BThe first time I made this Baked Lemon Pepper Chicken, it was a Tuesday evening after a particularly exhausting workday. I had chicken breasts but zero energy for anything complicated. What happened next was nothing short of culinary magic! As the chicken baked, the aroma of garlic, lemon, and herbs transformed my kitchen, and my mood along with it. Since that night, this recipe has become my go-to when I need something impressive yet effortless. The combination of tender chicken, zesty lemon, and that perfect crispy topping never fails to make an ordinary weeknight feel special.
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Table of Contents
Why This Lemon Pepper Chicken Recipe Stands Out
Most baked chicken recipes are good, but this one is exceptional for several reasons:
- Crispy exterior, juicy interior – The breadcrumb coating creates a satisfying crunch while the chicken stays perfectly moist
- Flavor infusion – The chicken bakes directly in the lemon-butter-garlic sauce, allowing it to absorb all those incredible flavors
- Minimal prep work – Just 10 minutes of hands-on time before the oven does all the heavy lifting
- Everyday ingredients – Everything you need is likely already in your pantry and refrigerator
- Company-worthy yet simple – Impressive enough for guests but easy enough for busy weeknights
What You’ll Need
Ingredients
- Boneless, skinless chicken breasts – They provide a lean protein base that absorbs the flavorful sauce
- Butter – Creates richness and helps brown the breadcrumb topping to golden perfection
- Garlic – Adds aromatic depth and savory complexity to the dish
- Lemon juice – Provides brightness and tenderizes the chicken with its natural acidity
- Italian breadcrumbs – Create a delicious crispy coating and add subtle herbs and seasoning
- Grated Parmesan cheese – Contributes saltiness and umami while helping the coating brown beautifully
- Thyme – Adds an earthy, slightly floral note that complements the lemon perfectly
- Lemon pepper seasoning – Delivers concentrated citrus flavor with a peppery kick in one convenient ingredient
How to Make Lemon Pepper Chicken with Garlic
- Begin by preheating the oven to 400 degrees.
- While the oven is heating, cut up the butter and place it in a baking dish that is oven safe. Then place it in the oven to melt the butter.
- When the butter is melted, remove the baking dish from the oven.
- Add in the garlic, thyme, and lemon juice to the baking dish and mix it all together with a spatula.
- Grab a large zip-top bag and add the breadcrumbs and Parmesan cheese.
- Add the chicken to the bag and shake it to coat the chicken with the breadcrumb mixture.
- Once the chicken is coated, place each breast in the baking dish.
- Flip the breasts over allowing each side to get covered with lemon sauce.
- Then sprinkle the remaining breadcrumbs from the bag on top of the chicken breasts.
- Sprinkle lemon pepper over the chicken.
- Bake at 400 degrees for 40 minutes or until done (165 degrees internal temperature).
- Transfer the baked chicken to a serving platter or individual plates.
- Spoon some of the liquid over the cooked chicken and accompanying side dish if desired.
Baked Lemon Pepper Chicken with Garlic
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup butter (one stick)
- 2 heaping tablespoons minced garlic
- 3/4 teaspoon thyme (important for flavor)
- 3 tablespoons lemon juice
- 1/2 cup Italian bread crumbs
- 1/2 cup fresh grated Parmesan cheese
- 1/2 teaspoon lemon pepper
Instructions
- Preheat the oven to 400 degrees.
- Cut the butter into slices and place the butter slices in a baking dish. Place the baking dish in the oven to melt the butter.
- When the butter has melted, remove the dish from the oven.
- Add the garlic, thyme, and lemon juice to the dish and mix it well.
- Mix the bread crumbs and Parmesan in a large plastic zip-top bag.
- Add the chicken to the bag and shake to coat the chicken.
- Remove the chicken from the bag and lay each breast on its front to get moist then flip them over in the pan.
- Sprinkle the remaining breadcrumb mixture on top.
- Sprinkle lemon pepper on top.
- Bake at 400 degrees for 40 minutes or until done (internal temperature is 165 degrees).
- Transfer the baked chicken to a serving platter or plates.
- Spoon some of the liquid in the baking dish over the cooked chicken and accompanying side dish if desired.
Nutrition
Smart Substitutions and Variations
Gluten-Free Option
Replace Italian breadcrumbs with gluten-free Panko crumbs plus 1 tablespoon of Italian seasoning mixed in.
No Italian Breadcrumbs?
Crush crackers like Ritz or even Cheese-Its as a substitute! Add 1 tablespoon of Italian seasoning to the crushed crackers. The cheese crackers add an extra flavor dimension that works surprisingly well.
No Lemon Pepper Seasoning?
Make your own by combining:
- 1 tablespoon lemon zest
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Herb Variations
- Substitute rosemary for thyme for a more robust flavor profile
- Add fresh dill for a bright, summery version
- Mix in some oregano for a Mediterranean twist
Spicy Version
For a dish with heat, add a pinch of red pepper flakes to the lemon sauce or mix some cayenne into the breadcrumb coating.
Perfect Pairings: What to Serve with Lemon Pepper Chicken
Vegetable Sides
- Roasted asparagus
- Steamed broccoli with a squeeze of lemon
- Garlic green beans
- Sautéed spinach with pine nuts
Starchy Sides
- Lemon herb rice pilaf
- Garlic mashed potatoes
- Buttered egg noodles
- Crusty bread for soaking up the delicious sauce
Complete Menu Ideas
- Weeknight Dinner: Lemon Pepper Chicken + Rice Pilaf + Steamed Broccoli
- Date Night: Lemon Pepper Chicken + Roasted Asparagus + Garlic Bread + White Wine
- Family Meal: Lemon Pepper Chicken + Mashed Potatoes + Green Beans + Dinner Rolls
Storage, Freezing, and Reheating Tips
Refrigerator Storage
Store leftover chicken in an airtight container for up to 5 days. Store the chicken with some pan sauce for maximum moisture retention.
Freezer Instructions
For uncooked breaded chicken:
- Prepare the chicken through the breading step
- Place on a baking sheet and freeze until solid
- Transfer to freezer bags and store for up to 3 months
- When ready to cook, prepare the lemon-butter sauce and continue with the recipe (add 10-15 minutes to the baking time)
For cooked chicken:
- Cool completely
- Wrap individual portions in foil, then place in freezer bags
- Freeze for up to 3 months
- Thaw overnight in the refrigerator before reheating
Reheating for Best Results
Oven method (preferred):
- Preheat oven to 350°F
- Place chicken in a baking dish
- Add 2-3 tablespoons of water or chicken broth to the dish
- Cover with foil
- Heat for 15-20 minutes until warmed through
Microwave method (quick option):
- Place chicken on a microwave-safe plate
- Cover with a damp paper towel
- Heat at 70% power for 2 minutes, then in 30-second intervals until heated through
Make-Ahead Tips for Meal Prep and Entertaining
- Right before guests arrive: Melt the butter and prepare the lemon sauce, then add the breaded chicken and bake
- Night before: Prepare the breadcrumb mixture and store in an airtight container
- Morning of: Bread the chicken and refrigerate on a plate covered with plastic wrap
More Chicken Recipes
- Chicken Francese
- Chicken Maderia
- Chicken Parmigiana Olive Garden
- Chicken Romano
- Grilled Chicken Alfredo
- Japanese Chicken
- Rosemary Chicken
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Check out more of my easy chicken recipes and the best recipes for dinner here on CopyKat!
I accidentally put way too much lemon pepper on top. It’s baking now, wish me luck!
Easy and tasty. Stayed very moist. Added mozzarella on top at end for a twist.
So very delicious. I started making this, POSITIVE that I had all of the ingredients, only to find out that we threw away the lemmon pepper seasoning because it was expired. I added an extra tablespoon of lemon juice and some fresh ground peper and it was amazing. My bf made a bunch of comments about my ‘gourmet cooking.’ I highly recommend this and will definitely make it again!
So easy using items you have already. Made me look like I knew what I was doing. Reheats the next day for lunch. Thank You Stephanie!
I am glad you liked it!
This is looking delicious. I would love to bake this for the coming occasion Thanks for sharing the recipe
If I replace the bread crumbs with pork rinds, what would be the carb difference?
I definitely think the carb count would drop. It’s the breadcrumbs that are adding the carbs in this recipe.