I grew up on simple, saucy chicken dinners, and this garlic butter baked chicken breast is the one I reach for when I want comfort without fuss. It’s tender, garlicky, and cooks fast — a reliable weeknight hero that still feels a little special for Friday night. If you like bold garlic flavor with a glossy buttery finish, this recipe delivers. For a tangy appetizer or to round out a crowd-pleasing spread, pair it with an easy dip like Buffalo Chicken Dip with Cottage Cheese.
Why you’ll love this dish
This recipe is quick, forgiving, and uses minimal ingredients — perfect for busy evenings or last-minute dinners. The garlic butter keeps the chicken moist while infusing it with savory richness. It’s kid-friendly, low-carb (skip sugary marinades), and easy to scale up for guests. Plus, because the method is straightforward, you can dress it up with a crisp pan-sear before baking or keep it simple and hands-off in the oven.
“Golden on the outside, melt-in-your-mouth inside — and so easy to make.” — a regular weeknight favorite
Step-by-step overview
Start by preheating the oven so it’s at the right temperature when the chicken goes in. Arrange the breasts in a baking dish, melt the garlic butter, and spoon it over the meat. Season simply with salt, pepper, and a sprinkle of dried herbs. Bake until the chicken reaches 165°F (75°C), then rest a few minutes before serving with lemon wedges. That’s the whole rhythm: heat, coat, season, bake, rest.
What you’ll need
- 4 boneless, skinless chicken breasts
- 4 tablespoons garlic butter (or softened butter mixed with 2–3 minced garlic cloves)
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried herbs (such as thyme or rosemary)
- Lemon wedges for serving
Notes on ingredients: If you don’t have garlic butter, mix softened butter with fresh minced garlic and a pinch of salt. For a lighter option, swap garlic butter for olive oil plus a crushed garlic clove. If your chicken breasts are uneven, briefly pound them to an even thickness for uniform cooking.
Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- Arrange the chicken breasts in a single layer in a baking dish. Give each breast a little space so heat circulates.
- Melt the garlic butter in a microwave-safe bowl or a small pan. Spoon the melted garlic butter evenly over the chicken so each piece is coated.
- Season the breasts with salt, black pepper, and the dried herbs. Rub the seasonings gently so they stick.
- Bake uncovered for 25–30 minutes, or until the thickest part of the breast reaches an internal temperature of 165°F (75°C) when checked with an instant-read thermometer. If you want a bit of browning, broil for 1–2 minutes at the end, watching closely.
- Remove the dish from the oven and let the chicken rest for 5 minutes. Squeeze lemon wedges over each breast before serving.
Best ways to enjoy it
This chicken is versatile. Serve it sliced over a green salad with a lemon vinaigrette for a light lunch. Pair it with roasted potatoes and steamed green beans for a classic dinner. For a low-carb plate, add cauliflower rice and wilted spinach. If you’re hosting, slice the breasts and arrange them on a platter with warm rolls and a bowl of herbed yogurt or this creamy buffalo dip with cottage cheese on the side for contrast.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. Properly stored, chicken will keep for 3–4 days in the fridge. To reheat, cover with foil and warm in a 325°F (160°C) oven until heated through, or slice and gently reheat in a skillet over medium heat with a splash of water to prevent drying. For freezing, wrap individual breasts tightly and freeze up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat until hot throughout and check that the center reaches at least 165°F.
Pro chef tips
- Pound breasts to even thickness so cooking time is consistent.
- Use an instant-read thermometer — it’s the only reliable way to know the chicken is done.
- If you like a caramelized top, sear breasts 1–2 minutes per side in a hot skillet before transferring to the oven.
- Let the chicken rest after baking; juices redistribute and the meat stays moist.
- If using frozen chicken, fully thaw before following this recipe to ensure safe, even cooking.
Creative twists
- Lemon-Herb: Add 1 tsp lemon zest to the melted garlic butter and increase fresh herbs.
- Cheesy Finish: Sprinkle grated Parmesan over the chicken during the last 5 minutes of baking.
- Spicy Garlic Butter: Mix in 1/4 tsp crushed red pepper flakes or smoked paprika to the butter.
- Dairy-Free: Use a garlic-infused olive oil in place of garlic butter.
- Grill Option: Brush chicken with garlic butter and grill over medium heat, about 6–8 minutes per side, until 165°F.
Common questions
Q: How long will this take from start to table?
A: Plan for about 35–40 minutes total: 10 minutes prep (including melting butter and seasoning) and 25–30 minutes baking.
Q: Can I use bone-in chicken or thighs instead?
A: Yes. Bone-in breasts and thighs take longer to cook (often 35–45 minutes). Always use a thermometer to confirm an internal temp of 165°F (75°C) for safety.
Q: Can I prepare this ahead of time?
A: You can season and melt the garlic butter ahead, then refrigerate both separately up to a day. Add the butter just before baking so flavors stay fresh.
Q: Is garlic butter healthy?
A: Garlic butter adds flavor and fat. For a lighter option, use olive oil and minced garlic. Nutritional needs vary, but portion control and pairing with vegetables help balance the meal.
Q: My chicken looks dry — what went wrong?
A: Likely overcooked. Use an instant-read thermometer and rest the meat. Brining or a quick sear before baking can help retain moisture.
Q: Can I double this recipe for a crowd?
A: Yes. Use a larger baking dish and avoid crowding so heat circulates evenly. You may need to increase bake time slightly; check temperatures.
Conclusion
If you want a dependable, flavorful weeknight main that’s easy to adapt, this garlic butter baked chicken breast is a winner. For another take on crowd-pleasing chicken and sides to build a full menu, see this Garlic Butter Baked Chicken Breast – Primavera Kitchen.
Print
Garlic Butter Baked Chicken Breast
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Carb
Description
A tender, garlicky chicken dish that cooks quickly for a comforting weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 tablespoons garlic butter (or softened butter mixed with 2–3 minced garlic cloves)
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried herbs (such as thyme or rosemary)
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the chicken breasts in a single layer in a baking dish with space for heat circulation.
- Melt the garlic butter in a microwave-safe bowl or a small pan, then spoon it evenly over the chicken.
- Season the breasts with salt, black pepper, and dried herbs, rubbing gently to adhere.
- Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Broil for 1–2 minutes at the end for browning, if desired.
- Remove from oven and let the chicken rest for 5 minutes. Serve with lemon wedges.
Notes
Pound chicken breasts to an even thickness for uniform cooking. Use an instant-read thermometer to ensure food safety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American