I’m thrilled to share this Baked Lemon Butter Chicken recipe—juicy, tender dark meat chicken roasted in a luscious lemon-butter-parmesan cream sauce. It’s hands-off, set-and-forget comfort food that feels impressive yet is effortless to prepare.

Baked Lemon Butter Chicken

Why You’ll Love This Recipe

I absolutely love how the sauce combines rich butter, tangy lemon, savory parmesan, and onions—all simmered into a creamy bath for the chicken. Once seasoned and nestled in the sauce, the chicken roasts itself while you relax, and the final broil gives it a gorgeous golden finish. It’s perfect for a cozy Sunday dinner or when you want an elegant meal without the fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

10 dark meat chicken pieces (drumsticks and thighs), trimmed of excess fat
2 teaspoons kosher salt
1 tablespoon smoked paprika
1 tablespoon chicken seasoning (Montreal blend or your favorite)
2 tablespoons butter
½ cup red onion, minced
1 tablespoon garlic, minced
½ cup flat-leaf parsley, chopped
½ teaspoon red pepper flakes
1 cup chicken stock
1 tablespoon fresh lemon juice
1 cup freshly grated Parmesan cheese
⅓ cup heavy cream

Directions

Sauté aromatics and build sauce
I melt butter in a skillet over medium heat, then sauté the onion for about 2 minutes until fragrant. I add parsley, garlic, lemon juice, and red pepper flakes, stirring to combine. Next, I pour in chicken stock and toss in the grated Parmesan. I simmer briefly, add heavy cream, and let it reduce slightly. Then I remove it from heat to cool a bit.
Season and arrange chicken
I pat the chicken pieces dry and season them evenly with salt, smoked paprika, and chicken seasoning. I place them in a baking dish and pour the prepared sauce over the top.
Bake & broil
I bake uncovered at 375°F (190°C) for about 1 hour and 45 minutes, flipping the pieces halfway so they cook evenly. Once the chicken pulls away from the bone and is fork-tender, I broil the skin side until it’s beautifully golden and crisp, basting with the sauce for extra flavo.
Serve
I spoon extra sauce over the chicken and serve hot—it’s fantastic alongside rice or mashed potato to soak up every bit.

Servings and timing

Serves: 4–5
Prep Time: ~10 minutes
Cook Time: ~1 hour 45 minutes
Total Time: ~1 hour 55 minutes
Cooking Notes: The longer bake ensures deep flavor and tender meat, but higher heat can shorten the process.

Variations

Faster method: Roast at 400°F for about 70 minutes if you’re pressed for time.
Non-dairy option: Omit heavy cream or use coconut milk for similar consistency.
Seasoning swaps: Try Italian blend or smoked chili for different flavor profiles.
Protein substitutions: White meat works—but bake for a shorter time to avoid drying out.

Storage/Reheating

I store leftovers in an airtight container (including sauce) in the fridge for up to 3 days. To reheat, I gently warm on the stove or in a covered dish in the oven at 325°F until heated through, adding a splash of stock if the sauce thickens.

FAQs

Can I use boneless chicken?

Yes! Just reduce baking time and check that it reaches 165°F internally.

What if I don’t have heavy cream?

You can skip it or substitute with coconut milk or a milk+butter mix—sauce may be thinner but still rich.

Do I need to broil?

Broiling adds a crisp, golden finish and heightens flavor. If you skip it, bake a bit longer to darken the skin.

Can I prepare the sauce ahead?

Absolutely! Make and cool it beforehand, then pour it over chicken before baking.

What sides pair well?

Mashed potatoes or rice are ideal for soaking up the sauce. Steamed veggies or salad round it out beautifully.

Conclusion

This Baked Lemon Butter Chicken is my go-to when I want a comforting, elegant meal without the fuss. Creamy sauce, tender chicken, golden skin—every bite feels restaurant-worthy, but it practically makes itself. I hope you enjoy it as much as I do!