Lemon Pepper Butter Chicken
Elevate your weeknight dinner with this irresistible Lemon Pepper Butter Chicken, a dish that combines crispy, golden skin with a luscious lemony garlic butter sauce. Perfectly seasoned bone-in chicken thighs are first seared to perfection, then roasted in a rich mélange of fresh lemon juice, fragrant zest, melted butter, and a hint of paprika for a captivating depth of flavor. Freshly cracked black pepper and minced garlic add bold, aromatic notes, while a splash of chicken broth creates a silky sauce ideal for drizzling over the chicken. Finished with vibrant parsley and a garnish of lemon slices, this recipe is as stunning to serve as it is satisfying to eat. Ready in just 45 minutes, it’s a perfect centerpiece for hearty side dishes like roasted vegetables or creamy mashed potatoes. Whether you're hosting a gathering or treating your family, this Lemon Pepper Butter Chicken is sure to impress.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 3 cloves garlic cloves (minced)
- 2 teaspoons black pepper (freshly cracked)
- 1 teaspoon salt
- 1 teaspoon paprika
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley (chopped)
- 4 slices lemon slices (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season them with salt, black pepper, and paprika on all sides.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes, or until the skin is golden and crispy. Flip the chicken and cook for another 2-3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Stir in the lemon juice, lemon zest, and chicken broth, scraping the bottom of the pan to deglaze. Allow the mixture to simmer for 1-2 minutes.
Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven. Spoon more of the buttery sauce over the chicken and sprinkle with fresh parsley.
Serve the chicken warm with lemon slices for garnish. Pair with your favorite side dishes like roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.2 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1537 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
