Name: Easy Baked Lemon Butter Chicken Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 10 chicken pieces (preferably bone-in, skin-on thighs for juiciness); 2.5 tsp salt; 1.5 tbsp paprika; 1 tbsp chicken seasoning; 3 tbsp unsalted butter (Kerrygold recommended for richer flavor); 1/2 cup red onion, finely diced into 1/4-inch pieces; 1/2 cup fresh parsley, chopped; 1.5 tbsp garlic, minced; 1/2 tsp red pepper flakes; 1 cup chicken stock (Swanson brand recommended); 1 tbsp lemon juice; 1 cup freshly grated parmesan cheese; 1/3 cup heavy cream; 1/2 tsp dried thyme

Ingredients

10 chicken pieces (preferably thighs for better juiciness)

2.5 tsp salt

1.5 tbsp paprika

1 tbsp chicken seasoning

3 tbsp butter (unsalted recommended for richer flavor)

1/2 cup red onion, finely diced (1/4-inch pieces)

1/2 cup parsley, chopped

1.5 tbsp garlic, minced

1/2 tsp red pepper flakes

1 cup chicken stock

1 tbsp lemon juice

1 cup Parmesan cheese, freshly grated

1/3 cup cream

1/2 tsp dried thyme

Instructions

Step 1: Finely dice the red onion, mince the garlic, chop the parsley, and grate the Parmesan cheese fresh if possible. Pat the chicken pieces dry, then season them generously with salt, paprika, and chicken seasoning. Set aside.

Step 2: Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 2 minutes until softened. Stir in the garlic, parsley, lemon juice, red pepper flakes, and dried thyme, and cook for another 30 seconds until fragrant.

Step 3: Pour in the chicken stock and bring to a gentle simmer. Remove from heat and stir in the Parmesan and cream until smooth. Let the sauce cool for a few minutes to prevent it from cooking the chicken prematurely.

Step 4: Preheat the oven to 375°F. Arrange the seasoned chicken in a single layer in a 9×13-inch baking dish with skin-side up. Pour the cooled sauce evenly over the chicken, ensuring each piece is coated. Bake for 1 hour and 45 minutes, flipping the chicken halfway through to brown evenly.

Step 5: Once cooked through, broil the chicken on high for 2–4 minutes to caramelize the sauce and achieve a golden-brown finish. Watch carefully to prevent burning.

Step 6: Let the chicken rest for 2–3 minutes. Serve by transferring pieces to plates and spooning extra sauce from the dish over the top for added moisture and flavor.

Tips & Variations

Use bone-in, skin-on chicken pieces for juicier, more flavorful results; boneless works too but reduce cooking time by 10–15 minutes.

Substitute yellow or white onion if red onion is unavailable, or fresh basil/cilantro for parsley.

Pecorino Romano or Asiago cheese are great Parmesan alternatives.

Replace heavy cream with half-and-half or whole milk for a lighter sauce; simmer longer to thicken if needed.

If sauce thickens too much during baking, add a splash of chicken stock to loosen it.

Use chicken breasts with caution; they cook faster and can dry out, so check temperature earlier.

Let the sauce cool before pouring over chicken to prevent separation.

Storage

Store leftover chicken and sauce together in an airtight container in the fridge for up to 4 days. To freeze, cool completely and transfer to a freezer-safe container for up to 3 months. Reheat in the oven at 350°F for 15-20 minutes covered with foil, or microwave portions on medium power for 2-3 minutes. Add a splash of chicken stock or cream if the sauce thickens upon reheating.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken pieces work well but reduce the baking time by 10 to 15 minutes to prevent drying out. Monitor the internal temperature closely to maintain juiciness.

What should I serve with baked lemon butter chicken?

This chicken pairs beautifully with fluffy white rice, creamy mashed potatoes, or roasted vegetables. Crusty bread or dinner rolls are perfect for soaking up the sauce, and a light Caesar salad complements the meal nicely.