There’s something about a baked chicken breast that feels like home. It’s that recipe you can rely on after a long day — simple, nourishing, and full of flavor without needing a long list of ingredients. I’ve been making this Garlic Butter Baked Chicken Breast for years, and it’s the one my family never tires of. The scent of garlic sizzling in butter as it mingles with the oven heat… it’s comfort on a sheet pan.
The secret? It’s all in the balance of fat, flavor, and timing. Boneless, skinless chicken breasts can easily turn dry if overbaked, but with a few small tweaks — butter baste, oven temperature control, and a short resting time — you’ll get juicy perfection every single time.
This recipe is perfect for those searching for:
- Chicken Breast Oven Recipes
- Easy Chicken Breast Dinners
- Healthy, Oven-Baked Chicken Recipes
So, let’s preheat that oven and turn simple chicken into something irresistible.
Table of Contents
Why You’ll Love This Garlic Butter Baked Chicken Breast
- Foolproof Juiciness: The garlic-butter baste locks in moisture.
- Ready in 30 minutes: A quick bake for busy weeknights.
- Versatile: Works with any side — from veggies to pasta.
- Healthy & flavorful: Low carb, high protein, and naturally gluten-free.
You can pair this dish with sides like One Pot Creamy Garlic Pasta or keep it light with a salad or roasted veggies.
Ingredients You’ll Need
Here’s what goes into the best Garlic Butter Baked Chicken Breast:
For the Garlic Butter
- 4 tablespoons unsalted butter, melted – for rich flavor and moisture
- 4 garlic cloves, minced – fresh is best, don’t use pre-minced for this
- 1 teaspoon Italian seasoning – adds depth (oregano, basil, thyme blend)
- ½ teaspoon paprika – for color and light smokiness
- Salt and pepper to taste
For the Chicken
- 4 boneless, skinless chicken breasts – patted dry
- 1 tablespoon olive oil – helps sear and prevents sticking
- Salt and pepper – season both sides generously
- Optional garnish: chopped parsley, lemon wedges
Tip: Choose evenly sized chicken breasts so they bake uniformly. If your chicken pieces are thick on one end, lightly pound them to an even thickness of about ¾-inch.
Step-by-Step: How to Make Garlic Butter Baked Chicken Breast
Step 1: Preheat and Prep
Set your oven to 425°F (220°C). This high heat ensures a quick bake and seals in the juices.
Line a baking dish or rimmed sheet pan with parchment paper or lightly grease it with olive oil.
Step 2: Season the Chicken
Pat each chicken breast dry — moisture is the enemy of browning. Drizzle olive oil and season both sides generously with salt, pepper, and a touch of paprika.
If you want an extra flavor layer, sprinkle a pinch of garlic powder and dried parsley on each breast before baking.
Step 3: Mix the Garlic Butter
In a small bowl, whisk together the melted butter, minced garlic, Italian seasoning, and paprika. The aroma itself will make you want to dip a piece of bread in there!
Step 4: Arrange and Brush
Place the chicken breasts in your baking dish and brush each piece with half of the garlic butter mixture.
Keep the rest for basting halfway through baking.
Step 5: Bake
Bake uncovered for 18–22 minutes, depending on thickness. Chicken is done when the internal temperature reaches 165°F (74°C) on a meat thermometer.
Halfway through, spoon or brush the remaining garlic butter over the top. This keeps the meat moist and gives that golden-brown finish.
Step 6: Rest and Serve
Remove from the oven and let rest for 5 minutes before slicing. This step allows the juices to redistribute. Garnish with chopped parsley and a squeeze of fresh lemon if you’d like a bright contrast.
Rosie’s Kitchen Notes
- Don’t skip the rest time! This is the magic moment where the fibers relax and the chicken stays juicy.
- Garlic tip: If you’re sensitive to raw garlic flavor, sauté the minced garlic in the butter for 30 seconds before mixing with herbs.
- Butter substitution: Use ghee or olive oil for a dairy-free variation — you’ll still get a lovely golden sear.
What to Serve With Garlic Butter Baked Chicken Breast
This recipe plays beautifully with so many sides. Here are a few of my favorites from the blog:
- Garlic Parmesan Crockpot Chicken and Potatoes – if you love creamy, garlicky comfort food, this is its cozy cousin.
- One Pot Creamy Garlic Pasta – a dreamy side that makes this meal restaurant-worthy.
- Slow Cooker Lemon Herb Chicken and Rice – for meal prep inspiration or a lighter spin.
Other pairing ideas:
- Roasted asparagus or green beans
- Creamy mashed cauliflower
- Simple buttered noodles or rice pilaf
- A crisp garden salad
Variations You’ll Love
Spicy Garlic Butter Chicken
Add ½ teaspoon of crushed red pepper flakes or cayenne to the garlic butter for a little kick.
Lemon Garlic Chicken
Stir in 2 tablespoons of lemon juice or zest for a bright, tangy flavor.
Herb Butter Chicken
Mix in 1 teaspoon each of fresh thyme and parsley to give it that garden-fresh flavor.
Parmesan Crust Option
Top the chicken with a sprinkle of Parmesan cheese for the last 5 minutes of baking for a golden crust.
Make-Ahead, Storage & Reheating
This baked chicken is perfect for meal prep!
- Make Ahead: Season and refrigerate raw chicken for up to 24 hours.
- Storage: Keep cooked chicken in an airtight container for up to 4 days in the fridge.
- Reheat: Warm gently in a 350°F oven for 8–10 minutes or microwave in 30-second bursts.
Pro tip: Slice leftover chicken and serve it over salads, wraps, or creamy pasta for a second effortless meal.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 36g |
| Fat | 14g |
| Carbs | 1g |
| Fiber | 0g |
| Sugar | 0g |
| Sodium | 320mg |
Low-carb, high-protein, and full of real ingredients — this recipe fits right into your healthy eating plan.
Frequently Asked Questions
1. Can I use bone-in chicken breasts?
Yes, but increase the bake time to 30–35 minutes. Keep an eye on that internal temp — 165°F is still your goal.
2. How do I prevent the chicken from drying out?
High heat + butter baste + rest time = juicy results. Don’t overbake!
3. Can I double this recipe?
Absolutely. Use a larger pan so the breasts don’t touch, ensuring even browning.
4. Can I add vegetables to the same pan?
Yes! Add quick-roasting veggies like broccoli or cherry tomatoes halfway through baking.
5. Is this freezer-friendly?
Cooked chicken freezes beautifully. Wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.
Final Thoughts
There’s beauty in a recipe that never fails — one you can make blindfolded after a busy Tuesday or dress up for guests on Saturday. This Garlic Butter Baked Chicken Breast is exactly that. It’s golden, fragrant, and nourishing without fuss. The buttery garlic aroma fills the kitchen, and the first bite — juicy and tender — feels like pure comfort.
Pair it with roasted veggies for a healthy dinner or creamy pasta for indulgence. Either way, it’s the kind of meal that brings people to the table and leaves them smiling.
So tonight, melt that butter, mince that garlic, and let your oven work its magic. Simple. Satisfying. Perfect every time.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Garlic Butter Baked Chicken Breast Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Garlic Butter Baked Chicken Breast recipe delivers juicy, tender chicken with a golden garlic-herb finish. A quick butter baste and high-heat roast keep boneless, skinless breasts moist and flavorful—perfect for easy weeknight dinners or meal prep.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lb), patted dry
- 1 tbsp olive oil
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika
GARLIC BUTTER
- 4 tbsp unsalted butter, melted
- 4 garlic cloves, minced (fresh)
- 1 tsp Italian seasoning
- 1/4 tsp smoked paprika (optional, for color)
- Lemon wedges and chopped parsley, for serving
Instructions
1. Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment or lightly oil a baking dish.
2. Pat chicken dry. Rub with olive oil, then season both sides with salt, pepper, and paprika.
3. In a small bowl, whisk melted butter, minced garlic, Italian seasoning, and smoked paprika (if using).
4. Arrange chicken on the pan. Brush generously with half of the garlic butter.
5. Bake 18–22 minutes (depending on thickness) until internal temp reaches 165°F (74°C).
6. Baste with remaining garlic butter halfway through baking.
7. Rest 5 minutes before slicing. Finish with chopped parsley and a squeeze of lemon.
Notes
Success tips:
- Even thickness = even cooking. Lightly pound thicker ends to ~3/4 inch.
- Garlic can scorch: if sensitive to sharp flavor, simmer garlic in the butter 30 seconds first.
- Dairy-free: swap butter for olive oil or ghee.
- Add crunch: sprinkle grated Parmesan in the last 5 minutes for a light crust.
Make-ahead & storage:
- Season breasts up to 24 hours ahead; cover and refrigerate.
- Store cooked chicken 3–4 days in an airtight container; freeze up to 3 months.
- Reheat 350°F (175°C) for 8–10 minutes, or in a covered skillet over medium-low.
Serving ideas:
- Toss sliced chicken with pasta or salads, layer into wraps, or serve with roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Chicken
- Method: Oven-Baked, One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 0g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 135mg