I love this Lemon Pepper Chicken because it’s bright, juicy, and ready in under 30 minutes. The zesty seasoning creates a flavorful crust that seals in moisture, delivering a tender, protein-packed dish.

Lemon Pepper Chicken

Why You’ll Love This Recipe

I appreciate how simple and wholesome it is—it takes only five minutes to prep, uses minimal ingredients, and works for oven, stovetop, or grill. Plus, it’s low‑fat, gluten‑free, keto‑friendly, and perfect for summer dinners.

ingredients

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

3 boneless, skinless chicken breasts
1 Tbsp extra‑virgin olive oil
3 Tbsp lemon‑pepper seasoning (store‑bought or homemade from 2 Tbsp lemon zest + 2 Tbsp coarse black pepper + 1½ tsp sea salt)

directions

I preheat the oven to 400 °F.
I brush each chicken breast with olive oil and sprinkle both sides generously with lemon‑pepper seasoning.
For oven cooking: I place them in a baking dish and bake for 20 minutes (30 minutes for larger breasts), or until the internal temperature reaches 165 °F.
For stovetop: I heat 2 Tbsp oil in a skillet over medium‑high, brown one side for 5 minutes, flip, then cook another 10–15 minutes until done.
For grilling: I preheat the grill to medium, oil the grate, grill chicken 5–7 minutes per side, covering the lid.
I always let the chicken rest 10 minutes before slicing to lock in the juices.

Servings and timing

Yields: 3 servings (one chicken breast per person)
Prep: ~5 min
Cook: 20–30 min, depending on method (25 min average)
Resting time: ~10 min
Total: ~30–40 min

storage/reheating

Refrigerate cooled chicken in an airtight container for up to 3 days.
Freeze wrapped in freezer paper or plastic and stored in a freezer bag for up to 3 months; thaw overnight before reheating.
Reheat in a 350 °F oven until warmed through, or slice cold for salads or wraps.

Variations

Add fresh lemon slices or squeeze extra lemon juice before baking for more citrus zing.
Sprinkle fresh herbs like rosemary, basil, or thyme on top before serving.
Make it herb-free by substituting lemon‑pepper with Italian, everything‑bagel, blackened, or fajita seasoning.

FAQs

How do I ensure the chicken stays juicy?

I let the chicken come to room temperature before cooking, brush with oil to seal in moisture, and always let it rest for 10 minutes after cooking—that keeps it tender and juicy.

Can I use chicken thighs instead of breasts?

Yes—I’ll often swap in thighs; just note cooking time will be longer. Use a meat thermometer to verify they reach 165 °F.

Is homemade lemon‑pepper seasoning easy to make?

Absolutely! I simply combine lemon zest, coarse black pepper, and sea salt—simple and fresh tasting.

Can I grill this chicken?

Definitely. I preheat the grill to medium, oil the grate, grill 5–7 minutes per side with the lid closed, then let it rest.

What can I serve with this chicken?

I like to pair it with sautéed green beans, roasted potatoes, or a crisp arugula salad. It’s also great sliced into wraps and pasta salads.

Conclusion

This Lemon Pepper Chicken is one of my favorite go‑to dishes—quick, flavorful, and endlessly versatile. It’s perfect for busy weeknights, healthy meal prep, or a flavorful protein addition to salads and wraps. I encourage experimenting with herbs, sidedishes, or seasoning blends to make it your own.