Baked Lemon Butter Chicken Recipe

There's nothing quite like the comforting aroma of baked lemon butter chicken drifting from the oven on a quiet evening. The sizzle of tender chicken thighs soaking in a buttery, citrusy sauce is the kind of kitchen magic that turns a simple meal into a memory.

this Recipe

I first made this dish when I was craving something cozy yet fresh—something that felt indulgent but didn’t take all evening. Since then, it’s become a go-to for busy weeknights and casual dinner parties alike. The ingredients are simple, the steps are easy, and the results are always crowd-pleasing.

Let’s dive into why this recipe deserves a place in your dinner rotation.

Why You'll Love This Baked Lemon Butter Chicken

Get ready to meet your new favorite one-pan wonder. This baked lemon butter chicken isn't just delicious—it checks every box for a busy cook looking to impress without the stress.

First, it's incredibly easy to make. With just a handful of everyday ingredients and a single baking dish, you'll have dinner in the oven in under 15 minutes. No fancy prep, no complicated steps—just quick, straightforward cooking.

It's also a budget-friendly meal. Chicken thighs are often one of the most affordable cuts of meat, and the rest of the ingredients—lemon, butter, garlic, and herbs—are pantry staples you probably already have on hand.

The flavor is simply irresistible. The butter melts into the lemon juice and garlic to form a savory, tangy sauce that seeps into every bite of the chicken. Add some fresh herbs on top, and it’s restaurant-quality taste straight from your own oven.

Finally, it’s versatile. Serve it over rice, mashed potatoes, or with roasted veggies on the side. It’s equally welcome at a casual weeknight dinner or as the centerpiece for a weekend meal with guests.

Now that you’re hungry, let’s take a look at what you’ll need to bring this recipe to life.

Ingredient Notes

What makes this baked lemon butter chicken special is how a few simple ingredients come together in the most flavorful way. Here's a closer look at what goes into the dish and how each component makes a difference.

The star of the show is bone-in, skin-on chicken thighs. They stay juicy during baking and the skin crisps up beautifully under the butter. If you prefer boneless, skinless cuts, they can work too—just reduce the cooking time by about 10 minutes to prevent drying out.

Unsalted butter forms the base of the luscious sauce. It melts into a golden pool in the oven, mingling with the juices of the chicken and the tang of lemon to create a velvety, mouthwatering finish. Make sure to use unsalted so you can better control the overall saltiness of the dish.

Fresh lemon juice is the bright, acidic contrast that keeps the dish from feeling too heavy. One large lemon should give you enough juice, but if you love that citrus zing, feel free to add extra or toss in some lemon zest for even more flavor.

Garlic cloves, minced finely, infuse the butter with a rich aroma and subtle heat. You’ll want to sauté them briefly in the butter before pouring it over the chicken to mellow their sharpness and deepen the flavor.

To bring it all together, use fresh herbs like rosemary or thyme, along with a bit of salt and freshly cracked black pepper. These herbs enhance the overall dish without overpowering the delicate lemon-garlic butter.

As far as equipment goes, all you need is a 9x13-inch baking dish or oven-safe skillet, plus a small saucepan to melt the butter and garlic. A meat thermometer is helpful to ensure the chicken is fully cooked but still juicy.

How To Make This Baked Lemon Butter Chicken

Making this dish is as effortless as it is rewarding. Just a few easy steps and your oven does most of the work.

Start by preheating your oven to 400°F. While it heats, season your chicken thighs generously with salt and pepper on both sides. Pat them dry with paper towels beforehand to help the skin crisp up beautifully during baking.

In a small saucepan over medium heat, melt the butter. Once it’s about halfway melted, stir in the minced garlic and let it cook for just 1–2 minutes until fragrant—be careful not to brown it. Turn off the heat and stir in the lemon juice.

Place the seasoned chicken thighs skin-side up in your baking dish. Pour the warm lemon butter mixture evenly over the chicken, making sure each piece is nicely coated. Scatter a few sprigs of fresh rosemary or thyme around the chicken, and if you're using lemon slices for garnish, lay them on top now.

Bake uncovered for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crisp. If you want extra crispy skin, switch the oven to broil during the last 3–5 minutes—just keep a close eye on it.

Once it’s out of the oven, let the chicken rest for 5 minutes before serving. This gives the juices time to settle back into the meat, keeping every bite moist and flavorful.

From start to finish, you’re looking at just under an hour—including prep time. Perfect for those evenings when you want something special without spending all night in the kitchen.

Storage Options

This chicken stores beautifully, making it a great candidate for meal prep or next-day lunches.

If you have leftovers, let the chicken cool completely before placing it in an airtight container. It will keep in the refrigerator for up to 4 days.

To freeze, wrap each piece of chicken individually in foil or plastic wrap, then place them all in a freezer-safe zip-top bag. Frozen, they’ll stay fresh for up to 3 months. Thaw overnight in the fridge before reheating.

When it’s time to reheat, you can warm the chicken in a 350°F oven for about 15 minutes or until heated through. This method helps maintain the crispy skin, unlike microwaving, which can make it soggy.

Variations and Substitutions

One of the best parts of this baked lemon butter chicken is how easy it is to customize to your taste or what you have on hand.

For a creamier twist, stir a few tablespoons of heavy cream or sour cream into the butter sauce before pouring it over the chicken. It adds a rich, velvety layer that’s perfect for serving over mashed potatoes.

If you don’t have fresh herbs, dried rosemary or thyme will work in a pinch. Just reduce the amount by half since dried herbs are more concentrated in flavor.

Love spice? Add a pinch of red pepper flakes or a dash of hot sauce to the butter mixture for a subtle kick that balances beautifully with the citrus.

For a lower-fat option, you can swap out half the butter for olive oil. While it won't be quite as rich, it still yields a flavorful and satisfying sauce.

And of course, feel free to swap in chicken breasts or even drumsticks if that’s what you have. Just adjust the cooking time accordingly and keep an eye on doneness.

No matter how you tweak it, this dish is incredibly forgiving and fun to experiment with. It’s one of those recipes that you can truly make your own, and that’s part of what makes it so beloved.

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