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.

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