Garlic Butter Baked Chicken Breasts

Garlic Butter Baked Chicken Breasts–chicken breasts seared until golden, topped with a flavorful garlic herb butter sauce and baked in the oven for an easy, delicious dinner.

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Garlic Butter Baked Chicken Breasts

Greg and I snagged up some fresh chicken breasts at the grocery store for $1.48 a pound! This recipe was on the docket anyway and I was excited to see how it would turn out. It was definitely a win at my house! Greg thought it was the best chicken ever. We sliced up the leftovers and used it on a salad the following day. This was a fun recipe to make and serve and had easy ingredients I always have on hand. Enjoy! (Recipe adapted from Primavera Kitchen)

Ingredients/Substitution Ideas

• Chicken breasts
• Kosher salt
• Black pepper
• Paprika
• Butter
• Italian seasoning
• Dried parsley
• Garlic–fresh garlic!
• Olive oil–or avocado oil

Steps

Heat oven to 400° F.

Slice each chicken breast in half horizontally (butterfly-style), cutting all the way through to create two thinner cutlets of even thickness. 

Season the chicken on both sides with salt, pepper and ½ tsp of paprika. Depending on the size of the chicken breasts you may need extra salt and pepper.

In a small bowl stir together melted butter, Italian seasoning, parsley, remaining ¼ tsp of paprika and minced garlic.

Heat a large oven safe skillet over medium heat. Add in the olive oil and swirl around. Sear chicken breasts for 2 minutes on each side.

Spoon the butter sauce over the top of the chicken.

Bake for 15-18 minutes. Chicken should reach 165° F before serving. 

Spoon the sauce from the pan over the top of the chicken and serve.

Notes/Tips

• This chicken is delicious with mashed potatoes, rice or roasted potatoes. Add some steamed broccoli, green beans or roasted asparagus on the side.
• Searing the chicken before baking gives it a little golden color and adds flavor. You don’t need to cook it all the way through in the skillet because it will finish cooking in the oven.
• A cast iron or stainless steel skillet that can go directly from the stovetop to the oven works great. This also means fewer dishes to wash!
• Slicing the chicken breasts horizontally creates thinner cutlets that cook more evenly. If some pieces are thicker than others, pound them gently to an even thickness.
• A squeeze of fresh lemon juice over the finished chicken adds a little brightness.
• Store leftovers in an airtight container* in the refrigerator for 4 days. Freeze leftovers for up to 3 months.
• Tools:
  • Oven safe pan*
  • Knife*
  • Cutting board*
  • Magnetic measuring spoons*
  • Garlic press*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.