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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Did not care for it almost flavorlist.
Sorry to hear that. Did you follow exactly the recipe?
Whenever someone says 2 cloves of garlic for anything times it by 3 😂.
I agree! 🤣
Was SO good. Hubby wants it again soon! I doubled the recipe for 5 pieces & used cilantro instead of parsley. Yum
Awesome!
Your ingredient List paprika, Instructions don’t!
Just fixed tht. Thanks for pointing it out.
I cooked the chicken and gave it to my family and they all gave it a five star review! Excellent recipe!
OMG this is so great to hear!! Thanks for your feedback!
My family loved this! Such a great recipe.
Indeed it is 😉
My grandsons Loved it and ask me to make it again! That’s a 5 star recipe here😘
Aww that’s amazing. So happy he liked it!
Do you cover in the oven? I think that’s important to include in recipe, thank you!
For this recipe I didn’t cover.
Side dish suggestions?
On the post you can find some suggestions.
Found this recipe a few weeks ago and have made it 4 times. So juicy, tender and flavorful. My husband doesn’t like breaded chicken and there are few recipes for skinless and boneless chicken that retain the moisture. This is sooo good!
I’m so happy to hear that!!!
My family ate it all so that tells it all
That’s amazing!
If adding brown sugar would you add it when you are pan frying the chicken with seasonings AND adding it to the spice & butter mixture? Or just to the butter & spice mixture? Thanks!
I’m not sure since I’ve nver made with recipe wit hbrown sugar. NOt sure it would work. Sorry!
Wonderful recipe I loved it thank you!!
The blend off spices and garlic were so delicious
Happy you liked it!
Moist and flavorful!
Totally!
Nice recipe I switched a few things up that I didn’t have or substituted but will def make again very good!
Awesome! Happy you liked it.
A very easy recipe and very tasty. Because I love the tanginess of lemon I also added that as well.
Yes the tanginess of lemon is a great flavour.
It’s not done yet. But I didn’t have fresh parsley, but I did have the other ingredients. I used lemon flavored olive oil. I seared, sauced it and I covered it.
I’ll let you all know how it came out!!!
Yes please! I would love to know 😉
Easy peasy and nom nom nom😋
Awesome!
Easy and delicious !!!
Indeed it is:-)
Moist and delicious! Leftovers are great to add to salad.
That’s exactely what I do for lunch the next day.
Fantastic! I doubled the butter and injected the breasts and made gravy with the what was left in the pan.
That’s awesome. I’m so happy you made this recipe and liked it!!
Very juicy, best dipped in honey.
Yummy!
I’m adding this to my meal rotation. Absolutely delicious. And quick & easy. Thanks for sharing.
Awesome!