Garlic Butter Baked Chicken Breast

Try this garlic butter baked chicken breast recipe with juicy chicken smothered in a homemade herbed garlic butter sauce. It’s a quick and easy fix for weeknight dinners paired with your favorite sides.

Today we’re making a quick and easy garlic butter baked chicken breast. With a few simple ingredients like butter, garlic, paprika, Italian seasoning and fresh parsley, we’re taking the humble chicken breast and transforming it into tender, juicy chicken that’s packed full of flavor.

It’s a little bit of decadence, but worth the indulgence. Pair it with a salad, or some greens on the side like broccoli, green beans, or asparagus and some white rice, mushroom risotto, or mashed potatoes.

If you love garlic butter flavors try this garlic butter steak bites recipe, some creamy garlic butter salmon, or these garlic butter mushrooms. For other delicious baked chicken breast recipes, this easy oven-baked chicken and baked Parmesan-crusted chicken are pretty popular. But back to the recipe, let’s start cooking!

How To Make Garlic Butter Baked Chicken Breast (1 Min Video)

Ingredients For Garlic Butter Baked Chicken Breast

GARLIC BUTTER BAKED CHICKEN BREAST RECIPE TIPS

Chicken – Be sure to pound it to an even thickness so it cooks evenly in the oven. A mounded center usually means the ends will be drier by the time the thicker part finishes cooking. You can use a meat mallet or a rolling pin and place the chicken breasts between some plastic wrap, parchment paper, or in a Ziploc bag.

If you don’t own a mallet, don’t like pounding meat, or have particularly large chicken breasts, you can also slice the chicken breasts lengthwise into chicken cutlets.

Searing – This step is optional but we do it to get a golden crust. If you want to only bake it, leave out the olive oil from the ingredient list and skip this step.

Cook time – Cook time will vary depending on the thickness and weight of your chicken breast and the power of your oven. A reliable way to check is with a meat thermometer. Remember to insert it into the thickest part of the breast and you’ll know it’s cooked when the internal temperature reads 165˚F. Another way to tell if the chicken is done is to slice it down to the thickest part and make sure that it’s white throughout.

Garlic – I used fresh garlic but you can substitute it with some garlic powder.

Skillet – I used a 12″ carbon steel skillet because it’s oven-proof and I like how it’s lighter than a regular cast iron skillet. If you don’t own any oven-proof skillets, try searing the chicken breasts over the stovetop and then transferring them to a baking sheet or baking dish to finish off cooking in the oven. I will recommend a baking dish over a baking sheet because it’s easier to keep the sauce together to spoon over the chicken later.

Stove-top method – Melt 2 tablespoons of butter and follow step 4 in the instructions, adding some olive oil if needed. Sear on one side for 4-5 minutes until golden brown. Flip the chicken and sear on the other side for another 4-5 minutes or until the internal temperature reads 165°F. Add the rest of the butter and saute garlic for about 30 seconds. Season with Italian seasoning and parsley, flip the chicken in the garlic butter sauce and dish and serve hot.

Serve with – Serve with a side of greens like a salad, green beans, broccoli, or asparagus and with some rice, risotto, mashed potatoes, or cauliflower au gratin for a well-balanced meal.

And that’s about it. Enjoy your chicken and let me know how you liked it, any substitutions you made and what you paired it with in the comments below!

MORE CHICKEN BREAST RECIPES TO TRY

• Easy Oven-Baked Chicken
• Baked Parmesan Crusted Chicken
• Baked Honey Balsamic Chicken
• Maple-Glazed Chicken
• Chicken with Lemon Garlic Cream Sauce

Print