Baked Lemon Pepper Chicken
This baked lemon pepper chicken is a quick and healthy dinner favorite that combines juicy chicken breasts with zesty lemon flavors and a buttery sauce. Perfect for meal prepping and packed with protein, this easy baked chicken dinner is sure to please.
Ingredients
- 4 (6 ounce) boneless, skinless chicken breasts
- ½ teaspoon salt, plus 1/8 teaspoon, divided
- 1 tablespoon extra-virgin olive oil
- 1 medium lemon, thinly sliced
- 2 tablespoons lemon juice
- 1 tablespoon pure maple syrup
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon cracked pepper
Instructions
- Preheat your oven to 425°F (218°C). This high temperature ensures the chicken will cook evenly and retain its juices.
- Season the chicken breasts evenly with ½ teaspoon of salt. This is the first layer of flavor to enhance the final dish.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Once the oil shimmers, it’s ready.
- Add the chicken to the skillet and cook undisturbed for about 4 minutes, or until the underside is golden brown.
- Flip the chicken breasts and arrange the thinly sliced lemon around them in the pan. The lemon slices will infuse the chicken with extra citrus brightness as it cooks.
- Transfer the entire skillet to your preheated oven. Bake for about 10 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
- Remove the skillet from the oven and transfer the chicken to a serving platter. Let it rest to lock in the juices.
- Return the skillet to the stovetop over medium heat. Add the lemon juice and maple syrup, scraping up any browned bits for added flavor. These bits contain rich umami goodness.
- Stir in the butter, one piece at a time, until it fully melts and the sauce becomes silky. Sprinkle in the cracked pepper and remaining 1/8 teaspoon of salt.
- Drizzle the warm, buttery lemon sauce over the plated chicken. Serve immediately and enjoy!