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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden herb-butter glaze that caramelizes as it bakes. Juicy, tender chicken breasts are basted with pan juices and finished with a 5-minute rest for flavorful slices.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
Garlic herb butter
  • 5 tbsp butter melted
  • 5 clove 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

Equipment

  • 1 sheet pan

Method
 

Prep & season
  1. Preheat oven to 425°F and lightly grease a baking dish. Aim for a hot oven so the surface browns quickly.
  2. Season chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika. Pat the spices in so they adhere for even flavor and browning.
Make garlic herb butter
  1. Melt butter and stir in garlic, parsley, thyme, rosemary, and lemon juice until combined. Continue stirring until the butter looks smooth and fragrant.
Bake & baste
  1. Place chicken in the prepared dish and pour garlic herb butter over each breast, coating thoroughly. Make sure butter pools around the base for caramelization.
  2. Bake for 20-25 minutes, basting with the pan juices once at the halfway point. Watch for a golden surface glistening and bake until the internal temperature reaches 165°F.
Rest & serve
  1. Rest chicken for 5 minutes before serving. This helps juices redistribute so the centers stay juicy.
  2. Serve with the pan juices spooned over and lemon wedges alongside. The glaze should look glossy as it coats the chicken.

Notes

For best results, use an instant-read thermometer and pull the chicken at 165°F for juicy breast meat. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a covered dish at 300°F until warmed through. Freezing is not recommended because baked chicken breasts can dry out when thawed. For a lighter option, use 2.5 tbsp butter (instead of 5 tbsp) and add 1-2 tsp olive oil to keep the herb-butter coating glossy.