Savor the rich and comforting taste of our Baked Garlic Butter Chicken. Juicy chicken breasts basted in golden garlic butter, seasoned with rosemary, and topped with melted Italian cheese.
Juicy Baked Garlic Butter Chicken
When it comes to comfort food recipes, my Baked Garlic Butter Chicken stands out from the crowd. Chicken dinner recipes are a dime a dozen, I know, but this garlic chicken stands tall amongst them. It’s simple yet incredibly delicious, and that’s mostly thanks to the garlic butter sauce. Made with a stick of butter and minced garlic, it creates a beautifully golden and flavorful crust with a tender and juicy interior.
The aromatic rosemary adds another layer to the flavor profile, while the shredded cheese gives it a melty, luxurious finish. Every bite is a combination of flavors – the juicy chicken, the savory garlic butter, the fragrant rosemary, and the melty cheese. What’s more, is that there’s no way we can mess this up. There’s like 5 ingredients we’re working with, and garlic and butter are the stars. 👌
Ingredients for Garlic Butter Chicken
- Skinless, Boneless Chicken Breasts
- Fresh Rosemary
- Shredded Cheese
Perfect Oven Baked Chicken
Achieving a perfectly juicy baked chicken breast is easier than you think. The key is in the seasoning – a generous sprinkling of salt and pepper – and the cooking technique.
- Arrange the seasoned chicken breasts in a buttered baking dish.
- Melt butter in a skillet, add garlic, and sauté until lightly browned. Stir in rosemary.
- Pour the garlic butter over the chicken and bake for about 30 minutes.
- Add cheese and bake for another 3 minutes until melted.
- Let it rest for a bit, then serve with some of the garlic butter sauce spooned over top.
The oven does most of the work here, baking the chicken breasts to tender perfection. You’ll know your chicken is done when the juices run clear and the internal temperature reaches 165˚F. Remember to let it rest for a few minutes before serving to allow the juices to redistribute.
Substitutions can change the dish’s flavor profile, so consider this when choosing alternatives.
- Herbs: If you don’t have or don’t like rosemary, other herbs like thyme or parsley will also work well in this recipe.
- Cheese: You can replace the Italian cheese with another variety like mozzarella or even a sharper cheese like cheddar or Parmesan, depending on your preference.
- Butter: If you’re looking to reduce saturated fat, you can use olive oil or ghee instead of butter. It won’t have quite the same richness, but it can still work well with the garlic and herbs.
- Chicken Thighs will also work, but please remember that they require a longer cooking time, especially if they are also bone-in.
Tips for Success
- Ensure that the chicken is fully cooked to a safe internal temperature of 165˚F using a meat thermometer. This ensures food safety and can prevent overcooking, keeping your chicken juicy and tender.
- Rest the Chicken: After baking, allow the chicken to rest for a few minutes before serving. This helps to redistribute the juices, resulting in a more flavorful and moist chicken.
- Don’t Burn the Garlic: Be careful not to burn the garlic when sautéing. Burnt garlic can impart a bitter taste. Keep the heat to medium and stir frequently.
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!
Quick Baked Chicken Recipes
- One Dish Chicken Bake
- One Pot Lemon Chicken and Potatoes
- Easy Baked Chicken Breasts
- Garlic Brown Sugar Baked Chicken Breasts
Baked Garlic Butter Chicken
- 4 boneless, skinless chicken breasts
- salt and fresh ground black pepper, to taste
- ½ cup unsalted butter
- 6 cloves garlic, minced
- 1 tablespoon fresh rosemary leaves
- ½ cup shredded Italian cheese
- Preheat oven to 375˚F.
- Lightly grease a baking dish with a pat of butter.
- Season chicken breasts with salt and pepper; arrange the chicken in a single layer in the prepared baking dish and set aside.
- Add butter to a skillet and melt over medium heat.
- Stir in the 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 the chicken's internal temperature registers at 165˚F.
- Sprinkle with cheese and cook for an additional 3 minutes, or until cheese is melted.
- Remove from oven and let stand for about 5 minutes.
- Transfer the chicken to serving plates; spoon garlic butter sauce over the chicken and serve.
- Switch up herbs like thyme or parsley if you’re not a fan of rosemary.
- Choose from cheeses like mozzarella, cheddar, or Parmesan, and consider olive oil or ghee as healthier alternatives to butter.
- You may use chicken thighs instead of breasts but adjust cooking time as they take longer. Check the internal temperature (165˚F) for doneness.
- Be sure to sauté garlic on medium heat, stirring often to avoid a bitter taste.
- Check the chicken’s doneness by ensuring it reaches 165˚F with a meat thermometer to keep it juicy and safe to eat.
- Let the chicken rest after baking for a more flavorful bite.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
160 comments on “Baked Garlic Butter Chicken”
I stuck some halved fresh brussel sprouts in with the chicken when it was baking and served on a bed of left over coconut rice. Next time i might add 1/2 stick more butter. An unusual and wonderful combo. I would proudly serve it to company.
I’m very glad you enjoyed it! Thank YOU! 🙂
Made this last night and it was a hit. I did cook it at 350 (as I was in a meeting and needed more time) I also only did 2 breasts and added brussel sprouts and baby potatoes to the dish. We will be making this again. Thanks
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Great recipe. can it be done in the crockpot? I’m on a soft food diet and crockpot tends to make for softer chicken. Thanks!
Sure! Cook it on HIGH for about 2 to 3 hours. Check for doneness using an instant read thermometer; when internal temperature registers at 165˚F, the chicken is done.
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!
I hope you enjoy it! Thanks for chiming in! 🙂
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!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Easy-peasy!! Really fast and yummy. I like rosemary, but I don’t LOVE it, so I used less of that and used some seasoned salt to add a little *extra”. My mom, who’s REALLY not a rosemary fan loved this dish and wants me to make it again. I’m so glad I found this little gem.
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!
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
Any thoughts on brining the chicken first?
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.
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.
Can I use boneless skinless chicken thights
Sure! It tastes great with chicken thighs. 🙂
No, ABSOLUTELY not
It won’t work
Hands down, BEST chicken I ever had.
Can you use chicken cutlets for this recipe? If so cooking time?
Has anyone tried this in a crockpot? How long would you need to cook it??
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
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! 😊
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!
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!
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!
Wonderful. This is my second time making it and it is delicious my husband loves it. Ann
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
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!
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!!
Can I pound out the thickest part of my chicken breast for this?
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.
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!
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!
Can frozen chicken breasts be used for this recipe? Cannot wait to try it, looks incredible.
It can! I used frozen because it’s all I had on hand. Husband and son- both accomplished cooks- loved it. 🙂
Did you change the cooktime at all with frozen chicken??
Ashley – I thawed frozen chicken first, then followed the recipe to the letter.
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.
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…
Maybe you should use spell check before you make such rude comments.
This is a rude comment.. not everyone knows their way around a kitchen, myself included,, I have expertise in other aspects of life,, and this comment, coming from someone that doesn’t know how to spell (embarrassing). I think I just lost a few brain cells myself. People come on recipe sites to learn how to cook. No question is a dumb question, didn’t your teachers ever teach you that?
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?
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.
Made and is super yummy and so moist!
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.
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!”
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!
Absolutely yummy and easy to make! It’s a household favourite and bi-weekly meal.
Amazing flavor! My chicken was rubbery though 🙁 Supposed to be fancy Whole Foods “air-chilled” breasts. Maybe my oven temp is off?
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.
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?
It goes great with steamed white rice and a side salad.
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.
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.
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)
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!
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!
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!
Thanks for sharing the recipe, I really like and would love to try it. 5 stars for this recipe because I like it <3
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.
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!
Did u cover the chicken before putting it in the oven?
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.
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.
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!!
Hi KP, thanks for the quick response. I was on my Mac laptop. I will se if it works on my iPhone.
Ok Hi again KP, it’s me Coco. It works from my iPhone! Thanks again!
Just wondering: Is Italian Cheese, Parmesan?
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.
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.
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.
An ad showed on screen, but didn’t print on the recipe. Anxious to give this one a try, thanks!
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
Why do sites not just add a simple printable link?
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!
I always fancy garlic and chicken, they match so well. Thank you for this recipe.
IF YOU WANT TO CHOP YOUR OWN GARLIC. WHEN YOU ARE DONE RUB YOUR HAND ON THE METAL FAUCET AND THE GARLIC SMELL IS GONE.
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!
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!
Has anyone tried using a pressure cooker for this recipe? Would there be any differences in the amount of liquid?
What about using tarragon in this??
Hi! Definitely, yes. That sounds delicious! I say to always use your favorite herbs.
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!
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.
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!
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?
How long do you bake the chicken for and what temp? Frustrated that I couldn’t find this on the recipe
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.
How much garlic from a jar would I use in place of fresh? Thanks
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. 🙂
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.
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.
Could you sub rosemary for thyme? Looks amazing!
Hi Amber! Yes, absolutely. You can use whatever fresh herbs you like or have on hand.
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.)
MEN! 😉 LOL!! I’m so happy to know that you both enjoyed it! LOVE that you used thighs…mmmmmm!
When in doubt, use Herbed de Provence!
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.
That is the best idea of evvver!! I LOVE IT! Thanks so much for sharing your tip!
I just hate wasting food 😛 Hopefully others can benefit from this tip! Just had the leftover chicken for lunch and it reheated quite well 🙂
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.
Your recipes here are saying it serves 1 but I doubt one person would eat 4 chicken breasts. Perhaps this is an oversight.
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.
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!!!
This looks so good!
I bet this would go great a top spinach too!
This looks fantastic!
Perfect for dinner tonight!!! I have all these ingredients if I fudge on the cheese 🙂
I think I just found dinner for tonight! This looks fantastic
Oh, girlfriend, I SO wish there was smell-a-vision! This dish is absolutely fantastic and I know my family will love it.
That looks very good, can wait to make.
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.
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!!
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”.
Hi!! I meant that to be 16 ounces, as in 4 chicken breasts at 4 ounces each. Does that make sense? I hope. 😀
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?
Hi Vanessa! Yes, you can definitely use dried rosemary – you’ll need about 1/2 teaspoon.
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 🙂
Hi Kimberly!! I say use whatever cheese you love! I am a feta cheese addict and I add it to every.thing. 😀
Do you have to cover with foil once in the oven
No foil needed, bake it uncovered.
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!
Did you bake it covered?
Hi Kristen! No, no need to cover it.
THIS WAS AMAZING!!! THANK YOU!
Can this recipe be transferred to the stove top instead of an oven?
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
This was amazing! I would love to make it ahain, but wondered how I can forward it in a crockpot.
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!
Oh my gosh! This post was incredibly painful to get through. why can’t I print it? Ridiculous!
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!
I can’t find the directions
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.
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
Hi Vickie! Thanks so, so much for sharing! I am trying that asap!!
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!
Actually I remember learning that in 8th grade science! 😀
Totally forgot about that tip. Thanks for sharing!!
This is amazing! By far one of my favorite dishes. I never leave reviews but I had too for this dish! Absolutely delicious!
YAY!! Very happy you liked it! Thank you!! 😀
I made this tonight and it was very flavorful. I will definitely make this again!
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.
That’s so cool, chef! haha! Very happy that you all enjoyed it! Thank you! 🙂
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!
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!
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!
YAAAY!! 😀 SO happy you enjoyed it! Thank you!!
This looks very delicious. I’m always keeping my eye open for low carb dishes. I will be trying this soon.
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!
This looks insanely amazing, Kate – I know there would be lots of happy bellies around our dinner table if I served it!
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!
What a perfect recipe, I am so trying this for my husband!
This looks so delicious! I love chicken recipes that look this good!
OMG Girl I need this chicken in my life! Yum and pinned!
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!!
this was very yummy the second time I made it I added marinara sauce thanks for sharing