Garlic Butter Baked Chicken Breast (Printable)

Juicy chicken breasts baked in a savory garlic butter sauce with herbs—ready in 35 minutes.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Garlic Butter Sauce

02 - 4 tablespoons unsalted butter, melted
03 - 4 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)
05 - 1 teaspoon dried Italian herb blend
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

08 - Lemon wedges for serving

# How To Cook:

01 - Preheat oven to 400°F. Lightly grease a baking dish that will hold the chicken breasts snugly in a single layer.
02 - Pat the chicken breasts thoroughly dry with paper towels and arrange them in the prepared baking dish.
03 - In a small bowl, whisk together the melted butter, minced garlic, chopped parsley, Italian herbs, salt, and pepper until well combined.
04 - Generously brush the garlic butter mixture over each chicken breast, ensuring all surfaces are evenly coated.
05 - Bake for 22 to 25 minutes, until the internal temperature reaches 165°F and the juices run clear when pierced.
06 - Remove from the oven and let the chicken rest for 5 minutes before slicing. Garnish with additional parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The garlic butter sauce practically makes itself while the chicken bakes, so you get maximum flavor with almost zero babysitting.
  • It is genuinely difficult to mess up, even if you are the type who usually burns toast on a Tuesday night.
02 -
  • Covering the dish loosely with foil for the first 15 minutes traps steam and keeps the chicken incredibly moist, then uncovering lets it brown beautifully at the end.
  • The resting step is not optional because cutting too early releases all those juices you worked so hard to keep inside.
03 -
  • Pound the chicken to an even thickness before baking and you will never have to deal with one end being rubbery while the other is perfectly juicy.
  • Spoon the pan juices over the chicken right before serving because that concentrated buttery garlic liquid is pure gold.

Go Back