Description
This recipe uses a garlic herb butter basting method to ensure oven-baked chicken breasts remain juicy, tender, and restaurant-quality, eliminating the common issue of dry meat.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts (approx. 6–8 oz each)
- 1/2 cup (1 stick / 113g) unsalted butter, softened
- 4 cloves fresh garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp dried rosemary, finely crushed
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp paprika
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Trim fat/tendons from chicken and pound thicker ends to an even 1/2-inch thickness. Pat chicken completely dry with paper towels.
- In a small bowl, mash together softened butter, minced garlic, thyme, oregano, rosemary, salt, pepper, and paprika until a uniform paste forms.
- Lightly grease a 9×13 inch baking dish with olive oil. Place chicken in a single layer. Spoon the garlic herb butter generously over each breast, pushing some under the edges.
- Bake for 18-22 minutes without opening the oven door for the first 15 minutes. Remove when internal temperature reaches 155°F (68°C).
- Transfer chicken to a plate, pour pan juices over it, cover loosely with foil, and rest for at least 5 minutes before slicing against the grain and serving.
Notes
Pounding the chicken to an even thickness ensures uniform cooking. Do not skip the resting step, as it allows juices to reabsorb. If the butter browns too quickly, tent with foil. For variations, try adding lemon zest, cayenne pepper, or Dijon mustard to the butter mixture.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (ap
- Calories: 450
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 1
- Protein: 45
Keywords: chicken breast, oven baked chicken, garlic herb butter, juicy chicken, weeknight dinner, meal prep, easy chicken recipe