Go Back

Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden herb butter baste that caramelizes in the baking dish for juicy, tender slices. Oven-baked at high heat, then basted halfway so each breast glistens and pools with fragrant garlic-herb butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp smoked paprika to taste
garlic herb butter
  • 5 tbsp butter melted
  • 5 garlic cloves, minced
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary minced
  • 1 tbsp fresh lemon juice
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and lightly grease a baking dish. Keep it ready so the chicken goes in as soon as it’s coated.
  2. Season the chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika. Pat the spices in so they adhere and create a flavorful surface.
  3. Melt the butter and stir in the garlic, parsley, thyme, rosemary, and lemon juice until combined. Watch for the butter to look glossy and fragrant as the garlic softens.
Bake and baste
  1. Place the chicken in the prepared dish and pour the garlic herb butter over each breast, coating thoroughly. Let some butter pool around the base for caramelization.
  2. Bake for 20-25 minutes, basting with the pan juices once at the halfway point. Continue until the internal temperature reaches 165°F, with a golden surface that glistens from the herb butter.
Rest and serve
  1. Rest the chicken for 5 minutes. This helps the juices set so each slice stays tender.
  2. Serve with the pan juices spooned over and lemon wedges alongside. Add the lemon for bright flavor against the caramelized garlic herb butter.

Notes

For best browning, make sure the chicken is coated and that butter is pooled in the dish (not fully absorbed). Refrigerate leftovers in a sealed container for up to 3 days; reheat gently to keep the surface from drying out. Freezing is not recommended for best texture. To make it dairy-free, swap the butter for a 1:1 plant-based butter and ensure it’s suitable for baking.