Go Back

Juicy Garlic Butter Baked Chicken Breast

Juicy garlic butter baked chicken breast with tender, oven-baked texture and rich garlic-butter flavor. Baked at 400°F until the centers reach 165°F, then finished with pan juices and fresh parsley.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 1 fresh parsley, chopped
Garlic butter mixture
  • 4 tbsp unsalted butter, melted
  • 5 garlic, minced
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep the oven and baking dish
  1. Preheat oven to 400°F (200°C). Set up a baking station so the chicken goes into the oven right after mixing.
  2. Lightly grease a baking dish. Use enough grease to prevent sticking where the butter sauce will pool.
Prep the chicken
  1. Pat chicken breasts dry with paper towels. Dry surfaces help the seasoning and garlic butter cling better.
Make the garlic butter sauce
  1. In a small bowl, combine melted butter, garlic, paprika, Italian seasoning, salt, black pepper, and lemon juice. Stir until the garlic and spices are evenly distributed.
Bake
  1. Place chicken breasts in the baking dish. Arrange them in a single layer so they cook evenly.
  2. Brush generously with the garlic butter mixture. Make sure each breast is coated, including the thickest parts.
  3. Bake for 22–26 minutes or until the internal temperature reaches 165°F (74°C). Watch for doneness in the center, not just the edges.
  4. Spoon pan juices over the chicken. This re-coats the top for extra juiciness right after baking.
  5. Garnish with fresh parsley and serve immediately. Finish while hot so the butter-garlic aroma stays prominent.

Notes

For best juiciness, rely on the 165°F (74°C) internal temperature and start checking at 22 minutes—overbaking dries chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave or oven just until warm. Freezing is not recommended for the juiciest texture, but you can freeze if needed. For a lower-sodium option, use reduced-salt butter and reduce the added salt to taste.