Description
How to make garlic butter baked chicken breast with herbs and lemon that’s tender, juicy and golden every time. Perfect weeknight dinner in 30 minutes.
Ingredients
Scale
Base Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1/2 cup unsalted butter, melted
- 2 tablespoons olive oil
- 1 large lemon, juiced and zested
Flavor Builders
- 6 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, minced
- 2 teaspoons paprika
Seasonings
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons grated Parmesan cheese
Instructions
- Prep Chicken: Preheat oven to 425°F. Pound chicken breasts to even 3/4-inch thickness between plastic wrap. This ensures they cook evenly without drying out.
- Make Butter: Whisk melted butter with olive oil, minced garlic, lemon juice, lemon zest, and all herbs. The mixture should smell absolutely incredible at this point.
- Season Chicken: Pat chicken completely dry and season both sides with salt, pepper, paprika, and onion powder. Dry chicken is key for proper browning and crispy edges.
- Arrange Pan: Place seasoned chicken in baking dish. Pour garlic butter mixture over top, making sure each piece is well-coated. Sprinkle with Parmesan cheese for extra flavor.
- Bake Chicken: Bake for 20-25 minutes until internal temperature reaches 165°F. The tops should be golden brown and the butter should be bubbling around the edges.
- Rest Serve: Let chicken rest for 5 minutes before slicing to retain all those delicious juices. Drizzle with pan juices and garnish with fresh parsley before serving.
Notes
- Don’t skip pounding the chicken to even thickness or you’ll have uneven cooking.
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- Fresh herbs work best, but you can substitute 1/3 the amount of dried herbs.
- Let chicken rest 5 minutes after baking to retain all the delicious juices.
- Internal temperature must reach 165°F for food safety – use a thermometer.
- The garlic butter mixture can be made up to 24 hours ahead of time.
Allergy Information: Dairy
Nutrition
- Calories: 285 calories
- Fat: 18g
- Carbohydrates: 3g
- Protein: 28g