Lemon Pepper Baked Chicken Breast: A Zesty, Juicy Weeknight Favorite
When you want a chicken dinner that’s bursting with flavor, incredibly juicy, and easy to prepare, Lemon Pepper Baked Chicken Breast delivers every time.
With a bold blend of citrus and spice, this recipe brings brightness to your plate while keeping things simple and healthy.
It’s perfect for weeknight meals, weekend meal prep, or even an elegant dinner with guests. Pair it with vegetables, salad, or grains for a balanced and satisfying meal.
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Why You’ll Love This Lemon Pepper Baked Chicken Breast
- Big flavor with minimal ingredients
- Fast and easy – ready in about 30 minutes
- Juicy and tender chicken – never dry or bland
- Perfectly balanced – zesty, savory, and lightly buttery
- Pairs with anything – rice, roasted veggies, pasta, or salad
Ingredients You’ll Need -Lemon Pepper Baked Chicken Breast
Main Ingredients:
- 2 boneless skinless chicken breasts (about 1.3 lbs total)
- 2 Tbsp all-purpose flour – helps brown and crisp the outside
- 1 Tbsp lemon pepper seasoning – the star of the dish
- 1 Tbsp cooking oil – for searing the chicken
Sauce & Aromatics:
- 1 clove garlic, minced
- 1/2 cup chicken broth – creates a flavorful pan sauce
- 1 Tbsp butter – adds richness
- 1 tsp lemon juice – brightens the sauce
- 1/8 tsp freshly cracked black pepper – for added kick
- 1 Tbsp chopped fresh parsley (optional garnish)
you can also see Mexican Chicken Salad: The Ultimate Flavor-Packed Recipe You’ll Crave
How to Make Lemon Pepper Baked Chicken Breast
Step 1: Prep the Chicken
Start by filleting your chicken breasts into thinner pieces to ensure even cooking. Pat them dry with paper towels to help the coating stick.
Step 2: Coat with Flavor
In a shallow bowl, mix together the flour and lemon pepper seasoning. Dredge each chicken breast in the mixture, pressing gently so it adheres evenly to both sides.
Step 3: Sear to Lock in Flavor
Heat the cooking oil in a large, oven-safe skillet over medium heat. Once hot, sear the chicken pieces for about 4–5 minutes per side until golden. Remove the chicken and set aside.
Step 4: Build the Sauce
Lower the heat and add butter and garlic to the skillet. Sauté until fragrant (about 1 minute), then pour in the chicken broth. Scrape up any browned bits from the pan using a wooden spoon. Stir in the lemon juice and let the sauce simmer for 3–4 minutes until slightly reduced.
Step 5: Bake to Finish
Return the chicken to the skillet, spoon the sauce over the top, and transfer the skillet to a preheated oven at 375°F (190°C). Bake for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 6: Garnish and Serve
Let the chicken rest for a couple of minutes, then sprinkle with freshly cracked black pepper and chopped parsley before serving.
Pro Tips for Success in Lemon Pepper Baked Chicken Breast
- Fillet the chicken so it cooks evenly and stays juicy.
- Don’t skip the sear – it builds flavor and texture.
- Deglaze the pan with broth to get all that rich flavor into the sauce.
- Use fresh lemon juice for the brightest, most vibrant taste.
- Let the chicken rest before slicing for best juiciness.
Delicious Pairing Ideas for Lemon Pepper Baked Chicken Breast
- Serve with roasted vegetables like broccoli or carrots
- Plate over a bed of couscous or rice to soak up the sauce
- Add to a salad for a light and refreshing meal
- Pair with mashed potatoes or garlic butter noodles
- Slice and stuff into wraps or sandwiches for lunch the next day
Recipe Variations of Lemon Pepper Baked Chicken Breast
Spicy Kick
Add red pepper flakes or a touch of cayenne to the flour mixture.
Creamy Version
Stir a splash of cream or half-and-half into the sauce at the end for a creamy finish.
Low-Carb Option
Skip the flour and season the chicken directly with lemon pepper. It will still get golden from searing.
Dairy-Free
Use olive oil in place of butter and omit cheese or cream-based toppings.
Lemon Pepper Baked Chicken Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 2 Tbsp flour
- 1 Tbsp lemon pepper seasoning
- 1 Tbsp cooking oil
- 1 garlic clove minced
- 1/2 cup chicken broth
- 1 Tbsp butter
- 1 tsp lemon juice
- 1/8 tsp cracked black pepper
- Optional: parsley garnish
Instructions
- Fillet and season the chicken with flour + lemon pepper
- Sear until golden, set aside
- Make sauce with garlic, broth, lemon, and butter
- Return chicken, bake at 375°F for 10–12 minutes
- Garnish and serve warm
Notes
Nutrition (Per Serving):
- Calories: 290
- Fat: 15g
- Carbs: 4g
- Protein: 33g
- Sodium: 520mg
FAQs – Lemon Pepper Baked Chicken Breast
What cut of chicken works best?
Boneless, skinless chicken breasts are ideal, but you can also use thighs. Adjust cooking time accordingly.
Can I use bottled lemon juice?
Fresh lemon juice is preferred for its brightness, but bottled can work in a pinch.
How do I know the chicken is cooked through?
Use a meat thermometer. Chicken is fully cooked when it reaches 165°F (74°C) internally.
Can I prep this ahead?
Yes! You can coat and sear the chicken in advance, then finish baking just before serving. You can also refrigerate leftovers for up to 3 days.
Can I make this gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend.
TO DO !! Lemon Pepper Baked Chicken Breast
Lemon Pepper Baked Chicken Breast is a weeknight winner—fast, flavorful, and always juicy. Its bold lemon-pepper combo wakes up your taste buds, while the buttery pan sauce adds a restaurant-worthy touch. Whether you’re meal prepping or serving guests, this dish never disappoints.
Make it once, and you’ll be adding it to your regular rotation!
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