Lemon Pepper Chicken, baked
You can have a house favorite Baked Lemon Pepper Chicken with only four ingredients. This version has a crispy, crunchy exterior without frying. You’ll have a juicy, soft chicken breast packed with lemon pepper flavor that the whole family will love.
A house favorite Baked Lemon Pepper Chicken Breasts
This recipe for Lemon Pepper Chicken only has 4 ingredients, is ready super quick and straightforward, and has a crispy, crunchy crust.
It’s straightforward that it doesn’t even quite feel like a “recipe” to us. It’s truly minimal effort with maximum flavor.
Most lemon pepper baked chicken recipes are a bare seasoned breast that is bland. This one leaves you with a marinated chicken breast with a crispy crunch while still being juicy and soft.
If you’re looking for a house favorite Lawry’s Lemon Pepper Chicken recipe, this one is it!
Lemon Pepper Baked Chicken Breast Ingredients
Chicken breast – we usually grab the thinly sliced chicken breast. This saves us a step in pounding them out to an even thickness. They cook faster and usually give a great ratio of meat to breading.
Lemon pepper marinade – we typically grab Lawry’s Lemon Pepper Marinade, but feel free to use your favorite brand.
Lemon pepper seasoning – we often use a salt free version like Mrs. Dash Lemon Pepper Seasoning To avoid the overall result being too salty. You can use whatever brand is your favorite or available in your local grocery store.
Panko breadcrumbs – This is what leaves you with that crispy crunch. We wouldn’t opt for plain breadcrumbs. You won’t get that same crunchy exterior that you’ll get with Panko. If you’re having trouble finding them, check both the breadcrumbs section (usually with the baking items) or the Asian food section.
Avocado oil spray (optional) – You could also use olive oil spray for this. Either one works great.
How to cook Baked Lemon Pepper Chicken
(full recipe instructions with measurements and printable card are at the end of this post)
- Trim the extra fat from your chicken breasts and pound to even thickness if needed.
- Place the chicken breasts in an airtight container or zip top bag.
- Add in the bottle of marinade.
- Marinade anywhere from 15 min to 24 hours. The longer they marinade, the stronger the flavor.
- When you’re ready to cook them, preheat the oven to 425°F.
- In a shallow dish (big enough to fit the breasts), add your panko breadcrumbs and lemon pepper seasoning. Mix to combine.
- Pull each breast from the marinade mixture (don’t rinse or shake off the marinade, it is the “glue” for the breading).
- Place the breast in the panko mix, covering it completely with breadcrumbs.
- Put breaded chicken breasts on a baking sheet lined with parchment or silicone baking mat (you could also use a casserole style dish).
- This is an optional step: spray the tops of the chicken breasts lightly with avocado oil to get them extra crispy!
- Bake in the oven until internal temp reaches 165°F. We use thin cut breasts and they are usually done around 25 minutes. Enjoy!
Lemon Pepper Chicken Recipe FAQs
Kitchen tools to make breaded lemon pepper chicken
Baking sheet
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Silicone baking mat
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Measuring cups
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Measuring spoons
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Can this be made ahead of time?
You could bake them to completion ahead of time and then freeze them.
Once the chicken breasts are completely cooked, place them on a baking sheet in the freezer to flash freeze.
Once frozen, transfer them into an airtight container in the freezer for up to 3 months.
How to store and reheat Lemon Pepper Oven Baked Chicken
Leftover lemon pepper chicken should be cooled completely before storing. Once it’s cooled, place it in an airtight container for up to 3 days in the refrigerator.
You can also freeze them. Flash freeze them on a baking sheet and then transfer them to an airtight container in the freezer for up to 3 months.
To reheat, you’ll want to use the oven or the air fryer to maintain the crispy exterior. Place them in a 350ºF oven for about 10-15 minutes until heated through or in an air fryer at 350ºF for about 7-8 minutes.
We don’t recommend reheating them in the microwave. You’ll lose that crispy exterior and they’ll likely overcook and become tough and dry.
What to serve with Lemon Pepper Chicken
The great thing about this crispy chicken is that it goes great with a lot of different sides. Lemon pepper chicken sides are straightforward to choose!
While it makes a great main dish itself, it’s also great served on top of Lemon Ricotta Pasta With a side of Breadsticks.
We also love to serve it with Parmesan Orzo And Roasted Broccoli.
You can’t forget a staple side like Mashed potatoes, Gravy, and Roasted green beans.
Don’t forget the dessert! You can keep the lemon flavor going with some Lemon brownies.
Prep 15 minutesCook 25 minutesTotal 1 hour 5 minutesMakes 4 people
Ingredients
- 1 lb boneless skinless chicken breasts thin sliced
- 12 oz lemon pepper marinade I use Lawry’s
- 2 cups panko breadcrumbs
- 2-3 tbsp lemon pepper seasoning depending on how you like it
- avocado oil spray optional
Method
- Trim the extra fat from your chicken breasts. Pound them to even thickness.
- Place the chicken breasts in a container or ziploc style bag.
- Add the bottle of marinade.
- Marinade anywhere from 15 min to 24 hours. The longer they marinade, the stronger the flavor.
- When you’re ready to cook them, preheat the oven to 425°F.
- In a shallow dish (big enough to fit the breasts), add your panko breadcrumbs and lemon pepper seasoning. Mix to combine.
- Pull each breast from the marinade mixture (don’t rinse or shake off the marinade, it is the “glue” for the breading).
- Place the breast in the panko mix, covering it completely with breadcrumbs.
- Put breaded chicken breasts on a baking sheet lined with parchment or silicone baking mat (you could also use a casserole style dish).
- This is an optional step: spray the tops of the chicken breasts lightly with avocado oil to get them extra crispy!
- Bake in the oven until internal temp reaches 165°F. We use thin cut breasts and they are usually done around 25 minutes. Enjoy!
