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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden, glistening garlic herb butter baste. Baked at high heat and basted once for juicy chicken breasts with a fragrant herb-garlic glaze.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat oven to 425°F and lightly grease a baking dish.
  2. Season chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika.
Make the garlic herb butter
  1. Melt butter and stir in garlic, parsley, thyme, rosemary, and lemon juice until combined, forming a fragrant herb-garlic mixture.
Bake and baste
  1. Place chicken in the prepared dish and pour garlic herb butter over each breast, coating thoroughly so the butter pools around the base.
  2. Bake for 20 minutes, basting with the pan juices once at the halfway point until the surface looks golden and the glaze glistens.
  3. Continue baking for 5 minutes more, checking internal temperature until it reaches 165°F and the butter is caramelized and fragrant.
Rest and serve
  1. Rest chicken for 5 minutes so the juices redistribute; spoon pan juices over the breasts before serving.
  2. Serve with lemon wedges alongside.

Notes

For extra browning, pat the chicken dry and make sure the breasts are coated but not drowning—baste once at halfway for a glossy, caramelized top. Store leftovers in an airtight container in the refrigerator up to 3 days; freezer: yes (freeze cooked chicken up to 3 months). For a dairy-free option, substitute the melted butter with a 1:1 plant-based baking butter and use the same herb mixture.