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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden surface glistening from a garlic-herb butter baste that pools around the base. Baked at high heat until juicy and fully cooked, then finished with a quick 5-minute rest for spoonable pan juices.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Patted dry for better browning.
Seasoning
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • smoked paprika To taste.
Garlic Herb Butter
  • 5 tbsp butter Melted.
  • 5 garlic Minced.
  • 1 tbsp fresh parsley Chopped.
  • 1 tsp fresh thyme leaves Leaves.
  • 1 tsp fresh rosemary Minced.
  • 1 tbsp fresh lemon juice
Serving
  • lemon wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F and lightly grease a baking dish. Place the dish in the oven while it heats if you want extra initial browning.
  2. Season chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika. Pat so the spices cling evenly to the surface.
  3. Melt butter and stir in garlic, parsley, thyme, rosemary, and lemon juice until combined. Keep stirring until fragrant and smooth.
Bake and baste
  1. Place chicken in the prepared dish and pour garlic herb butter over each breast, coating thoroughly. Make sure some butter pools around the base of every piece.
  2. Bake for 20-25 minutes, basting with the pan juices once at the halfway point. Look for a golden, glistening surface as the butter caramelizes, and bake until the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 5 minutes before serving. Spoon the pan juices over the breasts for a glossy finish.
  2. Serve with lemon wedges alongside. Squeeze to brighten the garlic-herb butter.

Notes

For the juiciest results, check doneness at the low end of the range—chicken breasts can go from tender to dry quickly. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a covered dish at 325°F until warm. Freezing is not recommended for best texture. If you want a lighter option, use a plant-butter substitute in the same quantity to keep the garlic-herb baste effect.