If you’re looking for a stress-free, flavor-packed dinner that tastes gourmet but feels effortless, this Baked Lemon Butter Chicken is your go-to. Tender, juicy chicken pieces are baked in a rich, garlicky, lemon-parmesan cream sauce that’s perfect for soaking up with rice, mashed potatoes, or crusty bread.
10 dark meat chicken pieces (drumsticks and thighs), trimmed of excess fat
2 tsp kosher salt
1 Tbsp smoked paprika
1 Tbsp Montreal chicken seasoning (or any chicken seasoning of choice)
2 Tbsp butter
1/2 cup red onion, minced
1/2 cup flat-leaf parsley, chopped
1 Tbsp garlic, minced
1/2 tsp red pepper flakes
1 cup chicken stock
1 Tbsp fresh lemon juice
1 cup freshly grated Parmesan cheese
1/3 cup heavy whipping cream
Prepare Sauce: In a skillet, melt butter over medium heat. Add onions and sauté until fragrant, about 2 minutes.
Add Flavor: Stir in parsley and garlic, then add lemon juice and red pepper flakes. Mix well.
Make Cream Sauce: Pour in chicken stock and Parmesan cheese. Stir to combine, then add heavy cream. Simmer for 1 minute, then remove from heat and let cool slightly.
Season Chicken: In a bowl, season chicken pieces with salt, smoked paprika, and chicken seasoning. Toss well.
Assemble: Place chicken in a baking dish and pour the sauce over the top.
Bake: Bake uncovered at 375°F (190°C) for 1 hr 45 mins, flipping halfway through.
Finish: Broil the skin side for a few minutes until golden brown. Baste with sauce before serving.
Juicy Chicken: Dark meat stays tender during long baking; you can also use bone-in, skin-on chicken breasts if preferred.
Extra Flavor: Let the chicken marinate in the seasoning for 30 minutes before baking to intensify flavor.
Serving Ideas: Serve with steamed vegetables, mashed potatoes, or garlic bread to soak up the creamy sauce.