Baked Lemon Butter Chicken Recipe

Introduction

Baked Lemon Butter Chicken is a flavorful and comforting dish perfect for any night of the week. Tender dark meat chicken is coated in a rich, tangy lemon butter sauce with garlic, Parmesan, and herbs, then baked to golden perfection. This recipe is simple yet impressive, making it a great choice for both family dinners and guests.

Ingredients

• 10 dark meat chicken pieces (drumsticks and thighs, trimmed of excess fat)
• 2 tsp kosher salt
• 1 tbsp smoked paprika
• 1 tbsp Montreal chicken seasoning blend or any chicken seasoning of choice
• 2 tbsp butter
• 1/2 cup red onion (minced)
• 1/2 cup flat leaf parsley (chopped)
• 1 tbsp garlic (minced)
• 1/2 tsp red pepper flakes
• 1 cup chicken stock
• 1 tbsp fresh lemon juice
• 1 cup freshly grated Parmesan cheese
• 1/3 cup heavy whipping cream

Instructions

1. Step 1: In a skillet over medium heat, melt the butter.
2. Step 2: Add the minced red onions and sauté until fragrant, about 2 minutes.
3. Step 3: Stir in chopped parsley and minced garlic. Mix well, then add fresh lemon juice and red pepper flakes.
4. Step 4: Pour in the chicken stock followed by the grated Parmesan cheese. Stir to combine, then add the heavy whipping cream.
5. Step 5: Bring the sauce to a simmer for about one minute. Turn off the heat and let the sauce cool slightly.
6. Step 6: Season the chicken pieces with kosher salt, smoked paprika, and your chosen chicken seasoning. Toss to coat evenly.
7. Step 7: Place the seasoned chicken in a baking dish and pour the slightly cooled sauce over it.
8. Step 8: Bake the chicken uncovered at 375°F (190°C) for 1 hour and 45 minutes, flipping the pieces halfway through cooking.
9. Step 9: Finish by broiling the chicken skin-side up until golden brown and crisp.
10. Step 10: Baste the chicken with the sauce once more, then serve and enjoy!

Tips & Variations

• Use boneless, skin-on chicken thighs for a quicker cooking time and easier serving.
• Add more lemon zest to the sauce for an extra bright flavor.
• Substitute Parmesan with Pecorino Romano for a sharper taste.
• For a milder dish, reduce or omit the red pepper flakes.
• Serve with crusty bread or over creamy mashed potatoes to soak up the delicious sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 325°F (160°C) or on the stovetop until heated through to maintain the sauce’s creaminess. Avoid using a microwave to prevent drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of dark meat?

Yes, but chicken breasts will cook faster and can dry out if overcooked. Reduce baking time and watch closely to keep them juicy.

Is it necessary to broil the chicken at the end?

Broiling helps crisp up the skin and adds a lovely golden color, but you can skip this step if you prefer softer skin or are watching closely to prevent burning.

Baked Lemon Butter Chicken Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

This Baked Lemon Butter Chicken is a flavorful and comforting dish featuring dark meat chicken pieces seasoned with smoked paprika and chicken seasoning, then baked in a rich, creamy sauce made with butter, garlic, lemon juice, Parmesan cheese, and heavy cream. The chicken is baked uncovered until tender and finished under the broiler for a golden, crispy skin.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: Serves 6 to 8 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 10 dark meat chicken pieces (drumsticks and thighs, trimmed of any excess fat)
• 2 tsp kosher salt
• 1 tbsp smoked paprika
• 1 tbsp Montreal chicken seasoning blend or any chicken seasoning of choice

Sauce

• 2 tbsp butter
• 1/2 cup red onion, minced
• 1/2 cup flat leaf parsley, chopped
• 1 tbsp garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup chicken stock
• 1 tbsp fresh lemon juice
• 1 cup freshly grated Parmesan cheese
• 1/3 cup heavy whipping cream

Instructions

1. Prepare the sauce: In a skillet, melt butter over medium heat. Once melted, add the minced red onion and sauté until fragrant, about 2 minutes.
2. Add herbs and spices: Stir in chopped flat leaf parsley and minced garlic. Mix well to combine, then add fresh lemon juice followed by red pepper flakes.
3. Incorporate liquids and cheese: Pour in the chicken stock, then add the freshly grated Parmesan cheese. Stir well to combine and finally add the heavy whipping cream.
4. Simmer the sauce: Bring the mixture to a gentle simmer for about one minute, then turn off the heat and let the sauce cool slightly to meld flavors.
5. Season the chicken: While the sauce cools, season the chicken pieces with kosher salt, smoked paprika, and your choice of chicken seasoning. Toss the chicken well to ensure even coating.
6. Combine chicken and sauce: Place the seasoned chicken in a baking dish and pour the prepared sauce evenly over the chicken pieces.
7. Bake the chicken: Bake the chicken uncovered at 375°F (190°C) for 1 hour and 45 minutes, flipping the pieces halfway through to ensure even cooking and browning.
8. Broil for crisp skin: After baking, broil the chicken on the skin side until golden brown and crispy, monitoring closely to prevent burning.
9. Finish and serve: Baste the chicken with the sauce from the pan to keep it moist and flavorful. Serve immediately and enjoy your delicious baked lemon butter chicken.

Notes

• For extra crispiness, pat the chicken dry before seasoning.
• Adjust red pepper flakes according to your preferred spice level.
• The sauce can be prepared a day ahead and refrigerated; bring to room temperature before baking.
• Use freshly grated Parmesan for the best flavor and melting quality.
• Baking time may vary depending on the size of the chicken pieces; ensure internal temperature reaches 165°F (74°C).

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