Oven-Baked Lemon Pepper Chicken Breast

Some meals just hit that sweet spot—simple to make, full of flavor, and flexible enough for a quick dinner or meal prep.

This lemon pepper chicken breast checks all those boxes. It uses pantry staples, comes together fast, and cooks up quickly in the oven!

Lemon Pepper Chicken Breast

The lemon zest and juice give it a bright, summery flavor, while the cracked black pepper and garlic powder add that classic savory bite.

I love serving this with roasted garlic couscous and a side of vegetables for a balanced meal that’s nutritious and easy.

Ingredients:

Boneless, skinless chicken breasts – Use two large ones and slice them in half if thick. I also like to cut them in strips to help them cook faster and more evenly while keeping them juicy.

Olive oil – Helps the seasoning stick and gives the outside of the chicken a beautiful golden crust, especially if pan-seared.

Lemon zest – Adds fresh, citrusy brightness. Zest the lemon before juicing it for best results.

Lemon juice – A splash of acidity that tenderizes the meat and enhances flavor without overpowering.

Cracked black pepper – The star of the seasoning blend. Go for freshly cracked if possible for the best texture and flavor.

Garlic powder – Brings savory depth and complements the lemon.

Salt – Essential to balance and enhance all the other flavors. Adjust to taste depending on your dietary needs.

Onion powder – Adds just a hint of sweetness and savory flavor to round out the seasoning.

Fresh parsley or lemon wedges – Optional but great for garnish. Adds color and a fresh pop of flavor.

Instructions:

Slice the chicken breasts in half horizontally if they’re thick, creating thinner cutlets that cook more evenly.

Optional: I also like to cut the chicken breast into strips- they cook faster and I find they stay juicier.

In a small bowl, combine lemon zest, cracked black pepper, garlic powder, onion powder, and salt.

Rub olive oil over both sides of the chicken, then sprinkle on the seasoning blend, pressing gently so it sticks.

Drizzle the lemon juice over the seasoned chicken and let it marinate for 10–15 minutes on the counter, or up to 2 hours in the fridge if prepping ahead.

Bake in the oven:

Bake at 400° for 20-25 minutes.

Let the chicken rest for 5 minutes before slicing. Serve warm with sides of your choice.

Serving Suggestion:

I almost always pair this with roasted garlic couscous. It’s fast, comforting, and soaks up the lemony juices from the chicken.

To make it, sauté a clove or two of minced garlic in olive oil, then stir in the couscous, toast it lightly, add broth, and let it steam. You can use boxed couscous too—just doctor it up with extra garlic and olive oil.

Add a side of sautéed zucchini, steamed broccoli, or roasted green beans for a colorful, complete meal.

Lemon Pepper Chicken Breast Cook Time:

Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Servings and Nutrition (Per Serving, Serves 4):

Calories: 260
Protein: 32g
Carbs: 2g
Fat: 13g
Fiber: <1g

Nutrition info does not include couscous or sides.

Tips and Suggestions:

Use thin-sliced chicken breast to avoid dry or overcooked pieces.

Double the batch and store leftovers for quick lunches or salads.

To avoid drying out the chicken, cover the pan with foil for the first 15 minutes, then uncover to finish for juicier results.

Serve with a squeeze of lemon just before eating for an extra hit of freshness.

This is one of those recipes I come back to again and again because it’s just easy, flavorful, and reliable. If your family’s anything like mine, it’s bound to end up in the regular dinner rotation.

Let me know if you try it—I’d love to hear what you pair it with!

You May Also Like:

One Pot Creamy Cajun Pasta (Easy Weeknight Dinner!)

Creamy Dijon Chicken Thighs {Keto}

30+ Easy Weeknight Dinner Recipes with Ground Beef

Pin This Lemon Pepper Chicken Breast For Later