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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden, herb-butter glaze—baked at high heat for juicy chicken breasts and a fragrant caramelized surface. You’ll baste once mid-bake as the garlic bits and herbs mingle with 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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425°F and lightly grease a baking dish. This helps the chicken brown and prevents sticking.
Season the chicken
  1. Season chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika. Coat evenly so every bite has flavor.
Make the garlic herb butter
  1. Melt butter and stir in garlic, parsley, thyme, rosemary, and lemon juice until combined. The mixture should smell fragrant and look glossy.
Bake and baste
  1. Place chicken in the prepared dish and pour garlic herb butter over each breast, coating thoroughly. Spoon any pooled butter over the top for better glaze coverage.
  2. Bake for 20-25 minutes, basting with the pan juices once at the halfway point. Continue until the internal temperature reaches 165°F, with a golden surface visible.
Rest and serve
  1. Rest chicken for 5 minutes. This lets juices redistribute so the breasts stay tender.
  2. Serve with the pan juices spooned over and lemon wedges alongside. The warm juices should cling to the chicken and the lemon adds brightness.

Notes

For maximum caramelized flavor, pat the chicken dry before seasoning and use a baking dish large enough that the butter pools around (not over) the chicken. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in the oven or microwave until hot. Freezing is not recommended due to texture, but you can prep the garlic herb butter up to 2 days ahead and refrigerate. For a lower-sodium option, use reduced-sodium seasoning blends in place of added salt while keeping pepper and spices.