Baked Lemon Pepper Chicken - Alina Reyzelman

Baked Lemon Pepper Chicken

In need of a new winning chicken dinner? This is it! You just need five ingredients to bring this buttery, lemon-kissed chicken to the table. Serve it alongside crispy skillet-fried potatoes and roasted broccoli for an easy weeknight dinner. It’s sure to become a new family favorite that everyone will love! Here’s how to make it.

Key Ingredients in Baked Lemon Pepper Chicken

  • Chicken: Use boneless, skinless chicken breasts.
  • Lemon pepper seasoning: Make sure to use salt-free lemon pepper seasoning blend so that you can control the amount of salt in the dish.
  • Butter: You’ll need 3 tablespoons of unsalted butter, plus more for coating the pan.
  • Lemon: Thinly sliced lemon is baked with the chicken for some brightness.
  • Fresh parsley: Garnish the chicken with chopped parsley before serving.

How to Make Baked Lemon Pepper Chicken

  1. Preheat the oven and prepare the baking dish. Arrange a rack in the middle of the oven and preheat to 425°F. Lightly coat a 9×13-inch baking dish with butter.
  2. Make the lemon pepper butter. Melt the butter in a small saucepan over medium-low heat or in a small bowl in the microwave. Add the salt-free lemon pepper seasoning and kosher salt, then stir until combined.
  3. Brush the chicken with lemon pepper butter. Place the chicken in the prepared baking dish and brush with all of the lemon pepper butter mixture.
  4. Bake. Thinly slice 1 lemon and scatter the slices around the chicken. Bake until the chicken is golden-brown and registers 165°F on an instant-read thermometer, 25 to 35 minutes. Garnish with chopped parsley.
Post Image

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 9×13-inch baking dish 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.