If you’ve ever pulled a dry, flavorless chicken breast out of the oven and wondered what went wrong, I’ve been there too. After years of making quick weeknight dinners for my family, I found that the secret is what you put on top. This Garlic Butter Baked Chicken Breast is covered in a simple sauce made with melted butter, fresh garlic, seasonings, and parsley, then baked in just 20 minutes. The butter keeps the chicken juicy and tender the whole time it bakes. No brining and no complicated steps!
Say Goodbye to Boring Chicken Dinners!
If you’re looking for chicken dinner recipes that aren’t boring, this garlic butter chicken breast is about to become your new weeknight favorite.
I’ve been making versions of this recipe for years, and it’s one of those dishes my family never gets tired of. Pierre, my husband, asks for it on repeat and honestly, I get it. That garlic butter sauce is everything.
What I love most about this recipe is that it proves chicken breast doesn’t have to be dry, bland, or complicated. On Primavera Kitchen, I’ve built my whole approach around quick, easy dinner recipes for busy families and this one delivers every time. The garlic butter sauce does all the heavy lifting: it keeps the chicken incredibly juicy and tender, and packs in so much flavor that you don’t need to marinate, brine, or pound the meat beforehand. No extra steps, no mess, no stress.
I always serve it with my Parmesan Crispy Smashed Potatoes or creamy mashed potatoes since potatoes are perfect for soaking up every drop of that buttery sauce. It’s one of those dinners that feels a little special even on a Tuesday night.
Key Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Chicken Breast – I always reach for boneless, skinless chicken breasts when I need a quick, lean protein on a busy weeknight. After making this recipe more times than I can count, I know this cut works beautifully here. It soaks up the garlic butter sauce so well and stays juicy and tender when you don’t overbake it. That said, if chicken thighs are what you have on hand, go for it! They work great too.
Butter – I always use unsalted butter in this recipe, and I think that makes a real difference. It gives me full control over the salt, so the garlic and seasonings can do their job without the dish ending up too salty. I’ve learned over the years that this small detail matters more than people think.
Garlic – Please use fresh garlic here. I really mean it! I’ve made this with jarred, pre-minced garlic before, and it’s just not the same. Fresh minced garlic gives the butter sauce that sharp, aromatic flavor that makes this recipe so good. It’s one of those simple things that takes the whole dish to another level.
Love this garlic butter chicken breasts recipe. Moist, flavorful, quick prep, so delicious. This is the best way to prepare skinless, boneless chicken breast without drying the meat. I have used this recipe many times – always perfect.
By Barbara
How to Bake Chicken Breast
Step 1: Seasoning & Searing
I always season all sides with salt, pepper, and smoked paprika before searing for just 1 to 2 minutes per side. I’m not cooking the chicken here. I’m actually building flavor. I’ve found this quick sear is what locks in the juices and gives you that golden crust that makes all the difference.
Step 2: The Garlic Butter Sauce
I prefer fresh garlic over anything from a jar. I think the flavor difference is huge. I always use unsalted butter so I can control the salt, then I just mix everything together and pour it right over the chicken.
After that, the skillet goes straight into a 400F oven for about 20 to 25 minutes. I always recommend using an instant read thermometer to check the internal temperature to make sure your chicken is perfectly cooked every time and never dry.
Step 3: The Finished Chicken
When it comes out of the oven, I like to spoon that garlic butter sauce from the skillet back over the top. I’ve learned it’s liquid gold, so don’t skip it! I also recommend letting it rest 5 minutes before serving. I think that’s what takes this baked chicken breast recipe with sauce from good to really, really good.
Foolproof Baked Chicken Breast Recipe Tips:
1. Don’t swap the butter for olive oil. I’ve tried it both ways, and trust me, the butter is what makes this recipe. It browns and bastes the chicken as it bakes, and that’s where all the flavor comes from.
2. Mix the garlic into the melted butter. Don’t add it raw directly on the chicken. I always mix the minced garlic into the butter sauce first so it gets coated and protected by the fat. This is what prevents it from turning bitter in the oven.
4. I always pull the chicken out of the fridge 15–20 minutes early. Then, I pat dry the chicken with paper towels. Cold chicken makes the butter seize before it can coat properly. Room temperature chicken makes such a difference here.
5. Rest it and save every drop of pan butter. I let mine rest for 5–10 minutes, and in that time the pan drippings thicken into the most incredible little sauce. I always spoon it over at the table. Don’t skip this step!
6. Big chicken breast? I cut it in half horizontally. Smaller, even pieces cook faster and you get so much more butter contact on every bite, which is exactly what we’re after here.
More Chicken Breast Recipes For Dinner
Garlic Butter Baked Chicken Breast
Video
Equipment
Ingredients
- 3 boneless skinless chicken breasts
- salt and black pepper
- 1/2 + 1/4 teaspoon paprika
- 4 tbsp butter (melted)
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley chopped
- 2 cloves of garlic minced
- 1 tbsp. olive oil extra virgin
Instructions
- Preheat oven to 400°F. Season chicken breast with salt, pepper, 1/2 teaspoon of paprika and set aside.
- In a small bowl mix 1/4 teaspoon of paprika, butter, Italian seasoning, parsley, and garlic. Set aside.
- In a cast iron skillet, heat olive oil over medium heat. When the skillet is hot add chicken breast. Sear until golden. It’s about 1-2 minutes each side.
- Pour garlic butter mixture over the chicken breast. Place skillet in the oven and cook until cooked through. It’s about 20 minutes or until chicken breasts gets to an internal temperature of 165F.
- Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the chicken breast. Also, if you prefer, top with fresh herbs before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love this recipe. Moist, flavorful, quick prep, so delicious. This is the best way to prepare skinless, boneless chicken breast without drying the meat. I have used this recipe many times – always perfect.
Thank you so much! I’m so happy to hear you love the recipe and that it’s become a go-to for you. That means a lot! Boneless, skinless chicken breasts can be tricky, so I’m thrilled to know this one works so well every time. 😊
This recipe was a watershed for me. Total game changer. I use it weekly – often with frozen chicken breast – as a quick hit restaurant-level easy dinner for our family. Thank you so much for sharing this with us.
Wow, thank you! I’m so happy to hear it’s become such a go-to for you and your family. It means a lot to know it’s made a difference in your kitchen. 😊🍽️
I’ve been making this recipe for awhile now, and it is definitely a hit with my family. Super easy and delicious! It’s low carb, which works for my husband who eats it with cauliflower rice, and it goes well with mashed potatoes for those of us that don’t need low carb.
That’s wonderful to hear! I love that it fits both low-carb and non-low-carb preferences—so glad it’s become a family favorite. Thanks for making it again and again! 😊🍽️
Do you need to use a cast iron skillet
No you can use a regular skillet too.
I am not much of a cook, but I absolutely love this recipe. While it is quite simple, the result is delicious. I had it two weeks in a row.
Awww love your feedback. Happy you liked it!
I absolutely love this quick, simple, and delicious recipe!
My only question is, do you cook it in the oven covered or uncovered?
I tried it both ways but just want to know the way it’s meant to be cooked.
I’m so glad you loved it! 💛 Great question—this one is meant to be baked uncovered so it gets that nice golden color and a bit of crisp on top. If you ever feel it’s browning too quickly, you can loosely tent it with foil toward the end. Hope that helps! 😊
I love this recipe! I’ve made it several times. It’s great for make ahead meals for my busy week.
I’m so glad you love it! 🥰 That makes me so happy to hear—and yes, it’s perfect for make-ahead meals on busy weeks. Thanks for sharing!
I found this recipe while searching for something to do with the chicken breasts I had, but wanted something simple. It is very simple and so delicious, my friend who I served it to immediately wanted the recipe and she is a foods teacher. Can’t wait to make it again and again.
That makes me so happy to hear! 😊 I love that you shared it with your friend—and the fact that she’s a foods teacher makes the compliment even sweeter. Thrilled it’s a recipe you’ll be making again and again! 💕
This is the second time I am making the Baked Chicken Breasts and Garlic butter. It is delicious. Instructions are easy, Chicken is tender, garlic butter just makes the whole recipe. My family loves it.
That’s amazing to hear! 🥰 I’m so glad you and your family are enjoying the recipe. The garlic butter really does make it extra special, doesn’t it? Thanks so much for coming back to share your feedback—it means a lot! 💛
I don’t have a cast iron skillet. Can I sear it in a regular pan and then transfer it to a glass baking dish and pour the butter mixture on it then?
Yes you totally can.
Can you substitute the butter with a high quality Garlic butter olive oil?
yes you can 😉
I would like to try making this recipe tonight. It sounds delicious. I don’t have any boneless chicken breast though can I use boneless chicken tenders instead?
Yes you can. Just follow my garlic butter chicken tenders recipe. Hope it helps 😉
Overall, this original recipe is a solid basic version. As long as you control the heat when sautéing the garlic, properly trim the chicken breast to an even thickness, and adjust the baking time accordingly, you can make garlic butter roasted chicken breast with a crispy skin and tender, juicy interior.
Exactly – Controlling the garlic heat and evening out the chicken really make all the difference. I’m glad you enjoyed the recipe! 💛
This was so delicious and easy to bring together. We served this with green beans and a baked potato.
So happy to hear that! 😊 Green beans and a baked potato are perfect sides. Thanks so much for trying the recipe! 💛
As always, your recipes are all excellent and delicious.
Thank you.
Love from a greatful from Vacouver, B.C.
Thank you so much for your kind words. I’m so happy you’re enjoying the recipes! Sending love right back to you in Vancouver! 🧡
Easy, flavorful, and juicy! I added mushrooms.
Amazing and great addition 😉
Love love love I will be making this regularly
That makes me so happy 😉