There’s something magical about the combination of zesty lemon and rich butter that transforms ordinary chicken into something extraordinary. This Baked Lemon Butter Chicken is my go-to recipe when I want to impress without stress. The bright citrus notes cut through the buttery sauce, creating a perfect balance that makes this dish both elegant and comforting.
What I love most about this recipe is how the chicken emerges from the oven with golden, crispy skin while remaining incredibly juicy inside. The sauce that forms in the baking dish is liquid gold – don’t even think about letting it go to waste! Grab some crusty bread to soak up every last drop.
Why You’ll Love This
- Simple ingredients that create complex flavors – most are probably already in your kitchen
- Minimal hands-on time with most of the cooking happening in the oven
- The perfect balance of richness from butter and brightness from lemon
- Impressive enough for guests but easy enough for weeknights
- Leftovers (if you have any!) taste even better the next day
Ingredients
- 10 dark meat chicken pieces (thighs and drumsticks)
- 2 teaspoons kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon Montreal chicken seasoning
- 2 tablespoons butter
- 1/2 cup minced red onion
- 1/2 cup chopped flat leaf parsley
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes
- 1 cup chicken stock
- 1 tablespoon fresh lemon juice
- 1 cup freshly grated Parmesan cheese
- 1/3 cup heavy whipping cream
Instructions
- Sauté onions in melted butter. Add parsley, garlic, lemon juice, and pepper flakes. Add stock, Parmesan, and cream. Simmer briefly.
- Season chicken with salt, paprika, and chicken seasoning while sauce cools.
- Pour sauce over seasoned chicken in baking dish.
- Bake uncovered at 375°F for 1 hour 45 minutes, flipping halfway. Broil until golden.
- Baste with sauce before serving.
Tips & Variations
- For even more flavor, marinate the chicken in the lemon butter mixture for 2-4 hours before baking.
- Boneless, skinless chicken breasts can be used, but reduce cooking time to about 25-30 minutes.
- Add capers or olives to the baking dish for a Mediterranean twist.
- Substitute rosemary or oregano for thyme if you prefer.
- For a spicier version, add a pinch of red pepper flakes to the butter sauce.
- Make it a one-pan meal by adding baby potatoes and asparagus to the baking dish during the last 15 minutes of cooking.
Serving Suggestions
This Baked Lemon Butter Chicken pairs beautifully with fluffy white rice or creamy mashed potatoes to soak up all that delicious sauce. For a lighter option, serve with a simple green salad dressed with olive oil and a splash of lemon juice to complement the citrus notes in the chicken.
Roasted vegetables like asparagus, green beans, or Brussels sprouts make excellent sides. For a complete meal, consider adding a crusty baguette or garlic bread to ensure not a drop of that heavenly lemon butter sauce goes to waste!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- If the skin isn’t crispy enough at the end of cooking, broil for 2-3 minutes, watching carefully to prevent burning.
- Reserve some of the lemon butter mixture before pouring over raw chicken to use as a finishing sauce if desired.
FAQs
Can I use boneless chicken thighs instead of breasts?
Absolutely! Boneless chicken thighs work wonderfully in this recipe. Adjust cooking time to about 25-30 minutes, or until they reach 165°F internal temperature.
Can I make this ahead of time?
You can prepare the lemon butter sauce and marinate the chicken up to 24 hours in advance. Just bring it to room temperature for about 20 minutes before baking.
What if I don’t have fresh lemons?
While fresh is best for this recipe, you can substitute bottled lemon juice in a pinch. Skip the lemon slices and add an extra teaspoon of dried herbs to enhance the flavor.
Can I freeze this dish?
Yes, you can freeze the cooked chicken for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the oven at 325°F until warmed through, about 20 minutes.
[recipe_card]
