If you’re craving a comforting, flavor-packed meal that’s effortless and impresses every time, Baked Lemon Butter Chicken is about to become your new go-to dinner. Imagine tender chicken, roasted to golden perfection and smothered in a luxuriously creamy, tangy sauce brimming with bright lemon, savory Parmesan, and a kick of spice. This dish delivers mouthwatering complexity, and comes together with kitchen staples in just a few easy steps. Whether it’s a cozy weeknight or a special gathering, Baked Lemon Butter Chicken always wins hearts (and appetites) with its irresistible aroma and rich, buttery finish.

Baked Lemon Butter Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Baked Lemon Butter Chicken lies in its simple, no-fuss ingredient list. Each addition plays a vital role in amping up the dish’s flavor, moisture, and color. Here’s what you’ll need:

Chicken (10 dark meat pieces): Drumsticks or thighs are perfect for staying juicy through baking and soaking up that glorious sauce.
Kosher salt (2 tsp): Essential for bringing out the flavors of both the chicken and the luscious sauce.
Smoked paprika (1 tbsp): Adds gentle warmth, rich color, and a slightly smoky depth that beautifully complements the lemon.
Montreal chicken seasoning (1 tbsp): Or your favorite chicken spice blend—provides a punch of savory goodness in every bite.
Butter (2 tbsp): The backbone of that creamy, decadent sauce—it’s called Lemon Butter Chicken for a reason!
Red onion (1/2 cup, minced): Gives a subtle sweetness, brightening the sauce and balancing the lemony tang.
Flat leaf parsley (1/2 cup, chopped): Fresh parsley brings color and helps the dish taste light and vibrant.
Garlic (1 tbsp, minced): Classic and aromatic, garlic deepens the flavor of the entire dish.
Red pepper flakes (1/2 tsp): Just enough heat to wake up your taste buds without overwhelming the creaminess.
Chicken stock (1 cup): Provides a savory backbone and keeps everything moist and flavorful.
Fresh lemon juice (1 tbsp): The star of the show for that unmistakable citrus zing!
Parmesan cheese (1 cup, freshly grated): Melts into the sauce for creamy texture and salty, nutty flavor.
Heavy whipping cream (1/3 cup): Rounds out the sauce with richness and a dreamy, silky finish.

How to Make Baked Lemon Butter Chicken

Step 1: Sauté Aromatics in Butter

Start by melting the butter in a skillet over medium heat. Once it’s bubbling gently, add the minced red onion. Sauté for about 2 minutes, just until the kitchen starts smelling amazing and the onions turn soft and fragrant.

Step 2: Build the Flavor Base

Toss in the chopped flat leaf parsley and minced garlic, letting everything mingle for a minute. Add the fresh lemon juice and red pepper flakes, stirring all those bold, zesty flavors into the base. This combo is where Baked Lemon Butter Chicken gets its lively, layered taste.

Step 3: Pour in Liquids and Cheese

Now, pour the chicken stock into the skillet, followed by a big handful of freshly grated Parmesan cheese. Give it a good stir, then add the heavy cream. The sauce will turn creamy and aromatic in seconds, and you’ll see it thicken slightly. Let it gently simmer for a minute, then remove it from the heat to cool a bit.

Step 4: Season and Arrange the Chicken

While your sauce takes a quick break, season your chicken thoroughly with kosher salt, smoked paprika, and the chicken seasoning blend. Toss everything well so every piece is coated in spices. Arrange the chicken in a baking dish, making sure they’re nice and snug but not crowded.

Step 5: Pour, Bake, and Broil

Pour that dreamy lemon butter sauce all over the chicken, ensuring each piece gets its fair share. Bake uncovered at 375°F for 1 hour and 45 minutes, flipping the pieces about halfway through for even cooking and browning. Once the chicken is cooked through and the skin is bubbling, broil on the skin side until everything is beautifully golden. Finish by spooning some extra sauce over the chicken before serving—it’s pure magic.

How to Serve Baked Lemon Butter Chicken

Garnishes

A sprinkle of chopped fresh parsley over the finished Baked Lemon Butter Chicken adds vibrant color and a pop of herbiness. For even more zing, try thin slices of fresh lemon or a light dusting of Parmesan just before serving—it’s luxurious and inviting.

Side Dishes

This dish practically begs to be paired with something that can mop up all that extra silky sauce. Think fluffy rice, creamy mashed potatoes, or a crusty artisan bread. Lightly roasted vegetables or a crisp salad also brighten up your plate and complement the richness of the chicken.

Creative Ways to Present

For a family-style feast, serve Baked Lemon Butter Chicken straight from the baking dish, with plenty of sauce spooned on top. Hosting? Try plating each portion individually with a nest of rice or mashed cauliflower, garnished with parsley and lemon curls for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Any leftover Baked Lemon Butter Chicken can be cooled, then transferred to an airtight container and stored in the refrigerator for up to 4 days. Make sure to keep extra sauce handy—the flavors continue to develop, making day-two leftovers even more delicious!

Freezing

You can freeze Baked Lemon Butter Chicken for up to 3 months. For best results, cool completely before wrapping tightly in foil and placing in a freezer-safe container. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

To reheat, place the chicken and sauce in a covered baking dish and warm at 325°F until heated through (about 20–25 minutes). A quick splash of extra chicken stock or cream helps revive the sauce, keeping everything moist and creamy.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Definitely! Chicken breasts work too, but keep an eye on the baking time as they cook faster and can dry out. Try adding a splash more stock or covering for part of the bake to keep them juicy.

What can I use if I don’t have Montreal chicken seasoning?

Any favorite chicken spice blend, even a sprinkle of bouillon powder, works well. If you like, make your own with garlic powder, onion powder, black pepper, and a dash of dried herbs.

Is it possible to make this dish dairy-free?

Yes, substitute the butter with olive oil or a plant-based butter, and use a dairy-free cream and vegan Parmesan alternative. The sauce will still be flavorful, just a bit less rich and creamy.

Why bake the chicken uncovered?

Baking uncovered helps the chicken skin crisp up and the sauce to reduce, resulting in a beautifully rich, golden finish. For extra color, the final broil step does wonders.

Can I make Baked Lemon Butter Chicken ahead of time?

Absolutely! Prep and bake in advance, then reheat gently before serving. The flavors meld even more overnight, making this a fantastic make-ahead option for busy nights or entertaining.

Final Thoughts

If you’re looking for a dish that’s comforting, flavorful, and guaranteed to impress, you can’t go wrong with Baked Lemon Butter Chicken. It’s so simple yet delivers such a complex, crowd-pleasing flavor. Gather your ingredients, follow these easy steps, and let this recipe earn a spot as a new favorite at your table. Happy cooking!