Lemon Butter Chicken

Lemon Butter Chicken

144
paynes 1

"I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls."

Ingredients

40 m {{adjustedServings}} servings 214 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

144
  1. 181 Ratings

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wow! I used skinless chicken breasts instead of tenderloins and increased cooking time about 5-8 minutes. It came out great! And the leftover sauce can be used as a marinade for rice. Perfect

My picky husband and 2 year old son love this chicken! I have made this twice now and I do have a couple of suggestions. Most importantly, make sure you don't use chicken that has been "enhanced...

This recipe was wonderful! I made it for company, and no one could get enough! I used 6 boneless chicken breasts, and pounded them flat so the cooking time would be shorter. I did marinate th...