Baked Lemon Butter Chicken (Slow-Baked, Creamy & Comforting)

If you’re searching for a dinner that feels both comforting and elegant, simple yet deeply flavorful, this Baked Lemon Butter Chicken deserves a permanent place in your recipe rotation. Slowly baked dark-meat chicken nestled in a rich lemon-butter cream sauce creates a dish that’s hearty enough for Sunday dinner but effortless enough for a cozy weeknight meal.

This recipe is all about balance: bright lemon, savory butter, creamy Parmesan, and juicy chicken that stays tender even after nearly two hours in the oven. Unlike quick skillet dinners, this method relies on slow baking, allowing the flavors to meld beautifully while you enjoy mostly hands-off cooking.

Whether you’re feeding a family, hosting guests, or simply craving a soul-warming meal, Baked Lemon Butter Chicken delivers restaurant-quality results with minimal effort.

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Why Baked Lemon Butter Chicken Is a Must-Try

There are countless chicken dinners out there, but this Baked Lemon Butter Chicken stands apart for several reasons:

1. Slow Baking = Unmatched Tenderness

Dark-meat chicken thrives with longer cooking times. The extended bake allows the connective tissues to break down, resulting in fall-apart tenderness without drying out.

2. A Sauce That Steals the Show

The lemon butter cream sauce isn’t just an accompaniment—it’s the heart of the dish. Butter adds richness, lemon brightens everything up, Parmesan deepens the savory notes, and cream ties it all together into a velvety finish.

3. Minimal Prep, Maximum Flavor

With just 10 minutes of prep, this dish feels luxurious without being complicated. No marinating, no browning chicken beforehand—just mix, pour, and bake.

4. Crowd-Pleaser for All Ages

The flavors are bold but not overpowering, making this dish perfect for both adults and kids. You can easily control the spice level by adjusting the red pepper flakes.

5. Perfect for Make-Ahead Meals

Like many slow-baked dishes, Baked Lemon Butter Chicken tastes even better the next day, making it ideal for leftovers and meal prep.

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Ingredients That Make the Magic

Let’s take a closer look at what makes this recipe work so beautifully.

Dark-Meat Chicken

Drumsticks and thighs are the star here. They’re naturally juicier than chicken breasts and stand up well to long baking times.

Butter

Butter forms the base of the sauce, delivering richness and helping carry the lemon and garlic flavors throughout the dish.

Lemon Juice

Fresh lemon juice cuts through the richness of the butter and cream, keeping the dish bright and balanced instead of heavy.

Parmesan Cheese

Freshly grated Parmesan melts smoothly into the sauce and adds umami depth. Avoid pre-shredded cheese, which can turn grainy.

Heavy Cream

This gives the sauce its luxurious, silky texture without overpowering the lemon.

Seasonings

Smoked paprika adds warmth and subtle smokiness, while Montreal chicken seasoning provides a savory, herbaceous backbone.

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Ingredients List

Baked Lemon Butter Chicken

• 10 dark-meat chicken pieces (drumsticks and thighs), trimmed

• 2 teaspoons kosher salt

• 1 tablespoon smoked paprika

• 1 tablespoon Montreal chicken seasoning

• 2 tablespoons butter

• ½ cup red onion, minced

• ½ cup fresh flat-leaf parsley, chopped

• 1 tablespoon garlic, minced

• ½ teaspoon red pepper flakes (optional)

• 1 cup chicken stock

• 1 tablespoon fresh lemon juice

• 1 cup freshly grated Parmesan cheese

• ⅓ cup heavy whipping cream

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Step-by-Step Instructions

Step 1: Preheat the Oven

Set your oven to 375°F (190°C). This moderate temperature allows the chicken to cook slowly and evenly.

Step 2: Build the Lemon Butter Sauce

In a skillet over medium heat, melt the butter. Add the minced red onion and sauté until soft and fragrant, about 2 minutes.

Stir in the parsley and garlic, cooking just until aromatic. Add the lemon juice and red pepper flakes (if using).

Pour in the chicken stock and stir to combine. Gradually mix in the Parmesan cheese until melted, then add the heavy cream. Let the sauce gently simmer for about 1 minute before removing it from the heat.

Allow the sauce to cool slightly so it doesn’t curdle when baked.

Step 3: Season the Chicken

Pat the chicken dry and season generously with kosher salt, smoked paprika, and Montreal chicken seasoning on all sides.

Step 4: Assemble

Arrange the chicken pieces in a large baking dish. Pour the lemon butter sauce evenly over the chicken.

Step 5: Bake

Bake uncovered for 1 hour and 45 minutes, flipping the chicken halfway through to ensure even cooking.

Step 6: Broil for Golden Perfection

Turn the oven to broil and cook skin-side up for a few minutes until lightly golden and slightly crispy.

Step 7: Serve

Baste the chicken with sauce and serve immediately.

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Helpful Tips for the Best Baked Lemon Butter Chicken

• Use dark meat only: Chicken breasts will dry out with this long bake time.

• Grate your own Parmesan: Freshly grated cheese melts smoothly and tastes better.

• Don’t rush the bake: The slow cooking is what makes the chicken tender and the sauce flavorful.

• Want extra lemon? Add thin lemon slices to the baking dish before baking.

• Let it rest: Allow the chicken to rest for 5 minutes before serving so the juices redistribute.

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Serving Suggestions

This Baked Lemon Butter Chicken pairs beautifully with sides that soak up the sauce:

• Creamy mashed potatoes

• Fluffy white rice or lemon rice

• Buttered egg noodles

• Crusty artisan bread

• Roasted asparagus or green beans

• Simple arugula salad with lemon vinaigrette

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Variations to Try

Garlic Lovers

Add an extra tablespoon of minced garlic or roast whole garlic cloves in the sauce.

Extra Creamy

Increase the heavy cream to ½ cup for an even richer sauce.

Low-Carb Version

Serve with cauliflower mash or roasted zucchini instead of potatoes.

Herb Swap

Try thyme, rosemary, or basil in place of parsley for a different flavor profile.

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Storage & Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently in the oven at 325°F or on the stovetop over low heat, adding a splash of chicken stock or cream if the sauce thickens too much.

Print

Nutrition Information (Per Serving – Approximate)

• Calories: 520 kcal

• Protein: 38 g

• Fat: 36 g

• Carbohydrates: 6 g

• Saturated Fat: 18 g

• Cholesterol: 165 mg

• Sodium: 780 mg

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Why This Recipe Works So Well

The genius of Baked Lemon Butter Chicken lies in its simplicity. By relying on slow oven heat rather than constant stirring or flipping, the dish practically cooks itself. The sauce thickens naturally, the chicken becomes deeply flavorful, and every bite feels indulgent without being overly heavy.

This is the kind of recipe that feels old-fashioned in the best way—comforting, dependable, and satisfying—while still tasting fresh and modern thanks to the lemon and herbs.

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Final Thoughts

Baked Lemon Butter Chicken is more than just another chicken dinner—it’s a reminder that some of the best meals come from simple ingredients treated with patience and care. The slow bake transforms everyday chicken into something rich, comforting, and memorable, while the lemon butter cream sauce elevates the dish into true comfort-food territory.

This is the kind of recipe you’ll come back to again and again—when you need a reliable family dinner, when guests are coming over, or when you just want something warm and satisfying at the end of a long day. It doesn’t rely on trendy techniques or hard-to-find ingredients; instead, it leans on timeless flavors done right.