Lemon Butter Chicken Recipe - Allrecipes.com
Lemon Butter Chicken Recipe
  • READY IN 40 mins

Lemon Butter Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2006

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
Feb 01, 2011

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 making this again. Like I said, it wasn't bad, we ate it - there are just too many other great recipes out there.

Jan 25, 2006

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.

Mar 02, 2006

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!!

Apr 05, 2006

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 chicken breast. Also, as other reviewers noted, the sauce is great with the rice. My boyfriend is very picky and he asked me to put it in the rotation, so it must be good! One thing I particularly liked was that it used common ingredients so I didn't have to make a special trip to the store, and it was super quick and easy to put together. I will definitely be making this again.

Sep 03, 2007

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, 2 tablespoons equals the juice of one lemon, zest was omitted. Such a yummy recipe, will make again. :)

Dec 28, 2005

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 fresh minced garlic and topped it with chopped tomato for presentation. The lemony flavor was nice. Quick and easy, I will probably make this often.

Nov 14, 2005

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 potent, but it was great. I didn't have any fresh lemons so I used 2.5 tablespoons of a good-quality lemon juice. I tasted the sauce before adding the chicken, and it was strong- but it definitley mellows out during cooking. Served with whole wheat fettucini and steamed veggies- garlic bread would have been great with it too but I didn't have any. Enjoy this one!


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 6 g
  • 2%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 23.3 g
  • 47%
  • Sodium
  • 581 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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