Tender Baked Lemon Butter Chicken: Zesty & Simple (Print Version)

Baked Lemon Butter Chicken delivers juicy chicken with bright lemon and rich butter. A simple, flavorful weeknight meal that feels special, even with kitchen mishaps.

# 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 (use GF broth)

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 tbsp olive oil

→ Zesty & Aromatic Boosters

03 - 2 lemons (zested and juiced)
04 - 4 cloves garlic, minced
05 - 1 cup chicken broth (low sodium preferred)

→ Richness & Seasoning

06 - 1/2 cup unsalted butter, melted
07 - 1 tsp dried oregano
08 - 1/2 tsp salt (or to taste)
09 - 1/4 tsp black pepper (or to taste)

→ Fresh Finishing Touches

10 - 1/4 cup fresh parsley, chopped
11 - Lemon slices, for garnish (optional)

# Instructions:

01 - First things first, let's get that oven preheated to 400°F (200°C). While it's warming up, grab your chicken thighs. Pat them really, really dry with paper towels – this is crucial for getting that nice golden sear, trust me, I've learned this the hard way! Sprinkle both sides generously with salt and pepper. I usually do this right on the cutting board, making a bit of a mess, but hey, that's my kitchen. You'll start to feel that anticipation building, knowing something delicious is about to happen.
02 - Now, heat a large, oven-safe skillet (cast iron is my favorite for this!) over medium-high heat. Add a tablespoon of olive oil, or even a bit of butter if you're feeling extra. Once it’s shimmering, carefully place the chicken thighs in the hot pan, skin-side down if they have skin, otherwise just one side. Let them sear for about 3-4 minutes per side, until they’re beautifully golden brown. This step locks in flavor and gives our Baked Lemon Butter Chicken a fantastic texture. Don't overcrowd the pan, though, or they'll steam instead of sear; do it in batches if you need to.
03 - Once the chicken is seared, set it aside on a plate for a moment. Reduce the heat to medium, then add the butter to the same skillet. Let it melt, scraping up any delicious browned bits from the bottom – that's pure flavor! Toss in your minced garlic and dried oregano, stirring for about 30 seconds until fragrant. Oh, that smell! It's honestly one of my favorite parts of making this Baked Lemon Butter Chicken. Pour in the chicken broth and fresh lemon juice, stirring it all together. Bring it to a gentle simmer, letting the flavors meld.
04 - Carefully nestle the seared chicken thighs back into the skillet, making sure they're partially submerged in that glorious lemon butter sauce. I like to arrange them so they're not completely covered, allowing the tops to get nice and crispy. Spoon a little extra sauce over each piece of Baked Lemon Butter Chicken. This step always makes me feel like a proper chef, even if my counter is covered in lemon seeds. Just make sure everything looks happy and ready for its oven spa treatment.
05 - Transfer the skillet to your preheated oven. Let the Baked Lemon Butter Chicken cook for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce will thicken slightly, and the chicken will be wonderfully tender and juicy. The whole kitchen will smell incredible at this point, trust me. I always peek through the oven door, watching for that perfect golden hue. Don't rush it, let it do its thing!
06 - Once your Baked Lemon Butter Chicken is done, carefully remove the skillet from the oven. Let it rest for a few minutes; this helps the juices redistribute, making the chicken even more tender. Garnish generously with fresh chopped parsley and a few fresh lemon slices for extra visual appeal and a final burst of citrus. It should look vibrant and inviting, smelling absolutely divine. Serve it hot, straight from the pan, with plenty of that amazing lemon butter sauce spooned over each piece. Pure joy!

# Notes:

01 - Don't overcrowd the pan, hon, or you won't get that lovely golden crisp on your Baked Lemon Butter Chicken.
02 - You can totally prep the marinade for your Baked Lemon Butter Chicken the night before; it makes weeknights a breeze.
03 - Ran out of fresh lemon? A splash of white wine works kinda okay in a pinch for this Baked Lemon Butter Chicken, but fresh is better!
04 - A sprinkle of fresh parsley on your Baked Lemon Butter Chicken just before serving makes it look so fancy, you'll feel like a chef!

# Equipment Needed:

01 - Oven-safe skillet (cast iron recommended)
02 - measuring cups and spoons
03 - cutting board
04 - sharp knife
05 - meat thermometer
06 - whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 5g
Protein: 40g

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