I love this Garlic Butter Baked Chicken Breast because it is simple and full of flavor. I write this so you can make it at home with little fuss and great results. If you like a quick pan method, try my skillet garlic butter chicken for another tasty option.
It reminds me of nights when Dad James carved chicken at the table and we all leaned in to taste. Mom Eva always said keep it simple, and Sister Jennifer asked for seconds.
Gathering Your Ingredients
- 4 chicken breasts
- 4 tablespoons butter
- 4 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Fresh parsley, for garnish
The Tools That Help
I keep my tool list short. You need a baking dish, a small bowl, a spoon, a meat thermometer, and a sharp knife. A good nonstick pan helps if you want to sear first, but it is not needed. If you like one-pan meals, you can also try the sheet pan garlic butter chicken and veggies for a hands-off roast with veg.
I recommend a meat thermometer. It takes the guesswork out of timing. I also like a simple brush or spoon to spread the garlic butter on the breasts. Keep tools clean and dry before you start.
The Step-by-Step Process
- Preheat your oven to 375°F (190°C).
- Melt the butter in a small bowl and mix in the minced garlic, thyme, paprika, salt, and pepper.
- Place the chicken breasts in a baking dish.
- Pour the garlic butter mixture over the chicken and coat each piece well.
- Bake for 25 to 30 minutes until the chicken reaches 165°F (75°C) inside.
- Let the chicken rest for five minutes after baking.
- Garnish with fresh parsley and serve.
Lighter, Healthier Touches
I like to keep the flavor and cut calories when I can. You can use a light butter or a mix of butter and olive oil to lower saturated fat. Trim visible fat from the chicken before cooking. You can also use less butter and add a splash of low-sodium chicken broth to keep the meat moist. Swap regular salt for a pinch of sea salt or a salt substitute if you watch sodium.
Another easy change is to use more herbs. Add fresh thyme or a squeeze of lemon after baking to lift the flavors without adding calories. I often roast lemon halves with the chicken and squeeze them over each piece before serving.
Perfect Pairings
I like to serve this chicken with soft mashed potatoes or a crisp green salad. Roasted carrots or steamed broccoli work well and add color to the plate. For grain options, quinoa or a simple pilaf pair nicely and soak up the garlic butter.
If you want a different meal idea, fold slices of this chicken into warm tortillas for a quick lunch. For a fun twist, try the cheesy garlic chicken wraps for a handheld meal that the kids will love.
Common Stumbles to Avoid
I see three things go wrong most often. First, folks skip the rest time. If you cut the chicken right away, the juices run out and the meat dries. Let it rest for five minutes. Second, people do not season enough. Taste the butter mix before you pour it on and add a bit more salt if it needs it. Third, many do not check the internal temperature. Oven times can vary. Use a thermometer and cook to 165°F (75°C).
Another common issue is overcooking. If you like your chicken more tender, aim for the lower time and check the temperature. If you prefer a bit of browning on top, place the dish under a hot broiler for one to two minutes at the end. Watch it closely so it does not burn.
Storing Your Creation
I store leftovers in an airtight container in the fridge. Use them within three days for the best texture and taste. To reheat, warm gently in a low oven at 300°F (150°C) until heated through, or slice and heat in a skillet over low heat with a splash of water or broth to keep it moist.
You can also freeze cooked chicken. Wrap the cooled pieces tight in plastic wrap and place them in a freezer bag. Use within two months. Thaw in the fridge overnight before reheating. If you freeze in the sauce, the garlic butter helps protect moisture and keeps the meat soft.
A Final Warm Word
I love how this recipe brings warmth to the table with little fuss. I write recipes I want at home and this one is a go-to during busy nights. Make it your way, and feel free to change herbs or spices to match your family taste.
Answering Your Questions
How do I know when Garlic Butter Baked Chicken Breast is fully cooked?
I use a meat thermometer and cook the Garlic Butter Baked Chicken Breast until the thickest part reaches 165°F (75°C). This keeps the meat safe and juicy.
Can I sear the chicken before baking Garlic Butter Baked Chicken Breast?
Yes, you can sear the breasts in a hot pan for one to two minutes per side before baking to add color. Then move them to the baking dish and pour the garlic butter over. This step is optional but tasty.
What is the best way to reheat Garlic Butter Baked Chicken Breast?
Leftovers of Garlic Butter Baked Chicken Breast reheat best gently. Warm in a low oven or in a skillet with a splash of broth. Do not overcook when reheating to keep the meat tender.
Print
Garlic Butter Baked Chicken Breast
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A simple and flavorful dish, this baked chicken breast is coated in garlic butter and perfect for a cozy dinner.
Ingredients
- 4 chicken breasts
- 4 tablespoons butter
- 4 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Melt the butter in a small bowl and mix in the minced garlic, thyme, paprika, salt, and pepper.
- Place the chicken breasts in a baking dish.
- Pour the garlic butter mixture over the chicken and coat each piece well.
- Bake for 25 to 30 minutes until the chicken reaches 165°F (75°C) inside.
- Let the chicken rest for five minutes after baking.
- Garnish with fresh parsley and serve.
Notes
Letting the chicken rest after baking ensures the juices remain locked in, keeping the meat tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 100mg
Keywords: garlic butter, baked chicken, easy chicken recipes, dinner recipes, healthy chicken