Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serves: 4 persons
Key Takeaways
- Perfectly juicy chicken breasts every time with this fool-proof method
- Ready in just 40 minutes for a quick weeknight dinner
- Customize with herbs and spices you already have in your pantry
- Works for meal prep – stores well for up to 4 days in the refrigerator
Why This Recipe Works
Dry, bland chicken breasts. We’ve all suffered through them.
But not anymore.
This garlic butter baked chicken breast recipe transforms ordinary chicken into something extraordinary. The secret? A flavor-packed garlic butter that keeps the chicken moist while adding rich taste to every bite.
Even if you’re new to cooking, you can master this recipe. The step-by-step instructions make it simple to create a restaurant-quality meal right in your own kitchen.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 |
| Protein | 42g |
| Fat | 22g |
| Carbohydrates | 3g |
| Fiber | 0.2g |
| Sugar | 0.1g |
| Sodium | 410mg |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 4 (about 2 pounds total) | Even thickness for consistent cooking |
| Unsalted butter | 6 tablespoons | Softened at room temperature |
| Garlic cloves | 4 | Freshly minced |
| Fresh parsley | 2 tablespoons | Finely chopped |
| Fresh thyme | 1 tablespoon | Leaves only |
| Lemon zest | 1 teaspoon | From about half a lemon |
| Salt | 1 teaspoon | Kosher salt recommended |
| Black pepper | ½ teaspoon | Freshly ground |
| Olive oil | 1 tablespoon | For searing |
| Lemon wedges | 1 lemon | For serving |
Equipment
| Tool | Purpose |
|---|---|
| Meat mallet or rolling pin | For evening out chicken thickness |
| Mixing bowl | For preparing garlic butter mixture |
| Oven-safe skillet | Cast iron works best |
| Instant-read thermometer | To check chicken doneness |
| Cutting board | For preparation |
| Sharp knife | For trimming chicken |
| Measuring spoons | For accurate measurements |
| Aluminum foil | For resting chicken |
| Paper towels | For drying chicken |
| Plastic wrap | For pounding chicken |
| Oven mitts | For handling hot skillet |
Possible Substitutions
- Butter: Use ghee for a dairy-free option or olive oil (though flavor will differ)
- Fresh herbs: Substitute 1 teaspoon dried herbs for each tablespoon of fresh
- Garlic cloves: Replace with 1 teaspoon garlic powder in a pinch
- Chicken breasts: Boneless chicken thighs work well (reduce cooking time by about 5 minutes)
Beginner-Friendly Step-by-Step Instructions
Before You Begin
- Read through the entire recipe
- Take a few minutes to read all instructions before starting
- Check that you have all ingredients and equipment ready
- Allow butter to come to room temperature (about 30 minutes on the counter)
- This helps it mix easily with herbs and garlic
Preparation Phase
- Preheat your oven
- Turn your oven on to 375°F (190°C)
- Allow at least 10-15 minutes for your oven to fully heat up
- Position the rack in the middle of the oven
- Beginner tip: An oven thermometer can verify your oven’s actual temperature, as many ovens run hotter or cooler than their settings indicate
- Prepare your workspace
- Clear counter space for preparation
- Wash your hands thoroughly with soap and warm water for 20 seconds
- Set up a separate cutting board just for raw chicken to prevent cross-contamination
- Place your ingredients within easy reach
- Trim the chicken breasts
- Unwrap chicken and place on cutting board
- Using a sharp knife, trim off any visible fat or tendon pieces
- Look for whitish pieces along the edges and remove them
- Safety tip: Always wash hands after handling raw chicken and sanitize surfaces
- Even out the chicken thickness
- Place one chicken breast on a cutting board
- Cover it with a piece of plastic wrap (this prevents splattering)
- Using a meat mallet or rolling pin, gently pound the thicker parts of the breast
- Focus on the thicker end, using gentle, even strokes
- Your goal is an even ¾-inch thickness throughout
- Beginner tip: Don’t pound too hard! Use medium pressure and check thickness frequently
- Repeat with remaining chicken breasts
- Dry the chicken thoroughly
- Use paper towels to pat each chicken breast completely dry on both sides
- Press firmly but gently to absorb all moisture
- Why this matters: Dry chicken will sear better and allow the seasoning to stick properly
- Season the chicken
- Sprinkle each chicken breast with salt and pepper on both sides
- Use your fingers to rub the seasoning evenly across the surface
- About ⅛ teaspoon salt and a pinch of pepper per side is ideal
- Beginner tip: Hold your hand about 8 inches above the chicken when sprinkling for even distribution
- Prepare the garlic
- Place garlic cloves on cutting board
- Press down firmly on each clove with the flat side of your knife to loosen the skin
- Remove and discard the papery skin
- Mince the garlic by chopping it into very small pieces
- Beginner tip: The finer you mince the garlic, the more flavor it will release
- Prepare the herbs
- Rinse fresh herbs under cold water and pat dry with paper towels
- For parsley: Hold the stems and use your knife to strip off the leaves
- Gather the leaves into a small pile and chop finely
- For thyme: Hold the stem at the top and pull your fingers down to strip off the tiny leaves
- Measurement tip: 2 tablespoons of chopped parsley is about a small handful of leaves before chopping
- Zest the lemon
- Wash a lemon under cool water and dry it
- Using a microplane or fine grater, gently rub the lemon skin against the grater
- Only grate the yellow outer layer (the white pith underneath is bitter)
- Rotate the lemon as you go to avoid the pith
- 1 teaspoon is approximately the zest from half a medium lemon
- Beginner tip: Zest directly over your mixing bowl to catch all the flavorful oils
- Make the garlic butter mixture
- In a small bowl, add 6 tablespoons of softened butter
- Add minced garlic, chopped parsley, thyme leaves, and lemon zest
- Add remaining ½ teaspoon salt and ¼ teaspoon pepper
- Using a fork or small spatula, mix until everything is evenly incorporated
- The butter should be soft enough to mix easily but not melted
- Beginner tip: If butter is too firm, let it sit at room temperature longer – don’t microwave
Cooking Phase
- Heat your skillet
- Place oven-safe skillet on stovetop over medium-high heat
- Add 1 tablespoon olive oil to the pan
- Allow oil to heat until it shimmers slightly (about 1-2 minutes)
- Safety tip: If the oil starts smoking, the pan is too hot – remove from heat briefly and reduce temperature
- Sear the chicken breasts
- Using tongs, carefully place each chicken breast in the hot skillet
- Leave space between pieces – don’t overcrowd
- Let them cook undisturbed for 2-3 minutes
- Visual cue: Look for golden-brown color developing on the edges touching the pan
- Using tongs, flip each piece over carefully
- Sear the second side for 2-3 minutes
- Beginner tip: Don’t move the chicken while it’s searing to achieve a nice golden crust
- Add the garlic butter
- Turn off the stovetop heat
- Using a spoon, place approximately 1-1.5 tablespoons of the garlic butter mixture on top of each chicken breast
- Spread it evenly across the top surface using the back of the spoon
- Pour or spoon any remaining garlic butter into the pan around the chicken pieces
- Beginner tip: The butter will start melting immediately – this is perfect!
- Transfer to oven
- Using oven mitts, carefully transfer the entire skillet to the preheated oven
- Place in the middle rack position
- Safety warning: Remember the handle is now very hot – use oven mitts for all handling
- Bake the chicken
- Bake for 15-18 minutes in the preheated oven
- The exact time depends on the thickness of your chicken
- Doneness test: After 15 minutes, check the internal temperature with an instant-read thermometer
- Insert the thermometer into the thickest part of the largest breast
- Chicken is done when it reaches 165°F (74°C)
- If not yet at temperature, return to oven and check every 2 minutes
- Safety note: Never serve undercooked chicken – always verify with a thermometer
Finishing Phase
- Remove from oven safely
- Using oven mitts, carefully remove the skillet from the oven
- Place on a heat-resistant surface
- Safety tip: Place a kitchen towel or oven mitt over the handle as a reminder that it’s hot
- Rest the chicken
- Using tongs, transfer chicken to a clean cutting board
- Spoon some of the pan juices over each piece
- Tent a piece of aluminum foil loosely over the chicken
- Let rest for 5 minutes
- Why this matters: Resting allows juices to redistribute throughout the meat instead of spilling out when cut
- During this time, the chicken will continue cooking slightly from residual heat
- Prepare for serving
- While chicken rests, cut the remaining half lemon into wedges
- Chop a small amount of additional fresh parsley for garnish if desired
- Warm your serving plates if possible
- Slice and serve
- After resting, you can serve the chicken breasts whole or slice them
- For slicing, use a sharp knife and cut against the grain (perpendicular to the natural lines in the meat)
- Transfer to serving plates
- Spoon remaining pan juices over the chicken
- Garnish with fresh parsley and serve with lemon wedges for squeezing
Troubleshooting Guide
Problem: Chicken is dry
- Solution: Check internal temperature earlier. Once it reaches 165°F, remove immediately.
- Prevention: Use a meat thermometer and don’t overcook. Remember that chicken continues cooking slightly during the resting period.
Problem: Garlic burns in the oven
- Solution: Mix the garlic thoroughly into the butter to protect it from direct heat.
- Prevention: Make sure the garlic is completely covered by butter before baking. Finely minced garlic incorporates better than roughly chopped pieces.
Problem: Uneven cooking
- Solution: Ensure chicken breasts are even thickness before cooking.
- Prevention: Take your time with the pounding step – it’s worth the effort for evenly cooked chicken.
Problem: Butter slides off chicken
- Solution: Make sure chicken surface is completely dry before applying butter.
- Prevention: Pat chicken very dry with paper towels before seasoning. The drier the surface, the better the butter will adhere.
Problem: Chicken sticks to the pan
- Solution: Let the chicken develop a good sear before attempting to flip it.
- Prevention: Make sure the pan and oil are hot before adding chicken, and don’t try to flip too early.
Variations & Substitutions
Herb Variations
- Mediterranean: Add 1 teaspoon dried oregano and ¼ cup crumbled feta cheese on top during the last 5 minutes of baking.
- Italian: Substitute basil for parsley and add 1 teaspoon Italian seasoning to the butter mixture.
- Spicy: Add ¼ teaspoon red pepper flakes to the garlic butter for heat.
- Lemon Lover’s: Double the lemon zest and add 1 tablespoon fresh lemon juice to the butter mixture.
Dietary Modifications
- Dairy-Free: Use olive oil or a plant-based butter substitute instead of butter.
- Low-Carb/Keto: This recipe is naturally low-carb and keto-friendly.
- Gluten-Free: Already gluten-free with no modifications needed.
- Lower Fat: Use 4 tablespoons of butter instead of 6 and add 1 tablespoon of low-sodium chicken broth.
Storage & Reheating
Refrigerator Storage
- Allow chicken to cool completely before storing (no more than 2 hours at room temperature).
- Store in an airtight container in the refrigerator.
- Keeps fresh for up to 4 days.
- Store any leftover garlic butter sauce separately – it’s great on vegetables!
Freezer Storage
- Wrap cooled chicken breasts individually in plastic wrap, then place in a freezer bag.
- Press out all air before sealing.
- Label with the date and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Reheating Instructions
- Oven method (best for maintaining moisture):
- Preheat oven to 325°F (165°C).
- Place chicken in a baking dish with a splash of chicken broth or water (about 2 tablespoons).
- Cover tightly with foil to create steam.
- Heat for 10-15 minutes until warmed through (internal temp of 165°F).
- Microwave method (quickest):
- Place chicken on a microwave-safe plate.
- Cover with a damp paper towel to maintain moisture.
- Heat at 50% power in 30-second intervals until warmed through.
- Check temperature between intervals to avoid overheating.
- Caution: This method may slightly dry out the chicken.
- Skillet method (good for crispy exterior):
- Heat 1 teaspoon oil in a non-stick skillet over medium-low heat.
- Add chicken and cover with a lid.
- Heat for 2-3 minutes per side until warmed through.
- Add a splash of water or broth and cover if it seems dry.
Safety Tips & Notes
- Food Safety: Chicken must reach an internal temperature of 165°F (74°C) to be safe to eat.
- Cross-Contamination: Use separate cutting boards for chicken and other ingredients.
- Handwashing: Wash hands thoroughly after handling raw chicken.
- Hot Skillet Warning: Remember the skillet handle will be extremely hot after removing from the oven. Use oven mitts and place a hot handle cover or kitchen towel over it as a reminder.
- Butter Burning: If your oven runs hot, check the chicken earlier to prevent the butter from burning.
- Never refreeze: Do not refreeze chicken that has been previously frozen and thawed.
Serving Suggestions
This garlic butter chicken pairs perfectly with:
- Roasted potatoes or mashed potatoes
- Steamed vegetables like broccoli or green beans
- A simple green salad with vinaigrette
- Rice pilaf or cauliflower rice for a low-carb option
- Crusty bread to soak up the delicious garlic butter sauce
Pro tip: Spoon the pan juices over your side dishes for extra flavor!
Serving for guests? This dish looks beautiful when plated with a sprinkle of fresh herbs, a twist of lemon, and colorful vegetables arranged around the chicken.
