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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast made with a golden garlic-herb butter baste that pools in the dish for juicy, flavorful meat. Oven-baked at 425°F until the centers hit 165°F, then rested and spooned with the caramelized 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Garlic herb butter baked chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp smoked paprika to taste
  • 5 tbsp butter melted
  • 5 garlic cloves minced
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary minced
  • 1 tbsp fresh lemon juice
  • 4 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep & season
  1. Preheat oven to 425°F and lightly grease a baking dish.
  2. Season chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika.
Make garlic herb butter & bake
  1. Melt butter and stir in garlic, parsley, thyme, rosemary, and lemon juice until combined.
  2. Place chicken in the prepared dish and pour garlic herb butter over each breast, coating thoroughly.
  3. Bake for 20-25 minutes at 425°F, basting with the pan juices once at the halfway point.
  4. Continue baking until internal temperature reaches 165°F, then remove the dish from the oven.
Rest & serve
  1. Rest chicken for 5 minutes.
  2. Serve with the pan juices spooned over and lemon wedges alongside.

Notes

For the juiciest results, let the baked chicken rest undisturbed before slicing so the juices redistribute. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a 325°F oven or microwave until warmed through. Freezing is not recommended because the butter glaze can separate after thawing. If you want a lighter option, use olive oil instead of butter while keeping the garlic and herbs the same.