Garlic Butter Cheesy Crusted Chicken
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Resting Time: 5 minutes
Total Time: 40–45 minutes
Servings: 4
Cuisine: American-inspired
Cooking Method: Oven-Baked and Broiled
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts, pounded to an even thickness of about ¾ inch
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried oregano or Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
For the garlic butter cheese crust:
- 3 tablespoons unsalted butter, softened
- 3 garlic cloves, finely minced
- 1 cup shredded mozzarella or provolone cheese
- â…“ cup grated Parmesan cheese
- ¼ cup mayonnaise
- 1 tablespoon finely chopped fresh parsley, plus extra for garnish
- A pinch of red pepper flakes, optional
Optional serving sides:
- Creamy mashed potatoes
- Baked beans
- Corn on the cob
- Dill pickle slices
- Macaroni salad or coleslaw
Instructions
Step 1: Prepare the oven and baking dish
Preheat the oven to 400°F (200°C). Lightly grease a broiler-safe baking dish or a rimmed metal baking sheet lined with foil. Avoid parchment paper because the chicken will finish under the broiler.
Step 2: Season the chicken
Pat the chicken breasts dry with paper towels. Rub both sides with olive oil, then season evenly with garlic powder, smoked paprika, onion powder, oregano, salt, and black pepper.
Arrange the chicken in the prepared dish with a little space between each piece.
Step 3: Make the cheesy garlic topping
Combine the softened butter, minced garlic, mozzarella, Parmesan, mayonnaise, parsley, and optional red pepper flakes in a bowl. Stir until the mixture forms a thick, spreadable topping.
Step 4: Top the chicken
Divide the cheese mixture evenly among the chicken breasts. Spread it across the top of each piece in an even layer, pressing gently so it adheres.
Step 5: Bake
Bake uncovered for 18–22 minutes, depending on the thickness of the chicken. The topping should melt and begin turning golden. Check the chicken’s temperature by inserting an instant-read thermometer into the thickest part from the side.
Step 6: Brown the cheese crust
Switch the oven to high broil. Position the chicken about 6 inches below the heating element and broil for 1–3 minutes, watching continuously, until the topping bubbles and develops golden-brown spots.
Make sure the chicken reaches 165°F (74°C) before removing it from the oven. If the topping browns before the chicken is cooked through, turn off the broiler, loosely cover with foil, and continue baking at 400°F (200°C) until it reaches that temperature.
Step 7: Rest and serve
Let the chicken rest for 5 minutes. Spoon a little garlic butter from the baking dish over each portion and garnish with fresh parsley.
Serve whole or sliced crosswise over creamy mashed potatoes, with your preferred sides.
Tips
- Pound the chicken to an even thickness so all four pieces cook at a similar rate.
- Use softened butter for a topping that spreads easily and stays in place.
- Freshly shredded cheese generally melts more smoothly than pre-shredded cheese.
- Watch closely while broiling; cheese and minced garlic can burn quickly.
- Cooking time varies with breast size. Use the internal temperature to determine doneness.
- For extra brightness, serve with lemon wedges or a lightly dressed green salad.
Storage
Refrigerate leftovers in an airtight container within 2 hours of cooking and use within 3–4 days.
To reheat, place the chicken in a baking dish with a small splash of broth. Cover loosely with foil and warm at 350°F (175°C) until the center reaches 165°F (74°C). Uncover briefly at the end to help restore the topping.
Freeze cooled portions in freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
