Creamy Baked Lemon Butter Chicken for Dinner
Creamy Baked Lemon Butter Chicken is the ultimate comfort food, ready in just 30 minutes. After making this many times, I’ve perfected the balance of tangy and creamy. The golden, crispy edges and melty cheese make this dish irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick Chicken Avocado Wrap Recipe and Easy Slow Cooker Cowboy Casserole for Hearty Dinners.
Why This Creamy Baked Lemon Butter Chicken for Dinner Is Pure Comfort
- Perfectly balanced tangy and creamy sauce
- Golden, crispy edges and melty cheese
- Ready in just 30 minutes
- Better than takeout and freezes well
What You'll Need for Creamy Baked Lemon Butter Chicken for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Lemon
- Butter
- Heavy cream
- Garlic
- Chicken broth
- Shredded Parmesan cheese
- Salt
- Black pepper
- Dried oregano
- Red pepper flakes (optional)
- Fresh parsley (for garnish)
- Optional: Sliced green onions
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Chicken breasts: Thinly slice for even cooking.
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures chicken is cooked to perfection without overcooking. → See on Amazon
- High-quality non-stick skillet — Prevents chicken from sticking and ensures even cooking. → See on Amazon
How to Make Creamy Baked Lemon Butter Chicken for Dinner
- Prepare chicken: Thinly slice chicken breasts into strips, season with salt, pepper, oregano, and red pepper flakes (if using).
- Cook chicken: Melt butter in a large oven-safe skillet over medium-high heat. Add chicken, cook until browned and cooked through. Remove chicken from skillet and set aside.
- Make sauce: In the same skillet, melt more butter. Add garlic, cook until fragrant. Stir in chicken broth, lemon juice, and heavy cream. Simmer until slightly thickened.
- Bake: Preheat oven to 400°F (200°C). Return chicken to skillet, spoon sauce over chicken. Top with shredded Parmesan cheese. Bake for 10-15 minutes, until cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and serve over pasta, rice, or with a side salad. Enjoy!
Cook's Tips for Perfect Creamy Baked Lemon Butter Chicken for Dinner
- : For extra flavor, use a mix of chicken breasts and thighs.
- Common mistake and fix: Don't overcook the chicken in the oven. It's already cooked on the stove, so it just needs to heat through and melt the cheese.
- : For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water before adding it to the skillet.
- : To make this dish spicy, add a pinch of cayenne pepper or a diced jalapeño to the skillet when cooking the chicken.
Storing & Reheating Creamy Baked Lemon Butter Chicken for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Prepare the chicken and sauce up to 1 day ahead. Store separately in the fridge. Bake as directed when ready to serve.
Freezing Creamy Baked Lemon Butter Chicken for Dinner
Freeze cooked chicken and sauce separately for up to 3 months. Thaw and reheat in the oven or on the stove.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Stir and add a splash of chicken broth if needed.
Recipe Notes
- Chef tip: For a one-pan meal, cook pasta or rice in the oven-safe skillet before adding the chicken and sauce.
- Best substitution: Substitute chicken breasts for chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the chicken and sauce up to 1 day ahead. Store separately in the fridge. Bake as directed when ready to serve.
- 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 until it thickens. If it's too thick, add a splash of chicken broth to thin it out.
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Creamy Baked Lemon Butter Chicken for Dinner
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Lemon
- Butter
- Heavy cream
- Garlic
- Chicken broth
- Shredded Parmesan cheese
Seasonings
- Salt
- Black pepper
- Dried oregano
- Red pepper flakes (optional)
- Fresh parsley (for garnish)
Optional Toppings
- Sliced green onions
- Crushed red pepper flakes
Instructions
- Prepare chicken: Thinly slice chicken breasts into strips, season with salt, pepper, oregano, and red pepper flakes (if using).
- Cook chicken: Melt butter in a large oven-safe skillet over medium-high heat. Add chicken, cook until browned and cooked through. Remove chicken from skillet and set aside.
- Make sauce: In the same skillet, melt more butter. Add garlic, cook until fragrant. Stir in chicken broth, lemon juice, and heavy cream. Simmer until slightly thickened.
- Bake: Preheat oven to 400°F (200°C). Return chicken to skillet, spoon sauce over chicken. Top with shredded Parmesan cheese. Bake for 10-15 minutes, until cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and serve over pasta, rice, or with a side salad. Enjoy!
Notes
- Chef tip: For a one-pan meal, cook pasta or rice in the oven-safe skillet before adding the chicken and sauce.
- Best substitution: Substitute chicken breasts for chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the chicken and sauce up to 1 day ahead. Store separately in the fridge. Bake as directed when ready to serve.
- 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 until it thickens. If it's too thick, add a splash of chicken broth to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked chicken and sauce separately for up to 3 months. Thaw and reheat in the oven or on the stove.
- Oven reheat: Reheat in a 350°F (180°C) oven for 15-20 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir and add a splash of chicken broth if needed.
- Make ahead: Prepare the chicken and sauce up to 1 day ahead. Store separately in the fridge. Bake as directed when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 30g
- Carbs: 7g
- Fiber: 0g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 150mg
- Sat. Fat: 18g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Baked Lemon Butter Chicken for Dinner FAQs
Yes, prepare the chicken and sauce up to 1 day ahead. Store separately in the fridge. Bake as directed when ready to serve.
Overcooking the chicken in the oven can cause it to dry out. Make sure to only heat it through and melt the cheese.
Yes, freeze cooked chicken and sauce separately for up to 3 months. Thaw and reheat in the oven or on the stove.
Yes, cook the chicken in the air fryer at 375°F (190°C) for 10-15 minutes, until cooked through. Then, mix the sauce ingredients in a skillet on the stove and combine with the chicken.
Serve this dish over pasta, rice, or with a side salad. For a cozy meal, try it with my One-Pan Honey Garlic Kielbasa and Veggies Dinner Recipe.
A Warm Final Note
I can’t wait for you to try Creamy Baked Lemon Butter Chicken for Dinner 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!
