Description
A foolproof, juicy oven-baked chicken breast recipe using a garlic herb butter crust. High heat and proper resting ensure tender, flavorful results in under 30 minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, softened
- 3–4 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- Optional: Zest of 1/2 lemon
- Optional: Pinch of red pepper flakes
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Pat chicken breasts dry with paper towels. If uneven, pound to uniform thickness (approx. 3/4 inch).
- In a small bowl, mix softened butter, minced garlic, parsley, oregano, thyme, smoked paprika, salt, pepper, and optional lemon zest until a uniform paste forms.
- Place chicken on the prepared baking sheet. Spread the herb butter mixture generously over the top of each breast.
- Bake for 18-20 minutes. Check internal temperature at 18 minutes; remove when it reaches 160°F (71°C).
- Let chicken rest on the pan for 5 minutes to redistribute juices.
- Slice against the grain and serve with pan juices.
Notes
Ensure butter is softened, not melted, to create a crust. Do not overcrowd the pan to allow for browning. Resting the chicken is crucial for juiciness. Internal temperature should reach 160°F before resting, rising to 165°F.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sodium: 450
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 1
- Protein: 35
Keywords: chicken breast, oven baked chicken, garlic herb butter, juicy chicken, weeknight dinner, easy chicken recipe, high protein, keto friendly