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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden, herb-basted surface that stays juicy. Minced garlic and fresh herbs are melted into butter, poured over the chicken, then baked until the center hits 165°F.
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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
  • 0.5 tsp salt Season to taste.
  • 0.5 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.
  • 5 garlic cloves Minced (use 5 cloves).
  • 1 tbsp fresh parsley Chopped.
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary Minced.
  • 1 tbsp fresh lemon juice
  • 0.5 lemon wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 425°F and lightly grease a baking dish so the chicken won’t stick.
  2. Season the chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika for even flavor.
  3. Melt the butter, then stir in the garlic, parsley, thyme, rosemary, and lemon juice until combined and fragrant.
  4. Place the chicken in the prepared dish and pour the garlic herb butter over each breast, coating thoroughly so the surface glistens.
  5. Bake for 20–25 minutes, basting with the pan juices once at the halfway point, until the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 5 minutes so the juices settle and the butter sauce thickens slightly.
  2. Serve with the pan juices spooned over the chicken and lemon wedges alongside.

Notes

For best results, bake until the center reads 165°F in the thickest part, then rest 5 minutes before slicing. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a 325°F oven just until warmed. Freezing is not recommended because the chicken can lose some tenderness. For a lighter option, use half the butter (or swap to olive oil butter spread) while keeping the garlic-herb topping and lemon juice the same.