There’s something magical about the combination of zesty lemons, creamy butter, and perfectly baked chicken that makes my heart sing. Today, I’m excited to share my favorite recipe for Baked Lemon Butter Chicken – a dish that transforms simple ingredients into a restaurant-worthy meal that will have your family asking for seconds.
Why You’ll Love This Recipe
After years of experimenting with different chicken recipes, I’ve found that this lemon butter chicken hits all the right notes. The bright citrus cuts through the richness of the butter, while fresh herbs add depth and complexity. What I love most about this recipe is how the chicken stays incredibly juicy on the inside while developing a beautiful golden crust on the outside.
Kitchen Essentials
Before we dive into the cooking process, let’s make sure you have everything you need:
Essential Equipment
- Large baking dish (9×13 inches)
- Mixing bowls (2 medium-sized)
- Meat thermometer
- Microplane or zester
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Aluminum foil
Key Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts | 4 pieces (about 6-8 oz each) | Choose organic if possible |
| Unsalted butter | 1/2 cup (1 stick) | Room temperature |
| Fresh lemons | 3 medium | Both juice and zest needed |
| Fresh garlic | 6 cloves | Minced |
| Fresh thyme | 2 tablespoons | Leaves stripped from stems |
| Fresh rosemary | 2 tablespoons | Finely chopped |
| Fresh parsley | 1/4 cup | Chopped, plus more for garnish |
| Olive oil | 2 tablespoons | Extra virgin |
| Salt | 1 1/2 teaspoons | Kosher salt preferred |
| Black pepper | 1 teaspoon | Freshly ground |
| Chicken broth | 1/2 cup | Low-sodium |
| Garlic powder | 1 teaspoon | For extra depth |
| Paprika | 1/2 teaspoon | For color and flavor |
Preparation Steps
Marinade Preparation (30 minutes)
- In a medium bowl, combine:
- 1/4 cup softened butter
- Zest of 2 lemons
- 4 minced garlic cloves
- 1 tablespoon each of thyme and rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Mix until well combined and fragrant
Chicken Preparation (15 minutes)
- Pat chicken breasts dry with paper towels
- If breasts are very thick, butterfly them or pound to even thickness
- Season both sides with remaining salt, pepper, and garlic powder
- Rub the marinade mixture under the skin and all over the chicken
Cooking Instructions
Baking Process (45-50 minutes)
- Preheat oven to 375°F (190°C)
- Arrange prepared chicken in baking dish
- Pour chicken broth around (not over) the chicken
- Slice remaining lemon into thin rounds and arrange over chicken
- Dot with remaining butter pieces
- Cover dish with foil and bake for 25 minutes
- Remove foil and bake for additional 20-25 minutes until golden
- Check internal temperature reaches 165°F (74°C)
Making the Sauce (10 minutes)
Once the chicken is done:
- Remove chicken to a serving platter
- Pour pan juices into a small saucepan
- Simmer over medium heat until reduced by half
- Whisk in 2 tablespoons cold butter until sauce is glossy
- Adjust seasoning to taste
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 |
| Protein | 42g |
| Fat | 22g |
| Carbohydrates | 5g |
| Fiber | 1g |
| Sodium | 520mg |
| Sugar | 1g |
| Iron | 2mg |
| Calcium | 25mg |
| Vitamin C | 15mg |
Serving Suggestions
- Serve over fluffy rice or cauliflower rice
- Pair with roasted asparagus or green beans
- Add a side of garlic mashed potatoes
- Include a fresh green salad with light vinaigrette
- Garnish with extra fresh herbs and lemon wedges
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat:
- Microwave: Heat in 30-second intervals, covered with a damp paper towel
- Oven: Wrap in foil and heat at 325°F for 15-20 minutes
- Add a splash of chicken broth when reheating to maintain moisture
Pro Tips from My Kitchen
- Always bring chicken to room temperature before cooking
- Don’t skip patting the chicken dry – it helps achieve better browning
- Use a meat thermometer for perfect doneness
- Let the chicken rest for 5-10 minutes before serving
- Save the pan juices – they’re liquid gold!
Variations to Try
Herb Variations
- Switch thyme and rosemary for tarragon and dill
- Use sage and oregano for an Italian twist
- Add fresh basil just before serving
Cooking Method Adaptations
- Use chicken thighs instead of breasts
- Try with bone-in pieces (adjust cooking time)
- Make it in a cast-iron skillet for extra browning
Common Questions and Answers
Q: Can I use dried herbs instead of fresh?
Yes, but reduce the amount by one-third as dried herbs are more concentrated. Fresh herbs provide better flavor and aroma for this dish.
Q: My chicken seems to dry out when I bake it. What am I doing wrong?
The most common causes are overcooking or not using the foil cover. Make sure to check the internal temperature and keep the chicken covered for the first part of baking.
Q: Can I make this dish ahead of time?
You can prepare the marinade and season the chicken up to 24 hours in advance. Store covered in the refrigerator and bring to room temperature before baking.
Q: What’s the best way to zest a lemon?
Use a microplane or fine grater, and only zest the yellow part of the peel. The white pith underneath is bitter and should be avoided.
Q: Can I use salted butter?
Yes, but reduce the amount of added salt in the recipe by half to maintain the right balance of flavors.
Troubleshooting Tips
If Your Sauce Breaks
- Whisk in cold butter one piece at a time
- Add a splash of hot water while whisking
- Blend briefly with an immersion blender
If Chicken Isn’t Browning
- Ensure oven is fully preheated
- Pat chicken extra dry before seasoning
- Position rack in upper third of oven
- Brush with olive oil before final cooking phase
If Sauce Is Too Thin
- Simmer longer to reduce
- Create a slurry with 1 teaspoon cornstarch
- Add a pat of cold butter
Success Metrics
You’ll know your chicken is perfect when:
- The internal temperature reads 165°F
- Juices run clear when pierced
- The skin is golden brown
- Butter sauce is glossy and coats the back of a spoon
- Chicken is tender enough to cut with a fork
Remember, cooking is about enjoying the process as much as the result. Don’t be afraid to adjust seasonings to your taste and make this recipe your own. I’d love to hear how this recipe turns out in your kitchen!
