Garlic Butter Baked Chicken (Printable Version)

Juicy chicken breasts baked in garlic butter sauce with Italian herbs, ready in just 35 minutes.

# What You'll Need:

01 - 4 boneless, skinless chicken breasts

02 - 4 tablespoons unsalted butter, melted

03 - 4 cloves garlic, minced

04 - 1 tablespoon fresh parsley, chopped, plus extra for garnish

05 - 1 teaspoon dried Italian herbs

06 - ½ teaspoon salt

07 - ¼ teaspoon black pepper

08 - Lemon wedges

01 - Preheat oven to 400°F. Lightly grease a baking dish that fits the chicken breasts snugly.

02 - Pat the chicken breasts dry with paper towels and arrange them in the prepared baking dish.

03 - In a small bowl, combine the melted butter, minced garlic, chopped parsley, Italian herbs, salt, and pepper.

04 - Brush the garlic butter mixture generously over the chicken breasts, ensuring they are well-coated.

05 - Bake for 22 to 25 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F.

06 - Let the chicken rest for 5 minutes before serving. Garnish with extra parsley and serve with lemon wedges if desired.

01 -

The garlic butter pools at the bottom of the dish and becomes a sauce you will want to drag every bite through.
It requires exactly one bowl, one dish, and zero culinary gymnastics, which makes it the honest kind of easy cooking.

02 -

An instant read meat thermometer is the single thing that will save you from dry chicken, so pull the dish the moment you hit 165 degrees F and not a degree higher.
Covering with foil for the first half of baking traps steam and keeps the breasts juicy, then uncovering lets the top caramelize in the pooled butter.

03 -

Pound the thickest part of each breast slightly so all four cook at the same rate and you avoid the dreaded dry edges with a raw center problem.
Let the garlic sit in the warm butter for five minutes before brushing it on, because that brief steep turns sharp raw garlic into something sweet and mellow.