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Juicy Baked Lemon Pepper Chicken Breasts

baked lemon pepper chicken breasts - featured image

A quick and easy recipe for tender, flavorful chicken breasts baked with zesty lemon and freshly cracked black pepper, perfect for weeknight dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 700 grams)
  • 2 tablespoons fresh lemon juice (from 1 medium lemon)
  • 1 teaspoon lemon zest
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon dried thyme or oregano (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a medium mixing bowl, whisk together lemon juice, lemon zest, olive oil, black pepper, garlic powder, salt, and dried thyme or oregano if using.
  3. Trim the chicken breasts of any excess fat or tendons and pat dry with paper towels.
  4. Place the chicken in the bowl and toss gently to coat all sides thoroughly with the marinade. Let it sit for at least 10 minutes at room temperature or up to 30 minutes in the fridge.
  5. Arrange the chicken breasts in a single layer in a baking dish or on a rimmed baking sheet. Pour any leftover marinade evenly over the top.
  6. Bake for 20-25 minutes, checking for doneness around 20 minutes. The chicken should reach an internal temperature of 165°F (74°C).
  7. Remove from oven and tent with foil. Let the chicken rest for 5-7 minutes to allow juices to redistribute.
  8. Serve warm with your favorite sides, spooning any pan juices over the top.

Notes

Pat chicken dry before marinating to help seasoning stick and promote browning. Do not overcook to avoid dryness. Let chicken rest after baking to lock in juices. Use a meat thermometer for best results. Marinate for 10-30 minutes; do not exceed 1 hour to prevent mushy texture.

Nutrition

Keywords: lemon pepper chicken, baked chicken breasts, easy chicken recipe, weeknight dinner, juicy chicken, lemon chicken