Description

This Baked Lemon Butter Chicken recipe offers a flavorful and juicy main course perfect for a quick weeknight dinner. The tender chicken breasts are seasoned with a blend of spices and baked in a luscious lemon butter sauce infused with garlic and fresh lemon zest. Garnished with fresh parsley and lemon slices, this dish is both comforting and elegant, pairing beautifully with rice or roasted vegetables while keeping the meal gluten-free.

Ingredients

Scale

Chicken and Seasonings

4 boneless skinless chicken breasts (about 2 pounds total)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme

Lemon Butter Sauce

4 tablespoons unsalted butter, melted
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
4 cloves garlic, minced
1/2 cup low sodium chicken broth

Additional

1 tablespoon olive oil (for greasing)
2 tablespoons chopped fresh parsley (for garnish)
Fresh lemon slices (for garnish)

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Instructions

Preheat and prepare the baking dish. Preheat the oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with olive oil to prevent sticking and enhance flavor.
Season the chicken. Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, paprika, and dried thyme to ensure a balanced and aromatic flavor profile.
Arrange chicken in dish. Place the seasoned chicken breasts in a single layer in the prepared baking dish, ensuring even spacing to allow for uniform cooking.
Prepare the lemon butter sauce. In a small bowl, whisk together melted butter, fresh lemon juice, lemon zest, minced garlic, and low sodium chicken broth until well combined. This sauce will keep the chicken moist and infuse it with bright citrus flavor.
Pour sauce over chicken. Evenly pour the lemon butter mixture over the chicken breasts, coating each piece thoroughly to maximize flavor absorption during baking.
Bake the chicken. Place the baking dish uncovered in the preheated oven. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear, indicating it is fully cooked.
Baste halfway through cooking. At approximately 15 minutes into baking, spoon the pan juices over the chicken breasts to enhance moisture and deepen the flavor.
Rest the chicken. Remove the baking dish from the oven and let the chicken rest for 5 minutes. Resting allows the juices to redistribute, resulting in a more tender texture.
Finish and garnish. Spoon the lemon butter sauce over the chicken before serving. Garnish with chopped fresh parsley and fresh lemon slices for a bright, fresh presentation.

Notes

For extra browning and a slight crisp on the chicken, broil the dish for the last 2 to 3 minutes of cooking, watching closely to avoid burning.
This recipe pairs wonderfully with side dishes such as rice, roasted vegetables, or creamy mashed potatoes.
Boneless skinless chicken thighs can be substituted for breasts; they may require a slightly longer baking time of about 35 to 40 minutes depending on thickness.