Lemon butter chicken is super delicious, made in a skillet and then in the oven. It is pretty easy for an entire family and also an easy clean up afterwards. Get your chicken thighs skin on and bone-in that makes for the juiciest and fattiest chicken.

Pat them dry then salt and pepper then get your oven preheated to 350 degrees. Your cast iron should be on the heat at medium heat. To the skillet, add butter and let that meltdown then place the chicken skin side down and you should have a lege skillet enough to fit your chicken inside. Let them cook for about 5 to 6 minutes then flip them on the other side. Remove the chicken thighs and set them aside then to the skillet, add minced garlic and turn the heat down, you don’t want the garlic to burn.

Add in half a cup of chicken broth and the juice of one lemon then add the chicken skid down. Place in the 350 degrees preheated the oven for about 25 minutes until the chicken is cooked through. Once out of teh oven, the chicken should be super tender and juicy.


  • 6-8 boneless chicken thighs skinless or with skin
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 crushed red chilli pepper flakes, or cayenne (optional)
  • 1/2 teaspoon paprika
  • 4 garlic cloves, sliced or minced
  • 1 teaspoon Italian seasoning
  • 1/2 stick butter, diced
  • Zest of half a lemon
  • Juice of one lemon
  • 1/3 cup low sodium chicken broth
  • Chopped fresh parsley and lemon slices, for garnish


  1. Place chicken thighs at the bottom of your slow cooker.
  2. Combine 1/3 cup chicken broth, lemon juice, and zest, and pour over chicken thighs.
  3. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chilli pepper flakes, salt, and pepper.
  4. Sprinkle the spice mix over the chicken thighs. Top with fresh minced garlic and diced butter.
  5. Cover the crockpot and cook for 3-4 hours on high or 6-8 hours on low.
  6. Sprinkle your crockpot chicken dinner with chopped parsley and garnish with lemon slices.
  7. Serve hot with cauliflower rice, spiralized zucchini noodles, rice, pasta or quinoa.