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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Made this last night for dinner. The chicken was flavor- filled and juicy.It also cooked quickly which is a necessity for our busy schedule. I would highly recommend this recipe.
So glad to hear the recipe worked well for you! Flavor-filled, juicy chicken that fits into a busy schedule is a win-win. Thanks for recommending it!
Easy and delicious, I’m adding this recipe to my favorites.
That’s great to hear! A delicious and easy chicken breast—sounds like a winner! Happy you liked it.
Easy dish with great flavor! I did double the sauce as mentioned in a tip. Served it with quinoa and squash and black chickpea curry and sautéed spinach.My husband loved it! What’s not to love with garlic butter sauce! Thanks for the recipe and nutritional information!
That sounds like an amazing spread! Doubling the sauce is a fantastic idea, especially with such complementary sides. Garlic butter sauce truly has that special touch. I’m thrilled to hear it was a hit for you and your husband. If you ever need more recipes or tips, feel free to reach out. Enjoy your culinary adventures!
Had to search for a suggested temperature. Putting 400 in the actual recipe would be good. Thanks!
Please look at the first step of the recipe card instructions and you will find the proper temperature.
Tried recipe last night and followed directions as is. Could not believe how delicious it turned out. In fact, believe this to be my #1 favorite recipe (even better than my favorite chicken parmigiana). Luckily I made a lot of breasts and was able to freeze the leftovers, meaning I can enjoy this meal again and again. Thank you for sharing.
That’s fantastic to hear! It’s always a win when a dish becomes a new favorite. Freezing leftovers is such a great idea for future delicious meals. So glad you enjoyed it!
I wanted a simple but delicious main course for a small family Christmas gathering and this was perfect! Delicious and definitely flavorful and juicy. 🙂 Thanks for this recipe, I will definitely make it again!
That’s wonderful to hear! I’m thrilled the recipe worked out well for your Christmas gathering. It’s great knowing you enjoyed it and found it flavorful and juicy. Wishing you many more delicious meals ahead! Cheers!
Absolutely delicious. The next day the cold chicken was just so good cold. So flavorful and we dipped our crescent rolls in leftover garlic Butter mixture.
Amazing!
Perfect favors and very easy to prepare. Love being able to chop any leftovers up and throw them in a salad.. ymmmm! My go-to recipe for chicken breasts!!
Thank you!!
Your feedbak made my day! Thank you so much 😉
Very good. Chicken was done in 12 minutes.
Awesome! Thank you for stopping by 😉
I found this to make when I had no idea’s for dinner. I thought it will be good enough but we all LOVED it and it will definitely become a part of our dinner rotation. Thank you for this easy and delicious recipe.
That’s fantastic to hear! I’m thrilled the recipe was such a hit for you. It’s always wonderful when a last-minute dinner idea turns into a new family favorite. If you need more recipes or ideas, feel free to ask!
Made 4 chick breasts last night. Just me here. Ate one. Awesome! Put others (minus butter, of course) into chicken salad. SOOOOO flavorful!
That’s such a clever way to repurpose the chicken breasts! Chicken salad sounds delicious, and I’m glad you enjoyed the flavor. Creative cooking at its best! 👩🍳🍗
Seared and used the oven temp probe, got to temp very quickly! Turned the oven off and left for 10 min. Put the juices in the rice, and served with buttered peas. Happy wife…
So happy you and your wife enjoyed this recipe 😉
My husband is a very picky eater when it comes to chicken. I tried this recipe last week and he absolutely loved it. He asked for it again tonight!
So happy to hear that!
Made this for dinner and it’s really good.. very garlicky but you adjust to taste.. I always add much more herbs to flavor things and put a ton of smoked paprika, thyme, Italian seasoning, season salt, pepper, parsley and onion powder on the chicken while pan searing. Had 1/2 stick of butter melted in the pan to sear, then added another 1/2 stick to the pan and the minced garlic right before putting it in the oven. I also basted the chicken a few times with the butter while in the oven, too. The breasts weren’t all even, so I had to take out the smaller pieces before the larger one so it didn’t dry out, but it was very flavorful and really fast and easy. Made some boiled little tiny golden potatoes and after I drained the water I added a good amount of butter to the pan to melt, with salt, pepper and a ton of parsley. Creamy and yummy 😋
So thrilled to hear you enjoyed the recipe and made it your own! Your additions of smoked paprika, thyme, Italian seasoning, season salt, pepper, parsley, and onion powder sound absolutely delicious – talk about a flavor-packed meal! The basting with butter in the oven and the creamy touch to the potatoes make it all sound irresistibly good. Thanks for sharing your tips, and I’m glad it turned out flavorful and quick for you. If you ever try more recipes, feel free to share your creative twists!
My family loved this recipe! The flavors are outstanding and the chicken is so tender and juicy! One of our favorites for sure!
Awww how awesome to hear that! My family also love this recipe so much. It’s easy and tender and flavorful! Perfect for a weeknight dinner.
I tried this recipe for dinner yesterday. It was delicious!! Perfectly seasoned, tender, and so juicy! It was so easy to! My husband loved it as well. It will definitely be on the go to list from now on. Thank you for sharing it!
I’m thrilled to hear that you enjoyed the recipe! It’s wonderful to know that it turned out deliciously seasoned, tender, and juicy. I’m glad both you and your husband loved it! Having it on your go-to list is fantastic, and I’m grateful for your kind words.
The chicken was tough but it was good
Thanks for sharing your feedback! I’m glad you found the chicken tasty, despite it being a bit tough. Next time, you might try cooking it for a bit less time to avoid it becoming tough.
I have tried this recipe and it is quite possibly the best one so far for boneless chicken breasts.Every ingredient compliments the other..not to mention that it’s done in an iron frying pan. Additionally this gem of a recipe freezes very well.Thank you so much for sharing this!!
Wow, I’m thrilled to hear that you loved the recipe! Thank you for trying it out and sharing your feedback—it means a lot!
This turned out just okay. The flavor was good but the chicken wasn’t tender or moist. I think next time I will pound the chicken.
It sounds like you had a good flavor but the texture wasn’t quite right. Did you find that you might have overcooked the chicken a bit? Sometimes that can lead to it being a bit tough and dry.
This had a very good taste and we liked it, however, it wasn’t tender. I did use an in the oven temperature probe and removed it at 160° and let it finish cooking during the rest time. Next time I will try pounding the chicken a bit.
Excellent chicken breast – so flavourful, incredibly easy and not dry! After one go, it will enter regular rotation.
Right? My favorite chicken breast recipe EVER!