Lemon Butter Chicken

Lemon Butter Chicken

137 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
paynes
Recipe by  paynes

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (137)

Rate This Recipe
snwdrop
67

snwdrop

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

Amber
39

Amber

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 with broth." The outcome is not nearly as good, but in one instance that was all that was available at the store. Both times I've used chicken breasts and used a meat mallet to flatten them and cooked them a little longer. I used Ken's Steakhouse Italian dressing with Aged Romano, it's perfect! Last but not least, we prefer it without the lemon zest, which can be bitter if you bite into a piece. Using fresh lemon juice gives it enough flavor.

KAGRECO
36

KAGRECO

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 the chicken in some of the Italian dressing and lemon juice for a few hours before baking. I baked them in 2 pans, and so doubled the sauce recipe and divided it between the 2 pans. The chicken was moist and flavorful! I served it with brown rice, green beans, and french rolls. Everyone's favorite part was pouring the extra sauce from the cooked chicken over the rice. I will definitely make this again for my family...quick, easy, pretty healthy, and delicious!!

More Reviews

Similar Recipes

Amazing Italian Lemon Butter Chicken
(449)

Amazing Italian Lemon Butter Chicken

Lemon Chicken III
(118)

Lemon Chicken III

Lemon Mustard Chicken
(67)

Lemon Mustard Chicken

Easy Lovely Lemon Chicken
(43)

Easy Lovely Lemon Chicken

Lemon Pepper Chicken II
(33)

Lemon Pepper Chicken II

Lemon Stuffed Chicken
(29)

Lemon Stuffed Chicken

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lovely Lemon Chicken

>

next recipe:

Amazing Italian Lemon Butter Chicken