I just baked Lemon Butter Chicken and the leftovers vanished so fast I’m convinced it should be illegal to taste this good.
I’m obsessed with Lemon Butter Chicken because it’s loud, messy, and actually tastes like something I want for dinner every single week. The skin crisp, butter slick, lemon bright enough to cut through the richness.
I love that it turns a plain weeknight into a real Chicken Dinner without fuss. And the garlic, 4 garlic cloves, minced, sings in the sauce and makes me go back for more.
Baked Chicken that doesn’t dry out. No pretending it’s fancy.
Just honest, buttery, lemony chicken that makes me forget the takeout menu. I’m greedy and not sorry about it, truly, every time.
Ingredients
- Chicken thighs — the hearty protein, crispy skin and comforting main you’ll dig into.
- Salt — brings out flavors, don’t be shy but taste as you go.
- Pepper — warm kick and little bite, keeps things lively.
- Smoked paprika — adds gentle smokiness and color, a cozy hint.
- Butter — rich, silky mouthfeel that makes the sauce feel indulgent.
- Olive oil — helps brown and adds fruity backbone to the pan.
- Garlic — punchy aromatics, it smells like dinner coming together.
- Lemon juice — bright acidity that cuts the richness and wakes it up.
- Lemon zest — concentrated citrus perfume, small but noticeable pop.
- Chicken broth — savory base, keeps the sauce honest and saucy.
- White wine — optional brightness and tiny tang, or skip for simplicity.
- Thyme — earthy herb note, it’s homey and pairs with lemon nicely.
- Red pepper flakes — little heat if you want some edge.
- Parsley — fresh green finish, looks pretty and tastes clean.
- Cornstarch slurry — basically a quick trick to thicken the sauce.
Ingredient Quantities
- 6 bone-in skin-on chicken thighs (about 2.5 to 3 lb)
- 1 1/2 tsp kosher salt (adjust to taste)
- 3/4 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 4 tbsp unsalted butter, divided
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
- 1/2 cup low sodium chicken broth
- 1/4 cup dry white wine (optional, can use extra broth)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tsp cornstarch mixed with 1 tbsp water (optional, to thicken sauce)
How to Make this
1. Preheat oven to 400 F. Pat the 6 chicken thighs dry, season both sides with 1 1/2 tsp kosher salt, 3/4 tsp black pepper and 1 tsp smoked paprika.
2. Heat a large ovenproof skillet over medium high, add 2 tbsp olive oil and 2 tbsp of the butter. When hot, place chicken skin side down and sear until skin is golden and crisp, about 6 to 8 minutes. Flip and sear the other side 2 minutes. Transfer chicken briefly to a plate.
3. Remove excess fat from the skillet, leaving about 1 tbsp drippings. Lower heat to medium, add the remaining 2 tbsp butter and 4 minced garlic cloves. Cook until fragrant, about 30 seconds to 1 minute, don’t burn it.
4. Stir in 1/4 cup fresh lemon juice, 1 tsp lemon zest, 1/2 cup chicken broth and 1/4 cup dry white wine or extra broth. Add 1 tsp dried thyme or 1 tbsp fresh thyme leaves and 1/4 tsp red pepper flakes if using. Scrape brown bits from the pan with a wooden spoon.
5. Return the chicken to the skillet, skin side up, spoon a little sauce over each piece and bring sauce to a light simmer.
6. Transfer the skillet to the preheated oven and bake uncovered until an instant read thermometer in the thickest part reads 165 F, about 25 to 30 minutes depending on size. If skin needs more crisping, broil 1 to 2 minutes at the end but watch it close.
7. Remove skillet from oven and transfer chicken to a plate to rest 5 minutes. Meanwhile, place skillet back on the stove over medium heat to reduce the sauce slightly, about 2 to 3 minutes.
8. If you want a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water, whisk into the simmering sauce and cook 30 to 60 seconds until thickened. Taste and adjust salt and pepper.
9. Spoon sauce over the chicken, sprinkle 2 tbsp chopped fresh parsley and serve. Leftovers keep well refrigerated for 3 days.
Equipment Needed
1. Large ovenproof skillet (cast iron works best, you want something that can go from stovetop to oven)
2. Tongs for flipping the chicken (better control than a spatula)
3. Instant read meat thermometer to check for 165 F doneness
4. Chef’s knife and cutting board for zesting lemons and chopping parsley
5. Measuring spoons and measuring cups for salt, butter, lemon juice etc
6. Wooden spoon or heatproof spatula to scrape up those brown bits in the pan
7. Small bowl and whisk or fork to mix the cornstarch slurry if you thicken the sauce
8. Oven mitts or potholders and a plate to rest the chicken on after baking
FAQ
Baked Lemon Butter Chicken Recipe Substitutions and Variations
- Unsalted butter (4 tbsp): try using 4 tbsp olive oil or 2 tbsp olive oil plus 2 tbsp ghee for a richer flavour, or 4 tbsp dairy free butter for a vegan friendly swap. Olive oil gives a nice crisp skin, ghee adds nuttiness.
- Fresh lemon juice (1/4 cup): you can use 3 tbsp white wine vinegar plus 1 tbsp water, or 1/4 cup rice vinegar, or 1/4 cup bottled lemon juice if fresh lemons arent available. Taste and adjust, bottled can be a bit sweeter.
- Dry white wine (1/4 cup, optional): swap equal parts extra chicken broth, or use 1/4 cup dry vermouth or apple cider for a different brightness. Broth keeps it alcohol free and still adds depth.
- Cornstarch slurry (1 tsp cornstarch + 1 tbsp water): replace with 1 tsp all purpose flour mixed with 1 tbsp water, or simmer the sauce longer to reduce and thicken naturally. Flour needs a bit longer to cook out its raw taste.
Pro Tips
1) Pat the skin really dry before seasoning. If the skin is a little damp it wont crisp up no matter how hot the pan is. You can even pat, chill uncovered for 15 minutes in the fridge to help dry it out more.
2) Use a heavy ovenproof skillet and dont overcrowd the pan. Crowding makes steam and soggy skin. If your skillet is tight, sear in two batches and finish them together in the oven.
3) Dont burn the garlic when you add it to the butter. Garlic goes from golden to bitter in seconds. Lower the heat, stir constantly, and as soon as it smells amazing, add the liquids so it stops cooking.
4) Let the chicken rest 5 to 10 minutes after roasting so the juices redistribute. While it rests reduce the sauce well, taste and then adjust salt, lemon or heat. A squeeze more lemon right before serving brightens everything up.
Baked Lemon Butter Chicken Recipe
I just baked Lemon Butter Chicken and the leftovers vanished so fast I’m convinced it should be illegal to taste this good.
6
servings
520
kcal
Equipment: 1. Large ovenproof skillet (cast iron works best, you want something that can go from stovetop to oven)
2. Tongs for flipping the chicken (better control than a spatula)
3. Instant read meat thermometer to check for 165 F doneness
4. Chef’s knife and cutting board for zesting lemons and chopping parsley
5. Measuring spoons and measuring cups for salt, butter, lemon juice etc
6. Wooden spoon or heatproof spatula to scrape up those brown bits in the pan
7. Small bowl and whisk or fork to mix the cornstarch slurry if you thicken the sauce
8. Oven mitts or potholders and a plate to rest the chicken on after baking
Ingredients
-
6 bone-in skin-on chicken thighs (about 2.5 to 3 lb)
-
1 1/2 tsp kosher salt (adjust to taste)
-
3/4 tsp freshly ground black pepper
-
1 tsp smoked paprika
-
4 tbsp unsalted butter, divided
-
2 tbsp extra virgin olive oil
-
4 garlic cloves, minced
-
1/4 cup fresh lemon juice (about 2 lemons)
-
1 tsp lemon zest
-
1/2 cup low sodium chicken broth
-
1/4 cup dry white wine (optional, can use extra broth)
-
1 tsp dried thyme or 1 tbsp fresh thyme leaves
-
1/4 tsp red pepper flakes (optional, for a little heat)
-
2 tbsp fresh parsley, chopped (for garnish)
-
1 tsp cornstarch mixed with 1 tbsp water (optional, to thicken sauce)
Directions
- Preheat oven to 400 F. Pat the 6 chicken thighs dry, season both sides with 1 1/2 tsp kosher salt, 3/4 tsp black pepper and 1 tsp smoked paprika.
- Heat a large ovenproof skillet over medium high, add 2 tbsp olive oil and 2 tbsp of the butter. When hot, place chicken skin side down and sear until skin is golden and crisp, about 6 to 8 minutes. Flip and sear the other side 2 minutes. Transfer chicken briefly to a plate.
- Remove excess fat from the skillet, leaving about 1 tbsp drippings. Lower heat to medium, add the remaining 2 tbsp butter and 4 minced garlic cloves. Cook until fragrant, about 30 seconds to 1 minute, don't burn it.
- Stir in 1/4 cup fresh lemon juice, 1 tsp lemon zest, 1/2 cup chicken broth and 1/4 cup dry white wine or extra broth. Add 1 tsp dried thyme or 1 tbsp fresh thyme leaves and 1/4 tsp red pepper flakes if using. Scrape brown bits from the pan with a wooden spoon.
- Return the chicken to the skillet, skin side up, spoon a little sauce over each piece and bring sauce to a light simmer.
- Transfer the skillet to the preheated oven and bake uncovered until an instant read thermometer in the thickest part reads 165 F, about 25 to 30 minutes depending on size. If skin needs more crisping, broil 1 to 2 minutes at the end but watch it close.
- Remove skillet from oven and transfer chicken to a plate to rest 5 minutes. Meanwhile, place skillet back on the stove over medium heat to reduce the sauce slightly, about 2 to 3 minutes.
- If you want a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water, whisk into the simmering sauce and cook 30 to 60 seconds until thickened. Taste and adjust salt and pepper.
- Spoon sauce over the chicken, sprinkle 2 tbsp chopped fresh parsley and serve. Leftovers keep well refrigerated for 3 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 6
- Calories: 520kcal
- Fat: 36g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 18g
- Cholesterol: 140mg
- Sodium: 350mg
- Potassium: 350mg
- Carbohydrates: 3g
- Fiber: 0.5g
- Sugar: 1.5g
- Protein: 35g
- Vitamin A: 300IU
- Vitamin C: 8mg
- Calcium: 30mg
- Iron: 1.2mg
