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Perfect Baked Lemon Pepper Chicken Breast (No Dry Chicken)

baked lemon pepper chicken breast - featured image

This foolproof baked lemon pepper chicken breast is incredibly juicy and flavorful, thanks to a simple technique that locks in moisture. Ready in under 30 minutes, it’s perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons lemon pepper seasoning (e.g., Lawry’s)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika (optional)
  • 1 tablespoon butter, cut into small pieces
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Pat the chicken breasts completely dry with paper towels.
  3. In a small bowl, combine the lemon pepper seasoning, garlic powder, onion powder, and paprika.
  4. Place the chicken breasts on the prepared baking sheet. Drizzle with olive oil and rub it all over the chicken. Sprinkle the seasoning mixture evenly over both sides, pressing gently to adhere.
  5. Bake for 10 minutes. Remove the pan from the oven and carefully flip the chicken using tongs. Top each breast with a small piece of butter.
  6. Return to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Remove from the oven and immediately drizzle with fresh lemon juice. Let the chicken rest on the baking sheet for 5 minutes.
  8. Garnish with fresh parsley if desired. Slice against the grain and serve.

Notes

Pat the chicken very dry for a golden crust. Let the chicken rest for 5 minutes after baking to keep it juicy. If browning too quickly, tent with foil. For dairy-free, omit butter and use extra olive oil.

Nutrition

Keywords: baked lemon pepper chicken, juicy chicken breast, easy chicken recipe, weeknight dinner, meal prep chicken, gluten-free chicken, low-carb chicken