Baked Lemon Butter Chicken

Ingredients for Baked Lemon Butter Chicken

I always start with dark meat pieces for this recipe because they stay incredibly juicy during the long bake time. My go-to is a mix of drumsticks and thighs from my local butcher, trimmed of any excess fat. The combination of smoked paprika and Montreal seasoning creates a flavor base that’s become a family favorite in my kitchen.

• 10 dark meat chicken pieces (drumsticks and thighs, trimmed of excess fat)
• 2 teaspoons kosher salt
• 1 tablespoon smoked paprika
• 1 tablespoon Montreal chicken seasoning blend (or any chicken seasoning of choice)
• 2 tablespoons butter
• 1/2 cup red onion (minced) – I recommend mincing finely for better distribution
• 1/2 cup flat leaf parsley (chopped)
• 1 tablespoon garlic (minced) – Fresh garlic makes all the difference here
• 1/2 teaspoon red pepper flakes
• 1 cup chicken stock – I usually use low-sodium to control salt levels
• 1 tablespoon fresh lemon juice (about half a lemon)
• 1 cup freshly grated Parmesan cheese (packed) – In my experience, pre-grated doesn’t melt as smoothly
• 1/3 cup heavy whipping cream

Step-by-Step Instructions

I recommend having all your ingredients prepped before starting the sauce. In my experience, this makes the process smooth and prevents any burnt garlic mishaps.

Step 1: Melt butter in a skillet over medium heat. Once fully melted and starting to bubble slightly, add the minced red onion. Sauté for about 2 minutes until the onions become fragrant and translucent but not browned.

Step 2: Add the chopped parsley and minced garlic to the onions, stirring to combine. Pour in the lemon juice and sprinkle in the red pepper flakes. Mix everything together for about 30 seconds until the garlic becomes aromatic. Pro tip: Don’t let the garlic brown or it will taste bitter.

Step 3: Pour in the chicken stock, then gradually add the Parmesan cheese while stirring constantly. This helps the cheese melt evenly into the sauce. Once incorporated, pour in the heavy cream and stir until you have a smooth, creamy sauce that coats the back of a spoon.

Step 4: Bring the sauce to a gentle simmer for about 1 minute, then turn off the heat. Allow it to cool for 3-4 minutes while you prepare the chicken. This cooling step prevents the sauce from breaking when it hits the cold chicken.

Step 5: Season the chicken pieces with salt, smoked paprika, and chicken seasoning in a large bowl. Toss well to ensure every piece is evenly coated. Arrange the seasoned chicken in a single layer in a 9×13 inch baking dish and pour the cooled sauce over top, making sure each piece gets coated.

Step 6: Bake uncovered at 375°F for 1 hour and 45 minutes, flipping the chicken pieces after 50 minutes for even cooking. The chicken is done when the meat pulls away from the bone easily and reaches an internal temperature of 165°F (thighs can go up to 175°F for even more tender results).

Step 7: Turn your broiler to high and broil the chicken on the skin side until golden brown and slightly crispy, watching carefully to prevent burning. Use a spoon to drizzle the pan sauce over each piece before serving for extra richness.

Perfect Pairings for Baked Lemon Butter Chicken

This rich, savory chicken pairs beautifully with sides that can soak up the incredible lemon-butter sauce.

Creamy Mashed Potatoes: The fluffy texture of mashed potatoes creates the perfect vehicle for that luscious Parmesan sauce, while adding comfort and heartiness to the meal.

Garlic Roasted Vegetables: Roasted broccoli, carrots, or Brussels sprouts add nutritional balance and a slight char that complements the creamy richness of the chicken beautifully. Try pairing with sheet pan veggies for an easy complete dinner.

Fluffy White Rice: Simple steamed rice absorbs every drop of that golden sauce, making sure nothing goes to waste while keeping the meal light and satisfying. For a flavor upgrade, try coconut rice.

Crusty Artisan Bread: Warm, crusty bread is essential for mopping up every last bit of sauce from your plate. It’s what my family fights over at the table. Garlic bread rolls would be perfect here.

Simple Green Salad: A crisp salad with vinaigrette cuts through the richness and adds freshness, creating perfect balance for a complete Sunday dinner.

Keep It Fresh

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making this an excellent make-ahead option for meal prep.

I recommend reheating gently in a 325°F oven covered with foil to prevent drying out, or microwave individual portions on medium power. Add a splash of chicken stock if the sauce has thickened too much during storage.

This dish freezes beautifully for up to 2 months. Thaw overnight in the refrigerator before reheating. Pro tip: The chicken tastes incredible shredded and tossed with creamy pasta or served over polenta for a completely different meal.

FAQs

Baked Lemon Butter Chicken

Tender dark meat chicken baked in a rich, creamy lemon-butter Parmesan sauce. This set-and-forget oven method creates fall-off-the-bone chicken with incredible flavor and minimal effort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

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

Equipment

• Large skillet
• 9×13-inch baking dish
• Mixing bowl
• Meat thermometer

Method

 

1. Melt butter in a skillet over medium heat. Once fully melted and starting to bubble slightly, add the minced red onion. Sauté for about 2 minutes until the onions become fragrant and translucent but not browned.
2. Add the chopped parsley and minced garlic to the onions, stirring to combine. Pour in the lemon juice and sprinkle in the red pepper flakes. Mix everything together for about 30 seconds until the garlic becomes aromatic.
3. Pour in the chicken stock, then gradually add the Parmesan cheese while stirring constantly. Once incorporated, pour in the heavy cream and stir until you have a smooth, creamy sauce that coats the back of a spoon.
4. Bring the sauce to a gentle simmer for about 1 minute, then turn off the heat. Allow it to cool for 3-4 minutes while you prepare the chicken.
5. Season the chicken pieces with salt, smoked paprika, and chicken seasoning in a large bowl. Toss well to ensure every piece is evenly coated. Arrange the seasoned chicken in a single layer in a 9×13 inch baking dish and pour the cooled sauce over top, making sure each piece gets coated.
6. Bake uncovered at 375°F for 1 hour and 45 minutes, flipping the chicken pieces after 50 minutes for even cooking. The chicken is done when the meat pulls away from the bone easily and reaches an internal temperature of 165°F.
7. Turn your broiler to high and broil the chicken on the skin side until golden brown and slightly crispy, watching carefully to prevent burning. Use a spoon to drizzle the pan sauce over each piece before serving.

Notes

If you need to cook this faster, increase oven temperature to 400°F and roast for about 1 hour and 10 minutes. Different factors affect cooking time – bigger pieces take longer, smaller pieces cook faster. If chicken is at room temperature for 30 minutes it will cook faster and more evenly. Can be frozen for up to 2 months.