This baked lemon butter chicken is a bright, simple weeknight winner. Juicy chicken breasts roast in a glossy lemon-butter garlic sauce that smells fresh and buttery, and finishes with bright lemon slices on top. The sauce soaks into the chicken, giving a tangy, silky flavor and a tender texture that’s easy to love.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 480 kcal
- Protein: 50 g
- Carbohydrates: 2 g
- Fat: 30 g
- Fiber: 0 g
- Sugar: 1 g
- Sodium: 500 mg
Why Make This Baked Lemon Butter Chicken
This recipe is fast, forgiving, and full of flavor. The lemon brightens the rich butter and garlic, making each bite tangy and smooth. It’s perfect for busy nights when you want something comforting but not heavy. The method is simple: melt, pour, bake—so it’s great for cooks of any skill level. The aroma while baking is amazing: warm butter, roasted garlic, and fresh lemon fill the kitchen.
Try a simple party bite if you want a starter to serve before this dish.
How to Make Baked Lemon Butter Chicken
This dish relies on a buttery lemon sauce and slow oven heat to keep chicken tender. Keep the chicken in a single layer so it cooks evenly. Use fresh lemon juice for the brightest flavor. If you prefer a slightly thicker sauce, reduce it briefly on the stove before pouring over the chicken.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup unsalted butter
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon slices for garnish
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Place the chicken breasts in a single layer in a baking dish so they cook evenly.
Step 2: Mixing
In a small saucepan, melt the butter over medium heat. Stir in the fresh lemon juice, minced garlic, and dried thyme. Add a pinch of salt and pepper and let the mixture warm for 30–60 seconds to bloom the garlic and thyme. Remove from heat.
Step 3: Cooking
Pour the lemon butter mixture evenly over the chicken breasts in the baking dish. Make sure the sauce coats each piece. Bake in the preheated oven for 25–30 minutes or until the chicken is cooked through and no longer pink in the center (internal temperature should reach 165°F / 74°C). The sauce will bubble and the chicken will become golden around the edges.
Step 4: Finishing
Remove the dish from the oven and let it rest for 5 minutes. Spoon some of the pan sauce over the chicken to keep it glossy. Garnish with fresh lemon slices before serving for a bright, clean look and a burst of citrus aroma.
How to Serve Baked Lemon Butter Chicken
Serve this chicken over steamed rice, mashed potatoes, or buttered pasta to catch the sauce. A light green salad or steamed asparagus and roasted carrots pair well for color and texture contrast. For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. Finish with a sprinkle of fresh parsley for color and a little extra lemon zest if you like a brighter citrus hit.
How to Store Baked Lemon Butter Chicken
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a 325°F (160°C) oven for 10–15 minutes, or reheat in a skillet over low heat with a splash of water or chicken broth to loosen the sauce. Microwave gently in 30-second intervals to avoid drying the chicken.
Expert Tips for Perfect Baked Lemon Butter Chicken
- Use room-temperature chicken for more even cooking. Let it sit 15–20 minutes before baking.
- Pat chicken dry to help the sauce cling and to promote even browning.
- Fresh lemon juice gives a cleaner, brighter flavor than bottled juice.
- If your sauce seems thin, simmer it on the stove for 2–3 minutes to reduce and concentrate flavor before pouring over chicken.
- Check internal temperature at the thickest part: 165°F (74°C) is safe and keeps the meat juicy.
- For extra flavor, add a splash of white wine to the butter sauce while it warms.
- If using thicker chicken breasts, pound them to an even thickness or increase baking time a few minutes.
Delicious Variations
- Herb-Orange Butter Chicken: Replace half the lemon juice with orange juice and add 1 tsp chopped fresh rosemary.
- Creamy Lemon Butter: Stir 1/4 cup heavy cream into the warm lemon-butter sauce before pouring for a silky finish.
- Spicy Lemon Butter: Add 1/4 tsp red pepper flakes to the sauce for a gentle heat.
- Mediterranean Twist: Add chopped olives and sun-dried tomatoes to the baking dish for savory depth.
- Keto Friendly: Serve over cauliflower mash and omit any added sugar-based sides.
Frequently Asked Questions
Q: Can I use bone-in chicken thighs instead of breasts?
A: Yes. Bone-in thighs will need a longer bake time (about 35–40 minutes) and may stay juicier. Check for an internal temperature of 165°F (74°C).
Q: Do I have to use unsalted butter?
A: Unsalted butter gives you better control over sodium. If you use salted butter, reduce added salt when seasoning the chicken.
Q: Can I make this ahead of time?
A: You can prepare the sauce and chicken, assemble in a baking dish, cover, and refrigerate for up to 24 hours. Bake as directed only when ready to serve.
Q: Why is my chicken dry after baking?
A: Dry chicken usually means it was overcooked or the breasts were too thin/too thick without adjusted time. Use an instant-read thermometer and remove at 165°F (74°C). Let the chicken rest before slicing.
Q: How can I thicken the sauce?
A: Remove a few tablespoons of sauce to a small bowl, whisk in 1 teaspoon cornstarch, then stir back into the pan and simmer until thickened. Alternatively, reduce the sauce briefly on the stove before pouring over the chicken.
Q: Is fresh lemon essential?
A: Fresh lemon juice gives the best flavor. Bottled lemon juice can be used in a pinch but may taste slightly duller.
Q: Can I double the recipe for a crowd?
A: Yes. Use a larger baking dish and ensure chicken pieces are in a single layer. Baking time may increase slightly if pieces are crowded.
Conclusion
This Baked Lemon Butter Chicken is a simple, bright, and comforting dish that comes together quickly and tastes like effort. The sauce is silky, the chicken stays tender, and the lemon adds a fresh lift that keeps the flavors lively. For another straightforward and crowd-pleasing recipe idea, see Lemon Butter Chicken {6-Ingredients} – Two Peas & Their Pod. Give this one a try — it’s an easy recipe that smells wonderful and makes weeknight dinners feel special.
Print
Baked Lemon Butter Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This baked lemon butter chicken is a bright, simple weeknight winner, featuring juicy chicken breasts roasted in a glossy lemon-butter garlic sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup unsalted butter
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon slices for garnish
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Place the chicken breasts in a single layer in a baking dish.
- In a small saucepan, melt the butter over medium heat. Stir in the fresh lemon juice, minced garlic, and dried thyme. Add a pinch of salt and pepper and let the mixture warm for 30–60 seconds. Remove from heat.
- Pour the lemon butter mixture evenly over the chicken breasts. Bake for 25–30 minutes or until the chicken is cooked through (internal temperature should reach 165°F / 74°C).
- Remove from the oven and let it rest for 5 minutes. Spoon some of the pan sauce over the chicken and garnish with fresh lemon slices before serving.
Notes
Serve this chicken over steamed rice, mashed potatoes, or buttered pasta to catch the sauce. Can also be paired with a light green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 135mg
