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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden, herb-butter baste that glistens as it caramelizes in the pan. Juicy, tender chicken breasts are baked at high heat, basted halfway, and finished with pan juices and lemon.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
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 minced
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary minced
  • 1 tbsp fresh lemon juice
  • 4 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425°F and lightly grease a baking dish with a thin coating so the chicken releases easily.
  2. Season chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika, rubbing in to coat evenly.
Make the garlic herb butter
  1. Melt butter and stir in garlic, parsley, thyme, rosemary, and lemon juice until combined, fragrant, and glossy.
Bake with herb-butter baste
  1. Place chicken in the prepared dish and pour garlic herb butter over each breast, coating thoroughly so butter pools around the base.
  2. Bake for 20-25 minutes, basting with the pan juices once at the halfway point so the surface stays golden and moist.
  3. Continue baking until internal temperature reaches 165°F, with a golden surface glistening from the caramelized butter.
Rest and serve
  1. Rest 5 minutes so the juices redistribute and the chicken stays tender.
  2. Serve with the pan juices spooned over and lemon wedges alongside for brightness.

Notes

For extra juicy breasts, use a meat thermometer and pull the chicken as soon as it hits 165°F (carryover will finish it). Store leftovers in the fridge up to 3 days in a covered container; reheat gently in a 300°F oven until warmed through. Freezing is not recommended due to texture changes after baking. If you want a lighter option, use plant-based butter in the same amount for a similar garlic-herb baste.