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baked lemon pepper chicken on cutting board
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4.66 from 50 votes

Baked Lemon Pepper Chicken Recipe

This baked lemon pepper chicken breast recipe is a weeknight lifesaver! Marinated in a zesty balsamic lemon pepper mixture and oven-baked, it comes out juicy, tender, and full of flavor. Perfect for busy nights or meal prep.
Prep Time10 minutes
Cook Time15 minutes
Marinate30 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 223kcal
Author: Becky Hardin

Equipment

  • 9x13-inch Baking Dish

Ingredients

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
    balsamic lemon pepper marinade ingredients in a glass bowl.
  • Place the marinade in a bag and add all four chicken breasts. Place in the fridge to marinate for 30-60 minutes.
    4 raw chicken breasts and balsamic lemon pepper marinade in a ziplock bag.
  • 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 9x13 baking dish.
    placing marinated chicken breasts in a 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
    4 marinated raw chicken breasts in a baking dish topped with melted butter and balsamic lemon pepper marinade.
  • 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.

Video

Notes

*This recipe works with any cut of chicken.
Tips:
  • 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.
Make-Ahead: You can prep this chicken up to 24 hours in advance. Marinate the chicken in the balsamic lemon pepper mixture and store it in an airtight container or Ziplock bag in the fridge. When ready to bake, bring the chicken to room temperature for 15 minutes, then bake as directed. This makes weeknight dinners or meal prep super easy.
Storage: Store baked lemon pepper chicken in an airtight container in the fridge up to 3 days, or freeze for 3 months.

Nutrition

Serving: 1serving | Calories: 223kcal | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 156mg | Potassium: 418mg | Vitamin A: 120IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.4mg