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"Cheese just makes everything better, doesn't it?" Marzia from Little Spice Jar asks, as she outlines the steps of her recipe for baked garlic butter chicken with mozzarella. It sure as heck does, Marzia! Even though it had to be a rhetorical question, I thought about it for a few minutes and other than "Starring Idris Elba" or "Free Cake Squares" I'm not sure there's a better three-word combination than "Add Shredded Cheese."
Freshly shredded mozzarella is only one of the standout word combos in this savory-sounding dish, barely edging out "garlic butter broth." And, as Marzia explains, there will be some of that sauce left behind after the chicken breasts bake, and it's versatile enough to drizzle over mashed potatoes or grilled vegetables, to use as a cooking liquid for rice pilaf, or just to soak up with a giant hunk of bread. (Or drink it with a straw. No one will judge you — as long as it's not a plastic one.)
The recipe itself is straightforward enough — the sauce is ready as soon as the butter melts in some gently simmering chicken broth – but it does require a bit of advance planning. Marzia recommends brining the chicken breasts in a combo of sugar, salt, and low-sodium soy sauce from anywhere from 15 minutes to overnight (or you can just put them in the fridge right before you leave for work, and they'll be ready to go when you get home).
Her other suggestion is shredding your own mozzarella just before cooking, because she said that yields slightly better results than shaking a bag of pre-shredded cheese over the chicken. Regardless, everything about it sounds amazing. And Idris Elba, if you're reading this, you're welcome to swing by for dinner.
→ Get the Recipe: Baked Garlic Butter Chicken with Mozzarella from Little Spice Jar