…this sounds right up keto alley! I plan on cutting up whole chicken, that is what I have. I may even try it in my pressure cooker…will let you know results 🙂 When I give the results, I will give stars, can’t do that before actually tasting the chicken! BTW, we just grew a LOT of garlic, so that is how I landed here.

  11. Anna

    This is the best chicken I’ve ever made! It was so moist and flavorful with just a handful of ingredients. It tasted like restaurant quality. This recipe is definitely going on my two week meal rotation!

  12. bb

    This is amazing! Fiancé and I are on the keto diet and we’ve been struggling lately to find interesting, high-fat meals that work for our diet. I’ll definitely be putting this at the top of our list. Added extra garlic and cheese as well! Thank you!

    1. Lori

      It can! I used frozen because it’s all I had on hand. Husband and son- both accomplished cooks- loved it. 🙂

  13. Shanna

    First off… Control is overrated so I’ll be using a bowl to eat this out of and french bread to soak up the garlicky buttery juicy goodness. Also, I’m 47 and didn’t learn to “not be scared” of the kitchen until I was 38 so I was also ecstatic when I found the minced garlic since I’m not that great with knives.

  14. Vicki

    I’m definitely trying this tonight, but honestly, the video, ingredients, amounts, etc are very clear… You can add and subtract to your needs and likings… And if you can’t print it, it’s not a complex recipe, WRITE it down… use math for the conversions, they have sites to help… Or just open this back up and scroll if you can’t write or remember it.
    Ladies, let us not look so… ummm… clueless. Let the writer post other great recipes instead of asking questions like we’ve never been in a kitchen. Some if the questions embaressed me…. my 13 year old son made it with zero questions and they do not teach home-economic classes anymore…and he’s pretty much only made pre-boxed macc-n-cheese…
    C’mon… not to sound rude, but reading some of them were almost embaressing and I think I lost a few brain cells…

  15. cheryl

    Great easy recipe! One tip I would add is to poke holes in the chicken with a fork before pouring the garlic butter over. It will get that yummy stuff into the meat so the flavor is all the way thru. I also added some halved fingerling potatoes to the dish. Why waste all of that butter?

  16. Rebecca

    I was pleased with this recipe. It was Easy and quick to prepare. I made some minor changes – just personal preference stuff – I added fresh thyme with the rosemary. I did not add the cheese (personal preference). I did surround the chicken with diced yukon potatoes. It smelled wonderful towards the end of cooking, and looked beautiful. Most importantly, yum! A repeat in our house.

  17. Barbara

    This was so good and very easy to make. I took someone else’s advice and used a cast iron skillet, melted the butter, added minced garlic (from a jar – 1/2 tsp equals a clove according to the jar) put the chicken in and then turned them over so both sides got the butter/garlic. I am not a fan of rosemary so I figured since it had Italian cheese I would use dried Italian seasoning. Popped it into the oven and cooked it. One pan. This was just so good. As for remaining butter/garlic after eating the chicken – it was hard to throw it away. I think maybe next time I’ll have bread rolls with it and dip them in the butter sauce.

  18. Stacy

    Made this tonight and my husband was already expecting something delicious from the aroma…so after he took a couple bites I asked, how is the chicken? He said, “Phenomenal!”

  19. Jayne

    Made last night…yummy. Super easy. I don’t use fresh garlic anymore but use chunky garlic in a tube. We loved the recipe and will make it again!

  20. Dennis

    Amazing flavor! My chicken was rubbery though 🙁 Supposed to be fancy Whole Foods “air-chilled” breasts. Maybe my oven temp is off?

  21. PJ

    Great recipe. I added fresh juice from half a lemon which really enhanced the flavors. Also, contrary to popular belief, fat is good for you. Use full fat cheese. Also make sure to use unsalted butter to control the salt level in the dish. You can always add more, you can’t take out.

  22. Baily

    This looks so yummy and I’m going to try it tonight since I have most of the ingredients on hand. What would you say is a good side dish with this meal?


  23. AshLee

    I’m so one of those people that keeps fresh garlic and pre-minced jar garlic on hand at all times! Like you said, it’s not like chopping fresh garlic is time consuming but the simplicity of jarred minced garlic is so satisfying. I’m always looking for new ways to bake chicken and will be making this tonight! Thanks for the tip! I for one did not have any issues with your site as commented by other users.

  24. Patrick

    I cooked this all in one pan and then finished in the oven. I browned the chicken first and it made a big flavor enhancement.

  25. Tom

    Hi, I’ve got 2.33 lbs of chicken breast (4 pieces) so they’re obviously a bit larger than what you’re using. How would you adjust for this between ingredients and cook time? Seems odd that they would be over twice as large (they do have a little fat but they’ve been mostly trimmed already)

  26. Brenda

    Hi. This recipe for Baked Garlic Butter Chicken looks great. But I am confused – there are 2 Nutrition Facts. In the first one there are 8 carbs – is that coming from the garlic?

    Looking forward to trying it. Thanks for posting!

    1. Katerina Petrovska

      Hi! Thank you very much for letting me know! It was pulling from two different recipes and neither one was for this Chicken. :-/ I updated the nutrition facts and WW points. Again, thank you!

      1. Brenda

        That looks WAY better!! Thank you for the incredibly quick response! I now know what I am making for our New Year’s Eve dinner!

  27. sepatu cewek

    Thanks for sharing the recipe, I really like and would love to try it. 5 stars for this recipe because I like it <3

  28. Mallory

    Oh I’m excited to try this! The husband and I are eating Keto, so I think it’s funny that you’re like don’t freak out about the butter – cause I’m like, we *want* all the butter! haha ok maybe not aaaallll of it, but it definitely doesn’t hurt.

  29. illy

    Hi!! I just did this tonight and it was wonderful!! Definitely making it again! I put it on a nice green salad! Everyone enjoyed it!
    Thank you!

    1. Katerina Petrovska

      Hi! No, there’s no need to cover it. You can also see exactly how I made it in the video that sits right above the recipe.

      1. coco

        Hi, when I click on the video link that is above the recipe –nothing happens. Did you take the video down? Would love to see it.

        1. Katerina Petrovska

          No, I did not take it down – I see it on both, mobile and on desktop. Could you please tell me if you were on mobile or desktop when you tried to open the video? Thank YOU!!

    1. Katerina Petrovska

      Hi! It’s a blend of shredded Asiago, Mozzarella, Romano and Parmesan Cheese. If you’re in the States, you can find it in the dairy section next to all the cheeses. But you can also use whatever cheese you like – shredded mozzarella or just shredded parmesan are great, too.

  30. Jenny

    As if it wasn’t infuriating enough that the demonstration video for this recipe had an ad, the ad was also stuck on a continuous loop. Great job.

    1. Katie

      Wow. No need to be nasty. You don’t have to like someone’s blog or be happy with every aspect. Simple solution is not to watch. Good job.

    2. sydney

      There’s an ad because it’s free for you to view. People always need something to complain about. Bitter much? Enjoy your free recipe

    1. Katerina Petrovska

      Hi! If you scroll down to the recipe and look underneath the photo that is within the recipe card, there should be a button that says “print”. Hit that and a new window will open with just the recipe. I hope this helps. Please let me know. Thank you!

  31. MARG


    1. Sharon

      The magic of stainless steel! Just wet your hands and rub your hands, and between your fingers, on the stainless faucet. I don’t know the scientific reason why, but you no longer will have stinky, oniony or garlicky hands!

  32. Christine

    I just made this tonight, and it was delicious! My husband also liked it. I melted the aged cheddar cheese on top, and I put the chicken on top of a bed of spinach and arugula. Thank you for the recipe!

  33. Sabrina

    missed this when first posted but so glad I found this now, what a wonderful way to infuse more flavor into chicken, and as you point out, not enough butter to do much damage, thank you for this!

  34. Danielle

    This looks amazing. I will probably pour all the garlic sauce over the chicken as I have zero control. It sounds so delicious, how can I not? I’ll probably replace the rosemary with a different herb as rosemary is not my favorite (I wish I like it more?). That minced garlic in the jar can be pretty great. I’ve used it many times when I just don’t feel like chopping up the fresh garlic. I find the fresh tastes a touch better, but the difference is negligible. Thanks for the great recipe! BTW, beautiful pictures.

  35. Molly

    Just made this tonight with thighs – loved it and I even forgot to add the cheese at the end! Will definitely be added to our rotation!

  36. Karren

    What sides to do you suggest serving this with? Potatoes? Pasta?
    Also, I noticed someone else asked about doing this recipe in a crock pot. I did not see a reply.
    What do you think?


    1. Katerina Petrovska

      Hi Wendye! Very sorry you’re having issues with viewing the recipe! What browser are you using and do you see the recipe card? The very first line says to preheat oven at 375F, and on line #8 it states to bake for 30 to 32 minutes, or until chicken’s internal temperature is 165F.

    1. Katerina Petrovska

      Hi Dorothy! 1 fresh garlic clove equals to about a teaspoon of minced garlic. But if you can get fresh garlic, I’d say to use that instead of the jarred garlic for this recipe. It does not taste the same, not even close, with the already minced garlic. Just my own two cents. 🙂

  37. Victoria

    What are the nutritional facts of the chicken? Im trying to eat healthier and id love to try this out but i dont want a massive amount of calories.

    1. Katerina Petrovska

      Hi Victoria! There are 390 calories per serving in this chicken. I did have the nutritional facts on there, but they disappeared once I changed to the new recipe card. Thanks for letting me know! I added them again.

      1. Sheri Carr

        Hi, My husband says he HATES Rosemary. I just started really liking it so making this with the Rosemary worried me that it might not go over well with him. Even if I only put it over my chicken pieces. BUT I through caution to the wind and mixed Rosemary along with Tarragon AND I also used thighs instead. I’m so happy… HE LOVED IT!!!!! Thank You for such an awesome recipe. Also wanted to mention what sides I used. Mashed potatoes and corn for hubby and I had Mixed Greens. (He refuses to eat those still.)

        1. Katerina Petrovska

          MEN! 😉 LOL!! I’m so happy to know that you both enjoyed it! LOVE that you used thighs…mmmmmm!

  38. Ashley

    I made this last night and the chicken was pretty good. I felt horrible about dumping all that extra herbed garlic butter, so I didn’t! What I did was spoon the rest into a silicon ice cube tray and froze it. I popped them all out, and stuck them in a bag. Then I can either melt them down for the next time I make this or just grab a couple for the next time I need garlic and butter for a recipe.

      1. Ashley

        I just hate wasting food 😛 Hopefully others can benefit from this tip! Just had the leftover chicken for lunch and it reheated quite well 🙂

    1. Vickie

      Two thumbs up Ashley. That was a fantastic idea about the leftover garlic butter. Just printed this recipe off and will make in the next couple of days. Will definetly be saving and freezing the garlic butter.

  39. Deborah DeWolf

    Your recipes here are saying it serves 1 but I doubt one person would eat 4 chicken breasts. Perhaps this is an oversight.

    1. Katerina Petrovska

      Hi Deborah!! This new recipe card I’ve been using isn’t completely perfect and it has a mind of its own – it erases things (servings, nutritional facts, etc), randomly. 🙁 I have had to fix sooo many recipes because of this glitch. SO sorry about that. This serves 4.

  40. Courtney

    This looks fantastic! Would I be able to make this in the slow cooker? Do you have any tips or tweaks to make this recipe work in the slow cooker? Thank you for sharing!!!

  41. Lynne | 365 Days of Baking and More

    Oh, girlfriend, I SO wish there was smell-a-vision! This dish is absolutely fantastic and I know my family will love it.

  42. Miranda

    IMPORTANT SUGGESTION::: The directions tell you to pour some of the prepared garlic butter over the chicken AFTER it cooks. It doesn’t tell you this step until the very end. I poured ALL of the garlic butter on the chicken and now don’t have any spare saved. I guess I’ll cook extra garlic butter now. What an unnecessary and easily avoidable mistake in the directions. This needs to be listed in the beginning.

    1. Katerina Petrovska

      Hi Miranda! I’m really sorry if you misunderstood my instructions. The garlic butter does go over the chicken before baking – you want to bake the chicken in the butter sauce. My suggestion at the end is to transfer the chicken to a serving plate and optionally spoon a little bit of the garlic butter sauce (the one that they cooked in) over the chicken and serve. Does that make sense? Let me know, if you have a minute. Thank YOU!!

  43. Ceege


    Just a question about this recipe. It states to use four 16 ounce chicken breasts….should it be four 6 ounce breasts. I don’t believe I have ever seen a 16 ounce breast in any of my stores. Once I get the answer to this question, I intend to try the recipe. It sounds super good. I think it would make a wonderful “company dinner”.


    1. Katerina Petrovska

      Hi!! I meant that to be 16 ounces, as in 4 chicken breasts at 4 ounces each. Does that make sense? I hope. 😀

  44. Vanessa

    I can’t wait to try out your recipe! It looks amazing!!
    Btw, do you think that I could substitute dried rosemary instead of fresh?

  45. Kimberly

    I am about to try this recipe out tonight, and was wondering if I could substitute mozzarella cheese instead of using the 4-cheese itlalian? Do you think the flavor will suffer if it’s all just mozzarella? If you can’t tell, I’m a mozzarella addict 🙂

    1. Katerina Petrovska

      Hi Kimberly!! I say use whatever cheese you love! I am a feta cheese addict and I add it to every.thing. 😀

  46. Pat

    This was the BEST chicken I have ever made! I needed the chicken for another recipe, so I didn’t use the cheese this time. Do you think chicken thighs can be used using the same method? Thanks so much for sharing…this is a definite keeper!

  47. Bernice Miller

    I am making it now with a pot of how made mashed potatoes! I’ll use the extra garlic butter to put in my mashed potatoes so it’s not wasted

  48. Gigi

    Hi! Ok so totally tri d this and it was amazing!! My husband and picky 4 year old son practically licked the plate clean. Thank you for this! It’s a keeper! Oh and to the kids who suggested rubbing your hands on the faucet as you wash to get the garlic smell off totally worked like a charm! I swear that smell stays for days so thank you all for this!

    1. Katerina Petrovska

      Hi Nancy! What happened? Why couldn’t you print it? There’s a print button within the recipe box, right underneath the “Nutrition Information”.
      Or was there another issue? Please let me know if you have a chance. Thank you!

        1. Katerina Petrovska

          Hi Mary Ann! You’ll have to scroll down past the photos (4 photos) to get to the recipe card where the ingredients and instructions are all included.

  49. vickie cofield

    I have a tip to get onion or garlic smell off your hands after chopping… rub your hands along the faucet of your sink i few times then rinse w/water. I dont know why that works, but i found this tip years ago

    1. Ken

      Any Stainless Steel will instantly remove garlic and onion smell from your hands. I just rub my stainless spatula all over my hands and fingers. Science!

      1. Katerina Petrovska

        Actually I remember learning that in 8th grade science! 😀
        Totally forgot about that tip. Thanks for sharing!!

  50. Caressa

    This is amazing! By far one of my favorite dishes. I never leave reviews but I had too for this dish! Absolutely delicious!

    1. Boyan Minchev

      I’ve made this for my little girls yesterday and they was so happy, they even call me now a chef Ramsay xaxaxa 🙂 thanks for this delicious recipe.

  51. Nancy

    This looks so great, I’m trying it today! I’ve got the pre-minced garlic at home, too, and am wondering at the measurement for it. Your recipe states 6 cloves of garlic so I’m at a loss… If I don’t you don’t comment back, I’ll just wing it!

    1. Katerina Petrovska

      Hi Nancy! About 1/2 teaspoon minced garlic amounts to around 1 garlic clove, so I would just use about 3 teaspoons of the minced garlic. Hope that helps. Have a wonderful rest of the weekend!

      1. Nancy

        I can’t believe I ended up guessing correctly- that’s exactly the amount I used! This recipe was SO easy and it was absolutely delish. It’ll definitely be put into the rotation. Many thanks!

  52. Cyndi - My Kitchen Craze

    I’m always on the lookout for a new and delicious looking chicken recipe. This one is calling my name. It looks perfect for a busy night on a hot day! Gotta make it soon!

  53. Melanie | Melanie Makes

    This looks insanely amazing, Kate – I know there would be lots of happy bellies around our dinner table if I served it!

  54. Michelle @ A Dish of Daily Life

    I’d probably be dumping that butter garlic sauce all over my chicken and sopping the extra up with bread. I have no willpower! Serious yum!

  55. Crystal

    This looks super delicious!! I almost didn’t read the recipe because I thought it would be super fattening. But I did read it and was glad to see you are not eating all the butter. It will be hard to control my urge to dump all the butter sauce on my chicken, but I will try. Can’t wait to try the recipe!!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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