Garlic Butter Baked Chicken (Printable)

Juicy chicken breasts baked in rich garlic butter sauce with herbs, ready in just 35 minutes for a satisfying dinner.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Garlic Butter Sauce

02 - 4 tablespoons unsalted butter, melted
03 - 4 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)
05 - 1 teaspoon dried Italian herb blend
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

08 - Lemon wedges

# How To Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish that fits the chicken breasts snugly.
02 - Pat the chicken breasts dry with paper towels and arrange them in the prepared baking dish.
03 - In a small bowl, combine the melted butter, minced garlic, chopped parsley, dried Italian herbs, salt, and pepper. Stir until well blended.
04 - Generously brush the garlic butter mixture over the chicken breasts, ensuring each piece is evenly coated on all sides.
05 - Bake for 22 to 25 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F when checked with a meat thermometer.
06 - Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with additional fresh parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The garlic butter pools in the baking dish and turns into a sauce you will want to drag bread through.
  • It is genuinely difficult to mess up which makes it perfect for stressful evenings when you are not really paying attention.
02 -
  • Covering the dish with foil for the first fifteen minutes traps steam and keeps the chicken incredibly moist then uncovering lets it brown.
  • A meat thermometer is the single thing that will save you from dry chicken and it is worth the ten dollar investment.
03 -
  • If your chicken breasts are very thick slice them horizontally to create thinner cutlets that cook faster and more evenly.
  • Pour every last drop of pan sauce over the chicken when serving because that is where half the flavor lives.

Go Back