Tangy Baked Lemon Butter Chicken (Print Version)

Simple Baked Lemon Butter Chicken recipe. Tender chicken in a zesty, buttery sauce. Easy weeknight meal with bright flavors.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if using GF broth)

# Ingredients:

→ Main Players

01 - 4 bone-in, skin-on chicken thighs
02 - 2 large fresh lemons
03 - 1/2 cup (1 stick) unsalted butter

→ Flavor Boosters

04 - 4 cloves garlic, minced
05 - 1 cup chicken broth
06 - 1/4 cup fresh parsley, chopped

→ Seasonings

07 - 1 tsp dried oregano
08 - 1/2 tsp paprika
09 - Salt to taste
10 - Freshly ground black pepper to taste

→ Optional Extras

11 - 1 tbsp olive oil (for searing)
12 - 1/4 cup dry white wine

# Instructions:

01 - First things first, pat those chicken thighs super dry with paper towels. This is crucial if you want crispy skin, trust me. Season them generously all over with salt, black pepper, and a good sprinkle of paprika and dried oregano. I usually do this on a cutting board, and it always gets a little messy, but that's part of the fun! You want them looking well-coated, like they're ready for their big moment in the oven.
02 - Heat a large, oven-safe skillet (cast iron is my favorite for this!) over medium-high heat. Add a tablespoon of olive oil. Once shimmering, place the chicken thighs skin-side down. Let them sear for about 5-7 minutes, undisturbed, until the skin is beautifully golden brown and crispy. This step adds so much depth; honestly, I didn't expect that the first time I skipped it, and the difference was noticeable. Flip them and sear for another 2-3 minutes on the other side. Transfer the chicken to a plate for a moment.
03 - In the same skillet (don't clean it, those browned bits are flavor!), reduce the heat to medium. Add the butter and let it melt. Once melted, toss in the minced garlic and cook for about a minute until fragrant. Oh, that smell! It always gets my stomach rumbling. Pour in the chicken broth and the fresh lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer gently for 2-3 minutes, just enough for the flavors to meld.
04 - Carefully place the seared chicken thighs back into the skillet, nestling them into the lemon butter sauce. Make sure some of that delicious sauce gets over the top of the chicken too. If you’re using a baking dish instead of an oven-safe skillet, transfer the chicken to the dish and pour the sauce over. It’s alright if some skin isn’t submerged; that’s where the magic crisp happens.
05 - Pop the skillet (or baking dish) into your preheated oven at 375°F (190°C). Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce will bubble and thicken slightly, and your kitchen will smell absolutely divine. I always peek through the oven door, watching the skin get even more golden. It’s one of those satisfying kitchen moments.
06 - Once done, pull the skillet out of the oven. This is the hardest part: let the chicken rest for 5-10 minutes before serving. This helps the juices redistribute, keeping the chicken super moist. While it rests, sprinkle generously with fresh chopped parsley. The vibrant green against the golden chicken and rich sauce is just gorgeous. Spoon extra sauce over each piece; it's the best part!

# Notes:

01 - Don't overcrowd your pan when searing the chicken; it'll steam instead of crisp, which I learned the hard way.
02 - Always use fresh lemons for the best flavor; the bottled stuff just won't give you that bright zing.
03 - A meat thermometer is your best friend for perfectly cooked chicken, no more guessing!
04 - Spoon extra sauce over rice or mashed potatoes; it's practically a requirement for maximum deliciousness.

# Equipment Needed:

01 - Large oven-safe skillet (cast iron recommended)
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - meat thermometer.

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 35-45g
Total Carbohydrate: 5-10g
Protein: 30-40g

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