Creamy Baked Lemon Butter Chicken for Dinner
Creamy Baked Lemon Butter Chicken is a quick and easy dinner recipe that’s sure to become a family favorite. After making this many times, I’ve discovered the trick to keeping the chicken tender and the sauce creamy is to bake it low and slow. If you love recipes like this, you’ll also enjoy Easy Stuffed Grape Leaves with Lemon Rice and Herbs and Easy Mediterranean Orzo and Beans One-Pot Dinner.
Why This Creamy Baked Lemon Butter Chicken for Dinner Is Pure Comfort
- The tangy lemon butter sauce is irresistible.
- It's ready in just 30 minutes.
- The chicken stays tender and juicy.
What You'll Need for Creamy Baked Lemon Butter Chicken for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup lemon juice
- 1 lemon, sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried rosemary
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
📝 Ingredient Notes
- chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Read Meat Thermometer — Ensures perfectly cooked chicken every time. → See on Amazon
- Good Quality Baking Dish — Even heat distribution for perfectly baked chicken. → See on Amazon
How to Make Creamy Baked Lemon Butter Chicken for Dinner
- Preheat: Preheat your oven to 375°F (190°C).
- Prepare Chicken: Season chicken breasts with salt, pepper, garlic powder, onion powder, paprika, and dried rosemary. Melt 1/4 cup of butter in an oven-safe skillet over medium heat. Add chicken and sear for 3-4 minutes on each side. Remove chicken from skillet and set aside.
- Make Sauce: In the same skillet, add remaining butter, heavy cream, chicken broth, lemon juice, minced garlic, dried thyme, and dried oregano. Stir until well combined. Add sliced lemon to the skillet.
- Bake: Place chicken back into the skillet, spooning the sauce over the top. Bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve: Let the chicken rest for a few minutes before serving. Garnish with fresh parsley and lemon wedges. Serve with the creamy lemon butter sauce spooned over the top.
Cook's Tips for Perfect Creamy Baked Lemon Butter Chicken for Dinner
- Common mistake and fix: Don't overcook the chicken. The sauce will continue to thicken as it rests, so it's better to slightly undercook the chicken in the oven.
- Pro tip: For extra flavor, you can marinate the chicken in the lemon juice, garlic, and herbs for up to 24 hours before cooking.
- Pro tip: If you prefer a thinner sauce, you can add a little more chicken broth or water to the skillet after baking.
Storing & Reheating Creamy Baked Lemon Butter Chicken for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the chicken and sauce ahead of time and store them separately in the fridge. Bake as directed when ready to serve.
Freezing Creamy Baked Lemon Butter Chicken for Dinner
Freeze cooked chicken and sauce separately for up to 2 months. Thaw and reheat in the oven or microwave.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For an extra layer of flavor, you can add some white wine to the sauce before baking.
- Best substitution: You can substitute the heavy cream with Greek yogurt for a lighter version of this dish.
- Make-ahead: This dish can be made ahead of time and reheated in the oven or microwave.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce is too thick, you can add a little more chicken broth or water to thin it out.
Want to level up this recipe?
High-Quality Non-Stick Skillet — Ensures even cooking and easy cleanup. → Check price on Amazon
Creamy Baked Lemon Butter Chicken for Dinner
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup lemon juice
- 1 lemon, sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried rosemary
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Preheat: Preheat your oven to 375°F (190°C).
- Prepare Chicken: Season chicken breasts with salt, pepper, garlic powder, onion powder, paprika, and dried rosemary. Melt 1/4 cup of butter in an oven-safe skillet over medium heat. Add chicken and sear for 3-4 minutes on each side. Remove chicken from skillet and set aside.
- Make Sauce: In the same skillet, add remaining butter, heavy cream, chicken broth, lemon juice, minced garlic, dried thyme, and dried oregano. Stir until well combined. Add sliced lemon to the skillet.
- Bake: Place chicken back into the skillet, spooning the sauce over the top. Bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve: Let the chicken rest for a few minutes before serving. Garnish with fresh parsley and lemon wedges. Serve with the creamy lemon butter sauce spooned over the top.
Notes
- Chef tip: For an extra layer of flavor, you can add some white wine to the sauce before baking.
- Best substitution: You can substitute the heavy cream with Greek yogurt for a lighter version of this dish.
- Make-ahead: This dish can be made ahead of time and reheated in the oven or microwave.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce is too thick, you can add a little more chicken broth or water to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and sauce separately for up to 2 months. Thaw and reheat in the oven or microwave.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: You can prepare the chicken and sauce ahead of time and store them separately in the fridge. Bake as directed when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 35g
- Carbs: 6g
- Fiber: 0g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 160mg
- Sat. Fat: 21g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Baked Lemon Butter Chicken for Dinner FAQs
Yes, you can prepare the chicken and sauce ahead of time and store them separately in the fridge. Bake as directed when ready to serve.
The chicken may be overcooked. To prevent this, make sure to check the internal temperature with a meat thermometer and remove the chicken from the oven when it reaches 165°F (74°C).
Yes, you can freeze cooked chicken and sauce separately for up to 2 months. Thaw and reheat in the oven or microwave.
Yes, you can cook the chicken in the air fryer at 375°F (190°C) for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Then, mix the sauce ingredients in a skillet and pour it over the chicken before serving.
This dish pairs well with a side of steamed vegetables, rice, or a crisp salad.
A Warm Final Note
I can’t wait for you to try Creamy Baked Lemon Butter Chicken for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
