Description
This Lemon Pepper Baked Chicken Breast recipe is juicy, tender, and bursting with fresh citrus flavor. It’s a quick and healthy meal option perfect for weeknight dinners or meal prep.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 ½ teaspoons cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (optional, for color)
- 1 ½ teaspoons salt
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil or nonstick spray.
2. Pat the chicken breasts dry with paper towels to help the seasoning stick.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, onion powder, paprika, salt, and black pepper.
4. Brush or rub the mixture evenly over both sides of the chicken breasts.
5. Place the chicken breasts in the prepared baking dish in a single layer.
6. Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Remove from the oven and let the chicken rest for 5 minutes before slicing.
8. Garnish with fresh parsley and lemon slices before serving.
Notes
For extra flavor, marinate the chicken in the lemon-pepper mixture for at least 30 minutes before baking.
Use a meat thermometer to avoid overcooking and drying out the chicken.
If your chicken breasts are very thick, pound them to even thickness for more consistent baking.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
To reheat, cover the chicken with foil and warm in the oven at 300°F to retain moisture.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 300
- Sugar: 1g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg