Description

This Garlic Butter Baked Chicken Breast recipe offers juicy, flavorful chicken breasts coated in a savory garlic herb butter. Searing the chicken on the stovetop before finishing it in the oven ensures a golden crust and tender, moist meat inside. Fresh herbs like parsley, thyme, and rosemary enhance the richness of the melted butter and garlic, making this an easy yet elegant main dish perfect for weeknight dinners or special occasions.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts

Garlic Butter Sauce

1/4 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste

For Searing

1 tablespoon olive oil

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken breasts.
Season the Chicken: Season both sides of the chicken breasts evenly with salt and pepper to enhance the flavor.
Prepare Garlic Butter Mixture: In a small bowl, mix together the melted butter, minced garlic, chopped parsley, fresh thyme leaves, and chopped rosemary until well combined.
Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken breasts and cook for 2-3 minutes on each side until they develop a nice golden-brown crust.
Coat with Garlic Butter: Pour the garlic butter mixture evenly over the seared chicken breasts, ensuring they are well coated to lock in flavor.
Bake the Chicken: Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) to ensure it is fully cooked and safe to eat.
Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute, then serve warm.

Notes

Using an oven-safe skillet allows for easy transition from stovetop searing to oven baking without transferring chicken to another dish.
Make sure to check the internal temperature of chicken to avoid undercooking or drying it out.
Fresh herbs can be substituted with dried herbs, but reduce the quantity to about 1 teaspoon each to avoid overpowering the dish.
For a lower-fat version, reduce butter to 2 tablespoons and increase olive oil slightly for searing.
Letting the chicken rest after baking is crucial for juicy meat.