Lemon pepper baked chicken breasts are brushed with a homemade spice rub then baked until golden and crispy on the outside, but tender and juicy on the inside.
Baked chicken will always bring me right back to my childhood, as my mom probably made it multiple times a week. And it was perfection every single time! Now that I’m a mom myself, I love serving baked chicken to my boys as a quick and delicious, protein packed meal. Baked chicken is so versatile in how you can season it with really anything you have on hand, but today I thought I’d share my Lemon Pepper Baked Chicken recipe.
- Chicken breasts: I prefer to use bone in, skin on chicken breasts for this recipe as it creates a deliciously crispy skin while keeping the meat tender and juicy.
- Olive oil: Heart healthy oil that helps to coat and marinate the chicken.
- Lemon juice and zest: Bright, fresh, acidic flavor that pairs well with the bold pepper flavor.
- Garlic: Pungent and bold flavor that is spicy when raw, but sweetens and is somewhat nutty when cooked.
- Salt & pepper: The simple seasoning that with the lemon and garlic is all that the chicken needs.
How to Make Lemon Pepper Baked Chicken
Start your lemon pepper baked chicken by making your simple spice rub. In a small bowl, take a microplane and grate your garlic.
Then zest your lemon into the bowl.
Make sure you zest your lemon first, as it’s significantly easier, then cut it in half and juice it into the bowl, catching any seeds.
Sprinkle in your salt.
And stir in your pepper.
Finish by whisking in the olive oil.
Then take your chicken breasts that have been patted dry, and brush your lemon pepper mixture on both sides of each breast.
Put your seasoned chicken breasts on a prepared baking sheet and bake for about 45 minutes at 375, or until it reaches an internal temperature of 160. If you remember to, baste the chicken in the juices about halfway through to ensure a nice, crispy skin.
Once skin is crispy and chicken is cooked through, remove from the oven, serve with fresh lemon slices, and enjoy your Lemon Pepper Baked Chicken!
Frequently Asked Questions:
Can I use chicken thighs or boneless breasts?
Of course! But the cooking time will shift based on the type of chicken you decide to bake. The best way to know when the chicken is done is to use a meat thermometer.
How do I bake chicken so it’s not dry?
A big part of baking chicken so it isn’t dry, is not overcooking it. I find using a thermometer and checking for when the chicken reaches an internal temperature of 160 is the best method of making sure your chicken is cooked, but pulling it out of the oven before it dries out.
Should baked chicken be baked covered or uncovered?
You don’t have to worry about covering your chicken, it’s totally fine to bake it uncovered.
More Chicken Dinners
- Oven Baked Chicken Parmesan
- Ginger Teriyaki Grilled Chicken Breasts
- Slow Cooker Chicken Curry
- Roasted Chicken with Sweet Potatoes and Pears
- Grilled Chicken Shawarma
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If you have leftover Lemon Pepper Baked Chicken, they are delicious the next day on a salad or in a sandwich. You can also shred the meat to use in soups, stews, or pasta!
Your fork is waiting.
Lemon Pepper Baked Chicken
- 4 bone-in, split chicken breasts (skin-on)
- 2 tablespoons extra virgin olive oil
- 1 lemon juice and zest of
- 2 cloves garlic
- 1 tablespoon salt
- 2 teaspoons black pepper
- Pre-heat oven to 375 degrees and line a baking sheet with foil. Place chicken breasts on a baking sheet and pat dry with a paper towel.
- In a small bowl, whisk together all remaining ingredients (oil through pepper) and brush evenly on both sides of each chicken breast.
- Bake until juices run clear, 45-60 minutes.
4 thoughts on “Lemon Pepper Baked Chicken”
Never thought that chicken can be that tasty, soft and delicious! You’re a wizard, haha! I greatly appreciate such detailed recipes too because I’m definitely way worse cook than everyone else in here and only starting to get a decent grip on more complex things so it helps a ton, thank you! I have to admit that I went a little too far with the lemon juice and it made it a little weird and a bit more sour than I’d like but still – I didn’t even notice how quick it all disappeared when our we starting our dinner with colleagues, had a celebrating party for our 3 years together and I’m set to cook for the 4th year and further as well with such recipes!
I’m so glad you enjoyed this Brandon! Isn’t it great?
Looks wonderful! Just wondering how you calculated the calories, as a chicken breast size can vary so much! Do you know the approximate weight of each breast? Thanks!
Hello! Bone in, split chicken breasts with the skin on are generally the same size so we went with the average size. :)