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Looking for low-stress comfort food that’s sure to wow on Sunday night? Lemon Butter Chicken is a household favorite for how easy and bold it is. I crank this out most weekends—easy cleanup, breezy prep, huge taste.
Every family dinner, this gets devoured. When I want happy faces around my table I always make this magic chicken—always a hit and never any leftovers.
Mouthwatering Ingredients
- Heavy whipping cream: makes things nice and creamy—check your date to make sure it’s fresh
- Parmesan cheese: melts right in for that classic nutty flavor—fresh grated is best
- Fresh lemon juice: brings brightness—don’t skip squeezing your own!
- Chicken stock: helps create a silky sauce—store-bought or homemade, both work
- Red pepper flakes: a pinch for a little fire
- Garlic: serious savory flavor—always mince it fresh
- Flat leaf parsley: tastes fresh and green—look for unwilted leaves
- Red onion: sweetens up the pan—grab one that feels firm
- Butter: the whole dish starts with it—choose a nice unsalted stick
- Chicken seasoning blend: pick one with herbs and garlic, or swap in bouillon for depth
- Smoked paprika: puts smoky flavor in every bite—Hungarian or Spanish is great
- Kosher salt: makes everything pop—coarse texture helps scatter it evenly
- Chicken drumsticks and thighs: these cuts are moist and forgiving—look for skin that’s plump and smooth
Simple Steps
- Broil for a Golden Top:
- Last step, put the chicken skin side up under your broiler for just a couple minutes. Let it turn crispy and golden, then spoon that sauce over the top one last time.
- Combine and Bake:
- Drop those seasoned chicken pieces into your baker, pour the sauce all over, and get it in a 375 oven uncovered for about one hour and forty-five minutes. Flip them over halfway through so they get color on both sides.
- Season Your Chicken:
- Do a generous shake of kosher salt, lots of smoked paprika, and your favorite chicken seasoning on your thighs and drumsticks. Toss them so every side gets coated and ready for the sauce bath.
- Create the Sauce:
- Pour in chicken stock, then add the Parmesan. Stir till it melts smooth into the broth so it turns glossy. Last comes the heavy cream, cook it for about a minute to let thicken up, then kill the heat and let it sit a second.
- Add Lemon and Red Pepper:
- Time for that squeeze of fresh lemon and a good sprinkle of red pepper flakes. Mix them in for bright flavor and a tiny kick.
- Stir in Parsley and Garlic:
- Chopped parsley and minced garlic go in now. Stir and let their flavors start mingling—keep the heat gentle and don’t let the garlic get too brown.
- Sauté the Onion:
- Chopped red onion jumps in for about two minutes. Toss it while it softens up and brings some sweetness.
- Melt the Butter:
- But first, get a big pan hot and melt your butter until it’s foamy. That’s the cozy base of all the flavors.
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I get especially hyped about the Parmesan! The minute I bust out the cheese grater everyone knows something great's coming. There’s always friendly drama for the cheesiest bits in the pan—best part.
Keeping Leftovers Fresh
Let your chicken cool off before popping on a lid and stashing it in the fridge. You'll get three easy days out of it. Need to keep it longer? Freeze in airtight containers for up to two months and thaw overnight in the fridge before warming it back up.
Swaps You Can Make
Sensitive to dairy? Olive oil steps in for butter and coconut cream replaces the heavy cream. Pecorino romano or nutritional yeast stand in for Parmesan. Using boneless thighs? Knock about twenty minutes off your baking time!
How to Serve
Plop your chicken over mashed potatoes for peak comfort, or go with steamed rice for easy saucing. Grab some crunchy bread and a crisp salad if you want something extra on the side. That zippy lemon sauce really goes with everything.
Origins
Dinners like this have been my home's Sunday standard for ages. It’s all about taking plain chicken and giving it a creamy, zingy twist with lemons and spices. Slow baking it uncovered brings out deep, killer flavor and keeps the meat crazy tender.
Common Recipe Questions
- → Can I use chicken breasts instead of dark meat?
You sure can, but keep an eye on them. White meat cooks up quicker and can dry out, so baste it often and cut the baking time a bit for best results.
- → How do I know when the chicken is done?
Check for meat pulling off the bone and a perfectly golden color all over. Or just use a thermometer—the thickest spot should hit 165°F.
- → What sides go well with this dish?
Try piling it on mashed potatoes or rice to catch all that buttery sauce. Green veggies or hunks of bread are awesome too.
- → Can I prepare the sauce ahead of time?
Absolutely. Mix up the sauce early, stash it in the fridge, then just reheat when you’re ready to bake.
- → Should the chicken be at room temperature before baking?
Yep, letting it sit out for half an hour before baking makes sure it cooks more evenly and a bit quicker too.
- → Is there a way to speed up the baking time?
Crank the oven to 400°F and bake about 1 hour 10 minutes. Make sure the juices run clear and the chicken’s nice and tender before pulling it out.