Garlic Butter Baked Chicken (Print Version)

Juicy chicken breasts baked in garlic butter sauce with herbs—simple, flavorful weeknight comfort food.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ 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 herb blend
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

08 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single, snug layer.
02 - Pat the chicken breasts thoroughly 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, kosher salt, and black pepper until well combined.
04 - Generously brush the garlic butter mixture over each chicken breast, ensuring all surfaces are evenly coated.
05 - Bake for 22 to 25 minutes, or until the internal temperature reaches 165°F when measured at the thickest part and the juices run clear.
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 if desired.

# Expert Advice:

01 -
  • The garlic butter sauce basically creates itself while the chicken bakes, so you get incredible flavor with almost zero effort.
  • It reheats beautifully the next day, which means lunch is already handled before you even think about it.
02 -
  • Covering the dish with foil for the first fifteen minutes traps steam and keeps the chicken incredibly moist, then uncovering lets the tops brown.
  • Pulling the chicken at exactly 165°F internal temperature is the single most important thing you can do to avoid dry, tough meat.
03 -
  • Let the butter cool slightly before brushing it on so the garlic settles into the baste rather than burning on contact with the hot chicken.
  • A meat thermometer removes all the guesswork and is honestly the reason this recipe turns out juicy every single time.

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