Garlic Butter Baked Chicken (Printable)
Juicy chicken breasts baked in rich garlic butter sauce with herbs for a comforting, flavorful main dish.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Garlic Butter Sauce
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 salt
08 - ¼ teaspoon ground black pepper
→ Optional Garnish
09 - Fresh lemon wedges
10 - Extra 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 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.
06 - For a golden, slightly crisp top, optionally broil for 2 to 3 minutes after baking.
07 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.
# Expert Suggestions:
01 -
- The garlic butter does all the heavy lifting so you barely have to think while cooking.
- It turns plain chicken into something people actually get excited about with almost zero effort.
02 -
- Skipping the rest period means all those delicious juices end up on the cutting board instead of in the meat where they belong.
- Crowding the baking dish traps steam and prevents the butter from caramelizing properly.
03 -
- A meat thermometer is the single tool that guarantees juicy chicken every single time without guesswork.
- Save any leftover butter sauce from the pan and drizzle it over whatever side dish you are serving because it is liquid gold.