Baked Lemon Butter Chicken Recipe

There's something utterly irresistible about the way lemon and butter come together in this Baked Lemon Butter Chicken. The aroma alone—bright citrus mingled with rich, golden butter—will have your family gathering around the oven before dinner's even ready.

this Recipe

This recipe was born on one of those frantic weeknights when I needed something simple yet comforting. I had chicken thighs in the fridge and lemons in the fruit basket—and magic happened. Now, it's a weekly go-to: quick, kid-approved, and practically effortless.

This recipe checks all the boxes: it’s easy, flavorful, affordable, and you only need one pan. Let’s dig in!

Why You’ll Love This Baked Lemon Butter Chicken

Get ready to meet your new weeknight hero. This Baked Lemon Butter Chicken is as comforting as it is vibrant, delivering a tangy, savory bite in every forkful.

Minimal prep, maximum flavor. You can have this dish ready for the oven in under 10 minutes. Just mix, pour, and bake—no searing, marinating, or babysitting required.

Made with pantry staples. Butter, garlic, lemon juice, and chicken—ingredients you probably already have on hand—come together to create a sauce that’s downright luxurious.

Perfect for any night of the week. Whether it's a busy Monday or a lazy Sunday, this recipe fits. It feels fancy but couldn’t be easier to pull off.

One-pan cleanup. Everything bakes in a single dish, which means fewer dishes and more time to relax after dinner. Just toss it all together, bake, and serve.

Once you taste how tender and juicy this chicken is, you’ll be adding it to your regular dinner rotation.

Ingredients Notes

This recipe keeps things refreshingly simple, but don’t let the short ingredient list fool you—each component brings serious flavor to the table.

Boneless, skinless chicken thighs are the star here. They stay moist and juicy while baking, soaking up all the buttery lemon goodness. You can substitute chicken breasts, but thighs give you more flavor and better texture.

Fresh lemon juice is essential for that bright, zesty pop. Bottled lemon juice just doesn’t compare. You’ll want both the juice and zest of at least one lemon to really bring this dish to life.

Butter, of course, is where the magic happens. It creates a silky, rich sauce that coats the chicken perfectly. I recommend using unsalted butter so you can better control the seasoning.

Garlic adds depth and savory warmth to balance the acidity of the lemon. Use fresh minced garlic for the best flavor—it mellows out beautifully in the oven.

Chicken broth helps create a luscious sauce that doesn’t dry out in the oven. If you’re feeling indulgent, a splash of white wine can replace some or all of the broth for an elegant twist.

All you’ll need equipment-wise is a baking dish (9x13 works great) and a small mixing bowl to whisk up the sauce.

How To Make This Baked Lemon Butter Chicken

Creating this Baked Lemon Butter Chicken couldn’t be simpler, and the results are absolutely delicious.

Start by preheating your oven to 400°F (200°C). Lightly grease your baking dish or spray it with cooking spray. While the oven is warming up, pat your chicken dry with paper towels and arrange the thighs in a single layer in the baking dish.

In a small saucepan or microwave-safe bowl, melt the butter. Stir in the lemon juice, zest, garlic, chicken broth, salt, pepper, and a pinch of Italian seasoning if you like. Pour this golden sauce over the chicken, making sure it’s well-coated.

Pop the baking dish into the oven and bake for about 25–30 minutes, or until the chicken reaches an internal temperature of 165°F. You’ll know it’s ready when the edges start to caramelize and the sauce bubbles beautifully around the sides.

Halfway through baking, baste the chicken with the pan juices. This ensures every bite is infused with flavor and keeps the meat tender.

Once done, remove the chicken from the oven and let it rest for a few minutes. Spoon more of that glorious lemon butter sauce over the top before serving.

From start to finish, you’re looking at about 40 minutes total, with just 10 minutes of active prep time.

Storage Options

This dish stores incredibly well, making it perfect for meal prep or leftovers.

Refrigerate any extra chicken in an airtight container for up to 4 days. The sauce will firm up a bit when cold, but it melts beautifully when reheated.

Freeze your lemon butter chicken for up to 2 months. I recommend portioning it into individual containers for quick weeknight reheating.

To reheat, warm in the microwave in 30-second bursts or in a covered baking dish in the oven at 325°F until heated through. Add a splash of broth or water to loosen up the sauce if needed.

Variations and Substitutions

The beauty of this recipe lies in its flexibility. You can easily make it your own with just a few tweaks.

Swap the protein. Don’t have chicken thighs? Use boneless breasts, drumsticks, or even pork chops. Just adjust the cooking time based on thickness.

Add vegetables. Toss baby potatoes, carrots, or green beans into the dish before baking for a complete one-pan meal. They’ll soak up all that flavor right alongside the chicken.

Make it creamy. For an extra indulgent twist, stir a splash of cream or a dollop of sour cream into the lemon butter sauce before pouring it over the chicken.

Go low-carb. Serve this dish over cauliflower rice or steamed zucchini noodles to keep things light and keto-friendly.

Herb it up. Add fresh rosemary, thyme, or parsley just before serving for a pop of color and a boost of fresh flavor.

Don’t be afraid to experiment with what’s in your fridge. This recipe is forgiving and totally customizable, which is why it’s such a household favorite.

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