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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast with a golden, herb-basted surface and pan-juices coating for juicy results. Baked at high heat until the center reaches 165°F, then rested briefly so the garlic herb butter glistens when spooned over.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry for better browning.
Seasonings
  • 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 basting
  • 5 tbsp butter Melted.
  • 5 garlic Minced.
  • 1 tbsp fresh parsley Chopped.
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary Minced.
  • 1 tbsp fresh lemon juice
  • lemon wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dish
  1. Preheat oven to 425°F and lightly grease a baking dish, so it’s ready when the chicken is seasoned.
  2. Season chicken breasts on both sides with salt, pepper, garlic powder, and smoked paprika, rubbing to fully coat the surfaces.
Make the garlic herb butter
  1. Melt butter, then stir in garlic, parsley, thyme, rosemary, and lemon juice until combined and fragrant, with the herbs speckled through the melted butter.
Bake and baste
  1. Place chicken in the prepared dish and pour garlic herb butter over each breast, coating thoroughly so a golden layer pools around the base.
  2. Bake for 20-25 minutes total, basting with the pan juices once at the halfway point until the surface is deep golden and an instant-read thermometer shows 165°F in the thickest part.
Rest and serve
  1. Rest chicken 5 minutes, keeping it covered loosely so the juices redistribute and the butter glistens.
  2. Serve with pan juices spooned over and lemon wedges alongside, so every bite has a glossy garlic herb coating.

Notes

For the most even browning, pat the chicken dry before seasoning and don’t skip the single halfway baste—those pan juices help the butter caramelize. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked chicken up to 2 months. For a lower-sodium option, use a reduced-sodium salt blend while keeping black pepper, garlic powder, and smoked paprika for the flavor punch.