If you’re searching for the ultimate easy weeknight dinner, this Garlic Butter Baked Chicken Breast delivers tender, juicy chicken bursting with garlicky goodness and rich buttery flavor. Infused with fresh herbs and a zesty touch of lemon, this oven-baked chicken recipe is both comforting and elegant—ideal for busy evenings, meal prep, or when you want something satisfying without spending hours in the kitchen.
No more dry, bland chicken—this dish turns simple ingredients into a crave-worthy main course that pairs perfectly with veggies, rice, or salad. Plus, it’s ready in under 30 minutes. Let’s dive in!
Why You’ll Love This Recipe
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Juicy, flavorful chicken every time—never dry
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Uses simple pantry staples and fresh garlic
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Family-friendly and kid-approved
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Ready in just 30 minutes—perfect for weeknights
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Great for meal prep and leftovers
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Low-carb and naturally gluten-free
Ingredient Breakdown
Chicken Breasts: Boneless, skinless chicken breasts are lean and protein-packed—the perfect blank canvas for bold flavors.
Unsalted Butter: Adds richness and moisture while helping the garlic and herbs cling to the chicken.
Fresh Garlic: The star ingredient—minced garlic infuses the chicken with bold, savory flavor.
Lemon Juice: Brightens the dish and balances the richness of the butter.
Fresh Parsley: Adds color and a fresh, herbaceous note to finish.
Salt & Pepper: Basic seasonings that enhance every flavor in the dish.
Ingredients
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4 boneless, skinless chicken breasts
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¼ cup unsalted butter, melted
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4 cloves garlic, minced
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1 tablespoon fresh lemon juice
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2 tablespoons fresh parsley, chopped (plus more for garnish)
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1 teaspoon salt
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½ teaspoon black pepper
Step-by-Step Instructions
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Preheat the Oven
Preheat your oven to 400°F (200°C). A hot oven ensures the chicken cooks evenly and stays juicy. -
Prepare the Baking Dish
Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This prevents sticking and makes cleanup easy. -
Mix the Garlic Butter
In a medium bowl, combine melted butter, minced garlic, lemon juice, parsley, salt, and pepper. Stir until well blended—this flavorful mixture will coat the chicken and bake into a golden, savory crust. -
Season the Chicken
Pat chicken breasts dry with paper towels—this helps the butter and seasonings stick. Lightly season each breast with a bit of salt and pepper on both sides. -
Assemble in the Baking Dish
Place chicken breasts in the baking dish in a single layer. Pour the garlic butter mixture evenly over the top, using a spoon or brush to coat each piece thoroughly. -
Bake Until Perfectly Cooked
Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). The garlic butter will bubble and baste the chicken as it cooks. -
Optional: Broil for a Crispy Finish
For extra texture, switch the oven to broil for 2–3 minutes at the end. Watch closely to avoid burning. -
Garnish and Serve
Let the chicken rest for 5 minutes before slicing. Sprinkle with fresh parsley and serve with your favorite sides.
Pro Tips
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Dry the chicken well before seasoning for the best sear and texture.
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Use a meat thermometer to avoid under or overcooking—165°F is the magic number.
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Pound thick chicken breasts to even thickness for uniform baking.
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Let it rest before slicing to keep the juices inside.
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Broil at the end for golden, restaurant-style results.
Ingredient Swaps or Variations
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Use chicken thighs for a juicier, richer flavor.
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Add grated Parmesan to the butter mixture for extra savory depth.
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Try Italian seasoning or rosemary instead of parsley for a flavor twist.
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Swap lemon for lime for a citrusy variation.
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Make it spicy with a pinch of crushed red pepper flakes.
Serving Suggestions
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Serve with mashed potatoes, steamed broccoli, or buttery green beans.
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Add over a bed of pasta tossed in garlic olive oil or creamy Alfredo.
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Make it low-carb by pairing with cauliflower rice or zucchini noodles.
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Slice leftovers for wraps, salads, or grain bowls.
Make Ahead + Storage Tips
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Make ahead: Prepare the garlic butter mixture up to 2 days in advance and store in the fridge.
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Refrigerate leftovers: Store in an airtight container for up to 4 days.
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Reheat: Microwave gently or warm in the oven at 325°F until heated through.
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Freeze cooked chicken: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
Frequently Asked Questions (FAQ)
Can I use frozen chicken breasts?
Yes, but thaw them completely and pat dry before using for best results.
Do I need to marinate the chicken?
Nope! The garlic butter acts as a fast marinade and bakes into the chicken for full flavor.
What if my chicken is thicker than usual?
You can pound it to an even thickness or bake slightly longer. Always check internal temp.
Can I add vegetables to the baking dish?
Absolutely! Try green beans, zucchini, or cherry tomatoes—just toss them in a bit of olive oil.
Is this recipe keto-friendly?
Yes! It’s low in carbs and high in healthy fats and protein—perfect for keto or low-carb diets.