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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden, herb-butter glaze that caramelizes as it bakes. Juicy, evenly cooked chicken breasts are basted with pan juices and finished with a brief rest for clean slices.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use same thickness for even baking.
  • 0.25 tsp salt Season to taste.
  • 0.25 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste.
  • 0.5 tsp smoked paprika Season to taste.
Garlic herb butter
  • 5 tbsp butter Melted before mixing.
  • 5 garlic cloves Minced.
  • 1 tbsp fresh parsley Chopped.
  • 1 tsp fresh thyme leaves Leaves only.
  • 1 tsp fresh rosemary Minced.
  • 1 tbsp fresh lemon juice For bright flavor in the butter.
Serving
  • 1 lemon wedges Serve alongside.

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.
  2. Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and smoked paprika for even flavor.
Make the garlic herb butter and coat
  1. Melt the butter, then stir in the minced garlic, chopped parsley, thyme leaves, minced rosemary, and lemon juice until combined and fragrant.
  2. Place the chicken in the prepared dish and pour the garlic herb butter over each breast, coating thoroughly so a glossy glaze forms.
Bake, baste, and finish
  1. Bake for 20-25 minutes at 425°F, until the chicken reaches an internal temperature of 165°F and the surface turns golden.
  2. At the halfway point, baste the chicken with the pan juices so the butter caramelizes and the glaze looks glistening.
  3. Rest the chicken for 5 minutes, then serve with the pan juices spooned over and lemon wedges alongside.

Notes

For extra even doneness, choose chicken breasts that are similar in thickness and let them sit at room temperature for 5 minutes before seasoning. Store leftovers in an airtight container in the fridge for up to 3 days; freeze cooked chicken up to 2 months. For a lighter option, use olive oil in place of some of the butter (keep the garlic and herbs the same) while still brushing or pouring enough to coat.