Description
Baked Lemon Butter Chicken is a quick and easy recipe that combines tender chicken with a rich, buttery lemon sauce. The dish is perfect for weeknight dinners or special occasions, offering a healthy, flavorful meal with just a few ingredients. Garlic, lemon, and Italian seasoning enhance the taste, making it a versatile and satisfying option for any meal.
Ingredients
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Chicken Breasts or Thighs
- 4 boneless, skinless chicken breasts or thighs (about 1.5 to 2 lbs total)
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Butter
- 1/4 cup (4 tablespoons) unsalted butter
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Fresh Lemon Juice
- 2 tablespoons fresh lemon juice (about 1 medium lemon)
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Garlic (minced)
- 3 cloves garlic, minced
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Chicken Broth
- 1/2 cup chicken broth (low-sodium is recommended)
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Olive Oil
- 1 tablespoon olive oil (for greasing the baking dish)
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Italian Seasoning
- 1 teaspoon Italian seasoning
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Paprika
- 1 teaspoon paprika
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Salt and Pepper
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper (adjust to taste)
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Fresh Parsley (for garnish)
- 1–2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Season the chicken with salt, pepper, paprika, and Italian seasoning on both sides.
- Prepare the lemon butter sauce: Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon juice and chicken broth.
- Place the chicken in the prepared baking dish, then pour the lemon butter sauce over it.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Optional: Broil for 2-3 minutes for a golden, slightly crispy top.
- Garnish with fresh parsley and serve with your favorite side dishes.
Notes
- For extra heat, add red pepper flakes or cayenne pepper.
- For a creamy texture, stir in heavy cream into the sauce.
- You can substitute chicken breasts with thighs for juicier results.
- This dish is naturally gluten-free and can be made dairy-free with vegan butter or olive oil.
- Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
