Introduction

This Baked Lemon Pepper Chicken is a simple, flavorful weeknight dinner that comes together with minimal effort. The bright citrus and zesty pepper create a perfect crust on juicy chicken, making it a family favorite. For another delicious lemon chicken option, try this Chinese Lemon Chicken Recipe. It’s an easy, healthy meal that pairs wonderfully with rice or roasted vegetables.

Ingredients

This Baked Lemon Pepper Chicken fills your kitchen with the irresistible aroma of zesty lemon and savory black pepper as it roasts to golden perfection.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon pepper seasoning
• 1 lemon, juiced (or 3 tablespoons bottled lemon juice)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
• Salt to taste
• Fresh parsley for garnish (optional)

Timing

Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes

Context: This Baked Lemon Pepper Chicken recipe is about 20% faster than similar recipes, making it perfect for a quick and easy weeknight dinner.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Pat 4 boneless, skinless chicken breasts dry with paper towels. This helps the seasoning stick and promotes even browning during baking.

Place the chicken on a cutting board and lightly pound thicker pieces to an even ¾-inch thickness for uniform cooking.

Step 2 — Season Generously

Drizzle both sides of the chicken with 1 tablespoon of olive oil. Rub the oil evenly over the surface.

Sprinkle both sides liberally with lemon pepper seasoning, using about 1½ to 2 teaspoons total. For extra flavor, add a pinch of garlic powder and salt if your lemon pepper blend doesn’t contain it.

Step 3 — Preheat and Prepare Pan

Preheat your oven to 400°F (200°C). This high heat helps create a nicely browned exterior while keeping the interior juicy.

Lightly grease a baking dish or line a rimmed baking sheet with parchment paper for easy cleanup. Arrange the seasoned chicken in a single layer without overcrowding.

Step 4 — Add Fresh Lemon

Thinly slice one medium lemon. Place the lemon slices over and around the chicken breasts in the baking dish.

The lemon slices will infuse the chicken with bright citrus flavor as they bake and caramelize slightly.

Step 5 — Bake to Perfection

Place the baking dish in the preheated oven and bake for 18–22 minutes. Cooking time depends on thickness, so begin checking at 18 minutes.

The Baked Lemon Pepper Chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer inserted into the thickest part.

Step 6 — Check for Doneness

Look for clear juices running from the chicken when pierced with a fork, not pink. The meat should feel firm to the touch and no longer pink inside.

For extra assurance, make a small cut into the thickest piece to verify there’s no pink remaining.

Step 7 — Rest Before Serving

Remove the Baked Lemon Pepper Chicken from the oven and transfer to a clean plate. Let it rest for 5 minutes before slicing or serving.

Resting allows the juices to redistribute throughout the meat, resulting in more tender, flavorful chicken.

Step 8 — Garnish and Serve

Squeeze fresh juice from the remaining lemon half over the rested chicken. Garnish with fresh chopped parsley if desired.

Serve your perfectly baked lemon pepper chicken immediately with your favorite sides like roasted vegetables, rice, or a fresh salad.

Nutritional Information

Calories	245
Protein	35g
Carbohydrates	2g
Fat	10g
Fiber	0g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken thighs — More flavorful and juicy than breasts, perfect for those preferring richer dark meat.
• Turkey breast — Leaner protein option with a mild flavor that absorbs lemon pepper seasoning beautifully.
• Salmon fillets — Heart-healthy omega-3 alternative with a rich texture that pairs wonderfully with lemon.
• Cauliflower steaks — Lower-carb vegetarian option that caramelizes nicely when baked with seasonings.
• Greek yogurt marinade — Dairy-based tenderizer that adds creaminess while keeping the dish moist.
• Olive oil spray — Reduces overall fat content while still providing a crispy exterior when baking.
• Reduced-sodium lemon pepper — Cuts salt intake by up to 50% while maintaining the signature zesty flavor.
• Almond flour coating — Gluten-free alternative to traditional breadcrumbs that adds nutty crispiness.

Serving Suggestions

• Pair your Baked Lemon Pepper Chicken with roasted asparagus or garlic mashed potatoes for a classic dinner combination.
• Serve alongside a fresh arugula salad with lemon vinaigrette to complement the citrus notes.
• For a complete meal, add quinoa pilaf or wild rice and steamed green beans.
• Transform leftovers into a vibrant lunch by slicing the Baked Lemon Pepper Chicken over a Mediterranean grain bowl.
• Perfect for weeknight dinners, Sunday family meals, or casual entertaining with friends.
• Garnish with fresh lemon slices and chopped parsley for an elegant, restaurant-style presentation.
• Serve on a warm platter family-style for a cozy, inviting table setting.

This Baked Lemon Pepper Chicken is wonderfully versatile, fitting beautifully into both simple family dinners and more festive occasions.

Common Mistakes to Avoid

• Mistake: Using dried lemon zest, which lacks the vibrant, aromatic oils of fresh zest. Fix: Always zest a fresh lemon directly over the chicken to capture the essential oils.
• Mistake: Overcrowding the baking dish, which steams the chicken instead of roasting it. Fix: Arrange pieces in a single layer with space between them for proper air circulation and browning.
• Mistake: Skipping the step of patting the chicken dry, resulting in a steamed, pale skin. Fix: Thoroughly pat the chicken skin dry with paper towels before seasoning to ensure a crispier finish.
• Mistake: Applying lemon juice too early, as the acid can start to “cook” the surface and make the texture mushy. Fix: Add fresh lemon juice during the last 10 minutes of baking or immediately after removing from the oven.
• Mistake: Using pre-ground black pepper that has lost its pungency and flavor. Fix: Crack whole peppercorns fresh for a more potent, aromatic pepper crust.
• Mistake: Not preheating the baking sheet, which prevents the chicken from getting an initial sear. Fix: Place your empty baking sheet in the oven while it preheats for a hotter cooking surface.
• Mistake: Relying solely on cook time instead of internal temperature, leading to dry or undercooked chicken. Fix: Use a meat thermometer to check that the thickest part reaches 165°F (74°C).
• Mistake: Forgetting to let the Baked Lemon Pepper Chicken rest after cooking, causing juices to run out. Fix: Allow the chicken to rest for 5-10 minutes before slicing to redistribute the juices.
• Mistake: Using skinless chicken breasts exclusively, which can easily dry out in the dry heat of an oven. Fix: Opt for bone-in, skin-on chicken thighs or drumsticks for more flavorful and juicy results.
• Mistake: Baking at a single, moderate temperature, which can prevent browning. Fix: Start at a high heat (425°F/220°C) to brown the skin, then reduce to finish cooking through.

Storing Tips

• Fridge: Store leftover Baked Lemon Pepper Chicken in an airtight container for up to 3–4 days.
• Freezer: Freeze in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Reheat in the oven at 350°F until the internal temperature reaches 165°F, or use the microwave until hot throughout.

Always use a food thermometer to ensure your Baked Lemon Pepper Chicken reaches the safe internal temperature of 165°F when reheating.

Conclusion

This Baked Lemon Pepper Chicken offers a simple, flavorful dinner solution with minimal effort. For more easy chicken dishes, try Chicken Schnitzel or Butter Chicken. Give this recipe a try and share your results in the comments!

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FAQs

How long should I bake the lemon pepper chicken?

Bake the chicken at 400°F for 25-30 minutes, or until the internal temperature reaches 165°F. The exact time depends on the thickness of your chicken pieces. This ensures your Baked Lemon Pepper Chicken is cooked through and juicy.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work wonderfully for this Baked Lemon Pepper Chicken recipe. They often yield a more moist and flavorful result. Just ensure they reach the same safe internal temperature of 165°F before serving.

What can I serve with this baked chicken?

This dish pairs well with roasted vegetables, rice, or a simple green salad. The bright, zesty flavors of the Baked Lemon Pepper Chicken complement these sides perfectly for a complete and satisfying meal.