Baked Lemon Butter Chicken Recipe

There’s something irresistible about the way Baked Lemon Butter Chicken fills the kitchen with a rich, citrusy aroma. The juicy, golden-brown chicken nestled in a silky lemon-garlic butter sauce is pure comfort in every bite—tangy, savory, and unbelievably satisfying.

This dish became a weeknight staple in our home after one hectic evening when I needed something easy but elegant. With only a handful of pantry staples and a few fresh ingredients, dinner was in the oven in 10 minutes—and it was love at first bite.

Serve it over rice, pasta, or roasted veggies, and you’ve got yourself a complete meal that feels fancy with minimal effort.

Let’s dive into why this Baked Lemon Butter Chicken deserves a permanent spot on your dinner rotation.

Why You’ll Love This Baked Lemon Butter Chicken

Get ready to fall in love with your new go-to dinner recipe. This Baked Lemon Butter Chicken checks every box for busy home cooks who still want big flavor without the fuss.

First off, this recipe is ridiculously easy. With just a few steps and one baking dish, cleanup is minimal and the process is practically foolproof. You don't need any fancy equipment or chef-level skills—just a working oven and a craving for something delicious.

It’s also super budget-friendly. A pack of chicken thighs, a lemon, some garlic, and butter are all you really need. You probably already have most of the ingredients in your kitchen.

Then there’s the flavor. The sauce is bright from the lemon juice, savory from the garlic, and rich thanks to the butter. It bastes the chicken as it bakes, infusing every bite with mouthwatering taste.

And let’s not forget the versatility. You can use boneless breasts, add vegetables to the baking dish, or even make it spicy with a pinch of chili flakes. It's a blank canvas for your taste preferences.

Once you've tried it, you’ll wonder how such simple ingredients can create something so magical.

Ingredient Notes

The beauty of this Baked Lemon Butter Chicken is in its simplicity—every ingredient plays a crucial role in the final flavor.

Chicken thighs are the heart of this dish. I recommend using bone-in, skin-on thighs for the juiciest, most flavorful results. The skin gets crispy in the oven while the meat stays tender and moist. However, boneless thighs or even chicken breasts can work in a pinch.

Lemon juice adds that signature zingy brightness. Freshly squeezed is a must—it cuts through the richness of the butter and elevates the entire dish. If you want extra citrus punch, feel free to add some zest as well.

Garlic brings depth and that familiar savory note. When baked in butter, it mellows out and becomes almost sweet. Don’t skimp on it—three to four cloves is the sweet spot.

Unsalted butter is what makes the sauce rich and luxurious. It coats the chicken and helps everything brown beautifully. If you only have salted butter, reduce the added salt to avoid over-seasoning.

Chicken broth keeps things from drying out and helps create that irresistible pan sauce. It also helps balance the tartness of the lemon with a subtle, savory base.

You’ll also need a baking dish or oven-safe skillet large enough to hold the chicken in a single layer. A baster or spoon is handy for basting during baking, but not required.

How To Make This Baked Lemon Butter Chicken

Making this dish couldn’t be simpler—just a few steps and the oven does the rest.

Start by preheating your oven to 400°F (200°C). While it heats, pat your chicken thighs dry with paper towels. This helps the skin crisp up as it bakes. Season both sides generously with salt, pepper, and a pinch of paprika for a warm, subtle kick.

In a small saucepan over medium heat, melt your butter and stir in the minced garlic. Let it cook just until fragrant—about 1 minute—then remove from heat and stir in the lemon juice and chicken broth.

Place your chicken thighs skin-side up in a baking dish or ovenproof skillet. Pour the lemon butter mixture over the top, making sure to coat every piece evenly. Use a spoon to ladle sauce under the skin for extra flavor if you’d like.

Bake the chicken uncovered for 35–45 minutes, depending on thickness. Halfway through baking, spoon some of the sauce over each piece to keep everything juicy and flavorful. The skin should be golden and crisp, and the internal temperature should reach 165°F (74°C).

Once out of the oven, let the chicken rest for 5–10 minutes. This gives the juices time to redistribute and the sauce a chance to thicken slightly.

Dinner is served—right out of the baking dish, garnished with parsley or lemon slices if you’re feeling fancy.

Storage Options

Leftovers? Lucky you. This chicken stores beautifully and tastes just as good the next day.

Transfer any leftover chicken and sauce into an airtight container. Store in the refrigerator for up to 4 days. Make sure to include some of the sauce to keep the meat moist during storage.

To freeze, let the chicken cool completely, then place in freezer-safe containers or heavy-duty bags. It will keep for up to 2 months. Label with the date so you don’t forget it’s there!

For reheating, use the oven or stovetop rather than the microwave if possible. Reheat gently at 300°F until warmed through, basting with sauce to restore moisture. On the stove, warm in a covered skillet over low heat with a splash of chicken broth or water.

Variations and Substitutions

This dish is endlessly adaptable—once you’ve nailed the base recipe, try one of these fun twists.

If you're not a fan of chicken thighs, you can absolutely use boneless skinless breasts or even drumsticks. Just adjust the baking time accordingly; boneless breasts may take slightly less time, so keep a close eye.

For a creamy twist, stir in a splash of heavy cream to the lemon butter mixture before baking. This makes the sauce richer and almost velvety—perfect over pasta or mashed potatoes.

Want to add vegetables? Toss asparagus, green beans, or halved baby potatoes into the pan with the chicken. They’ll soak up the sauce and roast beautifully alongside.

For those who love spice, a teaspoon of crushed red pepper flakes added to the butter sauce does wonders. It brings heat without overpowering the lemony goodness.

And if you're dairy-free, swap the butter for olive oil and use a bit of nutritional yeast to mimic the richness. The dish won’t be quite the same, but it will still be delicious and vibrant.

Don’t be afraid to get creative—this recipe is just the beginning.

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