Garlic Butter Baked Chicken Breast (Printable)

Tender chicken breasts baked in rich garlic butter sauce with fresh herbs for a comforting, flavorful main dish.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1 lb 8 oz / 680 g)

→ Garlic Butter Sauce

02 - 4 tablespoons unsalted butter, melted
03 - 4 garlic cloves, minced
04 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
05 - 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon ground black pepper

→ Optional Garnish

09 - Fresh lemon wedges
10 - Additional fresh parsley leaves

# Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold all four chicken breasts in a single layer.
02 - Pat the chicken breasts thoroughly dry with paper towels and arrange them in the prepared baking dish.
03 - In a mixing bowl, whisk together the melted butter, minced garlic, chopped parsley, thyme, paprika, salt, and pepper until well combined.
04 - Pour the garlic butter mixture evenly over the chicken breasts, turning to coat both sides thoroughly.
05 - Bake uncovered for 20 to 25 minutes, until the internal temperature of the thickest part reaches 165°F and the juices run clear.
06 - For a golden, slightly crisp top, broil on high for 2 to 3 minutes, watching carefully to prevent burning.
07 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.

# Expert Tips:

01 -
  • The garlic butter does all the heavy lifting so you barely need to think about seasoning.
  • It turns ordinary boneless chicken into something people actually get excited about eating.
  • Cleanup is essentially one dish and one bowl, which is a victory on any weeknight.
02 -
  • Do not skip the resting step because slicing immediately lets all those juices escape and you end up with dry chicken on a wet plate.
  • An instant read meat thermometer is the single tool that transforms this from guesswork into certainty every single time.
03 -
  • Pound the chicken to uniform thickness before baking so the thin ends do not turn to cardboard while the thick center finishes cooking.
  • Use a ceramic or glass baking dish rather than metal because it holds heat evenly and keeps the butter from scorching around the edges.

Return