Baked Lemon Butter Chicken (Juicy, Flavorful, and Easy!)

This Baked Lemon Butter Chicken is a delicious and easy dish that’s perfect for a weeknight dinner! Tender, dark meat chicken pieces are baked in a rich and flavorful lemon butter sauce infused with garlic, onions, Parmesan cheese, and herbs. I love how this recipe requires minimal hands-on time, letting the oven do most of the work. The result is incredibly juicy chicken coated in a luscious sauce.

Why You’ll Love This Baked Lemon Butter Chicken

• Tender and Juicy: Using dark meat chicken (drumsticks and thighs) and baking it in sauce ensures incredibly moist and tender results.
• Rich Lemon Butter Sauce: The sauce is a flavorful combination of butter, garlic, onion, Parmesan, chicken stock, cream, and a bright touch of lemon.
• Easy to Make: This recipe uses simple ingredients and straightforward baking instructions.
• Flavorful: The blend of spices and fresh ingredients creates a delicious and satisfying meal.
• One-Dish Baking: The chicken bakes right in the sauce, making cleanup easier.

Ingredients for Baked Lemon Butter Chicken

Here’s what you’ll need to make this flavorful baked chicken. The full list with measurements is in the recipe card below.

Chicken and Seasoning

• Dark meat chicken pieces (drumsticks and thighs recommended), trimmed (Meat)
• Kosher salt (Seasoning)
• Smoked paprika (Spice)
• Montreal chicken seasoning blend (or any chicken seasoning of choice) (Spice Blend) Bullion is also mentioned as an option

Lemon Butter Sauce

• Butter (Fat)
• Red onion, minced (Vegetable)
• Flat leaf parsley, chopped (Herb)
• Garlic, minced (Aromatic)
• Red pepper flakes (Spice)
• Chicken stock (Liquid)
• Fresh lemon juice (Acid)
• Freshly grated Parmesan cheese (Dairy)
• Heavy whipping cream (Dairy)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Baked Lemon Butter Chicken as is, but here are a few ideas for variations:

• Different Chicken Cuts: You can use boneless, skinless chicken breasts or thighs, but adjust baking time accordingly (it will likely be shorter).
• Add Vegetables: Toss some vegetables like broccoli florets, asparagus, or cherry tomatoes into the baking dish during the last 30 minutes.
• Make it Spicier: Add more red pepper flakes or a dash of hot sauce to the sauce.
• Different Herbs: Use fresh thyme, rosemary, or oregano instead of or in addition to parsley.
• Add Lemon Zest: For extra lemon flavour

How to Make Baked Lemon Butter Chicken

Let me show you how easy it is to make this Baked Lemon Butter Chicken:

Make the Lemon Butter Sauce

1. In a skillet, I melt the butter over medium heat.
2. Once the butter is melted, I add the minced onions and sauté until fragrant, about 2 minutes.
3. To the onions, I add the chopped parsley and minced garlic. I mix well to combine.
4. I add the lemon juice, followed by the red pepper flakes.
5. I add the chicken stock, followed by the Parmesan cheese. I mix well to combine.
6. Then I add the heavy cream.
7. I bring the mixture to a simmer for a minute, then turn off the heat and allow the sauce to cool slightly.

Prepare and Bake Chicken

1. While the sauce cools, I season the chicken pieces with salt, smoked paprika, and chicken seasoning. I toss them well to ensure they are evenly coated.
2. I pour the slightly cooled sauce over the chicken in a baking dish.
3. I bake uncovered at 375°F (190°C) for 1 hour & 45 minutes, flipping the chicken halfway through.

Broil (Optional)

1. For extra crispy skin, I broil the chicken on the skin side until golden brown. Keep a close eye on it during this step to prevent burning!

Finish and Serve

1. I baste the chicken in the sauce from the baking dish to finish.
2. I serve immediately.

Tips and Tricks for the BEST Baked Chicken

Here are my secrets for making this chicken truly exceptional:

• Use Dark Meat: Chicken thighs and drumsticks stay more moist and flavorful during the long baking time.
• Don’t Overcrowd the Dish: Arrange the chicken pieces in a single layer in the baking dish for even cooking.
• Freshly Grated Parmesan: Freshly grated Parmesan melts better and has a more intense flavor.
• Use a Meat Thermometer: The best way to ensure perfectly cooked chicken is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. It should reach 165°F (74°C).
• Baste: Basting the chicken with the pan sauce during the last few minutes or before serving adds extra flavor and moisture.

How to Serve

This Baked Lemon Butter Chicken is delicious served with:

• Rice: Perfect for soaking up the delicious lemon butter sauce.
• Pasta: Serve over angel hair pasta or linguine.
• Mashed Potatoes: Creamy mashed potatoes are a great pairing.
• Roasted Vegetables: Roasted asparagus, broccoli, or green beans are excellent choices.
• Crusty Bread: For dipping into the sauce.

Make Ahead and Storage

Leftover baked chicken can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs about Baked Lemon Butter Chicken

• Can I use chicken breasts instead of dark meat?
  • Yes, but they will cook much faster and may dry out with the long baking time. Reduce the baking time significantly and monitor the internal temperature closely.
• Can I make this without the cream?
  • You can substitute milk or half-and-half, but the sauce won’t be as rich and creamy.
• Can I use dried parsley instead of fresh?
  • Yes, use about 1-2 teaspoons of dried parsley if you don’t have fresh.

Enjoy this flavorful, juicy, and easy-to-make Baked Lemon Butter Chicken! It’s a perfect meal for any night of the week.

Baked Lemon Butter Chicken

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 5-6 1x
• Category: Main Course, Chicken
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This Baked Lemon Butter Chicken features juicy dark meat chicken (thighs and drumsticks) baked in a rich and creamy lemon butter sauce infused with garlic, herbs, and Parmesan cheese. The chicken skin gets wonderfully crispy, while the meat stays tender.

---

Ingredients

Scale 1x2x3x

• 10 pieces bone-in, skin-on dark meat chicken (drumsticks, thighs, or a combination), trimmed of excess fat
• 2 teaspoons kosher salt
• 1 tablespoon smoked paprika
• 1 tablespoon Montreal chicken seasoning blend (or your preferred chicken seasoning blend, or 1 tsp chicken bouillon powder)
• 2 tablespoons unsalted butter
• 1/2 cup red onion, minced
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 tablespoon garlic, minced (about 3–4 cloves)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 cup low-sodium chicken stock
• 1 tablespoon fresh lemon juice
• 1 cup freshly grated Parmesan cheese
• 1/3 cup heavy whipping cream

---

Instructions

• Preheat Oven: Preheat your oven to 375°F (190°C).

• Make the Sauce:

  • Melt the butter in a medium skillet over medium heat.
  • Add the minced red onion and sauté until softened and fragrant, about 2 minutes.
  • Add the chopped parsley and minced garlic. Mix well and cook for about 30 seconds more.
  • Stir in the lemon juice and red pepper flakes (if using).
  • Pour in the chicken stock. Bring to a simmer.
  • Gradually whisk in the freshly grated Parmesan cheese until melted and smooth.
  • Stir in the heavy cream. Bring the sauce just back to a simmer (do not boil vigorously), then turn off the heat and let the sauce cool slightly.

• Prepare and Season Chicken: Pat the chicken pieces dry with paper towels (this helps the skin crisp). In a large bowl, combine the kosher salt, smoked paprika, and chicken seasoning blend. Add the chicken pieces and toss until evenly coated with the seasonings.

• Combine Chicken and Sauce: Arrange the seasoned chicken pieces in a single layer in a large baking dish (such as a 9×13-inch dish). Pour the prepared lemon butter sauce evenly over the chicken.

• Bake: Bake, uncovered, for 1 hour and 45 minutes, flipping the chicken pieces halfway through the baking time. The chicken should be cooked through, tender, and the sauce should be bubbling. Internal temperature should reach 165°F (74°C).

• Broil (Optional, for Crispy Skin): For extra crispy skin, after the baking time is complete, turn the oven setting to broil. Arrange the chicken pieces skin-side up. Broil for 2-5 minutes, watching very carefully to prevent burning, until the skin is golden brown and crispy.

• Rest and Serve: Remove the baking dish from the oven. Let the chicken rest for 5-10 minutes. Baste the chicken with the sauce from the pan before serving.

---

Notes

• Chicken: Bone-in, skin-on dark meat (thighs and drumsticks) provides the most flavor and stays juicy during the long baking time.
• Seasoning: Feel free to use your favorite chicken seasoning blend. If your blend contains salt, adjust the added salt accordingly.
• Parmesan Cheese: Use freshly grated Parmesan cheese for the best melting quality and flavor.
• Doneness: Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C) in the thickest part, avoiding the bone.
• Sauce Consistency: The sauce will thicken slightly as it bakes and cools.
• Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently.