Preheat the oven to 375 degrees F and lightly spray a casserole dish with cooking spray.

Microwave the butter until melted (or melt in a saucepan). Add in the minced garlic, Italian seasoning, sea salt, and black pepper to the melted butter and stir well.

Remove the chicken from its packaging and pat it dry with paper towels if there is excess liquid. If you're using full-sized chicken breasts, slice them in half through the middle horizontally to create thinner chicken filets that have an even thickness. Transfer the chicken to the prepared baking dish in a single layer. Spoon the garlic butter mixture over the breasts evenly. You will have more than enough butter to generously coat the chicken, which is normal.

Bake on the center rack of the preheated oven for 20-30 minutes (depending on the thickness of the breasts), or until they reach an internal temperature of 165 degrees Fahrenheit. Baste the breasts with the garlic butter mixture at the bottom of the pan halfway though baking using a spoon for basting. Smaller, thinner breasts take about 20 minutes, where thicker breasts require about 30 minutes. Insert a digital thermometer into the thickest part of the chicken breast to check for doneness.

Remove the chicken from the oven and allow it to rest for 10 minutes before serving.

Serve with your choice of side dishes, and enjoy! I love some basic brown rice or white rice and sauteed green beans or a green salad for pairing. I recommend using the pan drippings (rich garlic butter sauce) for drizzling over the rest of your meal and a dusting of freshly grated parmesan cheese.