Baked Lemon Butter Chicken Recipe

There's something magical about the scent of lemon and butter mingling in a warm oven. The tangy citrus notes meet rich, melted butter to create a sauce so irresistible, you'll want to pour it over everything.

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This Baked Lemon Butter Chicken became a weeknight hero in our home after one hectic Tuesday. I had chicken, lemons, and not much else—and what came out of the oven was so flavorful and comforting, it instantly earned a spot in our dinner rotation. It's quick, easy, and loved by adults and kids alike.

Let me show you why this simple dish is a must-have in your weekly meal plan.

Why You'll Love This Baked Lemon Butter Chicken

Get ready to meet your new favorite chicken recipe. This Baked Lemon Butter Chicken is the kind of meal you can always count on—simple to make, yet packed with bright, buttery flavor.

First, it’s incredibly easy to prepare. There’s no stovetop juggling or complicated steps. Just arrange everything in a baking dish and let the oven do the work while you handle other things—like helping with homework or enjoying a glass of wine.

It’s also quick to get on the table. From start to finish, you’re looking at just around 35–40 minutes. That includes prep, baking, and maybe even a few minutes to sneak a taste of that golden sauce.

Not only is this meal budget-friendly, but it’s also made with pantry staples. Chicken thighs or breasts, butter, garlic, lemon, and a few seasonings are all you need—no special grocery trips required.

And let’s not forget how crowd-pleasing it is. The flavor is bold yet balanced, making it ideal for picky eaters and flavor-seekers alike. Serve it with rice, mashed potatoes, or crusty bread to soak up every last drop of sauce.

Once you try it, you’ll see why this recipe has earned permanent residency in so many kitchens.

Ingredients Notes

The beauty of this Baked Lemon Butter Chicken lies in its short and simple ingredient list. Each item plays a key role in making the dish both flavorful and comforting.

Chicken thighs are my top choice for this recipe. They’re juicy, tender, and remain moist even after baking. Boneless, skinless thighs work best here for quicker cooking, but you can certainly use bone-in or even chicken breasts—just adjust your cooking time accordingly.

Unsalted butter is essential for creating that rich, golden sauce. It melts down with the lemon juice and garlic to form a silky coating that keeps the chicken moist and flavorful. Using unsalted butter also lets you better control the overall saltiness of the dish.

Fresh garlic adds depth and a slight bite that perfectly complements the creamy butter and tart lemon. Don’t be shy—use freshly minced garlic instead of pre-chopped for the most vibrant flavor.

Lemon juice and zest are what truly brighten this dish. The juice provides acidity that balances the richness of the butter, while the zest infuses a subtle, aromatic citrus note that lingers in each bite. Be sure to zest the lemon before juicing to make it easier.

For a touch of seasoning, paprika and Italian herbs round everything out. The paprika adds color and a mild smoky note, while dried Italian herbs like oregano, thyme, and basil give the chicken a more complex flavor base without any fuss.

You won’t need any fancy tools—just a baking dish, a knife, and a zester if you have one. A meat thermometer can also be handy to ensure the chicken is cooked perfectly.

How To Make This Baked Lemon Butter Chicken

Making this Baked Lemon Butter Chicken couldn’t be easier. The steps are simple, the ingredients are minimal, and the reward is a deeply flavorful, buttery meal that tastes like it took way more effort than it did.

Start by preheating your oven to 400°F (200°C). While the oven heats up, pat your chicken thighs dry with paper towels and season them generously with salt, pepper, and paprika. This not only adds flavor but helps the skin (if using skin-on) crisp up nicely.

In a small saucepan or microwave-safe bowl, melt the butter and stir in your minced garlic, lemon juice, lemon zest, and a pinch of dried Italian herbs. The aroma is instantly mouthwatering—this is the golden sauce that brings everything together.

Next, arrange your chicken in a single layer in a baking dish. Pour the lemon butter mixture evenly over the chicken, making sure each piece gets a good coating. Don’t worry if the sauce pools a bit at the bottom—it will thicken and intensify as it bakes.

Pop the dish into the oven and bake uncovered for 25–30 minutes. If you’re using boneless thighs, check for doneness at the 25-minute mark. The internal temperature should reach 165°F (74°C). For crispier edges, you can broil the chicken for an extra 2–3 minutes at the end.

Once done, let the chicken rest for a few minutes to allow the juices to settle. This is the perfect time to ladle some of that golden sauce over the top—or better yet, over a pile of mashed potatoes or rice.

From start to finish, this recipe takes just about 40 minutes. It’s ideal for busy weeknights, but tasty enough for weekend comfort meals.

Storage Options

Leftovers of this Baked Lemon Butter Chicken store beautifully, making it a great meal-prep option as well.

To refrigerate, place cooled chicken and sauce in an airtight container. It will keep well for up to 4 days. The sauce may solidify a bit in the fridge, but it melts right back down when reheated.

If you want to freeze it, store the chicken and sauce in freezer-safe containers or bags. Try to remove as much air as possible. It will stay good for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating is easy—just microwave in 30-second intervals until hot, or warm it gently in a skillet over medium-low heat. Add a splash of water or broth if the sauce needs loosening up.

Variations and Substitutions

This recipe is incredibly forgiving and flexible, which makes it ideal for tailoring to your tastes or pantry.

If you prefer chicken breasts over thighs, go ahead and make the swap. Just be careful not to overcook them—breasts tend to dry out more quickly, so check for doneness a bit earlier.

Want to make it dairy-free? Try using olive oil or a dairy-free butter alternative. While you won’t get quite the same richness, the lemon and garlic still bring plenty of flavor.

You can add vegetables right into the pan for a one-dish dinner. Thinly sliced zucchini, halved cherry tomatoes, or asparagus spears all roast beautifully in the lemon butter sauce alongside the chicken.

To make it spicy, add a pinch of red pepper flakes to the butter mixture. It gives just enough heat to balance the citrus without overpowering the dish.

Don’t be afraid to experiment. This recipe is meant to be a canvas—add capers, fresh herbs, or a splash of white wine to make it your own.

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