Easy Recipe: Lemon Garlic Butter Chicken

Lemon garlic butter chicken is a flavorful and easy-to-make dish perfect for a weeknight dinner or a special occasion. The combination of bright lemon, savory garlic, and rich butter creates a sauce that perfectly complements juicy chicken. This recipe is incredibly versatile and can be adapted to suit your preferences, whether you prefer bone-in, skin-on chicken or boneless, skinless breasts.

Why You’ll Love This Lemon Garlic Butter Chicken Recipe

This recipe stands out for several reasons. First, it’s incredibly quick to prepare, making it ideal for busy weeknights. Second, the ingredients are readily available in most kitchens. Third, the dish is bursting with flavor, thanks to the harmonious blend of lemon, garlic, and butter. Finally, it’s a crowd-pleaser that’s sure to impress your family and friends.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

• Chicken: About 1.5-2 pounds of chicken breasts, thighs, or drumsticks. Bone-in, skin-on chicken will provide a richer flavor, while boneless, skinless breasts are a leaner option.
• Butter: ½ cup (1 stick) unsalted butter, divided.
• Garlic: 4-6 cloves, minced. Freshly minced garlic is crucial for the best flavor.
• Lemon: 1 large lemon, juiced and zested. The lemon zest adds an extra layer of citrusy aroma and flavor.
• Chicken Broth: ½ cup. Low-sodium chicken broth allows you to control the saltiness of the dish.
• Italian Seasoning: 1 teaspoon. This blend typically includes oregano, basil, rosemary, and thyme.
• Salt and Pepper: To taste.
• Optional: Fresh parsley, chopped, for garnish; red pepper flakes for a touch of heat.
• Olive Oil: 1 tablespoon (if needed). If your chicken is very lean, a little olive oil can help prevent sticking.

Step-by-Step Instructions

This recipe can be cooked in a skillet on the stovetop or baked in the oven. We’ll provide instructions for both methods.

Stovetop Method

1. Prepare the Chicken: Pat the chicken dry with paper towels. This helps to achieve a beautiful sear. Season the chicken generously with salt, pepper, and Italian seasoning.

2. Sear the Chicken: In a large skillet (preferably cast iron) over medium-high heat, melt 2 tablespoons of butter (and 1 tablespoon of olive oil if using). Add the chicken in a single layer (you may need to do this in batches). Sear for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.

3. Make the Sauce: Reduce the heat to medium. Add the remaining butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.

4. Add the Liquids: Pour in the chicken broth and lemon juice. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the skillet. This adds extra flavor to the sauce.

5. Return the Chicken: Return the chicken to the skillet. Spoon the sauce over the chicken. Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the chicken is cooked through. Internal temperature should reach 165°F (74°C).

6. Finishing Touches: Remove the chicken from the skillet and set aside. Stir in the lemon zest into the sauce. Taste and adjust seasonings as needed. If the sauce is too thin, you can simmer it for a few more minutes to reduce it.

7. Serve: Spoon the lemon garlic butter sauce over the chicken. Garnish with fresh parsley and red pepper flakes, if desired.

Oven-Baked Method

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Chicken: Pat the chicken dry with paper towels and season with salt, pepper, and Italian seasoning.

3. Sear (Optional): While optional, searing the chicken in a skillet before baking can enhance its flavor and appearance. Follow steps 2 from the stovetop method, then transfer the chicken to a baking dish.

4. Make the Sauce: In a small saucepan, melt all the butter. Add the minced garlic and cook for about 30 seconds, or until fragrant. Stir in the chicken broth, lemon juice, and lemon zest.

5. Pour Sauce Over Chicken: Pour the lemon garlic butter sauce over the chicken in the baking dish.

6. Bake: Bake for 20-25 minutes, or until the chicken is cooked through. Ensure the internal temperature reaches 165°F (74°C).

7. Serve: Garnish with fresh parsley and red pepper flakes, if desired.

Tips and Variations

• Chicken Selection: Bone-in, skin-on chicken thighs or drumsticks are more forgiving and tend to stay juicier than chicken breasts. Adjust cooking time accordingly.
• Creamy Sauce: For a creamier sauce, add a splash of heavy cream or half-and-half during the last few minutes of cooking. About ¼ cup should be sufficient.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a touch of heat. You can also use cayenne pepper or your favorite hot sauce.
• Herbs: Experiment with different herbs, such as rosemary, thyme, or oregano, in addition to or in place of the Italian seasoning. Fresh herbs will provide the most intense flavor.
• Vegetables: Add vegetables like asparagus, broccoli, or green beans to the skillet or baking dish during the last 10-15 minutes of cooking for a complete meal.
• Wine: For a richer flavor, add ¼ cup of dry white wine to the sauce along with the chicken broth and lemon juice.
• Marinating: For enhanced flavor, marinate the chicken in the lemon garlic butter sauce for at least 30 minutes, or up to overnight, before cooking.

Serving Suggestions

Lemon garlic butter chicken is incredibly versatile and pairs well with a variety of side dishes. Here are a few suggestions:

• Pasta: Serve over cooked pasta, such as spaghetti, linguine, or fettuccine. Toss the pasta with the remaining lemon garlic butter sauce.
• Rice: Fluffy white rice, brown rice, or quinoa are excellent choices.
• Roasted Vegetables: Roasted asparagus, broccoli, Brussels sprouts, or carrots complement the dish beautifully.
• Mashed Potatoes: Creamy mashed potatoes are a classic side dish that soaks up the delicious sauce.
• Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the chicken.
• Crusty Bread: Serve with a side of crusty bread for soaking up the flavorful sauce.

Frequently Asked Questions (FAQs)

Can I use frozen chicken?

Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thawing in the refrigerator overnight is the safest method. Pat the chicken dry before seasoning.

How long does lemon garlic butter chicken last in the refrigerator?

Cooked lemon garlic butter chicken can be stored in the refrigerator for up to 3-4 days in an airtight container.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to cook, simply sear or bake the chicken and pour the sauce over it.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great option as they tend to stay juicier than chicken breasts. Bone-in, skin-on thighs will provide the most flavor. Adjust the cooking time accordingly, ensuring the internal temperature reaches 165°F (74°C).

Can I freeze lemon garlic butter chicken?

Yes, you can freeze cooked lemon garlic butter chicken for up to 2-3 months. Allow the chicken to cool completely before wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.

How do I prevent the garlic from burning?

The key to preventing the garlic from burning is to keep the heat at medium or medium-low. Stir the garlic constantly while it’s cooking and watch it closely. Remove the pan from the heat if the garlic starts to brown too quickly. Adding the garlic to the melted butter instead of a hot skillet can also help prevent burning.

What’s the best way to reheat lemon garlic butter chicken?

The best way to reheat lemon garlic butter chicken is in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat it in a skillet over medium heat, adding a splash of chicken broth or water to keep it moist. Microwaving is also an option, but it may dry out the chicken.