Description
This Baked Lemon Butter Chicken recipe features tender, juicy boneless skinless chicken breasts cooked in a flavorful lemon butter sauce infused with garlic, herbs, and spices. The chicken is first seared in a skillet then finished in the oven, resulting in a golden, succulent dish perfect for a quick and delicious dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Butter Sauce and Seasonings
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 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
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup chicken broth
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chicken later.
- Prepare Butter Mixture: In a small saucepan, melt the unsalted butter over medium heat. Add the olive oil and stir to combine.
- Add Seasonings to Butter: Mix in garlic powder, onion powder, dried thyme, dried oregano, salt, black pepper, and red pepper flakes into the melted butter and olive oil mixture. Stir well until all spices are evenly incorporated.
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides thoroughly with the prepared seasoning mixture, making sure to coat them evenly.
- Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Once hot, add a little olive oil and sear the chicken breasts for 2-3 minutes on each side until they develop a beautiful golden-brown crust.
- Add Lemon and Broth: Pour the fresh lemon juice, lemon zest, and chicken broth into the skillet with the chicken, stirring the butter mixture again before spooning or drizzling it over the chicken breasts for enhanced flavor.
- Bake the Chicken: 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) to ensure it’s fully cooked.
- Rest the Chicken: Remove the skillet from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute, keeping the chicken moist and tender.
- Garnish and Serve: Sprinkle freshly chopped parsley over the chicken for a burst of freshness. Drizzle any remaining buttery lemon sauce from the skillet over the chicken breasts before serving. Enjoy with your favorite side dishes.
Notes
- Patting chicken breasts dry before seasoning helps the spices adhere better and promotes a nice sear.
- Use an oven-safe skillet to avoid transferring the chicken between pans.
- If you don’t have fresh lemon, substitute with 1 tablespoon bottled lemon juice and 1 teaspoon lemon zest.
- Check chicken temperature with a meat thermometer to avoid undercooking or overcooking.
- Leftover sauce can be drizzled over vegetables or rice for added flavor.
