Name: Cheesy Garlic Butter Chicken
Ingredients: 4 boneless, skinless chicken breasts (or thighs); Salt & freshly ground black pepper, to taste; 1 tsp paprika (optional, for a hint of warmth); 1 tbsp olive oil (or any cooking oil); 4 tbsp unsalted butter; 4 cloves garlic, minced; 1 cup heavy cream (or half-and-half / milk for lighter version); 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; ½ tsp garlic powder (optional); Salt & pepper, to taste; Optional: chopped fresh parsley (for garnish)

Description

A comforting, cheesy, garlicky chicken dish — juicy chicken breasts smothered in a creamy garlic-butter sauce with melted cheese, perfect for dinner any day.

Ingredients

Scale

For the Chicken

4 boneless, skinless chicken breasts (or thighs)
Salt & freshly ground black pepper, to taste
1 tsp paprika (optional, for a hint of warmth)
1 tbsp olive oil (or any cooking oil)

For the Garlic Butter Cheese Sauce

4 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream (or half-and-half / milk for lighter version)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ tsp garlic powder (optional)
Salt & pepper, to taste
Optional: chopped fresh parsley (for garnish)

Instructions

Cook the Chicken
- Pat chicken dry and season both sides with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for about 5–7 minutes per side, until golden brown and cooked through (internal temperature ~165°F / 74°C). Remove chicken from skillet and set aside.
Make the Garlic Butter Cheese Sauce
- In the same skillet, reduce heat to medium. Add butter and let it melt.
- Add minced garlic and sauté for ~30–45 seconds until fragrant (don’t let it burn).
- Pour in the cream and stir gently. Let it warm for 1–2 minutes.
- Add mozzarella and Parmesan, stirring until cheeses melt and the sauce becomes smooth and creamy.
- Add garlic powder if using, and season with salt & pepper to taste.
Combine Chicken and Sauce
- Return the cooked chicken to the skillet, spoon sauce over each piece, and simmer 1–2 more minutes so the chicken absorbs some sauce.

Serve
- Plate the chicken with sauce spooned over the top.
- Garnish with chopped parsley if you like.
- Serve immediately, with pasta, rice, mashed potatoes, or veggies.

Notes

Use freshly shredded cheese — it melts smoother than pre-shredded.
Keep the heat moderate when melting cheese to avoid a grainy sauce.
Searing chicken first locks in juices and flavor.
If sauce gets too thick, thin with a splash of milk or cream.