Baked Lemon-Pepper Chicken
This amazing baked lemon-pepper chicken is perfect for busy weeknight dinners when you want something delicious without the fuss. Your whole family will absolutely love the bright, zesty flavors and tender, juicy chicken. The best part? It’s ready in just 20 minutes from start to finish!
Recipe Details
Timing & Servings: Prep Time: 10 minutes, Additional Time: 10 minutes, Total Time: 20 minutes, Serves: 4 people.
Nutrition Profile: Low-Carb, Nut-Free, Healthy Aging, Healthy Immunity, Soy-Free, High-Protein, Egg-Free, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 286 Calories, 13g Fat, 7g Carbs, 35g Protein.
Ingredients You’ll Need
Chicken breasts: You’ll need 4 boneless, skinless chicken breasts that are about 6 ounces each. These cook up so tender and juicy with this method!
Salt: We’ll use about 5/8 teaspoon total, divided between seasoning the chicken and finishing the sauce. Regular table salt works perfectly here.
Extra-virgin olive oil: Just 1 tablespoon is all you need to get that beautiful golden sear on the chicken. The flavor really makes a difference!
Fresh lemon: One medium lemon sliced thin, plus 2 tablespoons of fresh lemon juice. The slices become part of the delicious sauce as they cook.
Pure maple syrup: Just 1 tablespoon adds a lovely touch of sweetness that balances the tart lemon perfectly.
Unsalted butter: 2 tablespoons cut into pieces creates the most amazing silky sauce when stirred in at the end.
Cracked pepper: 1 teaspoon gives this dish its signature flavor. Freshly cracked black pepper tastes so much better than pre-ground!
How to Make Baked Lemon-Pepper Chicken
Step 1: Preheat your oven to 425 degrees F. Sprinkle the chicken breasts evenly with 1/2 teaspoon of salt. Heat the olive oil in a large ovenproof skillet over medium-high heat.
Step 2: Add the seasoned chicken to the hot skillet. Cook without moving it for about 4 minutes until the bottom turns golden brown. Flip the chicken over and arrange the lemon slices around it in the pan.
Step 3: Transfer the whole skillet to the preheated oven. Bake for about 10 minutes until an instant-read thermometer reads 165 degrees F in the thickest part.
Step 4: Move the chicken to a serving platter. Add the lemon juice and maple syrup to the pan drippings. Stir in the butter pieces one at a time until they melt into a smooth sauce. Mix in the cracked pepper and remaining 1/8 teaspoon salt, then drizzle over the chicken.
Easy and Quick Baked Lemon-Pepper Chicken Version
Want to make this even faster? You can skip the initial searing step and just bake everything together! Season the chicken and place it in a baking dish with the lemon slices. Drizzle with olive oil and bake at 425°F for 15-18 minutes. Then make your quick sauce right in the same dish with the pan juices!
Serving Ideas
This chicken makes a complete, satisfying meal that’s perfect on its own. Serve it alongside some fluffy rice or creamy mashed potatoes to soak up that amazing lemon butter sauce. A simple green salad or steamed vegetables like broccoli or green beans make wonderful, colorful sides too.
Storage
Store any leftovers in the refrigerator for up to 3 days in a covered container. To reheat, warm gently in the microwave for 30-60 seconds or in a 350°F oven for about 10 minutes. The chicken tastes just as delicious the next day!
Substitutions
No maple syrup? Honey works great as a substitute in the same amount. You can swap the butter for olive oil if you prefer, though the sauce won’t be quite as rich. Chicken thighs work wonderfully too – just cook them a few minutes longer until they reach 165°F.
Pro Tips
- Perfect sear: Don’t move the chicken once it hits the pan – let it get that beautiful golden color first!
- Even cooking: If your chicken breasts are really thick, pound them to about 3/4 inch for more even cooking.
- Best flavor: Use freshly cracked pepper instead of pre-ground for the most amazing taste.
- Sauce magic: Add the butter pieces slowly and stir constantly for the silkiest sauce.
FAQs
Can I use chicken thighs instead of breasts?
You bet! Chicken thighs work beautifully in this recipe. Just cook them a little longer – about 12-15 minutes in the oven – until they reach 165°F. They’ll be extra juicy and flavorful!
What if I don’t have an ovenproof skillet?
No worries! You can sear the chicken in a regular skillet, then transfer everything to a baking dish to finish in the oven. Just make sure to scrape up all those tasty browned bits when you transfer!
Can I make this ahead of time?
Sure! You can season the chicken and slice the lemon up to a day ahead. Store them covered in the fridge, then just cook when you’re ready. The sauce is best made fresh, though!
Is this recipe really low-carb?
Absolutely! With only 7 grams of carbs per serving, this fits perfectly into low-carb meal plans. The maple syrup adds just a touch of sweetness without going overboard on carbs.
I hope you love this simple, flavorful chicken recipe as much as my family does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy cooking, friend!
