Garlic Butter Baked Chicken (Print Version)
Juicy chicken breasts baked in a savory garlic butter herb sauce for a comforting weeknight dinner.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1 lb 8 oz / 680 g)
→ Garlic Butter
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 kosher salt
08 - ¼ teaspoon ground black pepper
→ Optional Garnish
09 - Fresh lemon wedges
10 - Extra chopped fresh parsley
# Directions:
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, chopped parsley, thyme, paprika, salt, and black 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 20–25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F and the juices run clear.
06 - For a golden, slightly crisp top, broil the chicken for 2–3 minutes after baking. Watch closely to avoid burning.
07 - Remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.
# Expert Tips:
01 -
- The garlic butter sauce practically makes itself while the chicken bakes, so you get huge flavor with almost zero effort.
- It is genuinely difficult to mess up, which makes it perfect for weeknights when you are tired but still want something that tastes like you tried.
02 -
- Do not skip the resting step because cutting into the chicken immediately releases all those juices you worked hard to keep inside.
- A meat thermometer is the single tool that transforms this from guesswork into certainty and prevents both dry overcooked chicken and unsafe undercooked chicken.
03 -
- Pound the chicken breasts to even thickness before baking so the thin end does not dry out while the thick end finishes cooking.
- Splashing a tablespoon of white wine or chicken broth into the baking dish adds another layer of flavor and keeps the bottom saucy without any extra effort.