GARLIC BUTTER CHICKEN

 

Ingredients:

• 4 boneless skinless chicken breasts
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 lb. baby potatoes, halved if larger than one-inch
• 1/2 cup unsalted butter (1 stick)
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 2 teaspoons dried parsley
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Italian blend cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season both sides of chicken breasts with salt and pepper, then place in a single layer in a casserole dish. Add baby potatoes around the chicken.
3. In a skillet, melt butter over low heat. Add minced garlic and cook until fragrant (about 1 minute). Remove from heat and let cool for 5 minutes.
4. Pour garlic butter over chicken and potatoes. Sprinkle half of the red pepper flakes and dried parsley.
5. Bake for 20-22 minutes or until chicken is almost cooked through.
6. Sprinkle both types of cheese evenly over the chicken and potatoes, along with the remaining red pepper flakes and dried parsley.
7. Bake for an additional 3-5 minutes until cheese is melted and bubbly. Optionally, broil for the last minute to brown the cheese.
8. Ensure chicken reaches an internal temperature of 165°F (75°C) using a meat thermometer.
9. Serve hot, and enjoy!

Notes:

• Consider using organic chicken for better quality.
• Be cautious not to overcook the garlic to avoid bitterness.
• Adjust seasoning and spiciness according to taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Let me know if there's anything else you'd like to know or if you have more recipes to share!