Garlic Butter Baked Chicken Breast

Why You’ll Love This Recipe

I love this recipe for how effortlessly it comes together. With just a few ingredients and under an hour from start to finish, it’s ideal for weeknight dinners or lazy weekends. The garlic butter seeps into every bite, keeping the chicken moist while delivering a bold, savory punch. And if I feel like elevating it a little, a quick broil gives the top a golden, slightly crispy finish that makes it even more irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts (about 6 oz each)

• 4 tablespoons unsalted butter, melted

• 4 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon fresh parsley, chopped (for garnish)

• Optional: lemon wedges for serving

Directions

1. Preheat the oven to 400°F (200°C). While it heats, I start prepping the chicken.

2. Make the garlic butter mixture by combining melted butter, minced garlic, Italian seasoning, paprika, salt, and pepper in a small bowl.

3. Pat the chicken breasts dry with paper towels to help them brown better during baking. Then I place them in a greased or parchment-lined baking dish.

4. Coat each chicken breast generously with the garlic butter mixture using a spoon or brush, making sure every side is covered.

5. Bake uncovered for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).

6. Broil for 2–3 minutes at the end if I want that extra golden, crisp top.

7. Let the chicken rest for about 5 minutes before serving. I like to sprinkle fresh parsley over the top and serve with lemon wedges for a fresh, zesty contrast.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep and 20–25 minutes to bake, making the total time roughly 35–40 minutes. It’s perfect for a quick weeknight dinner or meal prep for the week ahead.

Variations

I sometimes swap out the Italian seasoning for herbs like thyme or rosemary for a more earthy flavor. If I want to add some spice, I toss in a pinch of red pepper flakes. And when I’m in the mood for cheese, a sprinkle of grated parmesan over the top before baking takes it to a whole new level.

Storage/Reheating

Leftovers store well in an airtight container in the fridge for up to 4 days. For reheating, I use the oven at 350°F for about 10–12 minutes or microwave it for 1–2 minutes, checking halfway to avoid overcooking. If it seems a bit dry, I add a splash of chicken broth or a pat of butter before reheating to keep it moist.

FAQs

How do I know when the chicken is fully cooked?

I always use a meat thermometer to check that the internal temperature has reached 165°F (75°C). That’s the best way to make sure it’s fully cooked without drying it out.

Can I use chicken thighs instead of breasts?

Yes, I’ve made this with boneless chicken thighs, and they turn out juicy and flavorful. Just adjust the baking time slightly, since thighs may take a bit longer.

Is it okay to make this ahead of time?

Absolutely. I sometimes prepare the garlic butter and coat the chicken earlier in the day, then bake it when I’m ready to eat. It’s a great way to save time.

What sides go well with this dish?

I like to serve it with roasted vegetables, garlic mashed potatoes, rice, or even pasta. A side salad with vinaigrette also complements it nicely.

Can I freeze the leftovers?

Yes, I freeze cooked chicken breasts in a sealed container for up to 2 months. When I reheat them, I make sure to thaw overnight in the fridge first.

Conclusion

Garlic Butter Baked Chicken Breast is one of those dependable, flavor-packed recipes I keep coming back to. It’s quick, uses pantry staples, and delivers on both texture and taste every time. Whether I’m feeding the family or just cooking for myself, this is a meal that never disappoints.