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Garlic Butter Baked Chicken Breast

Garlic butter baked chicken breast served on a white plate with fresh parsley and lemon wedges
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Juicy, tender chicken breasts coated in a rich buttery garlic mixture and baked to perfection. A simple high-protein dinner ready in just 40 minutes with everyday ingredients.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 tablespoons unsalted butter, melted
  • 4 garlic cloves, minced
  • 1 teaspoon dried parsley (or 1 tablespoon fresh chopped parsley)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • Optional: lemon wedges for serving

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C) to ensure even cooking and juicy results.
  2. Pat chicken breasts completely dry with paper towels. Season both sides generously with salt, pepper, paprika, and dried thyme.
  3. In a small bowl, combine melted butter, minced garlic, and parsley. Stir until well combined and fragrant.
  4. Place seasoned chicken in a single layer in a baking dish. Pour garlic butter mixture evenly over each breast and coat fully.
  5. Bake for 20 to 25 minutes until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part. Always use a meat thermometer.
  6. Optional: Switch oven to broil for 2 to 3 minutes for a golden crispy top. Watch closely to prevent burning.
  7. Remove from oven and let chicken rest for 5 minutes before slicing to allow juices to redistribute.
  8. Serve warm with optional lemon wedges on the side.

Notes

  • Always use a meat thermometer – 165 degrees F (74 degrees C) is required for safe, juicy chicken. Do not rely on color alone.
  • Let the chicken rest the full 5 minutes before slicing. Cutting too early is the most common cause of dry chicken.
  • Pat chicken dry before seasoning for better coating adhesion and more even browning.
  • Use fresh garlic for best flavor. Substitute 1/2 teaspoon garlic powder if needed.
  • If using salted butter, reduce added salt by half to avoid over-seasoning.
  • Chicken must be fully thawed before baking. Thaw overnight in the refrigerator or in a sealed bag submerged in cold water.

Nutrition

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