Baked Lemon Pepper Chicken

Name: Baked Lemon Pepper Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1.5-2 pounds boneless skinless chicken breasts; 1 teaspoon kosher salt; 2 teaspoons black pepper; 1 teaspoon dried oregano; 4 Tablespoons olive oil, divided; 4 cloves garlic, minced; Zest & juice from 1 lemon; 1 teaspoon fresh thyme, chopped (plus more for garnish); 1 lemon, cut into thin slices

by Kayla Berman on August 28, 2025 0 comments

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My Baked Lemon Pepper Chicken recipe is a weeknight wonder, requiring just 8 simple ingredients (including oil, salt, and pepper) and only about 10 minutes of active kitchen time. Better yet, these extraordinarily juicy, low-calorie, high-protein chicken breasts are super versatile and meal prep-friendly!

I’m a real sucker for easy, healthy chicken recipes, and this zippy baked lemon pepper chicken breast has won my poultry-loving heart—it checks ALL the boxes! Quick and easy? ✅ Juicy and flavorful? ✅ Fewer than 10 basic ingredients? ✅ High-protein and low-calorie? ✅ Low-carb, paleo-friendly, gluten-free, and dairy free? ✅✅✅ Like I said, 👏 all 👏of 👏them!

Simplicity is a real superpower in the kitchen, as far as I’m concerned. The simple, savory combination of lemon, pepper, and garlic is what makes this baked chicken so versatile. Seriously—do yourself a favor and make these baked lemon pepper chicken breasts on your next meal prep day, then reap the yummy benefits all week long.

Eat it hot or cold, with just about any side dish, salad, pasta, sandwich, or wrap. Use it in grain bowls like my Mediterranean chicken rice bowls, chop it up for carby favorites like my creamy lemon chicken pasta, or add protein to salads like my strawberry goat cheese salad. Or just pull a caveman and eat it plain, straight from the fridge, with your hands. No judgement here!

When life gives you lemons, forget lemonade. Make my lemon pepper tuna salad, lemon parmesan pasta, and lemon poppy seed muffins instead!

Why You’ll Love This Baked Chicken Recipe

Built for Working Foodies. With one pan, only 10 minutes of active prep time and just 8 ingredients, this protein powerhouse is easy enough for even the most manically over-booked weeknights.
Nutritious & Delicious. Lean white meat chicken, citrus, olive oil, and spices mean this lemon pepper chicken is low-calorie and high-protein, plus it’s filled with heart-healthy fats and essential nutrients. That’s a win-win-winner chicken dinner if ever there was one!
Year-Round Yum. Lemon is one of those magical ingredients that’s welcome in any season, from the coldest days of January to the sultry dog days of August. In other words, this lemon pepper baked chicken breast is the easy back-pocket recipe you can turn to whenever you need a protein boost!

Nutritional Deep Dive

With just 284 calories and a whopping 35 grams of protein per serving, this baked lemon chicken is basically the equivalent of hitting the macro jackpot. There’s also 17 grams of fat per serving, mostly from the olive oil, which is loaded with heart-healthy monounsaturated fatty acids. And don’t forget, you need fat to absorb important nutrients!

But while this is already shaping up to be a good-for-you meal that’ll work for most any diet, there are plenty of ways for you to make it even more specific to your needs. Here are just a few ideas to get you started:

For more protein: Pair your baked lemon pepper chicken with a high-protein side dish like Jennifer Anniston’s chickpea quinoa salad . You could also add a dollop of Greek yogurt on the side like protein-packed sour cream. Feel free to turn it into more of a Greek yogurt ranch dressing/dip for more interest.
For more fiber: Round out the meal with parmesan roasted cauliflower & carrots, smashed broccoli parmesan, or skin-on garlic parmesan potatoes. No space in the oven? Try sautéed greens, a hearty grain like Costco quinoa salad, whole grain Mediterranean couscous salad, or a fresh Mediterranean chopped salad.
For lower calories: While under 300 calories is already pretty low, you can reduce the olive oil or use a nonstick skillet to cut down on added fat while keeping the flavor bright and zesty. Pair with non-starchy veggie sides like steamed broccoli, zucchini noodles, cauliflower rice, or a crisp cucumber-tomato salad to keep it nice and light.
For a more balanced plate: Think in terms of the “healthy plate” method—½ veggies, ¼ protein (the chicken), and ¼ whole grains. Serving the chicken with, say, roasted Brussels sprouts and a side of wild rice, or sweet potatoes and sautéed spinach will give you a satisfying mix of protein, fiber, and slow-digesting carbs.

INGREDIENT SPOTLIGHT: Lemon & Pepper

Few pairings wake up a dish quite like lemon and black pepper. Not only do they brighten up the flavor of simple proteins like chicken, but they also bring some feel-good benefits to the table. Everyone knows lemons are a great source of vitamin C, which supports immune health and helps your body absorb plant-based iron more efficiently. But have you thought about the zest? Hint: it doesn’t just add big citrus aroma and flavor!

Think of lemon zest as a secret wellness booster tucked into a tiny scrap of peel. Unlike the juice, which delivers tangy acidity, the zest is loaded with potent essential oils and concentrated nutrients including flavonoids, D-limonene, and pectin. In other words, zest is a nutrient-dense seasoning that also makes your kitchen smell amazing.

Its antioxidants can help reduce oxidative stress, while the fiber aids digestion and helps feed healthy gut bacteria. The vitamin C and phytonutrients in zest also play a role in immune function, collagen production, and even heart health by supporting vascular function and cholesterol balance. Pretty neat for something most of us would normally toss in the compost. Oh, and pro tip: it freezes beautifully, either in strips or grated!

Meanwhile, black pepper anchors this flavor party with its own wellness boost. Its active compound, piperine, has been studied for aiding digestion and enhancing nutrient absorption—meaning it can help your body make the most of the vitamin C, fiber, and antioxidants in lemon zest.

Together, the zing of lemon and the subtle heat of pepper not only make food taste brighter and lighter, but they also bring a little extra wellness to every bite. But, don’t just stop with this lemon pepper chicken breast recipe—it works beautifully in other dishes too:

Stir into roasted vegetables like cauliflower or Brussels sprouts for brightness to contrast with the sulfurous cruciferous flavor notes.
Sprinkle over fish or shrimp before broiling to give seafood a fragrant lift.
Whisk into a vinaigrette or salad dressing. It’s delightful with olive oil, and either lemon juice/white balsamic/sherry vinegar, a touch of honey (to balance the acidity), and mustard (for emulsification).
Mix into whole-grain pasta salads or quinoa bowls to boost both flavor and nutrition.
Blend into a zesty finishing salt with coarse salt for a quick, flavorful sprinkle on everything from avocado toast to popcorn. More of a sweet lover? Try mixing lemon zest with white sugar for a fun cocktail rim or sparkly cookie topping. Both are excellent and cheap homemade gift ideas!

Ingredients & Substitutions

Boneless Skinless Chicken Breasts – Our lean, mean protein machine! Make sure to get whole breasts that are nice and thick so they don’t dry out in the oven.
Dried Oregano – Oregano adds a peppery herbaceousness that pairs beautifully with the lemon pepper combo. Only have fresh oregano? Use 3x as much, but only the leaves.
Garlic – Fresh is best, but minced jarred garlic or garlic paste is a fantastic short-cut I’ll often turn to on busy nights.
Lemons – You’ll need roughly 2 regular or 1 large (orange-sized) lemon to yield enough zest, juice, and slices for the recipe.
Fresh Thyme – For a pop of fragrant, herbal, fresh, and almost citrusy (especially if you use lemon thyme!) flavor. The delicate leaves and stems also make it one of my favorite garnishing herbs. Each sprig of fresh is equivalent to about ½ teaspoon of dried—just don’t use dried for a garnish. A good crack of black pepper will be prettier!
Olive Oil, Kosher Salt & Black Pepper – Just the basics. Make sure to use regular, not extra virgin olive oil, which has a smoke point under 425ºF. If you don’t have it, neutral oils like avocado or canola oil are great alternatives.

How To Make Lemon Pepper Chicken In The Oven

Step 1: Prep & Season. Start by preheating your oven to 425°F. While that warms up, pat the chicken breasts dry with paper towels—this helps them brown better—then season both sides with salt, pepper, and oregano.

Step 2: Pan-Sear. Heat about 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Once the oil shimmers, lay the chicken breasts in the pan and let them cook for about 7 minutes, until the bottom develops a golden-brown crust. Flip them over so the browned side is facing up, then take the skillet off the heat.

Step 3: Make Lemon Pepper Sauce & Bake. In a small bowl, whisk together the remaining olive oil, minced garlic, lemon zest, lemon juice, and fresh thyme. Pour this bright, fragrant mixture over the chicken, then tuck a few lemon slices around the pan. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

Step 4: Rest & Serve. Once done, pull the skillet out and cover it loosely with foil. Let the chicken rest for about 5 minutes—this keeps it juicy—then spoon some of the lemony pan sauce over the top. Garnish with a little extra fresh thyme if you’d like, and serve!

raw chicken breasts after sprinkling with seasoning.

raw seasoned lemon pepper chicken breasts in a skillet browning in oil.

Optional Variations

One of the best things about this baked lemon pepper chicken is how versatile it is. You can switch things up to match your cravings or what’s already in your fridge! Here are a few ideas to get you started:

Switch up the protein. Chicken breasts are lean and classic, but chicken thighs work beautifully if you prefer something juicier that cooks in roughly the same time. Salmon fillets, shrimp, or even a firm white fish like cod also soak up the lemon and herbs for a bright, flavorful dinner. If you’d like to keep it plant-based, try baked tofu or roasted chickpeas tossed in the same lemony mixture. NOTE: If you move away from chicken, make sure to do a bit of research on how long each protein takes to cook. Shrimp, for example, will go way faster than a chicken breast or fish fillet!
Add more veggies. Tuck in some asparagus or zucchini around the chicken before baking so they roast in that garlicky, citrusy sauce. Baby potatoes or cauliflower florets are also excellent options if you want a cozier, heartier vibe.
Play with the sauce. Swap thyme for rosemary or dill for a different herb profile. Stir in a spoonful of Dijon mustard or a drizzle of honey for a sweet-savory twist. If you’re feeling a little decadent, whisk a splash of cream or a pad of butter into the pan sauce after baking for a richer finish.
Make it a sheet pan dinner. Instead of searing the chicken, lay everything out on a foil-lined* sheet pan and roast it all together. (*Foil conducts heat better than parchment, helping ensure a nice Maillard reaction happen while keeping cleanup simple. Foil can also be hand-washed and reused!)

Expert Tips

Pat the chicken really dry. This may seem like a small step, but blotting away excess moisture is what helps you get that golden-brown sear instead of steaming the chicken in the pan.
Pound it out. Using a meat tenderizer or mallet to gently flatten your chicken breasts to even thickness will ensure nothing dries out before you hit food-safe temps.
Don’t skip the sear. Browning the chicken before baking locks in flavor and gives the finished dish a more appetizing texture. If you’re in a rush, you can go straight to the oven, but you’ll miss that extra layer of flavor.
Use a meat thermometer. Chicken breasts can go from juicy to dry fast. Pull them out of the oven as soon as they hit 163°F in the thickest part, and let them rest under foil to finish cooking to 165ºF.
Follow the citrus order of operations. Make sure you get the most from your fruit! Roll them on the counter to release juices, wash and dry to remove any pesticides or wax, zest, then slice in half to juice. If you have more zest than you need, feel free to grate or peel it (with a veggie peeler) to freeze for later to cut down on food waste. You can also freeze whole lemons, which makes them easier to juice when they defrost!
Slice the lemons thin. Thin slices roast more evenly, caramelize slightly in the oven, and infuse the sauce with more citrusy flavor. I like to knock any seeds out before I add them to the pan so they don’t get lost in the shuffle.
Play with your skillets. Cast iron is ideal for this recipe because it holds heat well for searing and transitions seamlessly to the oven. If you don’t have one, just be sure to use another oven-safe pan.

Serving Suggestions

This baked lemon pepper chicken is incredibly versatile, which makes it easy to build into a balanced meal. Whether you serve it with roasted or steamed veggies like asparagus, green beans, or zucchini, or starches like creamy mashed potatoes or cheesy pastina, the lemony sauce ties everything together.

It also shines alongside Mediterranean-style sides. Try it with zippy bruschetta pasta salad, garlic parmesan smashed potatoes, or even a scoop of Greek orzo pasta salad for a nice balance of veggies and carbs. I also like to serve it with crusty air fryer garlic bread or soft and cheesy crescent roll garlic knots to mop up every last drop of sauce.

And don’t forget, this lemon & pepper chicken is just as good the next day. Slice it up and tuck it into cottage cheese flatbread wraps, grain bowls, and salads for a flavorful, protein-packed meal prep option that tastes anything but boring.

Storage and Reheating Instructions

Refrigeration: Store leftover lemon pepper chicken breast in an airtight container in the fridge for up to 3–4 days. Be sure to spoon some of the pan sauce over the chicken before storing to help keep it moist.
Freezing: For longer storage, place cooled chicken breasts in a freezer-safe container or bag with a bit of the sauce. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: While you don’t need to reheat lemon chicken (cold slices are great for salads and sandwiches), it’s easy to do. Warm leftovers gently in a covered skillet over low heat with a splash of chicken broth or water until heated through. You can also reheat in the microwave in 30-second intervals, covering the chicken with a damp paper towel to prevent it from drying out.
Meal Prep Tip: If you plan to use this chicken in wraps, salads, or grain bowls, slice it before refrigerating. Having it pre-sliced makes it quicker to throw into lunches or dinners during the week.

FAQs

Is it better to bake chicken at 350ºF or 400ºF in the oven?

It really depends on the recipe and the cut of chicken you’re working with. Lower temps like 350ºF are gentler and work well for bone-in cuts or recipes with longer cook times, while higher temps like 400ºF (or above) give boneless pieces a juicier texture and crispier exterior. For example, I bake my lemon pepper chicken breasts at 425ºF so they brown beautifully on the outside while staying tender inside.

What temperature to bake lemon pepper chicken?

For juicy, flavorful results, boneless, skinless lemon pepper chicken breasts bake best at a higher temperature—around 400–425ºF so the outside gets browned while the inside stays tender and moist. That said, the ideal oven temperature really depends on the cut of chicken you’re using. Breasts do well at higher heat for a shorter amount of time, while thighs (bone-in or boneless) benefit from a slightly lower temp, around 375–400ºF, to allow the fat to render and keep them juicy. Whole chickens are usually cooked more slowly at 350ºF for even roasting, while wings and drumsticks love the hotter range of 400–425ºF for crispy skin.

Should baked chicken be covered or uncovered in the oven?

It depends on the recipe and the result you’re going for. Baking chicken uncovered helps promote browning and a nice crust on the outside—which is why this lemon pepper chicken is cooked uncovered. That said, you can always loosely tent it with foil if it starts to brown too quickly. Covering is usually better for slow-baked dishes and braises where a golden brown exterior isn’t important.

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