This post may contain affiliate links. Please read our disclosure policy.
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
- Butter
- Garlic
- 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
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
ENJOY!
Pin this now to find it later
Pin It
Baked Garlic Butter Chicken
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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.
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 donโt have to like someoneโs 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.