I use this as a basic baked chicken recipe when another recipe calls for cooked chicken. Works great for everything and is super customizable. Sometimes I use garlic salt or other seasonings, depending on what I'm using it for.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.

  • Stir 1/4 cup melted butter and salt together in a bowl.

  • Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken.

  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

227 calories; 14.2 g total fat; 95 mg cholesterol; 719 mg sodium. 0 g carbohydrates; 23.7 g protein; Full Nutrition

Reviews (283)

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354 Ratings
  • 5 star values: 206
  • 4 star values: 94
  • 3 star values: 23
  • 2 star values: 16
  • 1 star values: 15
Rating: 4 stars
Since I was roasting this with asparagus I increased the temperature to 400 degrees and baked for 25 minutes. Moist and fork tender. Also since I was making this as the entrée rather than as simply cooking it for another purpose I added dill garlic salt and paprika for rich color. Easiest quickest dinner I ve made in awhile. Good too. Read More
Rating: 5 stars
I'm still surprised about this recipe as I sit here eating leftovers. As a cook who believes the only path to tender oven-baked chicken is to slather it in sauces or breading I almost blew right past this recipe. But desperate for simplicity I chose this -- the most tender melt-in-your-mouth chicken ever! Instead of salt I sprinkled both sides of each buttered breast with McCormick's Grill Mates Montreal Chicken Seasoning. My chicken breasts were quite large so I baked these about 50 or 55 minutes in order to reach 165 degrees and I basted them a few times with the juices while baking. I'm thinking this recipe will work quite well for my low-carb way of eating. Definitely our new favorite! Give it a try. Read More
Rating: 4 stars
These worked great! I usually bake my chicken in the oven w/ evoo salt pepper and garlic powder but I wanted to try this using the butter. I did add some pepper and garlic powder (I guess that made this 5 ingredient baked chicken lol) but used the cooking method...it was very good...nice and flavorful! I used the chicken to make chicken salads for dinner. I do like my usual evoo b/c it's a bit more healthy but I would totally make this again as it was very good! Thanks for sharing.:) Read More
Rating: 1 stars
This has to be the silliest "recipe" I've ever seen. I think my 5 year old grandson could figure out how to throw chicken in the oven if he had to cook something to eat to survive. This is ridiculous. I really like this site but if this is the cooking level most people are on I think you better stick to TV dinners (if you can figure out how to turn on the oven). Really? Read More
Rating: 5 stars
I used this recipe tonight in place of the way I usually roast chicken breasts the difference being that I use bone-in skin-on chicken. Then we discard the bones and skin---but they add so much flavor to the chicken that we really don't need anything else to go with this. In place of the salt I used Papa's Seasoning from this site because it is such a flavorful blend of spices. I use Trader Joe's package of Kosher Chicken Breasts (two halves to a package) and so I halved the recipe. I really liked the butter and will continue to do so now. Yum! It was really tasty! Thanks jifiner25! Read More
Rating: 5 stars
I made this and I am FLOORED at how good it is! My husband came in just as I was tasting it. I popped a morsel in his mouth and he about melted on the spot. His response "OK NOW you can open a restaurant.". The only thing I did different - I used garlic salt instead of salt. I also noticed that the picture seems to have pepper flakes but they aren't mentioned in the recipe so I added just a little bit. I baked this exactly as instructed using a meat thermometer to gauge the cook time. Read More
Rating: 4 stars
Excellent basic recipe. I was looking through some basic recipes to show my granddaughter who is on her own but loves to cook and willing to learn. I hope that Fran one of the previous reviewers sees this. Not all people who cook this are the morons she seems to think they are. Turn on the oven? was her comment. Yet she claims to love this site...every recipe in here that requires cooking tells you to "turn on the oven"! Maybe she is so righteous cause she thinks she has earned the right since she is a grandmother. Well I am too and sincerely hope I never learn her attitude toward people of any age who want to learn. IMO Allrecipes fits the bill for levels ages and genders of cooks. Read More
Rating: 5 stars
Made as directed! Wonderfully moist tender chicken breast. Truly a great recipe that can become the base for using different flavors (citrus?) spices & herbs to create ethnic recipes with moist chicken. Don't waste the drippings! I can imagine uses for salad dressings cooked veggies gravies! I plan to freeze the drippings in ice cube tray to use to flavor other dishes! Thanks for a great recipe! Won't bake chicken any other way in the future. (Family loved it too!) Read More
Rating: 5 stars
Tasted great! I actually replaced the salt with Adobo. (My Husband & I are Puergo Rican) so I used the spanish seasoning instead. But other than that.. Very simple & tasted great. Was not dry either!! Read More