Description
How to make juicy Garlic Butter Baked Chicken Breast with tender chicken and rich garlic butter that’s ready in under 30 minutes.
Ingredients
- Main Components:
- 1.5 – 2 lbs (4) boneless, skinless chicken breasts
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- Aromatics & Flavor Builders:
- 6–8 cloves fresh garlic, minced
- 1/4 cup fresh parsley, chopped
- 2–3 fresh thyme sprigs
- 1 teaspoon Dijon mustard
- Seasonings:
- 1 teaspoon Kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon smoked paprika
- Finishing & Garnish:
- Lemon wedges, for serving
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions
- Prep Chicken: Preheat oven to 400°F (200°C). Pat chicken breasts dry and season generously with salt, pepper, and smoked paprika. This ensures a beautiful sear and helps the flavors penetrate for your delicious Garlic Butter Baked Chicken Breast.
- Make Butter Sauce: In a bowl, combine softened butter, minced garlic, chopped parsley, thyme, Dijon mustard, olive oil, and remaining salt/pepper. This rich mixture forms the heart of your incredible Garlic Butter Baked Chicken Breast.
- Coat Chicken: Place seasoned chicken in a baking dish. Pour the garlic butter mixture evenly over each chicken breast, ensuring they are well-coated. Add chicken broth and fresh lemon juice to the bottom of the dish.
- Bake Chicken: Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). The chicken should be golden and incredibly juicy. Baste occasionally with the pan juices for maximum flavor.
- Rest Chicken: Once baked, remove the Garlic Butter Baked Chicken Breast from the oven. Let it rest in the dish for 5-10 minutes. This crucial step allows the juices to redistribute, ensuring tender, moist chicken.
- Garnish & Serve: Drizzle with extra pan juices, garnish with fresh parsley and lemon wedges. Serve your delicious Garlic Butter Baked Chicken Breast immediately with your favorite sides for a truly satisfying meal.
Notes
Always rest baked chicken for 5-10 minutes to ensure incredibly tender and juicy results, allowing juices to redistribute.
Store cooled leftover chicken in an airtight container in the refrigerator for 3-4 days; reheat with a splash of broth.
If using salted butter, reduce added Kosher salt to 1/2 teaspoon or less and taste the sauce before coating chicken.
Serve this chicken warm, drizzled with pan juices and garnished with fresh parsley and lemon wedges for best flavor.
Prepare the garlic butter mixture up to 2 days ahead and refrigerate; assemble and bake chicken fresh for juiciest results.
**Allergy Information:** Dairy