Juicy, golden, and bursting with garlic-herb flavor—this Easy Garlic Butter Baked Chicken Breast is the reliable weeknight dinner you’ll make on repeat. A quick homemade seasoning blend and a generous drizzle of melted garlic butter keep every bite tender and savory, while high-heat roasting delivers that gorgeous, lightly crisped exterior. Serve it with roasted veggies, mashed potatoes, rice, or a simple salad for a complete, fuss-free meal that tastes like comfort with minimal effort.
The method is simple: butterfly or pound chicken breasts to even thickness, season well, and bake hot and fast so they stay moist. Halfway through, baste with garlic butter to lock in flavor and juices. A short rest at the end is the secret to sliceable, restaurant-style chicken you can use for bowls, pastas, or meal-prep lunches all week.
Make a double batch—you’ll want leftovers for sandwiches and salads. The garlic butter creates its own pan sauce, perfect for spooning over everything on the plate.
Key Ingredients & Substitutions
A handful of pantry staples transform plain chicken into something craveable. Here’s how to flex based on what you’ve got.
Chicken breasts: Boneless, skinless breasts (6–8 oz each) are classic. Thighs work too—bake a few minutes longer until 175°F for ultra-juicy results.
Butter: Unsalted gives control over seasoning and melts into a silky basting sauce. Use ghee for a higher smoke point or olive oil for dairy-free.
Garlic: Fresh minced cloves bring signature flavor. In a pinch, use 1 teaspoon garlic powder in the dry rub and 1/2 teaspoon in the butter.
Seasonings: Salt, pepper, smoked (or sweet) paprika, and Italian seasoning build a balanced, savory crust. Swap Italian seasoning for dried thyme + oregano, or add onion powder for extra depth.
Lemon: A squeeze at the end brightens the richness. No lemon? A splash of white wine vinegar works.
Fresh herbs: Parsley for clean freshness; chives or thyme are great alternatives.
Equipment You’ll Need
- Rimmed sheet pan or baking dish
- Small saucepan or microwave-safe bowl (for melting butter)
- Meat mallet or rolling pin (to even out thickness)
- Instant-read thermometer
- Tongs and basting brush (or spoon)
Flavor Variations & Add-Ins
- Lemon-herb: Add 1 teaspoon lemon zest to the butter and finish with extra lemon juice and chopped thyme.
- Garlic-Parmesan: Whisk 1/4 cup finely grated Parmesan into the melted butter; sprinkle a bit more on top for the last 2 minutes of baking.
- Honey-garlic: Stir 1 tablespoon honey into the butter for a lightly glossy, sweet-savory finish.
- Smoky chili: Add 1/2 teaspoon chipotle powder or cayenne to the rub for gentle heat.
- Herb-crusted: Mix 1/3 cup panko with 1 tablespoon olive oil and 2 tablespoons Parmesan; press lightly on top after the first baste and finish baking until crisp.
How to Make Easy Garlic Butter Baked Chicken Breast
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 teaspoon kosher salt (or 3/4 teaspoon fine sea salt), divided
- 3/4 teaspoon black pepper, divided
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried thyme)
- 3 tablespoons unsalted butter
- 3–4 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon olive oil
- 1–2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh parsley (for finish)
- Optional: 1/4 teaspoon onion powder; pinch red pepper flakes
How Much Time Will You Need?
About 10 minutes to prep, 16–22 minutes to bake (depending on thickness), plus a 5-minute rest. Total: roughly 30 minutes.
Step-by-Step Instructions:
1. Prep the chicken
Heat oven to 425°F (220°C). Line a rimmed sheet pan with foil for easy cleanup. Pat chicken dry with paper towels. If one end is much thicker, lightly pound to an even 3/4–1 inch thickness for even cooking.
2. Season generously
In a small bowl, mix 3/4 teaspoon salt, 1/2 teaspoon pepper, paprika, Italian seasoning, and onion powder if using. Drizzle chicken with olive oil and rub all over with the seasoning blend to coat.
3. Make the garlic butter
Melt butter in a small saucepan (or microwave in 10–15 second bursts). Stir in minced garlic, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Let sit 1 minute to bloom the garlic.
4. Bake & baste
Arrange chicken on the sheet pan with space between pieces. Bake 8–10 minutes, then remove and baste generously with about half the garlic butter. Return to oven and bake another 6–12 minutes, basting once more, until an instant-read thermometer in the thickest part reads 165°F.
5. Rest & finish
Transfer chicken to a plate, pour over any pan juices and remaining garlic butter, and rest 5 minutes. Squeeze 1–2 teaspoons lemon juice over the top and sprinkle with parsley. Slice or serve whole, spooning the buttery juices over each portion.
Pro Tips for Best Texture & Taste
Small technique cues make this chicken juicy, flavorful, and perfectly cooked.
- Even thickness = even cooking: A quick pound or butterfly prevents dry tips and underdone centers.
- High heat, short time: Roasting at 425°F seals in juices and keeps the meat tender.
- Don’t overbake: Pull right at 165°F; carryover heat finishes the job.
- Baste for flavor: Two rounds of garlic butter ensure a savory, glossy finish and pan sauce.
- Rest before slicing: Five minutes lets juices redistribute for cleaner slices and a moist bite.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes. Boneless, skinless thighs bake beautifully with garlic butter. Roast at 425°F for 18–24 minutes until 175°F for best tenderness; baste halfway through.
How do I keep chicken breasts from drying out?
Make the thickness even, bake hot and fast, baste with butter, and use a thermometer to avoid overcooking. A brief rest locks in juices.
Is this recipe meal-prep friendly?
Absolutely. Cook, cool, and slice; store with the buttery pan juices up to 4 days. Reheat gently with a splash of water or broth to keep moist.
Can I skip dairy?
Use olive oil or ghee (if tolerated) in place of butter. Add extra lemon and herbs for brightness. The result is still savory and juicy.
What sides pair best?
Roasted asparagus or green beans, garlic mashed potatoes, rice pilaf, buttered noodles, or a simple arugula salad. Spoon the pan juices over your sides for instant flavor.