Garlic Butter Baked Chicken (Printable)

Juicy chicken breasts baked in a rich garlic butter sauce with herbs—ready in just 35 minutes for a satisfying weeknight meal.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Garlic Butter Sauce

02 - 4 tablespoons unsalted butter, melted
03 - 4 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
05 - 1 teaspoon dried Italian herbs
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Optional Garnish

08 - Lemon wedges

# Method:

01 - Preheat oven to 400°F. Lightly grease a baking dish that fits the chicken breasts snugly.
02 - Pat the chicken breasts dry with paper towels and arrange them in the prepared baking dish.
03 - In a small bowl, combine the melted butter, minced garlic, chopped parsley, Italian herbs, salt, and pepper.
04 - Brush the garlic butter mixture generously over the chicken breasts, ensuring they are well-coated.
05 - Bake for 22–25 minutes, or until the chicken is cooked through and the juices run clear. Internal temperature should reach 165°F.
06 - Let the chicken rest for 5 minutes before serving. Garnish with extra parsley and serve with lemon wedges if desired.

# Insider Tips:

01 -
  • The garlic butter sauce basically marinates and bastes the chicken at the same time so you get incredible flavor with almost zero effort.
  • It turns ordinary boneless chicken breasts into something that tastes like you spent way longer than thirty five minutes cooking.
02 -
  • Covering the dish with foil for the first fifteen minutes traps steam and keeps the chicken incredibly moist then uncovering lets it brown beautifully at the end.
  • A meat thermometer is truly your best friend here because overcooked chicken breasts go from perfect to rubbery in just a couple of minutes.
03 -
  • Pound thicker chicken breasts to an even thickness before baking because uniform pieces finish cooking at the same time and you avoid the dreaded half dry half raw situation.
  • Pour any leftover butter from the baking dish over the chicken right before serving because that concentrated pan juice is liquid gold.

Go Back