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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden, caramelized garlic herb butter glaze. Oven-basted chicken breasts stay juicy and tender, with fragrant garlic and fresh herbs pooling in the pan for spoon-over pan juices.
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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
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
Garlic herb butter baste
  • 5 tbsp butter melted
  • 5 garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary minced
  • 1 tbsp lemon juice
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F and lightly grease a baking dish. This helps prevent sticking and promotes browning.
  2. Season the chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika. Pat the spices onto the surface so they adhere before baking.
Make garlic herb butter
  1. Melt the butter and stir in garlic, parsley, thyme, rosemary, and lemon juice until combined. Keep stirring until the butter looks smooth and fragrant.
Bake and baste
  1. Place the chicken in the prepared dish and pour garlic herb butter over each breast, coating thoroughly. Make sure some butter pools around the base of each piece.
  2. Bake for 20-25 minutes at 425°F, basting with the pan juices once at the halfway point. Look for a golden surface and juices that visibly glisten as you baste.
  3. Continue baking until the internal temperature reaches 165°F. The chicken should be opaque throughout with juices running clear.
Rest and serve
  1. Rest the chicken for 5 minutes. You should see the juices settle and the surface glisten slightly as it cools.
  2. Serve with the pan juices spooned over and lemon wedges alongside. Add a squeeze of lemon right before eating for brightness.

Notes

Pro tip: For maximum browning and flavor, pour the butter over the chicken in stages—so it keeps contact with the surface. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently until warmed through. Freezing is not recommended because the herbs and butter can lose texture. For a lighter swap, use olive oil instead of butter (the flavor will be less rich, but still great).