Creamy Baked Lemon Butter Chicken – Better Than Takeout

Creamy Baked Lemon Butter Chicken is a one-pan wonder that’s better than takeout. After making this many times, I’ve discovered the trick to a perfectly crispy crust and a creamy, tangy sauce. The golden, crispy chicken sits on a bed of creamy rice, making it a hearty, comforting meal. It’s perfect for busy weeknights. Keep reading for my best tips or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy Mujadara Lentils and Rice Recipe for Dinner and Hot Honey Halloumi Couscous Salad with Sumac Onions.

What You'll Need for Creamy Baked Lemon Butter Chicken – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 4 boneless, skinless chicken breasts
• 1 lemon, sliced
• 4 tbsp butter
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• 1 cup chicken broth
• 2 tbsp lemon juice
• Optional: Fresh parsley, chopped
• Optional: Lemon wedges

How to Make Creamy Baked Lemon Butter Chicken – Better Than Takeout

1. Step 1: Preheat the oven to 400°F (200°C). Season the chicken with garlic powder, paprika, salt, and pepper. Melt 2 tbsp of butter in an oven-safe skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Remove the chicken and set aside.
2. Step 2: In the same skillet, add the chicken broth, lemon juice, and remaining 2 tbsp of butter. Stir to combine and bring to a simmer. Return the chicken to the skillet, spooning the sauce over the top. Add the lemon slices to the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
3. Step 3: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges. Serve with rice or noodles to soak up the sauce.

Storing & Reheating Creamy Baked Lemon Butter Chicken – Better Than Takeout

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: Prepare the chicken and sauce ahead of time. Bake just before serving.

Freezing Creamy Baked Lemon Butter Chicken – Better Than Takeout

Freeze cooked chicken for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
• Best substitution: Substitute the chicken with boneless, skinless thighs for a more flavorful dish.
• Make-ahead: Prepare the chicken and sauce ahead of time. Bake just before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, simmer it on the stove for a few more minutes to reduce and thicken.

Creamy Baked Lemon Butter Chicken – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 4 boneless, skinless chicken breasts
• 1 lemon, sliced
• 4 tbsp butter

Seasonings

• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• 1 cup chicken broth
• 2 tbsp lemon juice

Optional Toppings

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Season the chicken with garlic powder, paprika, salt, and pepper. Melt 2 tbsp of butter in an oven-safe skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Remove the chicken and set aside.
2. Step 2: In the same skillet, add the chicken broth, lemon juice, and remaining 2 tbsp of butter. Stir to combine and bring to a simmer. Return the chicken to the skillet, spooning the sauce over the top. Add the lemon slices to the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
3. Step 3: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges. Serve with rice or noodles to soak up the sauce.

Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
• Best substitution: Substitute the chicken with boneless, skinless thighs for a more flavorful dish.
• Make-ahead: Prepare the chicken and sauce ahead of time. Bake just before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, simmer it on the stove for a few more minutes to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken for up to 2 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: Prepare the chicken and sauce ahead of time. Bake just before serving.

Nutrition Per Serving

• Calories: 350
• Protein: 36g
• Fat: 18g
• Carbs: 8g
• Fiber: 0g
• Sugar: 2g
• Sodium: 700mg
• Cholesterol: 120mg
• Sat. Fat: 11g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Baked Lemon Butter Chicken – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Baked Lemon Butter Chicken – Better Than Takeout 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!