Baked Lemon Pepper Chicken

This Baked Lemon Pepper Chicken is a simple, flavor-packed dinner that’s easy to make and perfect for any night of the week. With juicy chicken breasts infused with zesty lemon, savory garlic, and a warm kick of spices, it’s a dish that’s both comforting and refreshingly light.

Why You’ll Love This Recipe

I love how quick and effortless this dish is to prepare—just a few ingredients, a single baking dish, and dinner is served in under 30 minutes. The lemon pepper seasoning adds a vibrant tang while garlic and paprika round out the flavors beautifully. It pairs well with so many sides, from roasted vegetables to a crisp salad or fluffy rice.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp lemon juice (fresh if possible)
1½ tsp lemon pepper seasoning
1 tsp garlic powder
½ tsp paprika
Salt to taste
Lemon slices and fresh parsley for garnish (optional)

directions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. In a small bowl, I mix together the olive oil, lemon juice, lemon pepper seasoning, garlic powder, paprika, and salt.

3. I place the chicken breasts in the prepared baking dish, then brush or rub the seasoning mixture evenly over each one.

4. I bake the chicken for 25–30 minutes, or until it’s fully cooked through and the juices run clear. The internal temperature should reach 165°F (74°C).

5. To serve, I like to garnish with lemon slices and fresh parsley. It’s delicious with steamed vegetables, a garden salad, or rice.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: About 40 minutes

Variations

• I sometimes swap chicken breasts for chicken thighs to get a juicier texture.

• For a spicy kick, I add a pinch of red pepper flakes or cayenne to the seasoning mix.

• I’ve also used lime juice instead of lemon for a different citrus flavor—it works great.

• To make it creamier, I add a bit of melted butter to the seasoning before baking.

• Adding a sprinkle of grated Parmesan on top before baking gives it a cheesy crust.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or warm the chicken in the oven at 350°F (175°C) until heated through. For freezing, I wrap the chicken tightly and store it for up to 2 months. I always thaw it overnight in the fridge before reheating.

FAQs

How do I know when the chicken is fully cooked?

I always check that the internal temperature has reached 165°F (74°C) using a meat thermometer. The juices should run clear when the chicken is pierced.

Can I marinate the chicken in the seasoning mixture beforehand?

Yes, I like to marinate it for up to 2 hours if I have time. It gives the flavors more depth.

What can I serve with lemon pepper chicken?

I often serve it with rice, mashed potatoes, roasted vegetables, or a light green salad.

Can I use frozen chicken breasts?

I make sure to fully thaw frozen chicken before baking to ensure even cooking and best texture.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, but I double-check the lemon pepper seasoning just in case it has any added ingredients.

Conclusion

This Baked Lemon Pepper Chicken is a go-to dinner that’s bright, bold, and beautifully simple. I love how versatile it is and how quickly it comes together with minimal fuss. It’s the kind of meal I come back to again and again when I want something tasty, healthy, and satisfying.