Garlic Butter Baked Chicken Breast Recipe

I put together a Garlic Butter Chicken that uses an unexpected pantry staple to cut prep time in half and relies on only five ingredients.

I didn’t expect something as basic as garlic and butter would flip my whole idea of baked chicken. I call it my Garlic Butter Chicken obsession now.

It looks plain before you taste it, but something about that mellow butter and sharp garlic makes each bite stubbornly moreish, like there’s a secret trick behind it you can almost taste but cant quite name. I love serving it when I need dinner to feel like it actually tried, without the fuss.

If you’ve had boring baked chicken before, this one might make you rethink how simple flavors can sneak up and wow you.

Ingredients

• Chicken breasts: Lean protein, low carb, builds muscle and keeps you full, can dry out if overcooked.
• Butter: Adds rich flavor and fats, high in saturated fat so use moderate amounts.
• Garlic: Strong savory aroma, low calorie, may help immunity and gives a pungent sweet bite.
• Lemon juice: Bright acidic tang it adds freshness and mild sourness, balances rich buttery sauce.
• Olive oil: Healthy monounsaturated fats, heart friendly, helps carry flavor and keep chicken moist.
• Parmesan cheese: Umami, salty and nutty, gives savory depth but raises sodium and calories.
• Parsley: Fresh herb, low calorie, adds color and mild peppery notes plus some vitamin C.

Ingredient Quantities

• 4 boneless skinless chicken breasts about 1 1/2 lb (700 g)
• 1/4 cup (4 tbsp / 60 g) unsalted butter, melted
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1/4 cup (60 ml) low sodium chicken broth or dry white wine (optional)
• 1 tsp dried Italian seasoning
• 1/2 tsp smoked paprika
• 1 tsp kosher salt (or 3/4 tsp table salt)
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped
• 1/4 cup freshly grated Parmesan cheese (optional)

How to Make this

1. Preheat oven to 400 F and pat the chicken dry with paper towels, then pound each breast to an even thickness about 1/2 inch so they cook evenly.

2. Season both sides of the chicken with the kosher salt (or table salt amount), black pepper, dried Italian seasoning and smoked paprika, press the seasonings in with your hands.

3. In a small bowl whisk together the melted butter, olive oil, minced garlic, lemon juice and the optional chicken broth or white wine until combined.

4. Heat an ovenproof skillet over medium high heat, add the 1 tablespoon olive oil and sear the breasts 2 to 3 minutes per side until golden, you want a nice color but not cooked through.

5. Pour the garlic butter mixture over the seared chicken, spoon some of the sauce over the top so it soaks in, and if you like, tilt the pan and spoon the juices over each piece once or twice.

6. Transfer the skillet to the preheated oven and bake uncovered until the thickest part reaches 165 F on an instant read thermometer, usually about 12 to 18 minutes depending on thickness, start checking at 12 minutes.

7. About two minutes before done sprinkle the Parmesan over the breasts if using, then return to oven or slide under the broiler for 1 to 2 minutes to get a little color, watch it close so it doesnt burn.

8. Remove the pan from the oven and let the chicken rest 5 minutes in the pan so the juices redistribute, spoon the pan sauce over the chicken while it rests.

9. Finish with the chopped fresh parsley and an extra squeeze of lemon if you want, slice and serve with the buttery garlic sauce spooned over the top.

Equipment Needed

1. Oven (preheat to 400 F)
2. Paper towels or a clean kitchen towel
3. Meat mallet or rolling pin to pound the breasts
4. Cutting board
5. Chef’s knife
6. Small bowl and whisk
7. Measuring cups and spoons
8. Ovenproof skillet (cast iron or stainless steel works)
9. Tongs plus a spoon for basting
10. Instant-read thermometer (dont skip this)

FAQ

Garlic Butter Baked Chicken Breast Recipe Substitutions and Variations

• Butter (1/4 cup melted): swap 1:1 with olive oil or melted ghee, or use an equal amount of plant-based buttery spread for a vegan version. Olive oil tastes fruitier, ghee tastes nuttier, but all work fine.
• Garlic (4 cloves, minced): use 1/2 tsp garlic powder (1/8 tsp per clove) or about 1 tsp jarred minced garlic. Powder is more concentrated so stir it into the dry spices first.
• Chicken broth or dry white wine (1/4 cup): replace with 1/4 cup vegetable broth, or 1/4 cup water plus 1/4 tsp chicken bouillon, or use 1/4 cup broth plus 1 tsp lemon juice or white wine vinegar if you want the acidity without alcohol.
• Freshly grated Parmesan (1/4 cup): swap equal amounts of Pecorino Romano (a bit saltier so cut back on added salt) or use 2 to 3 tbsp nutritional yeast for a dairy-free cheesy kick.

Pro Tips

1) Bring the chicken out of the fridge 15 to 20 minutes before cooking so it comes closer to room temp, it cooks way more evenly and youre less likely to dry out the outside while the middle stays underdone.

2) Use an instant read thermometer and pull the chicken at about 160 F, tent loosely with foil and let it rest 5 to 7 minutes, carryover heat will finish it to 165 F and the juices will redistribute so its juicier.

3) Dont let the garlic burn. You can brown the butter first for a nutty flavor or wait and add the garlic right before you pour the sauce so it doesnt go bitter. Or try whole smashed cloves or roasted garlic if you want a milder, sweeter garlic note.

4) Make the pan sauce better by deglazing the skillet after searing with the broth or wine and scraping up the brown bits, reduce it a minute or two then swirl in a small pat of cold butter off the heat to enrich and thicken it. Finish with lemon zest and parsley for brightness, and only add Parmesan at the last minute so it doesnt get rubbery.