Name: Garlic Butter Baked Chicken Breast
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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)

Garlic Butter Baked Chicken Breast

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Prep Time 5

Cook Time 20

Total Time 25

Servings 3 people

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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!

overhead view of a skillet filled with baked chicken breast with garlic sauce on top.

Photo of Olivia in her kitchen, founder of Primavera Kitchen

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

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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.

overhead view of a cast iron skillet containing raw chicken breast

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.

A small glass bowl of melted butter, garlic and parsley

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.

Closeup view of a cast iron skillet filled with cooked chicken

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.

close up of a skillet filled with baked chicken breast

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Garlic Butter Baked Chicken Breast

3.58 from 4006 votes

Author: Olivia Ribas

people

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!

Video

Equipment

Cast iron skillet

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

To Store: Let the chicken cool, then place it in an airtight container. I prefer using glass containers because they don’t retain smells and are easier to clean. The leftover chicken will last up to 4 days in the fridge.

To Freeze: You can freeze it for up to three months. For convenience, I suggest shredding, dicing, or slicing the chicken before freezing.

To Reheat: Microwave them with a damp paper towel over top the container to keep it moist.