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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden, glistening herb butter baste that pools in the dish as it caramelizes. Juicy chicken breasts stay tender and are finished by baking to 165°F, then resting for a clean, moist slice.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Patted dry for best browning.
Seasonings
  • 0.5 salt Use to taste.
  • 0.5 pepper Use to taste.
  • 0.5 garlic powder Use to taste.
  • 0.5 smoked paprika Use to taste.
Garlic herb butter
  • 5 tbsp butter Melted for basting.
  • 5 garlic Minced.
  • 1 tbsp fresh parsley Chopped.
  • 1 tsp fresh thyme leaves Leaves only.
  • 1 tsp fresh rosemary Minced.
  • 1 tbsp fresh lemon juice For brightness in the glaze.
Serving
  • 1 lemon wedges Optional for serving alongside.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F and lightly grease a baking dish. Keep the oven fully preheated so the chicken starts browning right away.
  2. Season chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika. Press the spices lightly to help them adhere to the surface.
Make garlic herb butter
  1. Melt butter and stir in garlic, parsley, thyme, rosemary, and lemon juice until combined. The mixture should look fragrant and glossy as herbs soften.
Bake and baste
  1. Place chicken in the prepared dish and pour garlic herb butter over each breast, coating thoroughly. Tilt the dish as needed so the butter pools around the base.
  2. Bake for 20-25 minutes, basting with the pan juices once at the halfway point. Look for a golden surface glistening with caramelized garlic bits.
  3. Check doneness: bake until internal temperature reaches 165°F. The juices should run clear and the thickest part should no longer look pink.
Rest and serve
  1. Rest chicken for 5 minutes after baking. You’ll see the pan juices settle and the chicken finishes cooking gently.
  2. Serve with pan juices spooned over and lemon wedges alongside. Baste again right before plating for extra shine.

Notes

For maximum juiciness, pat chicken dry and use a quick-read thermometer at the thickest spot—pull at 165°F to prevent dryness. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat covered at 350°F until warmed through. Freezing is not recommended for best texture. Dietary swap: use dairy-free butter in the same quantity to keep it gluten-free and dairy-optional.