Garlic Butter Baked Chicken (Printer-friendly)

Juicy chicken breasts baked in garlic butter sauce with fresh herbs for a comforting weeknight meal.

# What You 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

# How to Make It:

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 pepper until well combined.
04 - Pour the garlic butter mixture evenly over the chicken breasts, turning to coat both sides thoroughly.
05 - Bake uncovered for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F and juices run clear.
06 - Optional: Broil for 2 to 3 minutes for a golden, slightly crisp top.
07 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.

# Expert Tips:

01 -
  • The garlic butter sauce practically becomes a self made pan sauce that you can spoon over whatever side dish you choose.
  • It uses pantry staples you probably already have, which means no emergency grocery runs on a tired Tuesday.
02 -
  • Overbaking is the single biggest enemy of this dish, so pull the chicken the moment it hits 165 degrees F because carryover heat will do the rest.
  • If you have time, letting the chicken sit in the garlic butter for 30 minutes before baking transforms the flavor from good to genuinely memorable.
03 -
  • Let the butter cool slightly after melting before adding the garlic, since scalding hot butter can cook the raw garlic and give it a bitter edge.
  • A quick rest under foil keeps the chicken warm without overcooking it, which is especially helpful if your side dishes still need a few minutes.

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