Garlic Butter Baked Chicken (Print Version)

Tender chicken breasts baked in garlic butter sauce with fresh herbs for a comforting weeknight meal.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Garlic Butter Sauce

02 - 4 tablespoons unsalted butter, melted
03 - 4 garlic cloves, minced
04 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)
05 - 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
06 - ½ teaspoon paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper

→ Optional Garnish

09 - Fresh lemon wedges
10 - Extra fresh parsley

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
02 - Pat chicken breasts dry with paper towels and place them in the prepared baking dish.
03 - In a mixing bowl, whisk together the melted butter, minced garlic, parsley, thyme, paprika, salt, and pepper until well combined.
04 - Pour the garlic butter mixture evenly over the chicken breasts, making sure to coat both sides thoroughly.
05 - Bake uncovered for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.
06 - For a golden, slightly crisp top, broil for 2 to 3 minutes after baking.
07 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.

# Expert Advice:

01 -
  • The garlic butter sauce practically makes itself while the chicken bakes so you get big flavor with almost zero effort.
  • It is genuinely difficult to mess up which makes it perfect for new cooks or anyone having a long day.
02 -
  • Do not skip the resting step because cutting immediately lets all those juices run out and you end up with dry chicken.
  • A meat thermometer changed everything for me and it is the single reason my chicken went from sometimes dry to always perfect.
03 -
  • Pound thicker chicken breasts to an even thickness before baking because nothing is worse than one end being dry while the other is still pink.
  • Spoon the pan juices over the chicken right before serving for an instant sauce that tastes like you worked much harder than you did.

Go Back