garlic butter baked chicken breast

Juicy, tender chicken breasts baked in a rich garlic butter sauce with herbs and Parmesan. This easy oven-baked chicken is flavorful, comforting, and perfect for a quick family dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 4 tablespoons unsalted butter, melted
• 5 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 1/3 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh lemon juice

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish with a little olive oil or butter.
2. If the chicken breasts are very thick, gently pound them to an even thickness. This helps them cook evenly and stay juicy.
3. Pat the chicken breasts dry with paper towels.
4. In a small bowl, combine the melted butter, olive oil, minced garlic, Italian seasoning, paprika, onion powder, salt, black pepper, and red pepper flakes.
5. Place the chicken breasts in the prepared baking dish. Pour the garlic butter mixture evenly over the chicken, turning the breasts so they are well coated.
6. Sprinkle the Parmesan cheese over the top.
7. Bake uncovered for approximately 20–28 minutes, depending on the thickness of the chicken breasts.
8. Check the thickest part with a meat thermometer. The chicken is done when it reaches 165°F (74°C).
9. Once baked, spoon some of the garlic butter sauce from the bottom of the dish over the chicken.
10. Drizzle with fresh lemon juice and sprinkle with chopped parsley.
11. Let the chicken rest for 5 minutes before slicing. This helps keep the juices inside.

Serving Suggestions

• Garlic mashed potatoes
• Roasted broccoli
• Green beans
• Rice pilaf
• Roasted carrots
• Creamy pasta
• Garden salad
• Steamed vegetables

Nutrition Information

Approximate per serving, based on 4 servings:

• Calories: 390
• Protein: 48 g
• Carbohydrates: 3 g
• Fat: 20 g
• Saturated Fat: 9 g
• Fiber: 0.5 g
• Sugar: 0.5 g
• Sodium: 520 mg
• Cholesterol: 145 mg

Nutrition can vary depending on the size of the chicken breasts and exact ingredients used.

Nut Information

• Peanuts: None
• Almonds: None
• Walnuts: None
• Pecans: None
• Cashews: None
• Pistachios: None
• Hazelnuts: None
• Macadamia nuts: None
• Coconut: None
• Tree nuts: None
• Nut-free: Yes
• Dairy: Yes — butter and Parmesan
• Eggs: No
• Gluten: Naturally gluten-free, provided all packaged seasonings are gluten-free
• Vegetarian: No
• Keto-friendly: Yes
• Low-carb: Yes

For severe allergies, always check ingredient labels for possible cross-contact.

Q&A

Q: How do I keep chicken breast from drying out?
A: Avoid overbaking it and use a meat thermometer. Remove the chicken from the oven as soon as the thickest part reaches 165°F (74°C), then let it rest for 5 minutes.

Q: Can I use chicken thighs?
A: Yes. Boneless chicken thighs work very well and are naturally more moist. Cooking time may vary depending on their size.

Q: Can I use salted butter?
A: Yes, but reduce the added salt so the finished chicken doesn’t become too salty.

Q: Can I add cheese other than Parmesan?
A: Yes. Mozzarella, provolone, or a little cheddar can be added during the final few minutes of baking.

Q: Can I prepare this ahead of time?
A: You can season and coat the chicken several hours ahead and keep it refrigerated until ready to bake.

Q: How do I store leftovers?
A: Refrigerate leftovers in an airtight container for up to 3–4 days.

Q: How should I reheat the chicken?
A: Reheat gently in the oven at 325°F (165°C) with a little extra butter or broth covered with foil to help prevent drying.

Q: Can I freeze it?
A: Yes. Cool the cooked chicken completely, wrap it well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.