Cheesy Garlic Butter Chicken Bake

Cheesy Garlic Butter Chicken Bake delivers juicy chicken breasts smothered in a rich garlic‑butter sauce and crowned with a golden, bubbling cheese crust. The simple pantry staples create a comforting, restaurant‑quality dinner that comes together in under an hour, perfect for busy weeknights.

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Ingredients

Chicken and Sauce

• 4 (6‑oz) boneless skinless chicken breasts
• 4 tbsp unsalted butter, softened
• 8 cloves garlic, minced
• 1 tsp paprika
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 2 tbsp chopped fresh parsley

Cheese Topping

• 1 cup shredded low‑moisture mozzarella
• ½ cup grated parmesan cheese

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C) and lightly grease a 9‑inch white ceramic baking dish.
2. Pat chicken breasts dry, then season both sides with paprika, salt, and pepper.
3. In a small bowl, combine softened butter, minced garlic, and chopped parsley; spread evenly over the top of each breast.
4. Arrange the buttered chicken in the prepared baking dish, ensuring they do not touch.
5. Bake for 15 minutes, then sprinkle mozzarella and parmesan evenly over the chicken.
6. Return to oven and bake 8‑10 minutes, until cheese is melted and lightly browned.
7. Remove from oven, let rest 5 minutes; garnish with extra parsley before serving.

Tips for Success

• If breasts are thick, pound them to an even ½‑inch thickness for uniform cooking.
• Use low‑moisture mozzarella to prevent a watery sauce.
• Cover the dish with foil for the first 10 minutes if the cheese browns too quickly.
• Check internal temperature; it should reach 165°F (74°C) at the thickest point.
• Add a splash of lemon juice to the butter mixture for a bright flavor boost.

Storage

Cool the bake to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat covered in a 350°F oven for 15 minutes or microwave on medium for 2 minutes. It also freezes well for up to 2 months; thaw overnight and bake as directed.

Notes

Even thickness ensures uniform cooking; low‑moisture mozzarella prevents soggy sauce. Serve with a simple green salad.

FAQs