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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden, herb-butter glaze that caramelizes in the oven. Juicy chicken breasts are baked at high heat, basted once mid-way, and finished with a 5-minute rest for tender 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste; season both sides
  • 0.5 tsp black pepper to taste; season both sides
  • 0.5 tsp garlic powder to taste; season both sides
  • 0.5 tsp smoked paprika to taste; season both sides
Garlic herb butter
  • 5 tbsp butter melted
  • 5 garlic cloves, minced
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary minced
  • 1 tsp fresh lemon juice
Serving
  • 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 it’s ready when the chicken goes in.
Season the chicken
  1. Season the chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika until evenly coated, with no dry spots visible.
Make the garlic herb butter
  1. Melt the butter and stir in the garlic, parsley, thyme, rosemary, and lemon juice until combined and fragrant, with a smooth glossy texture.
Bake and baste
  1. Place the seasoned chicken in the prepared dish and pour the garlic herb butter over each breast, coating thoroughly so butter pools around the base.
  2. Bake for 20-25 minutes, basting with the pan juices once at the halfway point for a deeper golden surface.
  3. Continue baking until the internal temperature reaches 165°F, with the tops golden and the juices bubbling around the edges.
Rest and serve
  1. Rest the chicken for 5 minutes to let the juices settle, then spoon the pan juices over the breasts.
  2. Serve with lemon wedges alongside for brightness at the table.

Notes

Pro tip: For the most even cooking, pat chicken dry and keep breasts similar in thickness; if they’re uneven, gently pound to match. Store leftovers in an airtight container in the fridge up to 3-4 days; freeze cooked chicken up to 2 months (thaw in the fridge). For a lighter option, use half the butter and replace with an equal amount of olive oil for the basting.