One-Pan Baked Butter Chicken Recipe
If you’ve ever dreamed of a meal that combines rich, creamy flavors with ease and minimal cleanup, you’re going to fall head over heels for this One-Pan Baked Butter Chicken Recipe. It’s a luscious blend of tender chicken thighs soaked in an intoxicating mix of spices, tomato sauce, and velvety cream, all cooked together in a single pan. The magic here is how the marrow-deep flavors develop effortlessly while the chicken roasts, giving you a dinner that tastes like it took hours but only needs one dish and under an hour of your time. Perfect for cozy weeknights or impressing friends without the fuss, this recipe will soon become your favorite go-to comfort food.
Ingredients You’ll Need
Gathering simple, vibrant ingredients is the key to achieving the authentic taste and beautiful color in this recipe. Each component plays a unique role—aromatic spices build depth, luscious butter and cream add richness, and fresh aromatics like garlic and ginger enhance the complexity, ensuring every bite bursts with flavor.
- 1 ½ lbs boneless, skinless chicken thighs: Chicken thighs stay juicy and tender throughout baking, but you can substitute with breasts if preferred.
- 1 cup plain Greek yogurt: Adds tang and tenderizes the chicken while forming the base of the marinade.
- 3 tablespoons lemon juice: Provides a fresh, zesty brightness that balances the creamy sauce perfectly.
- 1 tablespoon garam masala: A fabulous blend of spices that delivers warm, aromatic notes typical of Indian cuisine.
- 1 tablespoon ground cumin: Brings earthy undertones and a subtle nutty flavor.
- 1 tablespoon ground coriander: Adds a citrusy, floral hint to the spice mix.
- 1 teaspoon turmeric: For that gorgeous golden hue and gentle warmth.
- 1 teaspoon chili powder: Gives the dish a gentle kick; adjust to your preferred spice level.
- 1 ½ teaspoons salt: Elevates all the flavors beautifully.
- 4 tablespoons unsalted butter: Used in two stages to enrich the sauce and finish the dish with a silky taste.
- 1 medium yellow onion, thinly sliced: Adds sweetness and body when sautéed to softness.
- 3 cloves garlic, minced: Delivers pungent warmth and depth.
- 1 tablespoon grated fresh ginger: Gives a lovely zing and freshness that brightens the sauce.
- 1 can (15 oz) tomato sauce: The luscious base for the creamy, spiced sauce.
- 1 cup heavy cream: Rounds out the sauce with indulgent creaminess for that classic butter chicken texture.
How to Make One-Pan Baked Butter Chicken Recipe
Step 1: Marinate the Chicken
Begin by whisking together the yogurt, lemon juice, and all your spices—including garam masala, cumin, coriander, turmeric, chili powder, and salt—in a large bowl. Toss the chicken chunks in this vibrant marinade until every piece is thoroughly coated. Let it rest for at least 30 minutes, or better yet, refrigerate overnight to let those flavors deeply soak in. This not only infuses the chicken with spice but also tenderizes it for juicy results.
Step 2: Sauté Onions, Garlic, and Ginger
Preheat your oven to 400°F. In a generously sized oven-safe skillet or baking dish, melt half the butter over medium heat. Add the thinly sliced onion, cooking gently for 5 to 7 minutes until soft and fragrant—a beautifully sweet, golden base for the sauce. Then stir in the minced garlic and grated ginger, letting their aromas fill your kitchen as they cook for about a minute.
Step 3: Build and Simmer the Sauce
Pour in the tomato sauce, carefully bringing it to a gentle simmer. This is when the magic happens, the spices harmonizing with the tomato’s natural sweetness. Stir in the heavy cream and the remaining butter, whisking until the sauce is wonderfully smooth and glossy. This luscious sauce is the heart of your One-Pan Baked Butter Chicken Recipe, delivering all the creaminess with just the right hint of spice.
Step 4: Bake the Chicken
Nestle your beautifully marinated chicken pieces directly into the creamy sauce, spooning a little sauce over each one to keep them moist. Transfer the skillet to the preheated oven and bake for 25 to 30 minutes. The chicken will cook through while soaking up all those fantastic flavors, becoming tender and bursting with juiciness.
Step 5: Finish and Serve
Once the chicken is perfectly cooked, take the skillet out of the oven and let it rest for a few minutes. This pause helps the sauce thicken slightly and invites the flavors to meld even more. Now, your One-Pan Baked Butter Chicken Recipe is ready to be enjoyed!
How to Serve One-Pan Baked Butter Chicken Recipe
Garnishes
Brighten up your serving with fresh cilantro leaves or a sprinkle of finely chopped parsley. If you love a touch of zest, a light squeeze of fresh lemon juice just before serving elevates the flavors even further. For a hint of crunch and color, toasted cashews or slivered almonds make a delightful garnish that adds texture without overpowering the dish.
Side Dishes
This dish shines when paired with fluffy basmati rice that soaks up the luscious sauce perfectly. If you’re craving a bread companion, warm naan or garlic butter naan is an absolute dream for dipping into the creamy goodness. Roasted or steamed vegetables like broccoli, green beans, or sautéed spinach can add a fresh, colorful contrast to your dinner plate without stealing the show.
Creative Ways to Present
For a dinner party wow factor, serve the One-Pan Baked Butter Chicken Recipe in individual mini cast iron skillets or ramekins, letting guests enjoy their own personal portion bubbling with warmth. Another fun idea is layering the chicken and sauce over turmeric rice in a beautiful bowl, garnished with pomegranate seeds for a pop of jewel-tone color and subtle tartness.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Baked Butter Chicken Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even tastier next-day meal. Just be sure to cool the chicken completely before sealing to keep it fresh and safe.
Freezing
If you want to stash some away for future meal prep, freezing works well. Store the chicken and sauce together in a freezer-safe container or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge for best results. Because the chicken is baked in sauce, it reheats wonderfully without drying out.
Reheating
Reheat gently on the stovetop over low heat or in the microwave until just warmed through, stirring occasionally to re-incorporate the sauce. If the sauce looks too thick after chilling or freezing, simply add a splash of water, cream, or broth to loosen it back up and maintain that perfect buttery consistency.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While boneless chicken thighs stay juicier and more tender during baking, chicken breasts can be used if you prefer a leaner option. Just be mindful not to overcook them, as they can dry out faster.
Is there a dairy-free way to make this recipe?
Yes! Swap the heavy cream for full-fat coconut milk and use dairy-free yogurt to marinate the chicken. Replace butter with coconut oil or a vegan butter substitute for a delicious dairy-free twist that still captures the creamy essence.
How spicy is this butter chicken?
This One-Pan Baked Butter Chicken Recipe has a gentle warmth from the chili powder, which you can easily adjust. Reduce or omit the chili powder for a milder dish, or add extra for more heat. It’s very versatile—you control the spice!
Can I prepare this recipe ahead of time?
Definitely! Marinating the chicken overnight enhances the flavors tremendously, making it a convenient make-ahead step. You can also fully prepare the skillet assembly in advance and refrigerate it before baking.
What’s the best way to serve this dish for guests?
Serving with fluffy basmati rice and warm naan bread is a crowd-pleaser. For a more elegant presentation, individual small skillets or garnished bowls create a lovely and inviting feel for guests.
Final Thoughts
Now that you’ve got the recipe, it’s time to treat yourself and your loved ones to the cozy, comforting delight of this One-Pan Baked Butter Chicken Recipe. It’s proof that indulgent flavor and simplicity can go hand in hand—no elaborate prep or multiple pots required. Trust me, once you try it, this buttery, spiced chicken will easily become one of your favorite meals to make and share. Happy cooking!
Print
One-Pan Baked Butter Chicken Recipe
- Total Time: 45 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This One-Pan Baked Butter Chicken is a rich and creamy Indian-inspired dish featuring marinated chicken thighs cooked in a luscious tomato and cream sauce, all baked together in a single skillet for an easy, flavorful meal perfect for weeknights or entertaining.
Ingredients
Chicken Marinade
- 1 ½ lbs boneless, skinless chicken thighs, cut into large chunks
- 1 cup plain Greek yogurt
- 3 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 ½ teaspoons salt
Sauce and Cooking
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt, lemon juice, garam masala, ground cumin, ground coriander, turmeric, chili powder, and salt. Add the chicken pieces and toss well to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight for best flavor.
- Preheat the Oven: Set your oven to 400°F (205°C) to prepare for baking the dish later.
- Cook Onions: In a large oven-safe skillet or baking dish, melt 2 tablespoons of butter over medium heat on the stovetop. Add the thinly sliced onions and cook for 5 to 7 minutes until they soften and become translucent.
- Add Aromatics: Stir in the minced garlic and grated ginger and cook for about 1 minute until fragrant to build depth of flavor.
- Simmer the Sauce: Pour in the tomato sauce and bring it to a gentle simmer. Then stir in the heavy cream and the remaining 2 tablespoons of butter until the sauce is smooth and creamy.
- Combine Chicken and Sauce: Nestle the marinated chicken pieces into the sauce evenly within the skillet, ensuring they’re partly submerged.
- Bake the Dish: Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, or until the chicken is fully cooked through and tender.
- Serve: Remove from oven and serve hot, ideally paired with steamed rice or warm naan bread for a complete meal.
Notes
- Chicken thighs remain juicy and flavorful, but you can substitute chicken breasts if preferred.
- For a lighter alternative, replace heavy cream with coconut milk or half-and-half.
- Adjust the spice level by increasing or decreasing the chili powder according to your taste.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-Inspired
