Baked Garlic Butter Chicken Diethood. Baked Garlic Butter Chicken Super quick, easy and SO delicious Garlic Butter Chicken with fresh rosemary and cheese. The perfect one pan dish for a weeknight CLICK HERE TO PIN THIS RECIPEMy friends, FYI This Garlic Butter Chicken is on its way to becoming your new favorite. P. S. Happy SundayHappy SPRING Its here. Its finally HERE Though it feels like February outside, Im still glad to know that big bad Winter is behind us. In addition, Im gettin all buttery on ya today and its so amazing Sidebar DONT freak out at all the butter were using to make the sauce were only eating mayyyybe about 14 to 12 tablespoon of it per serving. That is, depending on how much garlic butter sauce you will want to pour over the chicken once its done. Preheat oven to 400 degrees. Salt and pepper the trout fillets and set aside. Coat the bottom of a baking pan with some of the melted butter. Ingredients. 2 small garlic cloves, minced 1 teaspoon anchovy paste found near the canned tuna in the supermarket 2 tablespoons freshly squeezed lemon juice, from. These super delicious Garlic Shrimp are easy to prep ahead and so quick to cook. Perfect for serving with a tossed salad or pasta. Cloves Of Garlic Equals How Much Minced' title='2 Cloves Of Garlic Equals How Much Minced' />I wont lie to you its tempting. It will tempt you to tilt over the dish and pour the entire garlic butter sauce over the chicken, but control is your friend. CLICK HERE TO PIN THIS RECIPEIve been at the grocery store A LOT lately. Grocery shopping is a weekly highlight for me because, living on the edge is my jam. Some people like to shoe shop, but I spend my weekends at the grocery store buying kale and chocolate. Shoe shopping is my online gig. I also have to tell you that in one of my recent grocery trips, I discovered those jars of minced garlic. Pre minced garlic, people I know, Im a little behind the times and maybe a little lazy in that I dont like to spend a minute chopping garlic and having garlicky smelly fingers, so this new discovery was a huge outstanding moment for me. Also in the good news bucket, I used the pre minced garlic in this recipe and I saved 2 minutes of chopping time hands that didnt smell like garlic for 3 days. By the way, thanks for letting me tell you these non important things. And thanks for listening. CLICK HERE TO PIN THIS RECIPEThis chicken is like one million flavors in one, and heres the funny thing every time I make it, I add something new. Rosemary, thyme, oregano whatever fresh herbs Ive got on hand, thats what goes in it, and it all just works each and every time. Whats more is that theres no way we can screw this up. Theres like 5 ingredients were working with, and garlic and butter are the stars. Hallelujah I hope youll make it and love it ENJOY CRAVING MORE SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOXFOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES. TOOLS USED IN THIS RECIPEWATCH HOW TO MAKE BAKED GARLIC BUTTER CHICKEN Garlic Butter Chicken with fresh rosemary and cheese. The perfect one pan dish for a weeknight Super quick, easy and SO delicious. Author. Katerina Diethood. Ingredients. 41. Shredded Reduced Fat 4 Cheese Italian. Instructions. Lightly grease a baking dish with a pat of butter. Season chicken breasts with salt and pepper arrange chicken in a single layer in prepared baking dish and set aside. Add butter to a skillet and melt over medium heat. Stir in 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 3. 0 to 3. F. Sprinkle with cheese and cook for an additional 3 minutes, or until cheese is melted. Remove from oven and let stand a couple minutes. Transfer chicken to serving plates spoon a little bit of the garlic butter sauce over the chicken and serve. Recipe NotesThough were using an entire stick of butter for the sauce, were only ingesting about 12 tablespoon of the butter per serving. WW Smart. Points 1. Baked Garlic Butter Chicken. Calories 7. 31. Calories from Fat 2. Percent Daily Values are based on a 2. SIMILAR RECIPESOne Dish Chicken Bake. One Pot Lemon Chicken and Potatoes. Instant Pot Insta Chicken Most of the time, I love to cook. But some nights, I wish dinner would just cook itself. Thankfully, I finally figured out the solution to my problem. And knowing myself, I really shouldnt be surprised that it involves Instant Pot, my loyal kitchen companion. Ive learned that with the magic of pressure cooking, I can effortlessly cook chicken breasts from frozen. Yes, STRAIGHT FROM THE FREEZEREach pound yields enough shredded meat for dinner leftovers for 2. The chicken steams itself into tender, moist perfection with the help of whatever flavorful liquid your heart desires. Along with the rest of my Instant Pot recipes, its really been a game changer for my weeknight cooking. If youre a fellow pressure cooking devotee, read on for the simple steps Start with about a pound of frozen chicken breasts. Its difficult to tell, but this photo actually shows a single very large breast that weighs a full pound. Optimal cooking time is affected by the size of your chicken breasts more on that later. Then decide what youd like your chicken to taste like. Youll want 12 cup of something tasty, and 12 cup of water to dilute. The possibilities are limited only by your imagination, and Ill share some of my favorite combos below, but for this example Im keeping it simple storebought salsaAfter you mix in the water to make a full cup of liquid, pour it over the chicken in your pressure cooker. Close the lid and set the cooking time based on the size of your poultry portions. On the low end of the spectrum, small 4 6 oz. Ive used both the manual setting and poultry program on Instant Pot, and have not observed any real difference in the results. After the cook time is up, let the pot rest for 1. If by chance you find that your chicken is undercooked, never fear just shred it as best you can and return it to the pot with Slow Cooker or Saute mode turned on until its cooked through. And tada It really is that easy. Lemon Garlic Shrimp. This is a glimpse at the finished product from my post on Chimichurri in a Hurry. On weeknights, I throw the chicken and sauce into the cooker, and then begin my relaxed 3. I might be reheating leftover brown rice and chopping up fixins to top burrito bowls, or I might be toasting buns and tossing a side salad, or whatever else sounds good in the moment Or on weekends, I can take a couple of minutes while Im at home to cook up some healthy protein that I can bank on later in the week. For example, the salsa Insta Chicken from these photos later went on to play a starring role in a killer taco pie enchilada bake you can thank fellow RD blogger at Fearless Flying Kitchen for the recipe. And the real beauty of this technique endless flavor possibilities. Variety is the spice of life, of courseStarting with the easy Mexican chicken we walked through in the photos, here are 5 of my favorite flavor combinations that Ive tried so far Simple Salsa 12 cup water 12 cup of your favorite salsa. BBQ 12 cup water 12 cup of your favorite barbecue sauce a splash of apple cider vinegar for extra tang. Teriyaki 12 cup water 14 cup soy sauce 14 cup orange juice 1 Tbsp. Cuban Mojo 12 cup water 13 cup orange juice juice from 12 lime 1 2 cloves of minced garlic 12 tsp. Spicy Korean 12 cup water 2 Tbsp. Tbsp. honey 2 Tbsp. Tbsp. sesame oil 1 Tbsp. OK, I lied I cant stop at 5 Im going to continue to update this post with more simple sauces whenever I try one that strikes my fancy. Fellow experimenters, Id LOVE to hear about your successes in the comments Honey Dijon 12 cup water 14 cup whole grain mustard 14 cup honey hot sauce if desiredLemon Garlic Herb 12 cup water juice from 12 lemon 2 cloves minced garlic 12 tsp. Jamaican Jerk 12 cup water 14 cup molasses 2 Tbsp. Tbsp. orange juice generous sprinkles of dried thymeallspicesalt to taste  a handful of fresh sliced garlic and ginger and hot peppers if desiredChile Verde one 1. Thai Curry 1 cup canned coconut milk 1 2 Tbsp. Thai curry paste of your choice no need to dilute with waterIf youre looking for more healthy delicious food to cook up in your Instant Pot, check out my other recipes hereInstant Pot Insta Chicken1 lb. In a measuring cup or small bowl, mix together the water and flavorful liquid of your choice. Place the frozen chicken in the Instant Pot liner, and pour the liquid over the chicken. Close the lid with vent set to sealing position, press the Poultry button and use the buttons to adjust the cooking time. For standard chicken breasts 4 6 oz. In between these two sizes, scale your cook time accordingly. After the cooking program completes, allow the pressure to release naturally for 1. If youre in a hurry, it is not hazardous to manually quick release the pressure but this may toughen the chickens texture. Transfer the chicken breasts to a plate and shred into bite sized pieces with two forks. While you shred the chicken, you can optionally turn on Instant Pots Saute mode to reduce the sauce if it is too thin for your taste. Return the shredded chicken to the sauce and toss to coat.