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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden herb-butter baste that glistens and pools around the base as it bakes. Juicy chicken breasts reach a safe 165°F internal temperature with a simple bake-and-baste method for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.5 salt Use to taste; season both sides.
  • 0.5 pepper Use to taste; season both sides.
  • 1 garlic powder Use to taste; season both sides.
  • 1 smoked paprika Use to taste; season both sides.
Garlic herb butter baste
  • 5 tbsp butter Melt before mixing with garlic and herbs.
  • 5 garlic Minced.
  • 1 tbsp fresh parsley Chopped.
  • 1 tsp fresh thyme leaves Leaves picked.
  • 1 tsp fresh rosemary Minced.
  • 1 tbsp fresh lemon juice Stir in for brightness.
Serving
  • 1 lemon wedges Serve alongside; squeeze over chicken.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and lightly grease a baking dish, ensuring the surface is ready for direct contact and even baking.
Season the chicken
  1. Season the chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika so each breast is evenly coated.
Make the garlic herb butter
  1. Melt the butter and stir in the minced garlic, parsley, thyme leaves, minced rosemary, and fresh lemon juice until combined and fragrant.
Bake with garlic herb butter
  1. Place the chicken in the prepared dish and pour the garlic herb butter over each breast, coating thoroughly, then let the butter pool around the base.
  2. Bake for 20-25 minutes at 425°F, basting with the pan juices once at the halfway point until the surface turns golden and the glaze looks glistening.
  3. Bake until the internal temperature reaches 165°F when checked at the thickest part, with juices running clear.
Rest and serve
  1. Rest the chicken for 5 minutes so the juices redistribute and the glaze clings to the surface.
  2. Serve with the pan juices spooned over the chicken and lemon wedges alongside for bright finishing.

Notes

For best browning, pat the chicken breasts dry before seasoning and keep the dish in the center rack for even heat. Store leftovers in the refrigerator up to 3 days in a sealed container; freeze cooked chicken up to 2 months. For a lighter option, use half the butter or substitute with olive oil while keeping the garlic and herbs the same.