I’ve been making this garlic-butter baked chicken breast for quick weeknight dinners for years — it’s one of those reliably juicy, garlicky mains that feels special without a lot of fuss. Tender chicken breasts get bathed in melted butter and fresh garlic, roasted until golden, then finished with bright parsley. It’s fast, family-friendly, and pairs easily with whatever side you have on hand; if you like bold, comforting flavors, this one will become a staple. For a creamier snack to serve alongside or before the main, try this buffalo chicken dip with cottage cheese recipe.
Why you’ll love this dish
This recipe delivers big flavor from minimal ingredients: butter carries the garlic and herbs straight into the meat, keeping the breast moist and fragrant. It’s ideal for:
- A busy weeknight when you need dinner on the table in under an hour.
- Meal prep — slices reheat well for salads, bowls, or sandwiches.
- Serving to kids or guests who prefer clean, familiar flavors.
A short note from experience: tossing the butter mixture over the chicken before baking gives the same glossy finish you’d get from pan-searing, but with far less hands-on time.
“Golden, garlicky, and impossibly simple — the butter keeps the chicken juicy every time.”
Step-by-step overview
- Preheat the oven to 375°F (190°C).
- Mix melted butter with minced garlic and dried herbs; season.
- Arrange chicken breasts in a baking dish and pour the garlic-butter mixture over them.
- Roast until the internal temperature reaches 165°F (75°C), about 25–30 minutes.
- Rest briefly, then garnish with chopped parsley and serve.
What you’ll need
- 4 chicken breasts
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Notes/substitutions: If you prefer, swap dried herbs for 1 tablespoon each of finely chopped fresh thyme and rosemary. For a dairy-free version, use a high-quality plant-based butter or extra-virgin olive oil.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish so the chicken won’t stick.
- In a small bowl, whisk together the melted butter, minced garlic, dried thyme, dried rosemary, and a generous pinch of salt and pepper. Taste the mixture — it should be noticeably garlicky and well-seasoned.
- Place the four chicken breasts in the baking dish in a single layer. Pour the garlic-butter mixture evenly over the breasts, using a spoon to make sure each piece is coated.
- Bake uncovered for 25–30 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (75°C) on an instant-read thermometer. Depending on thickness, you may need a few minutes more.
- Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Best ways to enjoy it
This chicken is flexible — here are a few pairing ideas:
- Serve over mashed potatoes or creamy polenta and spoon pan juices over the top.
- Slice and add to a green salad with lemon vinaigrette for a light dinner.
- Stack on toasted bread with a smear of soft cheese and baby greens for an easy sandwich.
- Offer simple roasted vegetables (broccoli, carrots, or green beans) and buttered rice on the side. For a party dip or appetizer alongside the plated meal, consider this vivid buffalo chicken dip with cottage cheese for contrast.
Storage and reheating tips
- Refrigerate: Cool to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days.
- Freeze: Wrap each breast tightly in plastic wrap, then foil, or store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat safely: Warm in a 350°F (175°C) oven for 10–15 minutes, or microwave until steaming hot. Reheat until the center reaches 165°F (75°C) for food safety.
Always discard leftovers left out more than 2 hours (1 hour if it’s hot outside).
Pro chef tips
- Even thickness: Pound thicker ends of the breasts gently to an even thickness so they cook uniformly.
- Instant-read thermometer: Use one to avoid overcooking — chicken breasts dry out quickly if left in the oven past 165°F (75°C).
- More garlic punch: Let minced garlic sit in melted butter for 5 minutes before coating the chicken to mellow and infuse the flavor.
- Quick brine: If time allows, brine the breasts in 1 tablespoon salt dissolved in 2 cups water for 15–30 minutes, then pat dry — it helps keep the meat juicy.
Creative twists
- Lemon-herb: Add 1 teaspoon lemon zest to the butter mixture and finish with a squeeze of lemon juice for brightness.
- Parmesan crust: Sprinkle grated Parmesan over the breasts in the last 5 minutes of baking and broil briefly to create a golden topping (watch carefully).
- Mushroom and thyme: Scatter sliced mushrooms in the baking dish before roasting to create a savory pan sauce.
- Thighs swap: Use boneless, skinless chicken thighs instead; reduce baking time slightly and check temperature at the thickest point.
Common questions
Q: How long does this take from start to finish?
A: About 35–40 minutes total: 5–10 minutes to prep and 25–30 minutes to bake, depending on breast thickness.
Q: Can I use frozen chicken breasts?
A: It’s best to thaw fully before baking. If you must cook from frozen, expect a significantly longer bake time and check the internal temperature carefully.
Q: What can I use instead of butter?
A: Use a plant-based butter or 2–3 tablespoons extra-virgin olive oil for a dairy-free option. The texture will differ slightly but the garlic and herbs still work well.
Q: How do I know the chicken is done without a thermometer?
A: Cut into the thickest part: the juices should run clear and the meat should be opaque throughout. A thermometer is still the safest and most reliable method.
Q: Can this be doubled for a crowd?
A: Yes — use a larger baking dish, make sure pieces aren’t overcrowded, and adjust bake time as needed. Check internal temperature to confirm doneness.
Conclusion
If you want a dependable, comforting main that’s quick enough for busy nights yet flavorful enough for guests, this garlic butter baked chicken breast is a winner. For an extra reference and another take on the same classic flavors, see Garlic Butter Baked Chicken Breast – Primavera Kitchen.
Print
Garlic Butter Baked Chicken Breast
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Juicy chicken breasts bathed in garlic butter and herbs, roasted to perfection for a quick and delicious weeknight dinner.
Ingredients
- 4 chicken breasts
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish.
- In a small bowl, whisk together the melted butter, minced garlic, dried thyme, dried rosemary, and a generous pinch of salt and pepper.
- Place the chicken breasts in the baking dish and pour the garlic-butter mixture evenly over the breasts.
- Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for 5 minutes, then garnish with chopped parsley before serving.
Notes
For a dairy-free version, use plant-based butter or olive oil. You can also substitute dried herbs with fresh ones.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American