I love that this dish lets the oven do most of the work. After a quick stovetop prep, I just pop everything in to bake low and slow until the chicken is fall-off-the-bone tender. The sauce is rich from butter, cream, and Parmesan, but gets brightness from lemon juice and a kick from red pepper flakes. It’s savory, slightly tangy, and the kind of sauce I want to spoon over everything—especially mashed potatoes or rice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
dark meat chicken pieces (drumsticks and thighs)
kosher salt
smoked paprika
chicken seasoning blend or bouillon
butter
red onion
flat-leaf parsley
garlic
red pepper flakes
chicken stock
fresh lemon juice
freshly grated Parmesan cheese
heavy whipping cream
Directions
I start by melting butter in a skillet over medium heat, then sauté the minced red onion until it’s fragrant—about 2 minutes.
I stir in the chopped parsley and minced garlic, letting everything come together for another minute or so.
Then I add in the lemon juice and red pepper flakes, followed by the chicken stock and grated Parmesan. Once combined, I pour in the heavy cream and let the sauce simmer gently for a minute. After that, I turn off the heat and let the sauce cool slightly.
While the sauce rests, I season the chicken generously with kosher salt, smoked paprika, and my go-to chicken seasoning blend. I toss it all to coat evenly.
I place the seasoned chicken in a baking dish, pour the slightly cooled sauce over the top, and bake uncovered at 375°F for about 1 hour and 45 minutes, flipping the chicken halfway through for even browning.
Once it’s nearly done, I broil the chicken skin-side-up to get that gorgeous golden finish.
Right before serving, I baste the chicken in the pan sauce to make sure every bite is juicy and flavorful.
Servings and Timing
This recipe serves 4 to 5 people. Prep time: 10 minutes Cook time: 1 hour 45 minutes Additional time: 5 minutes Total time: 2 hours
Variations
Make it quicker: If I’m short on time, I increase the oven temp to 400°F and roast the chicken for about 1 hour and 10 minutes.
Use chicken breasts: While dark meat is preferred for juiciness, I’ve made this with bone-in chicken breasts. I just watch the cook time closely to avoid drying them out.
Add vegetables: I sometimes toss in halved baby potatoes, carrots, or green beans during the last hour of baking so they soak up the sauce.
Extra lemon flavor: A bit of lemon zest or lemon slices on top during baking gives the dish more citrus brightness.
Herb switch: I swap parsley for thyme or rosemary depending on what I have—both go really well with lemon and chicken.
Storage/Reheating
If there are leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a covered baking dish and warm it in a 325°F oven until heated through. I spoon some sauce over the top before reheating to keep it moist. It also microwaves well in short bursts, covered, with a splash of stock or water to rehydrate the sauce.
FAQs
Can I use boneless chicken?
Yes, but I prefer bone-in for flavor and tenderness. If I use boneless thighs or breasts, I reduce the cooking time and start checking for doneness around the 35–45 minute mark.
What can I serve with this dish?
This chicken is amazing with mashed potatoes, rice, or pasta. I’ve also served it with roasted vegetables or crusty bread to soak up the sauce.
Can I make this ahead of time?
Yes. I sometimes prepare the sauce and season the chicken earlier in the day, then combine and bake when I’m ready. Leftovers also taste great the next day.
Do I have to broil it?
Not necessarily, but I love the crispy, golden skin broiling gives. I just keep a close eye on it to avoid burning.
What kind of Parmesan should I use?
Freshly grated Parmesan gives the sauce the best texture and flavor. Pre-shredded cheese can be used in a pinch but may not melt as smoothly.
Conclusion
Baked Lemon Butter Chicken is the kind of dish that looks and tastes like I spent all day in the kitchen, but it really just takes a few simple steps and some oven time. It’s rich, flavorful, and perfect for when I want to impress without the stress. Every bite is soaked in buttery, lemony goodness—and it always brings people back for seconds.
