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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden, herb-butter baste that caramelizes as it bakes. Juicy chicken breasts are seasoned well and basted once for glossy pan juices and a flavorful finish.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Garlic herb butter baked chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 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
  • 0.5 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 so it’s ready for the chicken.
  2. Pat chicken breasts dry, then season both sides with salt, pepper, garlic powder, and smoked paprika.
Make the garlic herb butter
  1. Melt the butter, then stir in minced garlic, chopped parsley, thyme leaves, minced rosemary, and fresh lemon juice until combined and fragrant.
Bake and baste
  1. Place the chicken breasts in the prepared dish and pour the garlic herb butter over each breast, coating thoroughly so the surface glistens.
  2. Bake for 20-25 minutes at 425°F, basting with the pan juices once at the halfway point until the butter is golden and fragrant and the chicken reaches 165°F internal temperature.
Rest and serve
  1. Rest the chicken for 5 minutes so the juices settle, then serve with the pan juices spooned over and lemon wedges alongside.

Notes

For maximum juiciness, choose chicken breasts that are similar in thickness so they reach 165°F at the same time. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a covered dish until warmed through. Freezing is not recommended for best texture, but you can freeze cooked chicken if needed. For a lighter option, use olive oil in place of half the butter while still using the same garlic and herbs.