Lemon-Pepper Baked Chicken

Lemon-pepper baked chicken is one of those dinners I come back to every single week. It’s bright, buttery, and on the table in about 30 minutes which, as a busy mom of three, is pretty much my love language.

I first threw this together on a Tuesday night when Isabella had soccer practice, Noah was hungry NOW, and I had exactly one lemon and some chicken in the fridge. Henry took one bite and said, “This is a keeper.” Trust me, he doesn’t say that often.

The best part? You only need a handful of ingredients, one skillet, and zero stress. If you love easy chicken dinners with big flavor, this one’s for you. And if you’re into lemony dishes, you’ll also want to try my one-pot lemon chicken orzo it’s another family favorite.

Why You Will Like This Recipe

• Ready in 30 minutes from start to finish
• Uses simple pantry staples you probably already have
• The lemon pepper chicken has a golden, crispy coating
• Buttery garlic sauce that you’ll want to pour over everything
• Works in the oven OR on the stovetop
• Kid-approved (Emma asks for seconds every time)

Ingredients for Lemon-Pepper Baked Chicken

• 1/2 cup all-purpose flour
• 1 Tbsp. lemon pepper seasoning
• 1 tsp. kosher salt
• 2 lemons, divided
• 1 lb. boneless skinless chicken breasts, halved
• 2 Tbsp. extra-virgin olive oil
• 1/2 cup chicken broth
• 2 Tbsp. butter
• 2 cloves garlic, minced
• Freshly chopped parsley, for garnish

You can swap chicken breasts for boneless chicken thighs if you prefer darker meat. Thighs give a slightly richer flavor and stay juicy with very little effort.

How to Make This Baked Lemon Chicken

1. Preheat your oven to 400°F. In a medium bowl, whisk together flour, lemon pepper seasoning, salt, and zest of one lemon. Toss chicken in the mixture until fully coated. Slice the remaining lemon into thin rounds.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken in a single layer and cook until golden on the bottom, about 5 minutes. Flip the chicken.
3. Add broth, butter, garlic, and lemon slices to the skillet. Transfer to the oven and bake until the chicken reaches 165°F internally and the sauce has reduced slightly, about 5 minutes more.
4. Spoon that gorgeous sauce over the chicken and garnish with fresh parsley.

(P.S. You can also make this entirely on the stovetop. After flipping, just add the broth, butter, garlic, and lemon slices and cook covered for about 3 minutes.)

How to Store Lemon-Pepper Baked Chicken

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to keep the chicken moist. Microwave works fine, but the oven at 350°F for 10 minutes gives the best results.

You can also freeze the cooked chicken (without sauce) for up to 2 months. Thaw overnight in the fridge before reheating.

Tasty Variations for Your Lemon Pepper Chicken

• Add capers and fresh dill for a Mediterranean spin
• Toss in cherry tomatoes during the last few minutes of baking
• Use bone-in chicken thighs for extra flavor (just add 10 minutes to baking time)
• Swap parsley for fresh basil in the summer

Ever tried squeezing a little lemon juice right before serving? It brightens the whole dish even more.

Lemon-Pepper Baked Chicken Faqs

Time to Make This Easy Chicken Dinner Recipe

This lemon-pepper baked chicken is the kind of recipe that earns a permanent spot in your weekly rotation. It’s fast, flavorful, and loved by the whole family. I’ve made it dozens of times now, and it never disappoints.

Give it a try and let me know how it turns out! Drop a comment below or be sure to tag me on Instagram. And don’t forget to save this to Pinterest so you always have it handy.

Recipes You May Like

• Baked Feta Chicken creamy, tangy, and just as easy
• Easy Baked Chicken Meatballs perfect for meal prep nights
• Chicken and Tomatoes another one-skillet winner

Happy cooking!

Iris

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