Baked Lemon Pepper Chicken
This Baked Lemon Pepper Chicken is an easy weeknight dinner that’s juicy and flavorful. Perfect for busy nights and picky eaters!
Ingredients
Chicken
- 4 pieces boneless skinless chicken breasts Thighs also work.
Marinade
- 2 tablespoons olive oil or melted butter Olive oil is preferred.
- 2-3 tablespoons fresh lemon juice Bottled in a pinch, but fresh is best.
- 2 teaspoons lemon zest Don’t skip this unless you hate joy.
- 1.5 teaspoons cracked black pepper Plenty, but not fire-alarm spicy.
- 1 teaspoon garlic powder Adjust based on garlic preference.
- 1 teaspoon salt
- 1 pinch paprika Optional for color.
Garnish
- Fresh parsley For topping.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Flatten the chicken breasts between plastic wrap for even cooking.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, salt, and pepper.
- Place the chicken in a baking dish and pour the lemon mixture over it, ensuring it seeps into all crevices.
Cooking
- Bake uncovered for 23–28 minutes. Check for doneness with a meat thermometer or by making a small cut.
- Let the chicken rest for 5 minutes before slicing.
Notes
Store leftovers in an airtight container for up to four days. Marinate the chicken for up to a day in the fridge for better flavor. Reheat gently to maintain juiciness. Can double the recipe for meal prep.
Nutrition
Serving: 1gCalories: 165kcalProtein: 31gFat: 3.5g
Tried this recipe?Let us know how it was!