Baked Lemon Butter Chicken: Zesty, Tender & Simple (Print Version)

Baked Lemon Butter Chicken recipe for a zesty, tender weeknight meal. Juicy chicken thighs in a bright lemon-butter sauce. So easy, so flavorful.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if using GF broth)

# Ingredients:

→ Main Ingredients

01 - Chicken Thighs (bone-in, skin-on, 4-6 pieces)
02 - Unsalted Butter (1/2 cup, melted)
03 - Chicken Broth (1/2 cup, low-sodium)

→ Flavor Boosters

04 - Fresh Lemons (2 large, zest of 1, juice of 1.5)
05 - Garlic Cloves (4-6, minced)
06 - Salt (to taste)
07 - Black Pepper (to taste)

→ Finishing Touches

08 - Fresh Parsley (1/4 cup, chopped)

# Instructions:

01 - First things first, pat those chicken thighs super dry with paper towels. This step is crucial for crispy skin, and honestly, it’s where I sometimes get a little impatient, but don't! Season generously with salt and black pepper on both sides. I always make sure to get under the skin a bit too, for flavor that goes all the way through. You can practically smell the promise of a delicious meal already!
02 - In a small bowl, melt your butter. Then, whisk in the minced garlic, fresh lemon zest, and half of the lemon juice. Oh, the aroma! This is where the magic starts to happen. I once forgot the zest, and the sauce just didn't have that vibrant, bright pop. Learn from my oops moment: zest first, then juice! You want that concentrated lemon oil flavor in your Baked Lemon Butter Chicken.
03 - Heat a large oven-safe skillet (cast iron is my favorite for this!) over medium-high heat. Sear the chicken thighs, skin-side down, for about 5-7 minutes until the skin is beautifully golden brown and crispy. This step is a game-changer for texture. Don't crowd the pan! I've made that mistake, and the chicken just steams instead of searing. Flip them over and sear for another 2-3 minutes. You'll see those lovely golden edges forming.
04 - Pour the chicken broth into the skillet, scraping up any browned bits from the bottom—that's pure flavor! Then, pour the remaining lemon butter mixture over the chicken thighs. I usually spoon some right over each piece. This ensures every bit of your Baked Lemon Butter Chicken gets coated in that zesty goodness. It smells absolutely divine at this point, making your kitchen smell incredible.
05 - Transfer the skillet to your preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The skin should be extra crispy, and the sauce slightly reduced and bubbly. I always use a meat thermometer here; guessing has led to some dry chicken disasters in the past, and nobody wants that! This ensures your Baked Lemon Butter Chicken is perfectly tender.
06 - Once out of the oven, let the chicken rest in the skillet for 5 minutes. This helps the juices redistribute, keeping the chicken super moist. Then, sprinkle generously with fresh chopped parsley and a squeeze of the remaining fresh lemon juice. The vibrant green against the golden chicken? So pretty! It's ready to be devoured. Enjoy your incredible Baked Lemon Butter Chicken!

# Notes:

01 - Patting chicken dry is key for crispy skin, I learned that the hard way.
02 - Always use fresh lemon juice and zest; bottled just doesn't compare.
03 - Let the chicken rest for a few minutes after baking to keep it super juicy.
04 - Don't overcrowd the pan when searing for even browning.

# Tools You'll Need:

01 - Large oven-safe skillet (cast iron recommended)
02 - whisk
03 - measuring cups & spoons
04 - meat thermometer

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 35g
Total Carbohydrate: 5g
Protein: 28g

Back