Garlic Butter Baked Chicken (Printer-friendly)

Juicy chicken breasts baked in garlic butter sauce with herbs—simple and perfect for weeknight dinners.

# What you'll need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Garlic Butter Sauce

02 - 4 tablespoons unsalted butter, melted
03 - 4 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Optional Garnish

08 - Lemon wedges

# Method:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
02 - Pat the chicken breasts dry with paper towels and arrange them in the prepared baking dish.
03 - In a small bowl, combine the melted butter, minced garlic, chopped parsley, dried Italian herbs, salt, and black pepper. Mix until well blended.
04 - Brush the garlic butter mixture generously over each chicken breast, ensuring both sides are evenly coated.
05 - Bake for 22 to 25 minutes, or until the internal temperature reaches 165°F and the juices run clear.
06 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with additional fresh parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The garlic butter sauce practically makes itself while the chicken bakes, so you get maximum flavor with minimal hands on work.
  • It is genuinely difficult to mess up, even if you are the kind of cook who checks the oven three times in five minutes.
02 -
  • Skipping the resting step will leave you with chicken that looks beautiful on the outside and a puddle of lost juices on the cutting board.
  • Covering the dish for the first half of baking was a tip I stumbled into by accident one night, and it turned out to be the single best thing I ever did for this recipe.
03 -
  • A meat thermometer is the difference between guessing and knowing, and this recipe deserves the confidence.
  • Pound thick chicken breasts to an even thickness before baking so you never end up with dry edges waiting for the center to cook.

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