How To Make Lemon Pepper Chicken

This Lemon Pepper Chicken is a simple yet flavorful dish where juicy chicken breasts are coated in a zesty lemon pepper butter and baked to golden perfection. With minimal prep and a punch of citrusy seasoning, it’s a go-to recipe that delivers big flavor with little effort.

Why You’ll Love This Recipe

I love how easy and fuss-free this Lemon Pepper Chicken is to make. With just a few ingredients and one baking dish, I can whip up a flavorful, tender chicken dinner that feels like a treat but takes minimal effort. The lemon slices not only infuse the meat with citrusy brightness but also keep it juicy during baking. It’s the kind of recipe I turn to when I want something both quick and comforting.

Ingredients

• 1 teaspoon salt, plus more to taste (omit if your lemon pepper seasoning includes salt)

• 4 medium boneless, skinless chicken breasts (approximately 2–2½ pounds total)

• 1 lemon, sliced into rounds

• 2 tablespoons lemon pepper seasoning

• ¼ cup butter, softened

• ⅛ teaspoon cayenne pepper (adjust to taste)

• Chopped parsley (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C).

2. Layer the lemon slices on the bottom of a 9×9 or 9×13 baking dish.

3. Sprinkle salt on the bottom side of each chicken breast. Place them salt-side down on top of the lemon slices in the dish.

4. In a small bowl, use a fork to mix the lemon pepper seasoning, softened butter, additional salt (if needed), and cayenne pepper until well combined.

5. Rub the butter mixture generously over the top of each chicken breast.

6. Bake for 25–28 minutes (for boneless chicken breasts) or until the internal temperature reaches 161°F (72°C). Halfway through the cooking time, baste the chicken with the melted butter from the pan.

7. Remove from the oven and let the chicken rest for 5 minutes. The internal temperature will continue to rise to 165°F (74°C).

8. Serve the chicken with a drizzle of the melted lemon-pepper butter from the dish and garnish with fresh chopped parsley if desired.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Rest Time: 5 minutes

• Total Time: 50 minutes

Variations

• Chicken Thighs: Use bone-in, skin-on thighs and adjust baking time to 35–40 minutes. Rub some of the butter mixture under the skin for extra flavor.

• Spicy Kick: Increase the cayenne pepper or add a pinch of red chili flakes to the butter mixture.

• Paleo/Whole30: Replace butter with ghee and ensure the lemon pepper seasoning contains no sugar or additives.

• Keto-Friendly: Use chicken thighs for a higher fat content and verify that your seasoning is free from sugar or starches.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently in the oven at 300°F (150°C) for about 10–15 minutes or in the microwave in short bursts. Spoon some of the reserved lemon butter over the chicken to maintain moisture.

FAQs

Can I use bone-in chicken for this recipe?

Yes, bone-in, skin-on chicken thighs or breasts work well. Just adjust the baking time to 35–40 minutes for best results.

Do I need to marinate the chicken?

No, this recipe is designed to be quick and doesn’t require marinating. The butter mixture adds plenty of flavor.

Can I prepare this dish in advance?

Yes, I sometimes prepare the butter mixture and coat the chicken in advance. Store it in the fridge for a few hours, then bake when ready.

Can I use bottled lemon juice instead of lemon slices?

Fresh lemon slices are best for flavor and presentation. However, you can add a splash of lemon juice to the butter if you don’t have fresh lemons.

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (74°C) after resting. Use a meat thermometer for accuracy.

What should I serve with lemon pepper chicken?

This dish pairs beautifully with roasted vegetables, mashed potatoes, rice, or a fresh salad.

Is this dish freezer-friendly?

Yes, you can freeze the cooked chicken for up to 2 months. Thaw in the refrigerator before reheating.

Can I grill the chicken instead?

Yes, you can grill the butter-coated chicken over medium heat for 5–6 minutes per side. Use a thermometer to check doneness.

Can I make this dairy-free?

Yes, substitute the butter with a plant-based alternative like vegan butter or olive oil.

Can I use chicken tenders?

Yes, just reduce the cooking time to about 15–18 minutes depending on the thickness of the tenders.

Conclusion

Lemon Pepper Chicken is a quick, flavorful recipe that turns simple ingredients into something special. With its zesty butter coating and tender, juicy texture, it’s a reliable dinner option I reach for again and again. Whether served with a side of vegetables, over pasta, or with a salad, this dish always hits the spot.

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