Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a glossy garlic-herb butter baste that caramelizes as it bakes. Juicy chicken breasts cook to 165°F and rest 5 minutes, with pan juices spooned over for a flavorful finish.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken and seasoning

4 boneless skinless chicken breasts
0.25 tsp salt to taste
0.25 tsp pepper to taste
0.5 tsp garlic powder to taste
0.5 tsp smoked paprika to taste

Garlic herb butter baste

5 tbsp butter melted
5 garlic minced
1 tbsp fresh parsley chopped
1 tsp fresh thyme leaves
1 tsp fresh rosemary minced
1 tbsp fresh lemon juice

Serving

1 lemon wedges

Equipment

1 sheet pan

Method

Preheat and season

Preheat the oven to 425°F and lightly grease a baking dish.
Season the chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika.

Make garlic herb butter

Melt the butter and stir in garlic, parsley, thyme, rosemary, and lemon juice until combined.
Set aside the garlic herb butter so it stays pourable.

Bake and baste

Place the chicken in the prepared dish and pour the garlic herb butter over each breast, coating thoroughly.
Bake for 20-25 minutes, basting with the pan juices once at the halfway point.
Bake until the internal temperature reaches 165°F, showing a golden surface.

Rest and serve

Rest the chicken for 5 minutes.
Serve with pan juices spooned over and lemon wedges alongside.

Notes

For extra browning, pat the chicken dry before seasoning so the butter glaze caramelizes evenly. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended since the chicken can dry out. Dietary swap: use plant-based butter (1:1) for a dairy-free version with similar coating.