Easy Baked Lemon Pepper Chicken

updated Feb 4, 2020
Lemon Pepper Chicken

A simple 5-ingredient recipe for baked chicken with lemon pepper seasoning.

Serves4

Prep10 minutes

Cook25 minutes to 35 minutes

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Credit: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

In need of a new winning chicken dinner? You just need five ingredients — chicken included — and 45 minutes to bring this buttery, lemon-kissed chicken to the table. It’s sure to become a new family favorite.

Why Lemon Pepper Seasoning Deserves a Spot in Your Spice Drawer

I’m pretty particular when it comes to the spices I add to my already-stuffed drawer. If I can’t think of at least five uses for it, I won’t buy it. Lemon pepper seasoning, a zesty combo of dried lemon peel, onion, garlic, and plenty of ground black peppercorns, passes that test with flying colors. Here are just a few of the things you can do with it.

Credit: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

Lemon Pepper Chicken

A simple 5-ingredient recipe for baked chicken with lemon pepper seasoning.

Prep time 10 minutes

Cook time 25 minutes to 35 minutes

Serves 4

Nutritional Info

Ingredients

  • 3 tablespoons

    unsalted butter, plus more for coating the pan

  • 1 tablespoon

    salt-free lemon pepper seasoning blend

  • 1 teaspoon

    kosher salt

  • 4

    boneless, skinless chicken breasts (about 2 pounds total)

  • 1

    small lemon

  • 2 tablespoons

    coarsely chopped fresh parsley leaves

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a baking dish large enough to fit the chicken in a single layer with some room around each one with butter.

  2. Melt 3 tablespoons unsalted butter in a small saucepan over medium-low heat or in a small bowl in the microwave. Add 1 tablespoon salt-free Lemon Pepper seasoning and 1 teaspoon kosher salt and stir until combined.

  3. Pat 4 boneless, skinless chicken breasts dry with paper towels. Place the chicken in the prepared baking dish, spaced slightly apart. Brush the chicken all over with all of the butter mixture.

  4. Thinly slice 1 lemon and scatter the slices around the chicken. Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant-read thermometer, 25 to 35 minutes. Meanwhile, coarsely chop enough parsley leaves to get 2 tablespoons. Serve the chicken garnished with the parsley.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.