Oh my goodness, this Lemon Garlic Butter Chicken Bake…
Ok, so I don’t know whether it’s the perfectly cooked chicken, the perfectly cooked baby potatoes, the little bursts of flavour from the cherry tomatoes, the zing of the lemon or the ABSOLUTE deliciousness of the cream sauce….but this dish rocks.
Seriously, it is worth the third degree burns I gave myself on the chest to make it. Note to self: don’t absent-mindedly throw some onions into a hot pan of butter and chicken…the subsequent splash is going to hurt like hell. Especially when you hit the salt water in Hawaii the next weekend. Ouch.
Lemon Garlic Butter Chicken
Anyway, back to the Lemon Garlic Butter Chicken. When I tell people I have a little food blog, they always ask what recipe they should check out. If you asked me in Summer I would have said my Garlicky Quinoa or Summer Antioxidant Salad for sure. Now that it’s Fall, and this deliciousness (I know I have used it twice, but its the word that keeps springing to mind) has come from my kitchen – this is THE recipe I would point you towards.
It can all be made in one pan, with about ten minutes of prep work; the rest is oven time, so you are free to go do whatever the hey you want. It’s still got a little hint of warmer weather in there, with those great little pops of flavour from the cherry tomatoes, but leaning towards the coolness of Fall with those potatoes and the creamy sauce.
I could harp on all day about how much I love this lemon garlic butter chicken dish (can you tell I am excited?), but just go make it and see for yourself.
I served it up with this creamy, parmesan risoni (orzo for those on this side of the world), but it would be just at home with some hot buttered noodles, cous cous or even just a bed of steamed veg.
I would love to hear what you think of this Garlic Butter Chicken Bake! Be sure to leave a comment, like on Facebook, tweet to Twitter or pin to Pinterest for later. Happy eating 🙂
- 2 chicken breasts preferably organic
- 1 tbsp smoked paprika
- 2 tbsp organic unsalted butter
- 5 cloves garlic minced
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup grated parmigiano reggiano
- 1 1/2 tsp fresh thyme chopped
- 1/2 lemon sliced
- 6 baby potatoes washed and quartered (leave skin on)
- 1/2 red onion cut into wedges
- Handful of cherry tomatoes
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Preheat the oven to 400F
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Pop chicken breasts into a ziploc bag along with the paprika and shake to coat the chicken
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Melt half the butter in an oven-safe pan (I used a cast iron skillet) over medium heat. Add in the paprika chicken breasts and cook for about 7 minutes, flipping the chicken half way through. Remove from the pan and set aside on a plate
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Add the remaining butter into the same pan over a medium heat. Add the garlic and saute for about 2 minutes, until it becomes slightly golden and fragrant. Add in the chicken broth, cream, parmesan, thyme and a few squeezed lemon slices. Bring to a slow boil
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Turn down the heat and allow to simmer for about 5 minutes, or until it starts to thicken up
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Pop the cooked chicken into the cream sauce. Surround with the baby potatoes, red onion wedges and cherry tomatoes. Add the remaining lemon slices on top of the chicken breasts
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Place in the oven on a middle shelf and cook for about 25-30 minutes, or until the chicken is cooked through
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Serve and enjoy
Can you make this with chicken thighs? I find that chicken breast tends to get really dry when baked.
I haven’t actually tried it with chicken thighs, although you could definitely do it, you will just need to adjust the cooking time. I would love to hear how you go! If it helps, I have made this about 10 times and never ended up with dry chicken breasts!
we are making this tonight! Looks a,axing.
Yay 🙂 I hope you enjoy!!
It was great – thanks! Haakon and Ylva as well as our guests loved it too, so a big hit all around 🙂
Oh I am so glad 🙂
Hi Donna! Looks delicious! Definitely a good dish choice for fall. I hope your burns have been healing well…
Thanks Bieke! They have healed well, the first few days in the salt water was tough and go 🙂
I love food cooked in cast iron and your chicken looks absolutely picture perfect!
I can’t even tell you how many times I have burned myself when cooking. I’m always a hot mess in the kitchen. 🙂 This dish looks amazing! Nothing beats a good warm meal when cold weather hits. <3
Oh tell me about it Marissa, I am always burning or cutting myself, I swear I go through more band-aids now than I ever did as a kid! This one hurt though, right on the chest and so visible!
Such a delicious and healthy meal.. I must get a similar skillet. Been wanting to get one since a long time.
Goodness me, that looks amazing!
Oh thank you Hollie!
This looks amazing. .. These are bone in? Skinless? Thanks! Can’t wait to try!
Thanks Amanda! Good question – these are skinless and no bones. I should probably clarify in the recipe – thanks for the heads up 🙂
I do love a good seasonal one pot – and this is perfect for autumn, lots and lots of flavour and really easy to make too.
Thanks Helen! Yes, it is super easy! My definite go to meal this season (even though the weather here hasn’t caught on to the whole autumn thing yet)
Yes, this garlic butter chicken bake is definitely a delicious comfort food! Chicken and potatoes goes wonderfully together! And made in one pan, wow, I know I will be making this! Thanks for the recipe!
Oh thanks so much Neli! Chicken and potatoes are my favourite (probably something to do with growing up in Ireland 🙂 )
I wow this dish looks and sounds totally delicious, must bookmark and make;-)
Thanks Camilla, I hope you give it a go!