Description
This Baked Lemon Butter Chicken recipe features tender, juicy chicken breasts baked to perfection in a flavorful lemon butter sauce infused with garlic, thyme, oregano, and a hint of red pepper flakes. Perfect for a quick and satisfying dinner, this dish balances zesty citrus with aromatic herbs and buttery richness.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Seasonings & Herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh parsley, chopped
Lemon Butter Sauce
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup chicken broth
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Prepare Butter Mixture: In a small saucepan or microwave-safe bowl, melt the unsalted butter over medium heat or in the microwave. Stir in the olive oil, garlic powder, onion powder, dried thyme, dried oregano, salt, black pepper, and red pepper flakes until well combined.
- Season Chicken: Pat the chicken breasts dry with paper towels. Season each chicken breast evenly with the prepared seasoning mixture, ensuring all sides are coated.
- Sear Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat until hot. Add the seasoned chicken breasts and sear them for 2-3 minutes on each side until golden brown.
- Add Lemon and Broth: Pour the fresh lemon juice, lemon zest, and chicken broth into the skillet with the chicken. Stir the remaining butter mixture again and spoon it over the chicken breasts to coat them thoroughly.
- Bake: Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Rest Chicken: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
- Garnish and Serve: Sprinkle freshly chopped parsley over the chicken. Drizzle some of the buttery lemon sauce from the skillet over the top for extra flavor, then serve with your favorite side dishes.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (75°C).
- For extra zest, add more lemon juice or zest to taste.
- Feel free to substitute chicken breasts with thighs for a juicier option.
- If you don’t have an oven-safe skillet, sear the chicken in a pan and transfer to a baking dish before baking.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
