Go Back

Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast made with a fragrant garlic-herb butter baste that caramelizes into a golden glaze. Juicy, tender chicken breasts bake at 425°F and finish at 165°F, with pan juices pooled around the base.
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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt Use to taste
  • 0.25 tsp pepper Use to taste
  • 0.5 tsp garlic powder Use to taste
  • 0.5 tsp smoked paprika Use 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
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and lightly grease a baking dish so the chicken releases easily after baking.
Season the chicken
  1. Pat the chicken breasts dry, then season both sides with salt, pepper, garlic powder, and smoked paprika until evenly coated.
Make the garlic herb butter
  1. Melt the butter, then stir in the minced garlic, parsley, thyme, rosemary, and lemon juice until combined and fragrant.
Bake and baste
  1. Place the seasoned chicken in the prepared dish, then pour the garlic herb butter over each breast and coat thoroughly.
  2. Bake for 20 to 25 minutes, basting once at the halfway point with the pan juices, until the surface is golden and the chicken reaches an internal temperature of 165°F.
Rest and serve
  1. Rest the chicken for 5 minutes so the juices redistribute, then serve with pan juices spooned over and lemon wedges alongside.

Notes

For extra browning, choose a dish that fits the breasts snugly so the butter pools and caramelizes around the base. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in the oven or microwave until warmed through. Freezing is not recommended for best texture. For a dairy-light swap, use a plant-based butter substitute that browns well in the oven.