What could be better than garlic butter chicken? How about browned butter garlic chicken with rosemary and melted cheese? Sometimes you don’t need all the bells and whistles — you just need a few simple ingredients and a little know-how to make something delicious. And once you know how to make this, you’ll be making it all the time.
If you’re not partial to mozzarella or Romano cheese, you could substitute another cheese such as Parmesan, asiago or provolone. If you want to beef up this recipe a bit or you don’t feel like making any side dishes, add a few cubed potatoes. If you're worried the melted butter might spill out over the sides of the baking dish, use something deeper to bake it in, like a casserole dish.
Sheet pan garlic butter chicken and green beans
4
10 minutes
30 to 40 minutes
40 to 50 minutes
1/2 stick unsalted butter
6 cloves garlic, pressed
2 tablespoons fresh rosemary leaves
Kosher salt and freshly ground pepper
4 skinless boneless chicken breasts
1 1/2 cups green beans
1/4 cup mozzarella cheese, shredded
1/4 cup Romano cheese, shredded
Heat the oven to 375 F.
Place the butter in a stainless steel saucepan over a medium-high heat until melted.
Reduce the heat to medium, and stir/swirl regularly for 2 to 3 minutes, or until the milk solids have browned and the butter has a nutty smell.
Add the garlic and rosemary and cook 1 to 2 minutes, stirring constantly, until fragrant. Remove from the heat.
Spread out the green beans on the parchment paper, and season with salt.
Place the chicken breasts on top of the green beans, and season with salt and pepper on both sides.
Pour the brown butter mixture over the chicken and green beans, and bake for 20 to 30 minutes, or until the chicken is cooked through.
Sprinkle the shredded cheese on top of the chicken breasts and bake an additional 3 to 5 minutes, or until melted.
Allow to cool at least 5 minutes before serving.
