Garlic Butter Baked Chicken Breast

Ingredients

• 4boneless, skinless chicken breasts
• 113 g (½ cup)unsalted butter
• 4 clovesgarlic, minced
• 8 g (2 tablespoons)fresh parsley, chopped
• 1 teaspoondried thyme
• 15 ml (1 tablespoon)lemon juice
• to tastesalt
• to tastepepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Dry the chicken

   Pat the chicken breasts dry with paper towels.

3. 3

   Melt the butter

   Melt the butter in a small saucepan over a medium heat.

4. 4

   Cook the garlic

   Add the minced garlic and cook for about 1 minute, until fragrant, taking care not to let it burn.

5. 5

   Season the butter

   Stir in the chopped parsley, dried thyme, lemon juice, salt and pepper.

6. 6

   Arrange the chicken

   Place the chicken breasts in a baking dish.

7. 7

   Add the butter

   Pour half of the garlic butter mixture over the chicken, coating each breast well.

8. 8

   Bake the chicken

   Bake for 20–25 minutes, until cooked through and the internal temperature reaches 74°C (165°F).

9. 9

   Baste halfway through

   Halfway through the baking time, baste the chicken with the remaining garlic butter.

10. 10

    Rest and serve

    Remove the dish from the oven and leave the chicken to rest for 5–10 minutes before slicing and serving.

What is garlic butter baked chicken?

This is a simple American-style chicken main in which boneless breasts bake under a coating of melted butter flavoured with garlic, herbs and lemon. The method keeps the seasoning close to the meat and makes a savoury sauce in the baking dish.

The version here uses parsley and dried thyme for a familiar herbal flavour, while lemon juice adds a bright note. Basting during cooking spreads the butter over the chicken again.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

Chicken provides most of the protein, while the butter is the main source of fat and contributes much of the energy. The chicken and lemon juice provide some of the carbohydrates, with little coming from the herbs. Pair a serving with vegetables and a modest portion of potatoes, rice or bread for a more balanced plate.

Choosing the chicken

Even breasts: Choose pieces of similar size so they are more likely to finish cooking at the same time. If one breast is much thicker, its centre may take longer to reach the stated temperature.

Dry surface: Patting the chicken dry before adding the butter helps the coating cling rather than slide off.

Making the garlic butter

Gentle heat: Melt the butter over a medium heat, then cook the garlic for about 1 minute. Garlic can turn bitter if it browns or burns, so keep an eye on it.

Herbs and lemon: Stir in the parsley, thyme and lemon juice after cooking the garlic. Salt and pepper are added to taste, so season the mixture according to your preference.

Baking and checking doneness

Oven timing: Bake at 190°C for 20–25 minutes, with the exact time depending on the size and thickness of the breasts. Baste with the reserved garlic butter halfway through.

Temperature cue: Check that the thickest part of the chicken reaches 74°C. Rest it for 5–10 minutes after baking before slicing.

Serving ideas

Sauce: Spoon some of the garlic butter from the dish over the sliced chicken when serving. The lemon and herbs make it a natural match for simple sides.

On the plate: Serve with potatoes, rice or bread to take up the buttery juices, and add a green vegetable or salad for freshness.

Timing and preparation

The recipe takes 35 minutes in total, including its stated baking and resting times. Prepare the garlic and parsley before starting the butter so they are ready to stir in.

The chicken is baked in one dish, with the butter divided between the initial coating and the halfway baste. Keep the second portion aside until then.

Recipe notes & tips

• Dry the chicken thoroughly before placing it in the baking dish.
• Cook the garlic only until fragrant; avoid letting it brown.
• Coat each breast well with the first half of the garlic butter.
• Set a timer to baste the chicken halfway through baking.
• Check the temperature in the thickest part of a breast.
• Let the chicken rest for 5–10 minutes before slicing.

Variations

• Fresh herbs: Swap the dried thyme for a similar amount of fresh thyme leaves.
• Extra lemon: Add more lemon juice to the butter for a sharper citrus note.
• Herb swap: Use chopped fresh rosemary instead of thyme for a different herbal flavour.
• Spicy butter: Add chilli flakes to the butter mixture for gentle heat.
• Parmesan finish: Sprinkle grated Parmesan over the chicken near the end of baking.

Common mistakes to avoid

• Burning the garlic: Cook it for about 1 minute over medium heat and remove it from the heat if it starts to brown.
• Skipping the drying: Pat the breasts dry first so the butter coats them more evenly.
• Uneven pieces: Arrange similarly sized breasts together and check the thickest one for doneness.
• Guessing doneness: Use a thermometer and confirm the centre reaches 74°C.
• Cutting too soon: Rest the chicken for 5–10 minutes before slicing to give the juices time to settle.

How to store

Refrigerate leftovers in a sealed container within 2 hours and use within 3 days. Reheat gently until hot throughout, spooning some of the stored butter over the chicken to help keep it moist.

Frequently asked questions