This baked lemon pepper chicken recipe is one of my favorite weeknight dinners. I marinate juicy, tender chicken breasts in a zesty lemon pepper mixture, then oven-bake them to perfection. The result is a flavorful, hands-off meal that’s both simple and impressive. Perfect for busy nights or meal prep, this lemon pepper baked chicken breast is a dish my whole family loves!
Top Reader Reviews
Turns out moist and tender every time I use this recipe!
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Lemon pepper chicken is my all time favorite so you know I had to try this and it did not disappoint!
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Lemon Pepper Marinated Chicken Breast
My balsamic lemon pepper chicken marinade is so quick to throw together, and it infuses this oven-baked chicken with so much flavor. Bright lemon, savory pepper, and just the right amount of sweetness from honey and balsamic make this marinade mouthwatering. The acid from the lemon juice helps tenderize the meat while the oven caramelizes the sugars, locking in moisture. Adding a little melted butter before baking gives this baked lemon pepper chicken a gorgeous golden-brown finish.
I love how flexible this recipe is! You can use boneless chicken breasts or even chicken thighs, and it works great with a side of roasted veggies, mashed potatoes, or a simple salad. The hands-off baking makes it ideal for weeknights, meal prep, or even entertaining without spending hours in the kitchen.
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Bring the Chicken to Room Temp for Even Cooking
Before baking, let your lemon pepper marinated chicken breasts sit at room temperature for 10-15 minutes. I like to do this while my oven is preheating. This allows the flavors to penetrate more evenly and helps the chicken cook more quickly and consistently.
Baked Lemon Pepper Chicken Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 1 cup Balsamic Lemon Pepper Chicken Marinade (click for recipe)
- 4 boneless, skinless chicken breasts (pounded to even thickness*)
- 1 tablespoon unsalted butter (melted)
Instructions
- Prepare your marinade according to the linked recipe instructions by mixing ¼ cup of balsamic vinegar, 2 tablespoons of olive oil, 1 teaspoon of lemon juice, 1 tablespoon of honey, ½ teaspoon of kosher salt, and ½ teaspoon of lemon-pepper seasoning in a medium bowl.1 cup Balsamic Lemon Pepper Chicken Marinade, 4 boneless, skinless chicken breasts
- Place the marinade in a bag and add all four chicken breasts. Place in the fridge to marinate for 30-60 minutes.
- When ready to cook, preheat your oven to 450°F.
- Remove the marinated chicken from the bag and add in a single layer to a 9×13 baking dish.
- Pour the melted butter over the four chicken breasts, then pour the rest of the marinade from the bag/dish over top.1 tablespoon unsalted butter
- Bake for 15-18 minutes, or until the chicken is fully cooked through.
- Remove from the oven and allow to rest in the pan for 10 minutes before serving.
Notes
- Take a mallet or a meat tenderizer and give the chicken a few whacks. This will level out the meat so that it cooks evenly, eliminating the risk of some parts cooking faster than others.
- Massaging the chicken in the marinade ensures every part absorbs it.
- Marinating longer (up to 2 hours, or even overnight) helps deepen flavor.
- Let the chicken sit at room temperature for 15 minutes before baking; this promotes even cooking. I usually do this while the oven preheats.
- Bake on the middle rack for even heat circulation, or slightly higher if you want a more caramelized top.
- Halfway through baking, spoon some marinade or pan juices over the chicken to keep it moist and intensify flavor.
- Bake alongside veggies like asparagus or bell peppers for a one-pan meal.
- Chicken should reach an internal temperature of 165°F. I highly suggest using an instant read meat thermometer to make sure it’s fully cooked.
- Let marinated chicken breast rest for 10 minutes before serving.
- Slice the chicken against the grain for maximum tenderness.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Lemon Pepper Baked Chicken Breast Step by Step
Mix the Marinade: Stir together ¼ cup of balsamic vinegar, 2 tablespoons of olive oil, 1 teaspoon of lemon juice, 1 tablespoon of honey, ½ teaspoon of kosher salt, and ½ teaspoon of lemon-pepper seasoning in a medium bowl.
Marinate the Chicken: Pound 4 boneless, skinless chicken breasts to an even thickness. Place 1 cup of the marinade in a bag and add all 4 chicken breasts. Place in the fridge to marinate for 30-60 minutes. For a deeper flavor, marinate for 2 hours, or up to overnight.
Bake the Chicken: When ready to cook, preheat your oven to 450°F. Bring the chicken to room temperature for 15 minutes while the oven preheats. Remove the marinated chicken from the bag and add in a single layer to a 9×13-inch baking dish. Pour 1 tablespoon of melted unsalted butter over the four chicken breasts. Pour the rest of the marinade from the bag into the dish/over the chicken. Bake your lemon pepper chicken in the preheated oven (on the middle rack) for 15-18 minutes, or until the chicken is fully cooked through to 165°F. I like to baste some of the marinade over the chicken halfway through baking. Remove from the oven and allow to rest in the pan for 10 minutes before slicing against the grain and serving.
How to Store, Freeze, and Reheat
Store leftover oven baked lemon pepper chicken breasts in an airtight container or a resealable bag. They will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months. Defrost overnight in the refrigerator before reheating covered in a 350°F oven for 10-15 minutes or microwaving in 30-second increments until warmed through.
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