Garlic Butter Baked Chicken (Printable)

Juicy chicken breasts oven-baked in a rich garlic butter sauce with herbs, ready in just 35 minutes.

# What You 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 herbs
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Optional Garnish

08 - Lemon wedges

# Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a snug single layer.
02 - Pat the chicken breasts dry with paper towels and arrange them in the prepared baking dish.
03 - In a small bowl, whisk together the melted butter, minced garlic, chopped parsley, dried Italian herbs, salt, and black pepper until well combined.
04 - Brush the garlic butter mixture generously over each chicken breast, ensuring all surfaces are evenly coated.
05 - Bake for 22 to 25 minutes, or until the chicken is cooked through and juices run clear. The internal temperature should reach 165°F when checked with a meat thermometer.
06 - Remove from the oven and let the chicken rest for 5 minutes before slicing. Garnish with additional chopped parsley and serve with lemon wedges alongside.

# Expert Advice:

01 -
  • The garlic butter sauce basically braises the chicken from the bottom up so every bite stays incredibly moist even if you overcook it by a minute or two.
  • You probably have every single ingredient in your kitchen right now which means no emergency grocery runs on a Tuesday evening.
02 -
  • Covering the dish with foil for the first 15 minutes traps steam and keeps the chicken incredibly moist then uncovering lets the tops brown beautifully.
  • Stirring grated Parmesan into the butter mixture before brushing it on creates a savory crust that will have people asking what your secret ingredient is.
03 -
  • Pounding the chicken to an even thickness before baking is the real secret to avoiding dry edges and pink centers in the same breast.
  • Basting the chicken with the pan juices halfway through cooking reinforces the flavor and keeps the top from drying out while the bottom stays bathed in sauce.

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