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.
Did You Make This?
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Instead of transferring the pan to the oven, can I just place a lid on the skillet and continue to cook on the stove? Thank you
Yes you can on low heat.
Do you have to sear the chicken?
Yes for just few minutes.
Seriously best chicken recipe ever!! I ended up using boneless chicken thighs (I thought they were breasts until defrosted and too late) and followed recipe exactly. Added lots of Italian spices. This will become one of my regular rotations. Thank you!
Awesome! I’m so thrilled to hear that! Thanks for your feedback 😉
This meal is very tasty! But, my chicken breasts dry out as well. I would like to try this recipe with boneless chicken thighs. Do you think I can season and cook in the skillet on the stove or would baking in oven work best?
Do you have a suggestion for time in oven for 400 degrees?
Thank you!! Tina
I’ve never made this recipe with boneless chicken thighs, but I think it probably will work. You can sear the chicken tights in the skillet and then bake in the oven. Check your chicken after 20 minutes and every 5 minutes after that. It’ll be ready when it gets at 165F (internal temperature).
I also think that your chicken breast was dry because probably you baked it for longer than it should. That’s why I suggested that it should be baked for 20 to 30 minutes depending on the thickness of the chicken breast.
I added baby bella mushrooms and some halved cherry tomatoes. Turned out AMAZING! Would love to add some baby spinach to it too. Definitely saving this recipe!
It sounds amazing! Mushrooms and cherry tomatoes work great in there 😉
This whole article needs to be edited. It’s so hard to read because of all the errors.
Thanks for pointing it out. This post was just reviewed by a professional editor to better serve the readers.
Made it for dinner last night and my hubby loves it. Had great taste and smelled so good.
So awesome!
Can I just sear it in the pan and then put it in the oven in a Pyrex dish.
Yes I think it works.
Tasty and juicy. I browned mine a bit later ne’er and then only had to bake for about 10 minutes. This is now on my list. I love not having to pound out the chicken.
Awesome! Thanks for your feedback and for stopping by 😉
This was such an easy, quick and delicious recipe, My boyfriend and I enjoyed the chicken very much and will definitely make this again soon.
Aw thank you so much!
Excellent way to prepare boring chicken breasts! I made it to spec, following the recipe exactly, except that I threw some baby potatoes (the multicolored kind) into the pan to bake with the chicken. Turned out fabulous! It was a busy day, and this was a quick, easy prep. Will make again.
That’s amazing. Thanks for your lovely comment 😉
I was recruited to make dinner when my elderly mother felt too weak to cook the chicken breasts she had thawed. So, a quick internet search using “delicious” and “chicken breasts” brought up your recipe. I’m a huge fan of garlic (and my mother not so much). This really was easy and delicious, moist and flavorful, rather than dry and bland like so many breast recipes are. Even my mother was impressed. I will definitely make this again.
I had a new jar of dried parsley on hand so I used that. I rehydrated the dry spices first since even the garlic I had was freeze dried granules. I have an English thyme plant, so naturally I had to use some. For the Italian spices, I used Penzey’s Blend. I seared in a smidge of bacon grease, and sprayed the chicken with coconut oil for the high heat. I saved the olive oil part for basting after cooking, adding it to what was left of the spices and melted Irish butter. The paprika is a really nice addition.
Mm… Sounds delicious! Thanks for stopping by 😉
My nephew and I made this tonight for dinner and we were out of paprika so awe substituted with old bay and it was delicious. Also we cook for 9-12 people and every single one of them couldn’t stop telling us how delicious it was.
That’s absolutely awesome! Happy to hear that 😉
Just got done making this dish, turned out great.. pounded out chicken breast so it was the same thickness and added a touch of crushed red pepper. ( Wife and Kids like a little heat) Definitely a winner , Thankyou …
Awesome. Happy to hear that!
Hi I would like to use chicken thighs ,bone in skin on, following the recipe, how long will this take to bake in the the thighs in the oven
It’s about 40 mins.
If I could rate 10 stars I would! This is the best chicken I have ever made. Thank you for this recipie it impressed my husband and I was surprised I made something so good!
The chicken was so moist and flavorful. I didn’t have a Dutch oven so I ended up using a skillet first and moving to a baking dish but things still turned out great.
Wow thank you sooooo much for this lovely feedback 😉
This sounds delicious! Have you made this in an air fryer?
Unfortunately no, but if you try it please let me know how it turned out 😉
I am so excited to try this!! Our oven is currently broken, do you think transferring the cast iron skillet to our grill at the right temp would work too? I’ll share my results once I do it!
Yes I believe it would work. If you try it please let me know how it worked out for you.
Hello, can I use a regular skillet and then transfer it to a pan ?
yes you can.
Delicious! I added a can of mushrooms and loved it! Will definitely be making this again!
Yahoo!!
Excellent! They come out perfect every time! Thank you!
Awesome! Thanks for leaving this review 😉
Our new favorite chicken breast recipe. Absolutely delicious. Thank you for sharing this recipe.
So happy to hear that! Thanks for stopping by 😉
OMG, best chicken ever! I’ve been trying to be close to whole 30/keto though I do have some cheat meals. This is by far the most Delicious chicken recipe I have found. Reminds me of those frozen chicken Kiev’s. So, so good! Thank you for sharing!!!
Wow your comment made my day. Happy to hear that you love this recipe 😉