Garlic Butter Baked Chicken (Printable)

Juicy oven-baked chicken breasts coated in a savory garlic butter herb sauce, ready in 35 minutes.

# What You'll Need:

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

02 - 4 tablespoons unsalted butter, melted

03 - 4 garlic cloves, minced

04 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)

05 - 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)

06 - ½ teaspoon paprika

07 - ½ teaspoon salt

08 - ¼ teaspoon ground black pepper

09 - Fresh lemon wedges

10 - Extra fresh parsley

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.

02 - Pat chicken breasts dry with paper towels and place them in the prepared baking dish.

03 - In a mixing bowl, whisk together melted butter, minced garlic, parsley, thyme, paprika, salt, and pepper until well combined.

04 - Pour the garlic butter mixture evenly over the chicken breasts, making sure to coat both sides thoroughly.

05 - Bake uncovered for 20–25 minutes until the internal temperature reaches 165°F and juices run clear.

06 - For a golden, slightly crisp top, broil for 2–3 minutes after baking.

07 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.

01 -

The garlic butter sauce basically creates itself while the chicken bakes, so you get maximum flavor with almost zero effort.
It is genuinely difficult to mess this up, which makes it perfect for a weeknight when your brain is already tired.

02 -

Do not skip the resting step because cutting too early sends all those flavorful juices straight onto your cutting board.
A meat thermometer is the single thing that stands between juicy chicken and a dry disappointment.

03 -

Pound thicker chicken breasts to an even thickness before baking so nothing dries out while you wait for the thick end to cook through.
Spoon the pooled butter from the baking dish back over the chicken right before serving for an extra hit of flavor.