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–+ servings
sliced lemon pepper chicken on wood cutting board with fresh lemon slices
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5 from 9 votes

Baked Lemon Pepper Chicken

This recipe for baked lemon pepper chicken makes a delicious dinner the whole family will enjoy. You can also use your lemon pepper chicken in meal prep! Low carb, gluten-free.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Italian
Servings: 4
Calories: 229kcal
Author: Denise Bustard

Ingredients

  • 1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts)
  • 3 tablespoons olive oil
  • 1 tablespoon lemon pepper
  • ½ teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon thyme leaves

Instructions

  • Toss chicken in olive oil, then in the spices.
  • (optional) Marinate for 2-24 hours.
  • Heat oven to 450°F.
  • Arrange chicken breasts on a baking sheet. Cook according to the size of the chicken breast: 

    5 oz 12-15 min
    7 oz 15-20 min
    10 oz 20-25 min
  • Remove from oven and cover with a baking dish. Let chicken rest for 5-10 minutes.
  • Serve right away or save for your meal prep!

To freeze chicken in the marinade

  • Combine all ingredients in a heavy duty freezer bag (or re-usable silicone bag). Squeeze as much air out as possible and freeze for up to 3 months.
  • Thaw completely in the fridge before baking as instructed above.

Notes

This is an intensely flavored recipe that works well when mixed in with rice and vegetables. If you do not like intense flavors, cut the spice amounts in half.

Nutrition

Serving: 1/4 of batch | Calories: 229kcal | Carbohydrates: 1g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 423mg | Potassium: 446mg | Fiber: 0g | Sugar: 0g | Vitamin A: 35IU | Vitamin C: 1.7mg | Calcium: 28mg | Iron: 1.1mg