Garlic Butter Baked Chicken Breast | Easy, Juicy Recipe Tips

There’s something magical about the way garlic and butter come together—comforting, aromatic, and downright irresistible. This Garlic Butter Baked Chicken Breast captures all of that goodness in a simple, weeknight-friendly recipe that delivers juicy, flavorful chicken every time. No fuss, no guesswork—just tender, golden chicken with a rich, garlicky pan sauce you’ll want to drizzle over everything.

Expect a recipe that’s approachable yet impressive. The steps are straightforward, the ingredients are easy to find, and the result is the kind of meal that makes your kitchen smell amazing. Whether you’re cooking for your family, prepping lunches, or inviting friends over, this is the dependable chicken recipe you’ll come back to again and again.

Why This Garlic Butter Baked Chicken Breast Will Win You Over

This dish is special because it combines reliable technique with bold, familiar flavors. Garlic blossom aroma, buttery richness, and a bright whisper of lemon create a balanced, savory profile that never feels heavy. The oven does most of the work, and with a few thoughtful steps—like evening out the chicken’s thickness and letting it rest—you get exceptionally moist results. It’s versatile too: serve it with roasted vegetables, a fresh salad, creamy mashed potatoes, or fluffy rice, and it fits right in.

In short: it’s quick to prepare, easy to love, and hard to mess up, making it perfect for busy weeknights and cozy dinners alike.

Gather Your Ingredients (and Why Each One Matters)

• Boneless, skinless chicken breasts (4 small or 2 large, halved) — Lean protein that bakes quickly; pounding to an even thickness keeps it juicy.
• Unsalted butter (4 tablespoons) — Adds richness and helps create a silky, garlic-infused pan sauce without overpowering the chicken.
• Olive oil (1 tablespoon) — Blends with butter to raise the smoke point and prevent burning, while adding a fruity, savory note.
• Fresh garlic, minced (4–5 cloves) — The star flavor; it blooms in butter for deep, aromatic intensity.
• Lemon juice (1 tablespoon) and/or zest — Brightens the sauce and balances the butter’s richness with gentle acidity.
• Smoked paprika (1 teaspoon) — Adds warm color and subtle smokiness that enhances browning.
• Italian seasoning or dried oregano/thyme (1 teaspoon) — Provides a fragrant, herbaceous backbone to the garlic butter.
• Kosher salt (about 1 teaspoon) — Essential for seasoning the chicken evenly and drawing out its natural flavors.
• Freshly ground black pepper (1/2 teaspoon) — Adds gentle heat and complexity.
• Onion powder (1/2 teaspoon, optional) — Rounds out the savory profile with mild sweetness.
• Crushed red pepper flakes (pinch, optional) — A touch of heat that wakes up the palate without overpowering the dish.
• Low-sodium chicken broth or water (2–3 tablespoons, optional) — Helps create extra pan juices for spooning over the finished chicken.
• Fresh parsley, chopped (for garnish) — Adds color and a clean, fresh finish.
• Lemon wedges (to serve, optional) — For a final squeeze of brightness right at the table.

Step-by-Step Guide to Getting It in the Oven

1. Preheat and prep the pan. Heat the oven to 425°F (220°C). Place a rack in the middle position. Line a rimmed baking sheet with foil or parchment for easy cleanup, or use a lightly oiled baking dish or cast-iron skillet.
2. Even out the chicken. If using large breasts, slice them horizontally to create cutlets or pound them to roughly 3/4-inch thickness. Even thickness means even cooking and helps prevent dry edges. Pat the chicken dry with paper towels.
3. Season simply. Sprinkle both sides with kosher salt and black pepper. If using onion powder, add it now for gentle savory depth.
4. Make the garlic butter. In a small saucepan or microwave-safe bowl, gently melt the butter. Stir in the olive oil, minced garlic, lemon juice (and/or zest), smoked paprika, Italian seasoning, and a pinch of red pepper flakes if you like a little heat. The mixture should smell wonderfully fragrant.
5. Coat the chicken. Place the chicken on the prepared pan and brush generously with about two-thirds of the garlic butter, coating both sides. If you have 15–30 minutes to spare, let it sit at room temperature to absorb flavor. Otherwise, proceed directly.
6. Add moisture for a pan sauce (optional but great). Drizzle the remaining garlic butter over the chicken and pour 2–3 tablespoons of broth or water onto the pan (not on top of the chicken). This creates steam and extra pan juices.
7. Bake to juicy perfection. Bake for 18–22 minutes, depending on thickness, until the thickest part registers around 160–162°F (71°C) with an instant-read thermometer. The temperature will rise to 165°F (74°C) as it rests.
8. Broil for color (optional). If you want additional browning, switch to broil for 1–2 minutes, watching closely to avoid overcooking. The smoked paprika helps develop a lovely golden hue.
9. Rest and finish. Transfer the chicken to a plate and tent loosely with foil for 5–10 minutes. This rest locks in juices and brings the internal temperature up to a safe 165°F (74°C). Spoon the garlicky pan juices over the top and garnish with chopped parsley and lemon wedges.
10. Serve it up. Pair with roasted asparagus, a crisp green salad, garlic mashed potatoes, herbed rice, or buttered noodles. The pan juices make a great quick drizzle for any side.

Timing & Preparation Details at a Glance

• Prep time: 10–15 minutes (includes pounding and mixing the garlic butter).
• Optional quick rest: 15–30 minutes after coating in garlic butter for deeper flavor.
• Bake time: 18–22 minutes at 425°F (220°C), depending on thickness.
• Optional broil: 1–2 minutes for extra color.
• Rest time: 5–10 minutes before slicing or serving.
• Total active time: About 30 minutes (or 45 minutes with optional resting).
• When it’s ready: The chicken is ready to enjoy when it has rested and the internal temperature reaches 165°F (74°C), with juices running clear and the surface lightly golden.

Pro Tips for Foolproof Results

• Flatten for consistency. Even thickness prevents overcooked ends and undercooked centers, producing the juiciest texture.
• Don’t skip the rest. Letting chicken rest after baking allows juices to redistribute, making every bite tender and moist.
• Use a thermometer. An instant-read thermometer removes the guesswork; aim to pull at 160–162°F and rest to 165°F.
• Butter + oil is the secret. Combining butter with olive oil prevents scorching while keeping that rich, buttery flavor front and center.
• Season generously. Chicken breast is lean; proper salting and an aromatic spice blend make all the difference.
• Try a mini brine if you have time. A 30-minute brine (1 tablespoon kosher salt per cup of water) can make chicken even more forgiving and tender. Pat dry before seasoning.
• Make it a pan sauce. After baking, set the pan over low heat, splash in a bit more broth or lemon, and whisk to pick up the browned bits for an extra spoonable sauce.
• Meal prep friendly. Cooled chicken stores well for 3–4 days. Slice and keep with a little pan sauce to retain moisture.

Nutritional Snapshot (Approximate Per Serving)

Based on 4 servings using 4 tablespoons butter and 1 tablespoon olive oil. Actual values may vary with brands and exact portions.

Note: Values are estimates and will change with portion size, brining, salted butter, or additional sides and sauces.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work beautifully and stay very juicy. Bake at 425°F (220°C) for about 20–25 minutes, or until they reach 175°F (79°C) for the best texture. Keep the same garlic butter and seasonings.

How do I keep chicken breast from drying out?

Two keys: even thickness and accurate temperature. Pound or slice the chicken for uniform thickness, and use an instant-read thermometer to pull it from the oven around 160–162°F before resting. Don’t skip the resting period—it locks in moisture.

Can I make this dairy-free?

Absolutely. Use a dairy-free butter substitute or replace the butter with extra-virgin olive oil. You’ll lose some buttery richness, but the garlic, lemon, and herbs still deliver big flavor.

Final Thoughts to Send You Off Cooking

Good food doesn’t have to be complicated, and this Garlic Butter Baked Chicken Breast is the perfect proof. With just a few pantry staples and a handful of simple steps, you get tender, flavorful chicken that feels both comforting and special. Share it with friends, serve it for family dinner, or save a few slices for tomorrow’s lunch—you’ll find it fits into your week with ease and brings a little warmth to the table.

As you make this recipe your own, don’t be afraid to play with the herbs or add a favorite spice. Cooking is a personal story, and this dish is a delicious place to start. Enjoy every bite—and the smiles that come with it.