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Baked Lemon Butter Chicken Juicy and Flavorful Dish

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To make Baked Lemon Butter Chicken, you need: - 4 boneless, skinless chicken breasts - 1/2 cup unsalted butter, melted - 2 large lemons (zested and juiced) - 4 cloves garlic, minced - 1 tablespoon fresh thyme or 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley for garnish When measuring ingredients, use dry measuring cups for solids. For liquids, use a liquid measuring cup. Level off dry ingredients with a knife for accuracy. Always pack brown sugar firmly. For butter, use the markings on the wrapper for easy measurement. Fresh herbs should be chopped finely for the best flavor release. Use fresh lemons for the best taste. They should feel firm and juicy. Pick unsalted butter for better control of salt in the dish. Choose fresh garlic for a strong aroma and flavor. When using dried thyme, ensure it is not expired to maintain potency. Fresh parsley adds a pop of color and flavor, so select vibrant green leaves. For chicken, look for breasts that are plump and pink, with no signs of discoloration. This ensures a juicy and tasty result. For a full recipe, check out the link provided above. To start, gather all your ingredients. You need 1/2 cup of melted butter, the zest and juice from 2 large lemons, 4 minced garlic cloves, fresh thyme, paprika, salt, and pepper. Mix these in a medium bowl. This mix creates a zesty, tangy flavor that makes the chicken shine. The butter adds richness, while the lemon gives a bright taste. Next, take 4 boneless, skinless chicken breasts and place them in a large baking dish. Make sure they have space to breathe. Pour your lemon butter marinade over the chicken. Use a spoon to coat each piece well. Let the chicken sit for at least 30 minutes. If you can, let it marinate for 2 hours in the fridge. This step is key for flavor. Now, preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil. This keeps the chicken moist. Bake for 20 minutes. After 20 minutes, take off the foil. Bake for an extra 15-20 minutes. You want the chicken to be golden brown and reach an internal temperature of 165°F (75°C). Once done, let it rest for 5 minutes. Garnish with fresh parsley for a bright touch. This step makes it look as good as it tastes. You can find the full recipe [here](#). Marinade time matters a lot. For best results, let your chicken marinate for at least 30 minutes. This step allows the flavors to soak in. If you have time, go for up to 2 hours. Longer marinating gives you a richer taste. Just remember, don’t let it sit too long. Chicken can become too salty if marinated overnight. Juicy chicken is key to this dish. Start with fresh, high-quality chicken breasts. Dry chicken can ruin your meal. Make sure to cover the chicken with foil in the oven. This keeps the moisture locked in while it cooks. After baking, let the chicken rest for 5 minutes. This helps the juices redistribute throughout the meat. You’ll end up with tender, juicy bites. Garnishing makes your dish look great. Use fresh parsley for color and freshness. You can also add lemon slices around the plate. This adds a nice touch and hints at the flavors inside. For extra flavor, try adding capers or olives. They pair well with the lemon butter sauce. Remember, a good garnish can elevate your dish to gourmet status. {{image_2}} You can change the herbs to add new flavors. Try using rosemary, oregano, or basil. Each herb brings its own taste. For example, rosemary gives a woodsy flavor. Oregano adds a slight peppery note. You can use fresh or dried herbs based on what you have. Just remember, fresh herbs are usually stronger in flavor. Baking is great, but you can try other methods too. Grilling gives a nice smoky flavor. Just marinate the chicken and grill it over medium heat. You can also pan-sear the chicken. Start in a hot skillet with some oil. Sear each side for a few minutes before finishing in the oven. This way, you get a crispy outside and juicy inside. You can easily adapt this dish to fit dietary needs. For a dairy-free option, replace butter with olive oil or a dairy-free spread. If you want it gluten-free, there are no gluten ingredients here. And for low-carb diets, serve the chicken with veggies instead of starches. Feel free to adjust the recipe to suit your tastes and needs. For the full recipe, check out the original instructions. After enjoying your Baked Lemon Butter Chicken, you may have some leftovers. To keep them fresh, let the chicken cool down first. Place it in an airtight container. Store it in the fridge. It will stay good for up to three days. Make sure to cover the chicken with some of the lemon butter sauce. This keeps it juicy and tasty. When you are ready to eat the leftovers, reheating is key. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Pour a little of the leftover sauce on top. Cover the dish with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave if you’re in a hurry. Just heat for 1-2 minutes, checking often to avoid overcooking. If you want to save your chicken for later, freezing works well. First, let the chicken cool completely. Then, wrap each piece tightly in plastic wrap. Place the wrapped chicken in a freezer-safe bag. Squeeze out as much air as possible. Label the bag with the date. You can freeze it for up to three months. When you’re ready to use it, thaw it in the fridge overnight before reheating. For step-by-step preparation, check out the Full Recipe. I love serving Baked Lemon Butter Chicken with fresh sides. Roasted vegetables work great. You can use carrots, broccoli, or zucchini. A light salad with mixed greens is refreshing too. You might also enjoy it with rice or mashed potatoes. They absorb the tasty lemon butter sauce perfectly. A slice of crusty bread is nice. It helps you scoop up every bit of the sauce. Yes, you can use frozen chicken breast. Just remember to thaw it first. Thawing allows the marinade to soak in better. You can thaw chicken in the fridge overnight. If you're short on time, use the microwave's defrost setting. Make sure to marinate the chicken well. This adds flavor and helps keep it moist when cooked. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) for safe eating. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Let the chicken rest for five minutes after baking. This helps keep it juicy and tender. For the full recipe, check out the details above. You now have all the tools to make Baked Lemon Butter Chicken. We covered the right ingredients and measuring tips to boost quality. You learned the steps to prepare, marinate, and bake the chicken perfectly. Remember the tips to keep it juicy and ideas for garnishing. Explore fun variations and know how to store extras safely. Answering common questions helps clear up any confusion. With these skills, your cooking will shine. Enjoy your meal creation journey!
Save It Jump to Recipe

Looking to impress your dinner guests with a flavorful dish? Let me introduce you to Baked Lemon Butter Chicken! This juicy, tender chicken is packed with zesty lemon flavor, and it’s easier to make than you might think. In this guide, I’ll walk you through all the essential ingredients, step-by-step instructions, and helpful tips. Get ready to create a delicious meal that will have everyone asking for seconds!

Ingredients

List of Ingredients

To make Baked Lemon Butter Chicken, you need:

– 4 boneless, skinless chicken breasts

– 1/2 cup unsalted butter, melted

– 2 large lemons (zested and juiced)

– 4 cloves garlic, minced

– 1 tablespoon fresh thyme or 1 teaspoon dried thyme

– 1 teaspoon paprika

– Salt and pepper to taste

– Fresh parsley for garnish

Measuring Tips

When measuring ingredients, use dry measuring cups for solids. For liquids, use a liquid measuring cup. Level off dry ingredients with a knife for accuracy. Always pack brown sugar firmly. For butter, use the markings on the wrapper for easy measurement. Fresh herbs should be chopped finely for the best flavor release.

Recommended Ingredient Quality

Use fresh lemons for the best taste. They should feel firm and juicy. Pick unsalted butter for better control of salt in the dish. Choose fresh garlic for a strong aroma and flavor. When using dried thyme, ensure it is not expired to maintain potency. Fresh parsley adds a pop of color and flavor, so select vibrant green leaves. For chicken, look for breasts that are plump and pink, with no signs of discoloration. This ensures a juicy and tasty result.

For a full recipe, check out the link provided above.

Step-by-Step Instructions

Preparing the Marinade

To start, gather all your ingredients. You need 1/2 cup of melted butter, the zest and juice from 2 large lemons, 4 minced garlic cloves, fresh thyme, paprika, salt, and pepper. Mix these in a medium bowl. This mix creates a zesty, tangy flavor that makes the chicken shine. The butter adds richness, while the lemon gives a bright taste.

Marinading the Chicken

Next, take 4 boneless, skinless chicken breasts and place them in a large baking dish. Make sure they have space to breathe. Pour your lemon butter marinade over the chicken. Use a spoon to coat each piece well. Let the chicken sit for at least 30 minutes. If you can, let it marinate for 2 hours in the fridge. This step is key for flavor.

Baking the Chicken

Now, preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil. This keeps the chicken moist. Bake for 20 minutes. After 20 minutes, take off the foil. Bake for an extra 15-20 minutes. You want the chicken to be golden brown and reach an internal temperature of 165°F (75°C). Once done, let it rest for 5 minutes. Garnish with fresh parsley for a bright touch. This step makes it look as good as it tastes. You can find the full recipe [here](#).

Tips & Tricks

Perfecting Marinade Duration

Marinade time matters a lot. For best results, let your chicken marinate for at least 30 minutes. This step allows the flavors to soak in. If you have time, go for up to 2 hours. Longer marinating gives you a richer taste. Just remember, don’t let it sit too long. Chicken can become too salty if marinated overnight.

Ensuring Juiciness in Chicken

Juicy chicken is key to this dish. Start with fresh, high-quality chicken breasts. Dry chicken can ruin your meal. Make sure to cover the chicken with foil in the oven. This keeps the moisture locked in while it cooks. After baking, let the chicken rest for 5 minutes. This helps the juices redistribute throughout the meat. You’ll end up with tender, juicy bites.

Garnishing Ideas

Garnishing makes your dish look great. Use fresh parsley for color and freshness. You can also add lemon slices around the plate. This adds a nice touch and hints at the flavors inside. For extra flavor, try adding capers or olives. They pair well with the lemon butter sauce. Remember, a good garnish can elevate your dish to gourmet status.

Variations

Herb Variations for the Marinade

You can change the herbs to add new flavors. Try using rosemary, oregano, or basil. Each herb brings its own taste. For example, rosemary gives a woodsy flavor. Oregano adds a slight peppery note. You can use fresh or dried herbs based on what you have. Just remember, fresh herbs are usually stronger in flavor.

Alternative Cooking Methods

Baking is great, but you can try other methods too. Grilling gives a nice smoky flavor. Just marinate the chicken and grill it over medium heat. You can also pan-sear the chicken. Start in a hot skillet with some oil. Sear each side for a few minutes before finishing in the oven. This way, you get a crispy outside and juicy inside.

Dietary Adjustments

You can easily adapt this dish to fit dietary needs. For a dairy-free option, replace butter with olive oil or a dairy-free spread. If you want it gluten-free, there are no gluten ingredients here. And for low-carb diets, serve the chicken with veggies instead of starches. Feel free to adjust the recipe to suit your tastes and needs. For the full recipe, check out the original instructions.

Storage Info

How to Store Leftovers

After enjoying your Baked Lemon Butter Chicken, you may have some leftovers. To keep them fresh, let the chicken cool down first. Place it in an airtight container. Store it in the fridge. It will stay good for up to three days. Make sure to cover the chicken with some of the lemon butter sauce. This keeps it juicy and tasty.

Reheating Recommendations

When you are ready to eat the leftovers, reheating is key. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Pour a little of the leftover sauce on top. Cover the dish with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave if you’re in a hurry. Just heat for 1-2 minutes, checking often to avoid overcooking.

Freezing Tips

If you want to save your chicken for later, freezing works well. First, let the chicken cool completely. Then, wrap each piece tightly in plastic wrap. Place the wrapped chicken in a freezer-safe bag. Squeeze out as much air as possible. Label the bag with the date. You can freeze it for up to three months. When you’re ready to use it, thaw it in the fridge overnight before reheating.

For step-by-step preparation, check out the Full Recipe.

FAQs

What to serve with Baked Lemon Butter Chicken?

I love serving Baked Lemon Butter Chicken with fresh sides. Roasted vegetables work great. You can use carrots, broccoli, or zucchini. A light salad with mixed greens is refreshing too. You might also enjoy it with rice or mashed potatoes. They absorb the tasty lemon butter sauce perfectly. A slice of crusty bread is nice. It helps you scoop up every bit of the sauce.

Can I use frozen chicken breast?

Yes, you can use frozen chicken breast. Just remember to thaw it first. Thawing allows the marinade to soak in better. You can thaw chicken in the fridge overnight. If you’re short on time, use the microwave’s defrost setting. Make sure to marinate the chicken well. This adds flavor and helps keep it moist when cooked.

How do I know when the chicken is fully cooked?

To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) for safe eating. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Let the chicken rest for five minutes after baking. This helps keep it juicy and tender. For the full recipe, check out the details above.

You now have all the tools to make Baked Lemon Butter Chicken. We covered the right ingredients and measuring tips to boost quality. You learned the steps to prepare, marinate, and bake the chicken perfectly. Remember the tips to keep it juicy and ideas for garnishing. Explore fun variations and know how to store extras safely. Answering common questions helps clear up any confusion. With these skills, your cooking will shine. Enjoy your meal creation journey!

To make Baked Lemon Butter Chicken, you need: - 4 boneless, skinless chicken breasts - 1/2 cup unsalted butter, melted - 2 large lemons (zested and juiced) - 4 cloves garlic, minced - 1 tablespoon fresh thyme or 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley for garnish When measuring ingredients, use dry measuring cups for solids. For liquids, use a liquid measuring cup. Level off dry ingredients with a knife for accuracy. Always pack brown sugar firmly. For butter, use the markings on the wrapper for easy measurement. Fresh herbs should be chopped finely for the best flavor release. Use fresh lemons for the best taste. They should feel firm and juicy. Pick unsalted butter for better control of salt in the dish. Choose fresh garlic for a strong aroma and flavor. When using dried thyme, ensure it is not expired to maintain potency. Fresh parsley adds a pop of color and flavor, so select vibrant green leaves. For chicken, look for breasts that are plump and pink, with no signs of discoloration. This ensures a juicy and tasty result. For a full recipe, check out the link provided above. To start, gather all your ingredients. You need 1/2 cup of melted butter, the zest and juice from 2 large lemons, 4 minced garlic cloves, fresh thyme, paprika, salt, and pepper. Mix these in a medium bowl. This mix creates a zesty, tangy flavor that makes the chicken shine. The butter adds richness, while the lemon gives a bright taste. Next, take 4 boneless, skinless chicken breasts and place them in a large baking dish. Make sure they have space to breathe. Pour your lemon butter marinade over the chicken. Use a spoon to coat each piece well. Let the chicken sit for at least 30 minutes. If you can, let it marinate for 2 hours in the fridge. This step is key for flavor. Now, preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil. This keeps the chicken moist. Bake for 20 minutes. After 20 minutes, take off the foil. Bake for an extra 15-20 minutes. You want the chicken to be golden brown and reach an internal temperature of 165°F (75°C). Once done, let it rest for 5 minutes. Garnish with fresh parsley for a bright touch. This step makes it look as good as it tastes. You can find the full recipe [here](#). Marinade time matters a lot. For best results, let your chicken marinate for at least 30 minutes. This step allows the flavors to soak in. If you have time, go for up to 2 hours. Longer marinating gives you a richer taste. Just remember, don’t let it sit too long. Chicken can become too salty if marinated overnight. Juicy chicken is key to this dish. Start with fresh, high-quality chicken breasts. Dry chicken can ruin your meal. Make sure to cover the chicken with foil in the oven. This keeps the moisture locked in while it cooks. After baking, let the chicken rest for 5 minutes. This helps the juices redistribute throughout the meat. You’ll end up with tender, juicy bites. Garnishing makes your dish look great. Use fresh parsley for color and freshness. You can also add lemon slices around the plate. This adds a nice touch and hints at the flavors inside. For extra flavor, try adding capers or olives. They pair well with the lemon butter sauce. Remember, a good garnish can elevate your dish to gourmet status. {{image_2}} You can change the herbs to add new flavors. Try using rosemary, oregano, or basil. Each herb brings its own taste. For example, rosemary gives a woodsy flavor. Oregano adds a slight peppery note. You can use fresh or dried herbs based on what you have. Just remember, fresh herbs are usually stronger in flavor. Baking is great, but you can try other methods too. Grilling gives a nice smoky flavor. Just marinate the chicken and grill it over medium heat. You can also pan-sear the chicken. Start in a hot skillet with some oil. Sear each side for a few minutes before finishing in the oven. This way, you get a crispy outside and juicy inside. You can easily adapt this dish to fit dietary needs. For a dairy-free option, replace butter with olive oil or a dairy-free spread. If you want it gluten-free, there are no gluten ingredients here. And for low-carb diets, serve the chicken with veggies instead of starches. Feel free to adjust the recipe to suit your tastes and needs. For the full recipe, check out the original instructions. After enjoying your Baked Lemon Butter Chicken, you may have some leftovers. To keep them fresh, let the chicken cool down first. Place it in an airtight container. Store it in the fridge. It will stay good for up to three days. Make sure to cover the chicken with some of the lemon butter sauce. This keeps it juicy and tasty. When you are ready to eat the leftovers, reheating is key. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Pour a little of the leftover sauce on top. Cover the dish with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave if you’re in a hurry. Just heat for 1-2 minutes, checking often to avoid overcooking. If you want to save your chicken for later, freezing works well. First, let the chicken cool completely. Then, wrap each piece tightly in plastic wrap. Place the wrapped chicken in a freezer-safe bag. Squeeze out as much air as possible. Label the bag with the date. You can freeze it for up to three months. When you’re ready to use it, thaw it in the fridge overnight before reheating. For step-by-step preparation, check out the Full Recipe. I love serving Baked Lemon Butter Chicken with fresh sides. Roasted vegetables work great. You can use carrots, broccoli, or zucchini. A light salad with mixed greens is refreshing too. You might also enjoy it with rice or mashed potatoes. They absorb the tasty lemon butter sauce perfectly. A slice of crusty bread is nice. It helps you scoop up every bit of the sauce. Yes, you can use frozen chicken breast. Just remember to thaw it first. Thawing allows the marinade to soak in better. You can thaw chicken in the fridge overnight. If you're short on time, use the microwave's defrost setting. Make sure to marinate the chicken well. This adds flavor and helps keep it moist when cooked. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) for safe eating. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Let the chicken rest for five minutes after baking. This helps keep it juicy and tender. For the full recipe, check out the details above. You now have all the tools to make Baked Lemon Butter Chicken. We covered the right ingredients and measuring tips to boost quality. You learned the steps to prepare, marinate, and bake the chicken perfectly. Remember the tips to keep it juicy and ideas for garnishing. Explore fun variations and know how to store extras safely. Answering common questions helps clear up any confusion. With these skills, your cooking will shine. Enjoy your meal creation journey!

Baked Lemon Butter Chicken

Discover the mouthwatering flavors of Zesty Baked Lemon Butter Chicken! This easy recipe combines juicy chicken breasts with a tangy lemon butter marinade, creating a dish that's perfect for family dinners or gatherings. With minimal prep time and simple ingredients, you'll have a flavorful meal in just an hour. Click through to explore the full recipe and impress your loved ones with this delicious and vibrant chicken dish!
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Ingredients
  

4 boneless, skinless chicken breasts

1/2 cup unsalted butter, melted

2 large lemons (zested and juiced)

4 cloves garlic, minced

1 tablespoon fresh thyme or 1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium bowl, combine the melted butter, lemon juice, lemon zest, minced garlic, thyme, paprika, salt, and pepper. Mix well to create a marinade.

      Place the chicken breasts in a large baking dish, ensuring they are spaced evenly apart.

        Pour the lemon butter marinade over the chicken, making sure each piece is well coated. Allow it to marinate for at least 30 minutes (or up to 2 hours in the refrigerator for maximum flavor).

          Once marinated, cover the baking dish with aluminum foil to retain moisture and place it in the preheated oven. Bake for 20 minutes.

            After 20 minutes, remove the foil and bake for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown on top.

              Remove the chicken from the oven and let it rest for 5 minutes before serving.

                Garnish with freshly chopped parsley for a pop of color and extra flavor.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

                    - Presentation Tips: Serve the chicken on a large platter with lemon slices tucked around the edges and a sprinkle of parsley on top for vibrant color. A side of roasted vegetables or a light salad complements the dish beautifully.

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