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Garlic Butter Baked Mozzarella Chicken Breasts in a baking pan topped with melted cheese and fresh parsley.

Garlic Butter Baked Mozzarella Chicken Breasts

Tender ground chicken breast and thigh cutlet portions baked in garlic butter and crowned with bubbly, molten mozzarella and Parmigiano-Reggiano cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Mini Chicken Cutlet Base:
  • - 2 lbs 900g Lean Ground Chicken (breast & thigh blend)
  • - 1 cup Whole Wheat Breadcrumbs or Panko
  • - ½ cup Plain Greek Yogurt
  • - ¾ cup Parmigiano-Reggiano freshly grated
  • - 2 Large Eggs lightly beaten
  • - 5 cloves Garlic finely minced
  • - 1 small Shallot finely minced
  • - ¼ cup Fresh Flat-Leaf Parsley finely chopped
  • - 1 tbsp Fresh Oregano chopped
  • - 1 tbsp Extra Virgin Olive Oil
  • - 1.5 tsp Italian Seasoning
  • - 1 tsp Onion Powder
  • - 1 tsp Sea Salt
  • - ½ tsp Black Pepper freshly cracked
For the Garlic Butter & Cheese Topping:
  • - 2 tbsp Grass-Fed Butter melted
  • - 1 tbsp Extra Virgin Olive Oil
  • - ½ tsp Garlic Powder
  • - 1 cup Low-Moisture Mozzarella Cheese shredded
  • - ¼ cup Parmigiano-Reggiano Cheese grated
  • - 2 tbsp Fresh Flat-Leaf Parsley chopped, for garnish

Method
 

  1. Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish lightly with extra virgin olive oil.
  2. In a large bowl, combine the ground chicken blend, whole wheat breadcrumbs, plain Greek yogurt, 3/4 cup Parmigiano-Reggiano, eggs, minced garlic, shallots, parsley, oregano, olive oil, and seasonings. Mix gently with clean hands just until combined. Do not overmix.
  3. Divide the mixture into 6 equal portions and shape them into thick rectangular mini cutlets.
  4. Arrange the cutlets in the prepared baking dish with slight space between each portion.
  5. Bake uncovered for 28-30 minutes at 400°F (200°C).
  6. In a small bowl, whisk melted grass-fed butter, 1 tbsp olive oil, and garlic powder.
  7. Remove the pan from the oven, brush the tops with the garlic butter mix, and top each cutlet with shredded mozzarella and remaining Parmigiano-Reggiano.
  8. Switch the oven to Broil (High) and broil for 3 to 5 minutes until the cheese is bubbly, molten, and golden brown.
  9. Garnish with fresh parsley and let rest in the baking dish for 10 minutes before serving.

Notes

- Mixing breast and thigh ground chicken maintains structural tenderness while avoiding dryness.
- Greek yogurt acts as an acidic moisture retainer, ensuring lean meat stays soft without adding heavy cream.
- Ensure internal temperature reaches 165°F (74°C) before broiling.