Baked Lemon Butter Chicken Thighs Recipes

LEMON BUTTER CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
• Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.

BAKED LEMON-BUTTER CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
• Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
• Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.

BAKED LEMON BUTTER CHICKEN THIGHS

Steps:

• Combine butter, lemon juice, and dry Italian seasoning together and mix.
• Pat chicken thighs dry. Coat thighs with the lemon butter spread.
• In a small bowl combine the paprika, pepper, salt and garlic powder.
• Generously coat thighs with the seasoning.
• Bake at 400°F for 35 minutes or until golden.

LEMON BUTTER CHICKEN THIGHS

Steps:

• Pat dry chicken with paper towels. Season chicken thighs with salt and pepper, to taste. Set aside
• In a cast iron skillet melt butter and add oil in medium-high heat. Place chicken thighs skin side down and sear for 4-5 minutes of each side or until skin starts to turn golden brown. Turn chicken skin-side up and add in lemon slices and thyme.
• Transfer skillet to 425F degrees oven and bake for 25 minutes or until internal temperature of chicken registers 165F degrees.
• Optional to broil for 2 minutes to get the skin crispy and deep golden brown.

BAKED LEMON CHICKEN THIGHS

Steps:

• Preheat oven to 400°F.
• Combine butter, lemon juice, and Italian seasoning. In a small ramekin, combine paprika, garlic powder, salt and pepper.
• Pat chicken thighs dry. Lightly season bottom side of thighs with seasoning. Add to baking dish. Coat thighs with the butter/lemon mixture (spread with a butter knife).
• Add seasoning generously over chicken thighs.
• Bake 35-45 minutes or until tops of thighs are golden crispy.
• Garnish with lemon slices and green onion, optional.

CREAMY LEMON BUTTER CHICKEN RECIPE BY TASTY

Steps:

• Season chicken thighs with salt, pepper, and paprika.
• Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
• Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
• Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
• Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
• Enjoy!