Baked Lemon Butter Chicken Recipe

There's something truly irresistible about the scent of lemon butter chicken baking in the oven—the tangy citrus mingling with the richness of garlic and butter is enough to make anyone's mouth water. This dish is a comforting, flavor-packed classic that never fails to impress, whether it's a busy weeknight or a laid-back Sunday dinner.

this Recipe

I first made this recipe during one of those frantic evenings when I had chicken in the fridge and not much else. With a few pantry staples and a lemon I had forgotten in the crisper drawer, a delicious meal was born—and it's now become one of our most-loved dinners.

It's quick, it's simple, and it delivers major flavor with minimal effort. Let’s dive into why this Baked Lemon Butter Chicken belongs in your weekly rotation.

Why You'll Love This Baked Lemon Butter Chicken

Get ready to fall head over heels for your new favorite chicken dinner. Baked Lemon Butter Chicken brings together bold flavors and simple ingredients in a way that feels downright magical.

First off, it's incredibly easy to make. The prep takes just 10 minutes—season the chicken, melt the butter, squeeze the lemon, and you're good to go. The oven does all the heavy lifting while you sit back and relax.

It's also perfect for families. Kids love the buttery taste, and the lemon adds just enough brightness to keep things interesting without being overpowering. Pair it with rice, mashed potatoes, or roasted veggies, and you've got a complete, satisfying meal.

This dish is wonderfully affordable too. With basic ingredients like chicken thighs, butter, garlic, and lemon, you can feed a family of four without breaking the bank. It’s proof that budget-friendly doesn’t have to mean boring.

And let’s not forget versatility. Whether you prefer thighs or breasts, want to add veggies to the pan, or spice it up with red pepper flakes, this recipe plays well with whatever you have on hand.

Once you try it, you'll see why this lemon butter chicken is on constant repeat in so many kitchens. Let’s talk about what you’ll need to make it happen.

Ingredients Notes

The beauty of Baked Lemon Butter Chicken is how a few simple ingredients can come together to create something truly crave-worthy. Each component is essential to the dish’s success, contributing its own flavor and texture.

Chicken thighs are the star here. I recommend using bone-in, skin-on thighs for the juiciest results. The skin gets wonderfully crisp in the oven while the bone helps lock in moisture. If you prefer breasts, go for thick cuts to avoid drying out.

Lemon juice brings a fresh, tangy punch that balances the richness of the butter. Freshly squeezed is a must—bottled lemon juice just doesn’t compare. For extra zing, you can even add a bit of lemon zest to the sauce before baking.

Unsalted butter is what gives this dish its luxurious flavor. It melts down with garlic and lemon to form a savory, slightly creamy sauce that bathes the chicken in every bite. If using salted butter, reduce the added salt in the recipe.

Garlic adds depth and an irresistible aroma. Fresh minced garlic is best, but if you’re in a pinch, a good-quality garlic paste will do. Be sure to sauté it just long enough to release its fragrance before pouring it over the chicken.

Lastly, a few dried herbs like thyme, oregano, or rosemary elevate the whole dish. They lend a warm, earthy balance that pairs perfectly with the bright lemon and rich butter.

No fancy equipment needed here—just a sturdy baking dish or cast iron skillet, a small saucepan for the sauce, and some foil to keep things tidy.

How To Make This Baked Lemon Butter Chicken

Creating this rich and flavorful chicken dish is as easy as it gets. You’ll be amazed at how quickly it all comes together.

Start by preheating your oven to 400°F (200°C). Lightly grease your baking dish and arrange the chicken thighs in a single layer, skin side up. Give them a quick sprinkle of salt, pepper, and your chosen dried herbs.

While the oven heats up, melt your butter in a small saucepan over medium heat. Once melted, stir in the minced garlic and cook just until fragrant—about 1 minute. Then remove the pan from heat and stir in the lemon juice.

Pour the lemon butter mixture evenly over the chicken thighs, making sure each piece gets coated. You can even lift the skin slightly and spoon some sauce underneath for extra flavor.

Slide the dish into your hot oven and bake uncovered for 35 to 40 minutes. You’ll know it’s ready when the skin is crisp, the sauce is bubbling, and the internal temperature reaches 165°F.

About halfway through cooking, you can spoon some of the sauce over the chicken to keep things moist and flavorful. If you want extra browning, broil for 2-3 minutes at the end.

The total time comes in at under 50 minutes, and what you’ll pull out of the oven is golden, glistening chicken swimming in a tangy, garlicky butter sauce—pure comfort food heaven.

Storage Options

Leftovers of this Baked Lemon Butter Chicken are just as tasty the next day, making it perfect for meal prep or next-day lunches.

Store any remaining chicken in an airtight container in the refrigerator for up to 4 days. Make sure to include some of that delicious sauce so it doesn’t dry out.

For longer storage, freeze the chicken (with sauce) in freezer-safe bags or containers for up to 3 months. Let it cool completely before freezing, and remove as much air as possible to prevent freezer burn.

When reheating, thaw frozen portions overnight in the fridge. Warm them in a covered dish at 350°F for 15–20 minutes, or until heated through. Add a splash of chicken broth if the sauce seems too thick.

The flavors deepen beautifully as it sits, so don’t be surprised if you enjoy it even more the next day.

Variations and Substitutions

One of the best things about this recipe is how easily you can adapt it to suit your tastes or whatever’s in your pantry.

Want to lighten it up? Use boneless, skinless chicken breasts or thighs and cut down on the butter slightly. You’ll still get great flavor with fewer calories.

For a veggie-packed version, toss in halved baby potatoes, green beans, or broccoli florets before baking. The vegetables will soak up the lemon butter sauce and become wonderfully tender.

Craving a spicy kick? Add red pepper flakes to the sauce or a few slices of fresh chili. A dash of smoked paprika also adds warmth and a bit of color.

If you love Mediterranean flavors, add a handful of pitted olives, a sprinkle of feta, and a few slices of red onion before baking. The saltiness of the olives pairs beautifully with the buttery sauce.

No lemons? Try it with fresh orange juice and zest for a sweeter twist. It creates a totally different, but equally delicious, flavor profile.

Don't be afraid to experiment—this dish is forgiving and endlessly customizable. You might just stumble upon your new favorite variation.

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