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A white rectangular dish filled with baked chicken breasts, garnished with lemon slices and seasoned with spices. The dish is placed on a yellow and white checkered towel.

Easy Baked Lemon Pepper Chicken

Print Recipe
Easy to make baked lemon pepper chicken is a flavorful and healthy dish that combines the zesty brightness of lemon, mellow baked garlic, and the slightly spicy taste of black pepper.
Course Dinner, main course
Cuisine American
Keyword baked, chicken
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 335
Author Gina Dickson

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 chicken breasts bonelsss, skinless (6-ounce)
  • 4 cloves garlic sliced
  • 1 lemon medium size, thinly sliced
  • 2 tablespoons lemon juice fresh squeezed
  • 2 tablespoons maple syrup real, not imitation
  • 2 tablespoons butter
  • 1 teaspoon cracked pepper

Instructions

  • Preheat your oven to 350°F (175°C).

Sear Chicken

  • Heat the olive oil in a large ovenproof skillet over medium-high heat.
    1 tablespoon extra virgin olive oil
  • Add the chicken breasts and cook for about 4 minutes until golden brown. Flip the chicken and cook for another 4 minutes until golden on both sides.
    4 chicken breasts
    Four pieces of chicken breast being cooked in a sizzling black skillet, showing a golden-brown sear. Steam rises from the hot pan.

Add Lemon and Garlic

  • Arrange the lemon slices and sliced garlic around the chicken in the skillet.
    4 cloves garlic, 1 lemon
    Sizzling chicken breasts in a cast iron skillet, topped with lemon slices and garlic cloves. The dish is cooking on a stovetop, with the lemons arranged over the lightly browned chicken.

Bake Chicken

  • Transfer the skillet to the preheated oven. Bake for about 25 minutes or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.

Make The Sauce

  • Remove the chicken from the skillet and place it on a serving platter. Arrange the lemon slices on top of the chicken.
  • Place the skillet with the remaining cooking juices on a stove burner over medium heat.
  • Add the butter, lemon juice, and maple syrup. Stir continuously until the butter has melted and the sauce is well combined.
    2 tablespoons lemon juice, 2 tablespoons butter, 2 tablespoons maple syrup
    A black cast iron skillet on a stove top, containing remnants of browned, crispy garlic and leftover oil. The surface has a textured, seasoned appearance.
  • Stir in the cracked pepper.
    1 teaspoon cracked pepper
  • Drizzle the sauce over the chicken. Serve warm.

Notes

Gina's Tips For Recipe Sucess
  • Sear Before Baking: Don't skip searing. Searing creates a beautiful golden crust that locks in moisture and adds a caramelized depth to the dish, making it even more irresistible.
  • Use Fresh Ingredients: Fresh lemon juice and cracked pepper make the flavors brighter and more aromatic, giving the dish that extra zing that the green bottle lemon just can't give you.
  • Monitor Internal Temperature: Ensuring the chicken is cooked to 165°F keeps it tender and juicy while also making it safe to eat—no guesswork required!
  • Rest Before Serving: Letting the chicken rest helps the juices settle back into the meat, so every bite is moist and bursting with flavor.

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 11g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 272mg | Potassium: 933mg | Fiber: 1g | Sugar: 7g | Vitamin A: 90IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 1mg
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