Baked Lemon Pepper Chicken Recipe

Baked Lemon Pepper Chicken is one of those timeless dishes that checks all the right boxes—it’s easy to prepare, bursting with bright and savory flavor, healthy without being bland, and endlessly versatile. Whether you’re a busy home cook looking for a dependable weeknight meal or someone who wants a go-to recipe for entertaining guests, this dish delivers simplicity and satisfaction with every bite.

At its core, lemon pepper chicken is a celebration of balance. The tangy brightness of fresh lemon juice cuts through the savory depth of black pepper and garlic, while the oven baking technique ensures juicy, tender chicken with a slightly crisp exterior. Unlike heavily sauced or overly complex chicken dishes, baked lemon pepper chicken focuses on letting a few high-impact ingredients shine. And the results speak for themselves: bold flavor, minimal fuss, and a dish that works equally well with side salads, roasted vegetables, pasta, or rice.

This recipe is more than just convenient—it’s a foundation for healthy and flavorful eating. Skinless, boneless chicken breasts or thighs are naturally high in protein and low in saturated fat, making them a staple in many balanced diets. By baking instead of frying, you preserve the nutritional integrity of the dish while still achieving a deliciously satisfying texture. With the lemon juice acting as both a marinade and flavor enhancer, and black pepper offering a subtle heat and aroma, this dish proves that simple ingredients can deliver complex, layered results.

The origins of “lemon pepper” seasoning go beyond the supermarket spice aisle. Traditionally a blend of dried lemon zest, cracked black pepper, and sometimes garlic or onion powder, lemon pepper has been used in kitchens for decades as a way to season meats, fish, and even vegetables. In this recipe, we move beyond the pre-packaged version by using fresh lemon juice and zest, enhancing the dish with a natural citrus brightness that cuts through the richness of the chicken and olive oil.

Perhaps what makes baked lemon pepper chicken so appealing is its versatility. You can serve it hot or cold, whole or sliced, as the centerpiece of a hearty dinner or the protein-packed topping to a salad. Want to go low-carb? Pair it with cauliflower rice or sautéed greens. Looking for something more filling? Nestle it alongside creamy mashed potatoes or toss it with pasta and spinach for a quick one-bowl meal. It’s equally suited to meal prep, family dinners, or elegant plating for guests.

Step-by-Step Instructions: How to Make Baked Lemon Pepper Chicken

Mastering baked lemon pepper chicken involves more than just sprinkling spices and popping the chicken into the oven. From selecting the right cut to perfect seasoning, marination, and baking technique, each step is essential for juicy, flavorful chicken every time.

Step 1: Choose Your Chicken Cut

The type of chicken you use influences cooking time, texture, and final flavor.

• Boneless, skinless chicken breasts are lean, cook relatively quickly, and are widely available. They require careful cooking to avoid dryness.

• Bone-in, skin-on chicken thighs or breasts have more flavor and stay juicier but need longer cooking.

• Chicken tenders or cutlets are thinner and cook fast—great for weeknight dinners.

Tip: For beginners, boneless, skinless breasts offer ease and consistency; for richer flavor, bone-in thighs are ideal.

Step 2: Prepare the Chicken

Proper preparation ensures even cooking and better absorption of flavors.

1. Trim any excess fat or connective tissue from your chicken pieces.

2. For breasts, you can butterfly or pound them to an even thickness (about ½ inch) so they cook evenly.

3. Pat the chicken dry with paper towels—this helps the seasoning stick and promotes better browning.

Step 3: Make the Lemon Pepper Marinade

A fresh, vibrant marinade is key to the brightness of the dish.

Ingredients for Marinade:

• Juice of 1–2 lemons (about 3 tablespoons)

• Zest of 1 lemon (finely grated)

• 2 teaspoons freshly cracked black pepper (adjust to taste)

• 1 teaspoon kosher salt (or more depending on chicken amount)

• 2 cloves garlic, minced or pressed

• 2–3 tablespoons olive oil

• Optional: ½ teaspoon onion powder or dried oregano for extra depth

How to Mix:

• In a bowl, whisk together lemon juice, zest, black pepper, salt, garlic, olive oil, and any optional herbs until well combined.

• The olive oil helps tenderize the chicken and distribute flavors evenly.

Step 4: Marinate the Chicken

• Place chicken in a large resealable plastic bag or shallow dish.

• Pour marinade over the chicken, ensuring every piece is coated.

• Seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally 1 to 2 hours. For deeper flavor, you can marinate up to 8 hours but not more than overnight to avoid overly “cooked” chicken from the lemon’s acidity.

Pro Tip: Remove the chicken from the fridge about 20 minutes before baking to let it come closer to room temperature. This promotes even cooking.

Step 5: Preheat the Oven

• Preheat your oven to 400°F (200°C). This temperature strikes a balance between cooking the chicken through while promoting a slight caramelization on the outside.

• Position the oven rack in the center.

Step 6: Prepare the Baking Dish

• Lightly grease a baking dish or line it with parchment paper or aluminum foil for easy cleanup.

• Arrange the chicken breasts or thighs in a single layer without overcrowding. Overlapping pieces can cause steaming instead of baking.

Step 7: Bake the Chicken

• Pour any leftover marinade over the chicken to keep it moist and flavorful.

• Bake uncovered for:

  • 20–25 minutes for boneless, skinless breasts (depending on thickness)

  • 30–40 minutes for bone-in, skin-on pieces

• Use a meat thermometer inserted into the thickest part of the chicken to check doneness. It should read 165°F (74°C).

Tip: If the chicken is browning too quickly but isn’t cooked through, loosely tent it with foil.

Step 8: Optional Broil for Crispiness

• For a crispier exterior, switch the oven to broil for the last 2–3 minutes of cooking.

• Keep a close eye to avoid burning.

Step 9: Rest the Chicken

• Remove the chicken from the oven.

• Let it rest for 5–10 minutes. Resting allows the juices to redistribute, making the chicken more tender and juicy.

Step 10: Serve

• Slice the chicken if desired, or serve whole.

• Garnish with freshly chopped parsley, additional lemon wedges, or a sprinkle of extra cracked black pepper.

• Pair with sides like roasted vegetables, rice pilaf, mashed potatoes, or a crisp green salad.

Additional Tips for Perfect Baked Lemon Pepper Chicken

• Adjust seasoning to your taste: Lemon and pepper are front and center, but salt and garlic balance the dish.

• Use fresh lemons for brightness: Bottled lemon juice doesn’t deliver the same vibrant flavor.

• Don’t skip the rest time: It’s key to juicy chicken.

• Consider adding fresh herbs: Thyme, rosemary, or oregano complement lemon pepper beautifully.

• Try an air fryer or grill adaptation: For a faster or smokier variation.