Go Back

Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast is a weeknight main that bakes juicy chicken breasts at 425°F with a golden, herb-garlic butter baste. The caramelized butter glaze pools around the base, creating fragrant pan juices you spoon over the chicken.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasonings
  • 1 Salt, pepper, garlic powder, and 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
Serving
  • 1 Lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and lightly grease a baking dish.
  2. Season the chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika.
Make garlic herb butter
  1. Melt the butter and stir in the garlic, parsley, thyme, rosemary, and lemon juice until combined.
Bake
  1. Place the chicken in the prepared dish and pour the garlic herb butter over each breast, coating thoroughly.
  2. Bake for 20-25 minutes, basting with the pan juices once at the halfway point, until the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 5 minutes.
  2. Serve with the pan juices spooned over and lemon wedges alongside.

Notes

Pro tip: basting halfway helps the tops stay glossy and evenly browned—don’t skip the pan-juice spooning at the end. Refrigerate leftovers in an airtight container for up to 3 days; freezer yes (up to 2 months), thaw overnight in the fridge and reheat gently until warmed through. For a lighter option, use half the butter and replace the rest with olive oil, keeping the garlic and herbs the same.