Ingredients
1 teaspoon salt (omit if lemon pepper seasoning contains salt)
4 medium boneless, skinless chicken breasts (approx. 2–2½ pounds)
1 lemon, sliced into rounds
2 tablespoons lemon pepper seasoning
¼ cup unsalted butter, softened
⅛ teaspoon cayenne pepper (optional, adjust to taste)
Chopped parsley, optional (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Layer lemon slices across the bottom of a 9×9 or 9×13-inch baking dish.
Season the chicken: Sprinkle salt on the bottom of each chicken breast, then place salted-side down on top of the lemon slices in the dish.
Make the lemon pepper butter: In a small bowl, combine lemon pepper seasoning, softened butter, additional salt (if using), and cayenne pepper. Mix well using a fork.
Coat the chicken: Rub the lemon pepper butter mixture all over the tops of the chicken breasts.
If using chicken thighs, you can also rub some of the butter mixture underneath the skin.
Bake for 25–28 minutes for boneless chicken breasts or 35–40 minutes for bone-in chicken thighs, until the internal temperature reaches 161°F (72°C).
Pro Tip: Baste the chicken halfway through with the melted butter from the baking dish.
Rest the chicken for 5 minutes before serving. The internal temperature should rise to 165°F (74°C) during resting.
Serve: Portion the chicken, drizzle with pan drippings, sprinkle with parsley, and serve hot.
Notes
Chicken Options: This recipe works with boneless breasts, bone-in breasts, or bone-in thighs. Adjust cooking times accordingly.
Keto Tip: Choose a lemon pepper seasoning with no sugar, and use chicken thighs for extra fat.
Paleo/Whole30 Tip: Use compliant lemon pepper seasoning and substitute ghee for butter.
Cooking Times:
Boneless breasts: 25–28 minutes
Bone-in breasts or thighs: 35–40 minutes
- Prep Time: 15 minutes
- Rest Time:: 5 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: baked
- Cuisine: American
