Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to fit all four breasts in a single layer.

In a small skillet over medium heat, melt the butter. Once it foams, remove the skillet from the heat.

Stir in the minced garlic and let it sit for about 30 seconds to mellow but not burn.

Add the chopped parsley, chopped thyme, and lemon juice. Season with salt and pepper and stir to combine.

Arrange the chicken breasts in the prepared baking dish. Pour the butter mixture evenly over the top.

Use a spoon to push some of the butter under each breast so the meat soaks up the flavor.

Bake uncovered for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).

If you want more browning, switch the oven to broil and broil for 1 to 2 minutes, watching closely so the butter doesn’t burn.

Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.