This baked lemon pepper chicken recipe is one of my favorite ways to cook marinated chicken. The lemon pepper marinade infuses so much flavor into chicken breast, then I just put it in the oven to bake into the most tender and juicy meal!
Baked Lemon Pepper Chicken Recipe
The marinade for this lemon pepper chicken is quick to throw together, and marinating the chicken breast is hands-off, making this whole dish so easy. I love an easy dinner, and this one definitely fits the bill. A little melted butter helps the chicken brown to perfection!
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How to Store and Reheat
Store leftover baked lemon pepper chicken in an airtight container, or a resealable bag. It will keep in the refrigerator for up to 3 days. Reheat in the oven or microwave.
How to Freeze
To freeze, let the chicken cool completely. Then wrap each breast in foil (this helps to prevent freezer burn), and place them in resealable, freezer-safe bags. They will keep up to 3 months. Just defrost and bake!
Top Reader Reviews
- “Turns out moist and tender every time I use this recipe!” -Sommer
- “Lemon pepper chicken is my all time favorite so you know I had to try this and it did not disappoint!” -Alli
Baked Lemon Pepper Chicken Recipe
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 linked recipe instructions. Place marinade in a bag and add all four chicken breasts. Place in the fridge to marinate for 30-60 minutes.1 cup Balsamic Lemon Pepper Chicken Marinade, 4 boneless, skinless chicken breasts
- 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.1 tablespoon unsalted butter
- Pour the rest of the marinade from the bag into the dish/over the chicken.1 cup Balsamic Lemon Pepper Chicken Marinade
- Cook for 15-18 minutes, or until the chicken is fully cooked (internal temperature reaches at least 165°F).
- Remove from the oven and allow to rest in the pan for 10 minutes.
Notes
- Be sure to fully preheat the oven for best results.
- Take a mallet or a meat tenderizer and give the chicken a few wacks. This will level out the meat ao that it cooks evenly, eliminating the risk of some parts cooking faster than others.
- Arrange lemon pepper chicken in single layer in the baking dish and give them space. More space allows the hot air to circulate on all sides of the chicken so that it roasts up nicely.
- Chicken should reach an internal temperature of 165F. 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.
How to Make Baked Lemon Pepper Chicken 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: Place 1 cup of the marinade in a bag and add all 4 boneless, skinless chicken breasts. Place in the fridge to marinate for 30-60 minutes.
Coat the Chicken in Butter: 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 1 tablespoon of melted unsalted butter over the four chicken breasts.
Pour the Marinade Over the Chicken: Pour the rest of the marinade from the bag into the dish/over the chicken.
Bake the Chicken: Cook for 15-18 minutes, or until the chicken is fully cooked (internal temperature reaches at least 165°F). Remove from the oven and allow to rest in the pan for 10 minutes.
When it says a cup of the marinade does that mean I need to 4x the recipe link for the marinade itself?
The marinade recipe should yield just about 1/2 cup, so you should only need to double it!
The best chicken marinade! It made the most delicious chicken!