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Juicy Garlic Butter Baked Chicken Breast – Never Dry

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This Juicy Garlic Butter Baked Chicken Breast recipe is the solution to dry, disappointing chicken. A simple butter pocket technique ensures every bite is tender and moist, with garlic butter oozing out as you slice. Ready in about 30 minutes with minimal prep, it’s a guaranteed weeknight win.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • 3 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • ½ teaspoon dried thyme
  • ¼ cup chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon capers

Instructions

  1. Preheat your oven to 400°F (200°C). Let chicken breasts sit at room temperature for 15-20 minutes.
  2. In a small bowl, combine softened butter, minced garlic, dried thyme, and a pinch of salt. Mix until well incorporated.
  3. Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, paprika, and onion powder.
  4. Using a sharp paring knife, make a horizontal slit along the thickest side of each chicken breast, cutting about two-thirds of the way through to create a pocket. Stuff about half of the garlic butter mixture into each pocket, spreading evenly. Press edges gently to seal.
  5. Spread remaining garlic butter over the top of each chicken breast.
  6. Arrange chicken breasts in a baking dish or cast-iron skillet, leaving space between them. Pour chicken broth around the chicken (not over it).
  7. Bake for 20-25 minutes, until internal temperature reaches 160°F (71°C) in the thickest part.
  8. Remove from oven and tent loosely with aluminum foil. Let rest for 5-10 minutes.
  9. While chicken rests, place baking dish on stovetop over medium heat (if oven-safe). Add lemon juice and capers to pan juices, scraping up browned bits. Simmer 1-2 minutes until slightly thickened.
  10. Slice chicken against the grain into thick slices. Spoon pan sauce over top and garnish with fresh parsley.

Notes

The butter pocket technique is key for juiciness. Pull chicken at 160°F (71°C) and let rest; carryover cooking brings it to 165°F (74°C). For even thickness, pound chicken breasts to ¾ inch. A quick brine (¼ cup salt in 4 cups water for 15-30 minutes) adds extra moisture. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: baked chicken breast, garlic butter chicken, juicy chicken, easy chicken recipe, weeknight dinner, gluten-free, low-carb, keto-friendly

Find it online: https://evabake.com/juicy-garlic-butter-baked-chicken-breast-never-dry/