Baked Lemon Butter Chicken

Baked Lemon Butter Chicken is a comforting, flavorful dish that’s easy to prepare and packed with zesty, buttery goodness. Tender chicken breasts are baked in a rich lemon-garlic butter sauce that’s both bright and savory. I love how the simple ingredients come together to create a deeply satisfying, one-pan meal with minimal cleanup and maximum flavor.

Why You’ll Love This Recipe

I love this recipe because it’s quick to prep, yet tastes like something I’ve spent all day making. The lemon adds a fresh brightness that balances perfectly with the richness of the butter, and the garlic brings everything to life. It’s the kind of meal that feels elegant enough for company but simple enough for a weeknight dinner. And since it bakes in the oven, I can prep sides while it cooks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Butter (unsalted)

• Garlic (minced)

• Fresh lemon juice

• Lemon zest

• Chicken broth

• Italian seasoning

• Salt and black pepper

• Fresh parsley (optional, for garnish)

• Lemon slices (optional, for extra flavor and presentation)

Directions

1. I preheat the oven to 400°F and lightly grease a baking dish or oven-safe skillet.

2. I season the chicken breasts with salt, pepper, and Italian seasoning, then arrange them in the baking dish.

3. In a small saucepan or skillet, I melt the butter over medium heat, then stir in the garlic, lemon juice, lemon zest, and a splash of chicken broth.

4. I pour the lemon butter sauce evenly over the chicken and tuck a few lemon slices into the dish for added flavor.

5. I bake uncovered for 25–30 minutes (for breasts) or 30–35 minutes (for thighs), until the chicken is fully cooked and juicy.

6. I spoon some of the pan sauce over the chicken before serving and sprinkle with fresh parsley if I want a pop of color.

Servings and timing

This recipe serves 4 people and takes about 10 minutes to prep and 25–35 minutes to bake, depending on the cut of chicken used.

Variations

I sometimes add a sprinkle of Parmesan cheese before baking for a savory, golden topping. If I want more depth of flavor, I toss in some capers or olives. For a creamy twist, I stir a bit of heavy cream into the lemon butter sauce before pouring it over the chicken. I’ve also made this with bone-in thighs or drumsticks—just adjust the baking time.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken in a baking dish with a spoonful of sauce and cover with foil, baking at 325°F for about 15 minutes. The microwave works too, but I cover it with a damp paper towel to keep the meat from drying out.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless or bone-in thighs. They’re juicy and flavorful—just extend the baking time a bit to ensure they’re fully cooked.

How do I know when the chicken is done?

I check with a meat thermometer—the internal temperature should reach 165°F at the thickest part of the chicken.

Can I make this dish ahead of time?

Yes, I assemble everything in the baking dish, cover, and refrigerate it for up to 12 hours. I bake it just before serving.

What sides go well with lemon butter chicken?

I like serving it with rice, mashed potatoes, roasted vegetables, or a fresh green salad. The sauce is perfect for spooning over grains or bread.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but I’ve used bottled in a pinch. If I do, I adjust to taste since bottled lemon juice can be more acidic.

Conclusion

Baked Lemon Butter Chicken is one of those recipes I turn to again and again. It’s easy, bright, buttery, and full of flavor—everything I want in a simple baked chicken dish. Whether I’m cooking for family or friends, this meal always delivers comfort and elegance with minimal effort.

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