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Easy Baked Lemon Butter Chicken Recipe

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★★★★★

5 from 69 reviews

This Easy Baked Lemon Butter Chicken recipe combines juicy chicken pieces with a creamy, tangy sauce made from lemon, butter, garlic, parmesan, and cream. Perfect for weeknight dinners, it’s a one-pan meal that delivers restaurant-quality flavor with minimal effort and cleanup. Ideal for serving over rice or pasta, this dish pleases the entire family with its mild, flavorful sauce.

Ingredients

Scale

For the Chicken:

  • 10 chicken pieces (preferably bone-in, skin-on thighs for juiciness)
  • 2.5 tsp salt
  • 1.5 tbsp paprika
  • 1 tbsp chicken seasoning

For the Sauce:

  • 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

Instructions

  1. Prepare the Mise en Place and Season the Chicken: Finely dice the red onion, mince the garlic, chop the parsley, and grate the parmesan cheese fresh to maximize flavor and texture. Pat the chicken pieces dry with paper towels and season generously with salt, paprika, and chicken seasoning on all sides. Set aside on a plate while you make the sauce.
  2. Build the Lemon Butter Sauce Base: Melt butter over medium heat in a large skillet. Add diced red onion and cook for 2 minutes until softened. Stir in garlic, parsley, lemon juice, red pepper flakes, and dried thyme, cooking for 30 seconds until fragrant. This step releases aromatic flavors while keeping herbs vibrant.
  3. Complete and Cool the Sauce: Pour in chicken stock, bring to a gentle simmer, then remove from heat. Stir in parmesan and cream until smooth and fully combined. Let the sauce cool for a few minutes to prevent the dairy from curdling when baking with the raw chicken.
  4. Assemble and Bake the Chicken: Preheat oven to 375°F. Arrange seasoned chicken in a single layer, skin-side up, in a 9×13-inch baking dish. Pour the cooled sauce evenly over the chicken, ensuring thorough coating. Bake for 1 hour 45 minutes, flipping the chicken at roughly 50 minutes, and spoon some sauce over the top to keep moist.
  5. Finish with a Golden Broil: After baking, place the dish under a high broiler for 2-4 minutes to caramelize the sauce and achieve a beautiful golden-brown finish. Watch carefully to prevent burning and remove as soon as light brown spots develop on top.
  6. Plate and Serve: Let the chicken rest 2-3 minutes in the dish. Transfer each piece to plates and generously spoon remaining sauce from the baking dish over the chicken for extra moisture and flavor. Serve over rice, pasta, or with your favorite sides.

Notes

  • Let the sauce cool before pouring over raw chicken to avoid separation of cream and cheese during baking.
  • Check the chicken’s internal temperature starting at 90 minutes, aiming for 165°F to ensure doneness without overcooking.
  • Flipping the chicken halfway helps even cooking and browning; spoon sauce on top at this time.
  • If sauce thickens or dries during baking, add a splash of chicken stock to loosen it.
  • Substitutions: Boneless chicken works but reduce baking time by 10-15 minutes. Yellow or white onions can replace red onion. Parsley can be swapped with fresh basil or cilantro or dried parsley (use 1 tbsp). Pecorino Romano or Asiago can replace parmesan. Half-and-half or whole milk can replace cream, though sauce will be thinner.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat covered in a 350°F oven for 15-20 minutes or in microwave for 2-3 minutes with a splash of cream or stock if sauce thickens.

Keywords: baked lemon butter chicken, easy chicken recipe, one-pan chicken dish, creamy lemon chicken, family-friendly chicken recipe

Find it online: https://reemcook.com/easy-baked-lemon-butter-chicken-recipe/