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Lemon Butter Chicken


"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."
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40 m servings 214 cals
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 150
  1. 191 Ratings

Most helpful positive review

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

Most helpful critical review

This recipe was a disappointment to us. It wasn't that it was bad, it just wasn't that good. Flavor was lacking and it seemed a little bland, so it was below average for us. We will not be ma...

Most helpful
Most positive
Least positive

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...

After reading all the five star reviews, I was expecting out-of-this-world amazing chicken. I really enjoyed it but it wasn't THAT good. It had great flavor and stayed surprisingly most for ch...

Very tasty and very easy!! We didn't have any Italian salad dressing, so we used Greek salad dressing, VERY GOOD - highly reccomend using it. Also, used (bottled) lemon juice in place of fresh, ...

My husband really enjoyed this. He can be a bit picky so it is nice to find something he likes enough to comment on! I did not have worchestershire so I used balsamic vinegar. I also added some ...

Very good! The taste is great and the ease of preparation sends it right up to 5 stars! I used a darker basalmic vinegar-style Italian dressing from Trader Joe's, and I feared it would be too ...

This was so good. I used three boneless chicken breasts (add 10-15 minutes to the cooking time) and doubled the sauce. I didn't have any lemon pepper on hand, but the lemon juice and zest was m...

Every kitchen has the ingredients, so I was already prepared. Quick and easy, and tastes great. Chicken came out tender and juicy.