Name: Garlic Butter Baked Chicken Breast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pieces boneless, skinless chicken breasts; 4 tablespoons garlic butter; to taste salt and pepper; 1 teaspoon dried thyme (optional); 1 teaspoon garlic powder (optional)

Garlic butter baked chicken breast is a simple, comforting dish where juicy chicken breasts are topped with rich, garlicky butter and roasted until tender with a golden finish. The taste is buttery and savory with a gentle garlic backbone; the texture is moist inside with a lightly browned surface. This recipe is special because it’s almost hands-off: spread garlic butter, season, bake, and let rest. It’s perfect for busy weeknights, easy meal prep, or a quick dinner that still feels a little special. Serve with steamed vegetables, mashed potatoes, or over a bed of rice for a complete meal. For a different bite, try our garlic butter chicken bites recipe for a quicker version.

Why You’ll Love This Garlic Butter Baked Chicken Breast

Fast and low-effort: prep in minutes, bake, and forget until done.
Deep garlic flavor with real butter for a rich, comforting taste.
Moist, tender chicken every time when baked at a steady temperature.
Minimal ingredients—easy to shop for and pantry-friendly.
Flexible seasonings: the base works with herbs or spice blends.
Great for meal prep—reheats well and pairs with many sides.
Kid-friendly — familiar flavors and simple textures.
Works for both weeknight dinners and simple entertaining.

What Is Garlic Butter Baked Chicken Breast?

Garlic Butter Baked Chicken Breast is a baked chicken recipe where individual boneless chicken breasts are coated with garlic butter and baked until cooked through. The butter carries garlic and optional seasonings into the meat as it cooks, creating a savory surface and juicy interior. Flavor-wise it’s buttery, garlicky, and lightly seasoned with salt and pepper, with optional thyme and garlic powder to boost the herbal and roasted notes. The cooking method is straightforward oven baking at 375°F (190°C), which produces even cooking and a slightly caramelized top. The vibe is classic comfort food — reliable for weeknights and simple enough for casual dinners or a fuss-free weekend meal.

Ingredients for Garlic Butter Baked Chicken Breast

For the Chicken

4 chicken breasts

For the Garlic Butter

4 tablespoons garlic butter

Seasoning

Salt and pepper to taste
1 teaspoon dried thyme (optional)
1 teaspoon garlic powder (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Garlic butter: If you don’t have garlic butter, use regular butter softened and mix in 1–2 cloves minced garlic or 1/2 teaspoon garlic powder. You may also use a high-quality spreadable compound butter if preferred.
Chicken breasts: Use boneless, skinless breasts. If breasts are very thick, consider butterflying or pounding them to even thickness for quicker, more even cooking.
Dried thyme (optional): Swap with dried oregano or rosemary if you like a different herb profile. Fresh herbs can be used; use 1 tablespoon fresh thyme instead of 1 teaspoon dried.
Garlic powder (optional): Adds a more pronounced roasted garlic note. If skipped, the garlic butter still provides the main garlic flavor.
Lower-fat option: Use a light garlic spread or reduce butter to 2 tablespoons and brush with a little olive oil to keep moisture. Note that reducing butter will slightly change the richness and browning.
Salt and pepper: Adjust to taste; kosher salt gives cleaner seasoning while finer table salt needs less.

Step-by-Step Instructions

Step 1 – Preheat and prep the pan
Preheat the oven to 375°F (190°C). Choose a baking dish that fits the 4 chicken breasts in a single layer. Lightly oil or spray the dish to prevent sticking.

Step 2 – Arrange the chicken
Place the chicken breasts in the baking dish, spaced slightly apart so heat circulates around each piece.

Step 3 – Add the garlic butter
Spread 1 tablespoon of garlic butter evenly over each chicken breast so they are well coated.

Visual cue: The butter should form a thin glossy layer over each breast. If it melts quickly, that’s normal—continue to the next step.

Step 4 – Season
Season each breast with salt and pepper to taste. Sprinkle the optional 1 teaspoon dried thyme and 1 teaspoon garlic powder evenly over the chicken if using.

Step 5 – Bake until done
Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and juices run clear.

Pro cue: Use an instant-read thermometer for best results — internal temperature should read 165°F (74°C) at the thickest part. If breasts are smaller, start checking at 20 minutes.

Step 6 – Rest and serve
Remove the baking dish from the oven and let the chicken rest for a few minutes before serving. Resting lets the juices redistribute so the meat stays moist.

Pro Tips for Success

Even thickness: Pound or butterfly very thick breasts so they cook evenly in the 25–30 minute window.
Room temperature chicken: Let breasts sit 10–15 minutes at room temperature before baking to promote even cooking.
Don’t overbake: Start checking internal temperature at 20–22 minutes if breasts are on the smaller side. Overbaking dries the meat.
Use a thermometer: An instant-read thermometer is the most reliable way to ensure 165°F (74°C) without guessing.
Let it rest: Resting 3–5 minutes yields juicier meat and cleaner slices.
Layer flavor: If you like more garlic, add a thin strip of minced fresh garlic under the butter on each breast (optional).
Crisp top: For a slightly browned top, broil the chicken for 1–2 minutes at the end—watch closely to avoid burning.

Flavor Variations

Lemon-Garlic (optional): Add 1 teaspoon lemon zest to the garlic butter before spreading and squeeze a little lemon juice over the baked chicken just before serving.
Herby Thyme & Parsley (optional): Add 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley on top after baking for a fresh finish.
Spicy Garlic (optional): Mix 1/4–1/2 teaspoon red pepper flakes into the garlic butter for a mild kick.
Parmesan Crust (optional): Sprinkle 2 tablespoons grated Parmesan over the buttered breasts in the last 5 minutes of baking and broil for 1–2 minutes until golden.
Mustard-Garlic (optional): Mix 1 tablespoon Dijon mustard into the garlic butter for a tangy note.
Mediterranean Twist (optional): Add 1/2 teaspoon dried oregano and a few chopped sun-dried tomatoes on top before baking.

Serving Suggestions

Classic plate: Serve with mashed potatoes and steamed green beans for a simple, comforting meal.
Light and fresh: Slice chicken and serve over mixed greens with a lemon vinaigrette.
Grain bowl: Pair with rice, quinoa, or couscous and roasted vegetables for a balanced bowl.
Pasta top: Slice and serve over buttered linguine or angel hair pasta with a light drizzle of pan juices.
Weeknight comfort: Plate with roasted carrots and a warm roll to soak up the garlic butter.
Casual entertaining: Slice and arrange on a platter with fresh herb garnish for easy family-style serving.

Make-Ahead, Storage & Reheating

Make-ahead: You can prep the chicken breasts with garlic butter and season them in the baking dish up to 24 hours ahead and keep covered in the refrigerator. Bake when ready.
Storage (fridge): Store cooked chicken in an airtight container for 3–4 days. Keep the pan juices or a little extra butter to help maintain moisture when reheating.
Reheating best practice: Reheat gently in a 325°F (160°C) oven for 10–15 minutes or until warmed through. For single pieces, microwave on medium power in short bursts, covered loosely, to avoid drying. Add a small pat of garlic butter before reheating to restore richness.
Texture changes: Refrigerated chicken will firm slightly and may lose surface crispness. Reheating slowly helps keep it tender.

Storage and Freezing Instructions

Freezing cooked chicken: You can freeze cooked chicken breasts wrapped tightly in foil and placed in a freezer bag for up to 2–3 months. Thaw overnight in the fridge before reheating. Note that texture may change slightly after freezing; reheating with a bit of butter helps restore moisture.
Freezing raw prepped chicken: If you prepped raw breasts with garlic butter and seasonings, you can wrap and freeze them for up to 1 month. Thaw fully before baking and add a few extra minutes to the baking time if still slightly cold.
If freezing is not recommended: If you prefer maximum texture and flavor, bake fresh. Freezing is fine but may slightly soften the surface and change butter texture — plan to re-crisp briefly under a broiler after reheating if desired.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
Approx. 350 kcal | 35 g | 1 g | 22 g | 0 g | 300 mg

Estimates vary by brands and portions.

FAQ About Garlic Butter Baked Chicken Breast

Q: My chicken is too thick — how do I fix it?
A: Butterfly or pound the breasts to even thickness before baking so they cook evenly within 25–30 minutes.

Q: The butter melted away — is that a problem?
A: No. Butter will melt during baking and baste the chicken. If you want more surface coating, add a small extra pat of butter before serving.

Q: How do I know when the chicken is done?
A: Use an instant-read thermometer; 165°F (74°C) at the thickest point means it’s safe and done.

Q: Can I use skin-on chicken instead?
A: Yes, but baking time may vary. Skin-on pieces may need a slightly longer cook and will produce more fat in the pan.

Q: My chicken turned out dry — what happened?
A: Likely overcooking. Reduce oven time, check earlier, and use a thermometer. Rest briefly after baking.

Q: Can I skip garlic powder and thyme?
A: Yes. They are optional. The garlic butter alone provides the main flavor.

TastyInspo Notes

Finish with fresh herbs: A sprinkle of chopped parsley or thyme after baking brightens the dish.
Spoon pan juices: Serve with a small ladle of melted garlic butter and juices over the slices for extra flavor.
Thinly slice across the grain: Slicing across the grain gives a more tender bite.
Warm the butter slightly: Soften garlic butter before spreading so it spreads evenly and melts into the chicken during bake.
Presentation tip: Arrange sliced breasts slightly overlapping on a warm plate and drizzle any pan juices over them before serving.
Simple garnish: Lemon wedges or a light dusting of parsley make the dish look fresh and inviting.

Troubleshooting

Bland flavor: Increase salt slightly, add extra garlic butter, or finish with a squeeze of lemon to brighten flavors.
Overcooked and dry: Check earlier with a thermometer and remove at 165°F (74°C). Let rest to retain juices.
Undercooked center: Make sure breasts are at even thickness; cook longer and check temperature. Cover loosely with foil and return to oven if needed.
Burned top before done: Lower the oven rack or reduce oven temperature and bake longer; avoid broiling until near the end.
Butter pools in the dish: That’s normal. Spoon some over the chicken before serving, but drain excess if you want less fat on the plate.
Texture too soft after freezing: Reheat gently and finish under broiler for 1 minute to refresh the surface texture.

Final Thoughts

This Garlic Butter Baked Chicken Breast is a reliable, simple recipe that delivers buttery garlic flavor and tender chicken with minimal effort. It works well for quick dinners, meal prep, and casual entertaining because it’s flexible, forgiving, and satisfying. For more tips and variations from another trusted source, check this Garlic Butter Baked Chicken Breast – Primavera Kitchen.