Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 4
Key Takeaways:
- Tender, juicy Baked Lemon Butter Chicken with a rich sauce ready in under an hour
- One-pan recipe means minimal cleanup for busy weeknights
- Perfectly pairs with rice, pasta, or roasted vegetables for a complete meal
- Make-ahead friendly for meal prep enthusiasts
Why You Need This Baked Lemon Butter Chicken Recipe
Ever stared at chicken breasts wondering how to transform them into something special? This Baked Lemon Butter Chicken recipe solves that problem with minimal effort.
The magic happens when zesty lemon meets rich butter and garlic. The result? Tender chicken that’s bursting with flavor.
If you enjoy flavorful chicken dishes, you might also love my Chicken Nanban with its tangy-sweet sauce – another great way to elevate chicken breasts.
Perfect for beginners yet impressive enough for company, this Baked Lemon Butter Chicken delivers restaurant-quality results right in your kitchen.
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 385 |
| Protein | 38g |
| Fat | 24g |
| Carbohydrates | 4g |
| Fiber | 1g |
| Sugar | 1g |
| Sodium | 520mg |
What You’ll Need for Baked Lemon Butter Chicken
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 4 medium (about 2 pounds) | Room temperature |
| Unsalted butter | 6 tablespoons | Divided |
| Fresh lemon juice | ¼ cup (about 2 lemons) | Plus zest from 1 lemon |
| Garlic | 4 cloves, minced | About 2 tablespoons |
| Chicken broth | ½ cup | Low sodium preferred |
| Fresh thyme | 2 tablespoons, chopped | Plus extra for garnish |
| Lemon slices | 1 lemon, thinly sliced | For garnish |
| Salt | 1 teaspoon | Kosher salt works best |
| Black pepper | ½ teaspoon | Freshly ground |
| Olive oil | 1 tablespoon | For the baking dish |
| Italian seasoning | 1 teaspoon | Optional |
| Red pepper flakes | ¼ teaspoon | Optional, for heat |
Equipment
| Tool | Purpose |
|---|---|
| 9×13 baking dish | Main cooking vessel |
| Small saucepan | For making lemon butter sauce |
| Mixing bowl | For seasoning chicken |
| Meat thermometer | For checking doneness |
| Whisk | For sauce preparation |
| Measuring cups and spoons | For accurate measurements |
| Cutting board and knife | For preparation |
| Microplane or zester | For lemon zest |
| Aluminum foil | Optional for covering |
Ingredient Substitutions
- Chicken: Boneless chicken thighs work well (adjust cooking time)
- Fresh herbs: 1 teaspoon dried thyme can replace fresh
- Butter: Ghee or olive oil for dairy-free options
- Lemons: Bottled lemon juice (3 tablespoons) in a pinch, but fresh is best
- Chicken broth: Vegetable broth or water with ¼ teaspoon bouillon
Step-by-Step Baked Lemon Butter Chicken Instructions (Beginner-Friendly)
Preparation Phase
- Gather all ingredients and equipment:
- Take out all ingredients and place them on your counter.
- Measure everything in advance using measuring cups and spoons.
- This is called “mise en place” and helps prevent mistakes.
- Check that you have all tools ready before you begin.
- Preheat your oven properly:
- Turn your oven on to 375°F (190°C).
- Most ovens have a light or sound indicator when they’re preheated.
- Allow at least 10-15 minutes for complete preheating.
- Position the rack in the middle of the oven (not too high, not too low).
- Prepare the raw chicken safely:
- Wash your hands with soap and warm water before handling chicken.
- Take chicken out of refrigerator 15-20 minutes before cooking.
- Open package in sink or on a dedicated cutting board to catch any juices.
- Pat each chicken breast dry with paper towels (this helps seasonings stick).
- Discard paper towels immediately after use.
- Check chicken thickness:
- Look at your chicken breasts from the side.
- If they’re more than 1-inch thick at any point, you’ll need to even them out.
- Option 1: Place chicken between plastic wrap and gently pound with a meat mallet or heavy pan.
- Option 2: Place hand flat on top of chicken and carefully slice horizontally to create even thickness.
- Aim for pieces about ¾-inch thick throughout.
- Season the chicken thoroughly:
- Place chicken in a bowl large enough to move pieces around easily.
- Measure 1 teaspoon salt and sprinkle evenly over all pieces, front and back.
- Add ½ teaspoon black pepper the same way.
- If using Italian seasoning, sprinkle 1 teaspoon evenly over all pieces.
- Use your fingers to gently rub seasonings into the meat (wash hands immediately after).
- Prepare the baking dish correctly:
- Select a 9×13 inch baking dish (glass or ceramic works best).
- Pour 1 tablespoon olive oil into the dish.
- Use a paper towel or pastry brush to spread oil evenly across bottom and sides.
- Make sure every part of the dish is coated to prevent sticking.
Making the Lemon Butter Sauce for Your Chicken
- Prepare lemon properly:
- Wash lemon thoroughly under running water.
- For zest: Use a microplane or fine grater to remove only the yellow outer layer from 1 lemon (avoid white pith which is bitter).
- For juice: Roll lemons on counter with firm pressure (this releases more juice).
- Cut lemons in half and squeeze juice into a small bowl.
- Remove any seeds with a spoon or fork.
- Measure ¼ cup juice (about 2 lemons).
- Slice another lemon into thin rounds for garnish (about 8-10 slices).
- Prepare garlic safely:
- Place garlic cloves on cutting board.
- Place flat side of knife on clove and press firmly to crush.
- Peel away papery skin and discard.
- Finely chop garlic until you have about 2 tablespoons.
- Keep chopped garlic in a small bowl separate from other ingredients.
- Prepare herbs:
- Remove thyme leaves from stems by holding top of stem and pulling down against the direction of growth.
- Chop leaves until fine.
- Measure 2 tablespoons and set aside.
- Melt the butter properly:
- Place small saucepan on stove over medium-low heat.
- Add 4 tablespoons of butter (keep remaining 2 tablespoons separate).
- Allow butter to melt slowly, watching carefully.
- The butter should melt but not brown or bubble aggressively.
- If it starts to brown, reduce heat immediately.
- Cook garlic safely:
- Once butter is completely melted, add minced garlic.
- Stir continuously with wooden spoon or heat-safe spatula.
- Cook for exactly 30-60 seconds until you can smell the garlic.
- Do not let garlic turn brown (it will become bitter).
- If garlic starts to darken, immediately proceed to next step.
- Complete the sauce properly:
- Add measured lemon juice to the pan carefully (it may splatter).
- Pour in ½ cup chicken broth.
- Add lemon zest and 1 tablespoon of the chopped thyme (save the rest).
- Stir everything together.
- Increase heat to medium and bring to a gentle simmer (small bubbles around the edge).
- Let simmer for 2 minutes, stirring occasionally.
- Turn off heat completely.
- Taste a tiny amount of sauce (using clean spoon) and add a pinch more salt if needed.
Assembling and Baking Your Lemon Butter Chicken
- Position chicken correctly:
- Place each seasoned chicken breast into prepared baking dish.
- Leave a little space between each piece (about ½ inch).
- Make sure chicken is laying flat, not folded or overlapping.
- Add sauce properly:
- Using a ladle or large spoon, pour sauce evenly over all chicken pieces.
- Make sure every piece gets coated with sauce.
- Use a spoon to scoop sauce from dish and drizzle over any dry spots.
- Place lemon slices between and on top of chicken pieces.
- Try to arrange evenly for best presentation.
- Add final butter and seasonings:
- Take remaining 2 tablespoons butter and cut into 8 small pieces.
- Place these butter pieces evenly across the dish, on and around chicken.
- Sprinkle remaining 1 tablespoon chopped thyme over everything.
- If using red pepper flakes, sprinkle ¼ teaspoon evenly across dish.
- Bake with proper timing:
- Place uncovered baking dish in preheated oven.
- Set a timer for 25 minutes.
- Do not open oven during this time (causes temperature fluctuations).
- After 25 minutes, check if chicken is done using a meat thermometer.
- Insert thermometer into thickest part of breast.
- Chicken is safe when it reaches 165°F (74°C).
- If not reached, continue baking and check every 3-5 minutes.
- If chicken is browning too quickly but not done inside, loosely cover with foil.
- Check for doneness safely:
- Use oven mitts to carefully remove dish from oven.
- Insert meat thermometer into thickest part of largest piece.
- Wait for reading to stabilize (about 5 seconds).
- If temperature is less than 165°F, return to oven for additional 3-5 minutes.
- If temperature is 165°F or higher, chicken is safe to eat.
- Another test: cut into thickest part – meat should be white with clear (not pink) juices.
- Optional browning step:
- If you want golden tops, turn oven to broil setting.
- Place chicken on top rack for 2-3 minutes.
- Watch continuously – broiling can burn food quickly.
- Remove when tops are golden but not charred.
- Rest the chicken properly:
- Remove baking dish from oven and place on heat-safe surface.
- Let chicken rest for exactly 5 minutes before serving.
- This allows juices to redistribute throughout the meat.
- Cutting too soon causes juices to run out, resulting in dry chicken.
Serving Your Baked Lemon Butter Chicken
- Serve with proper presentation:
- Use tongs to transfer each chicken breast to individual plates.
- Spoon extra sauce from baking dish over each piece (about 2 tablespoons per piece).
- Make sure to include some lemon slices on each plate.
- Garnish with any remaining fresh thyme sprigs.
- Serve immediately while hot.
- Recommended sides: rice, pasta, or roasted vegetables to soak up extra sauce.
Troubleshooting Your Baked Lemon Butter Chicken
| Problem | Solution |
|---|---|
| Dry chicken | 1. Use a meat thermometer and don’t overcook<br>2. Let chicken rest at room temperature before cooking<br>3. Cover with foil while baking if needed |
| Sauce too tart | Add ½ teaspoon honey or a small pat of butter to balance |
| Sauce too thin | Mix 1 teaspoon cornstarch with 1 tablespoon water and stir into hot sauce |
| Chicken cooking unevenly | Ensure pieces are uniform thickness; pound thicker parts if necessary |
| Garlic burning | Add garlic later in the butter melting process or lower heat |
Variations for Every Taste
Herb Lovers Baked Lemon Butter Chicken
Add 1 tablespoon each of fresh chopped rosemary and parsley to the sauce.
Creamy Lemon Butter Chicken
Add ¼ cup heavy cream to the sauce after baking for a richer result.
Mediterranean Style Baked Lemon Chicken
Add ½ cup sliced green olives and 2 tablespoons capers to the baking dish.
Lemon Garlic Chicken and Vegetables
Add 2 cups baby potatoes and 1 cup cherry tomatoes to bake alongside the chicken.
Storage & Reheating Tips
Refrigeration
- Store leftover Baked Lemon Butter Chicken in an airtight container for up to 3 days.
- Keep sauce separate if possible for best results.
Freezing
- Freeze in freezer-safe containers for up to 2 months.
- Thaw overnight in refrigerator before reheating.
Reheating Methods
- Oven (Best Method):
- Preheat to 325°F.
- Place chicken in baking dish with a splash of broth.
- Cover with foil and heat for 15-20 minutes.
- Microwave (Quick Method):
- Place on microwave-safe plate.
- Cover with damp paper towel.
- Heat in 30-second intervals until warmed through.
- CAUTION: Can dry out chicken if overheated.
Safety Notes & Essential Tips
Food Safety
- Always wash hands before and after handling raw chicken.
- Use separate cutting boards for meat and other ingredients.
- Never reuse marinades or sauces that have touched raw chicken.
- Verify chicken reaches 165°F internal temperature.
Pro Tips for Success with Baked Lemon Butter Chicken
- Room temperature chicken cooks more evenly than cold.
- Fresh lemons make a huge difference in flavor compared to bottled juice.
- Don’t waste the zest! It contains essential oils that boost flavor.
- Spooning the sauce over chicken during baking keeps it moist.
- Let chicken rest before slicing to retain juices.
Serving Suggestions
- Serve over rice pilaf to soak up the sauce.
- Pair with roasted asparagus or broccoli for a complete meal.
- Crusty bread is perfect for mopping up extra sauce.
- Garlic mashed potatoes complement the lemon flavors beautifully.
