Lemon Pepper Chicken Recipe

6 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Lemon Pepper Chicken is perfectly tender and juicy seasoned with lemon pepper, garlic powder, and onion powder. Ready in just 30 minutes!

This Lemon Pepper Chicken recipe is made with just a handful of ingredients but packed with delicious lemon pepper flavor. All you need is the chicken, a bit of olive oil, lemon pepper, garlic, and onion powder. The bold seasonings make the chicken zesty, and savory.

Bake until chicken is cooked through but still tender. The oil, seasonings, and quick cook time keep the chicken juicy and super tasty. Once it’s done, you can serve the chicken with Rice, Mashed Potatoes, or Sauteed Green Beans. Most of your favorite recipes for side dishes would taste amazing with this flavorful and lemony chicken.

Image: How to Make

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Sabrina’s Lemon Pepper Chicken Recipe

Sabrina’s Lemon Pepper Chicken recipe gives you an easy and delicious way to cook chicken! First, cut chicken breasts into thin pieces. Then, mix lemon zest, black pepper, salt, garlic, and onion powder to make the lemon pepper seasoning. Drizzle olive oil over the chicken and sprinkle the seasoning on top. Bake it at 375°F for 20-25 minutes until the chicken is cooked. The result? Tender and flavorful chicken with a tangy kick. It’s an easy, yummy dish perfect for any busy weeknight.

This is the perfect Chicken Dinner to make on busy weeknights. It’s easy to prep and the chicken cooks quickly. If you’re looking for more easy and delicious chicken dishes try our Salt and Vinegar Chicken and Sour Cream Chicken next.

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Can This Be Made Ahead Of Time?

Yes, you can prepare the lemon pepper chicken ahead of time by seasoning and refrigerating the chicken cutlets a day in advance. When ready to cook, simply bake them in the oven! You can also bake them, cool them, and freeze them individually wrapped for up to 3 months for the freshest taste! 

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Homemade Buttery Lemon Garlic Herb Sauce

You can add to the delicious lemon pepper flavor by topping the flavorful chicken off with buttery lemon garlic herb sauce. The sauce only takes 5 minutes and you can make it on the stovetop while the chicken cooks so it’s still great for busy weeknights.

  • To make the buttery lemon garlic herb sauce add 2 sticks of cubed butter to a saucepan over medium heat.
  • Melt the butter then add 3 tablespoons lemon juice, and a sprinkling of lemon zest.
  • Next, mix 2 tablespoons of fresh herbs with the butter mixture. You can add your choice of herbs like parsley, cilantro, basil, or coriander. Add ½ teaspoon garlic puree and black pepper to taste.
  • Simmer the lemon pepper chicken sauce for 3 minutes, then turn off the heat.
  • Pour the sauce over chicken for extra buttery flavor.
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Homemade Lemon Pepper Seasoning


  • 3 lemons, zested
  • 3 tablespoons coarse ground black pepper
  • 1 tablespoon kosher salt


  1. Preheat oven to 275 degrees.
  2. In a large bowl, combine lemon zest and black pepper.
  3. Line a small baking sheet with foil and spread mixture evenly in pan.
  4. Bake for about 25-30 minutes on low until zest is completely dried.
  5. Transfer lemon-pepper mixture to a bowl.
  6. Using a spice grinder if you have one (or a rolling pin over a ziplock bag full of the spice mixture), crush until the mixture is evenly sized.
  7. Mix in salt, 1 tsp at a time continue to add salt until you have your desired taste.
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  • 3 Boneless Skinless Chicken Breasts: The cut of chicken used in this recipe is easy to cut into thick chicken breast filets. It only takes a little bit of oil and seasoning to flavor the meat, and after baking, you get perfectly juicy chicken breasts.
  • ¼ cup Vegetable Oil: Olive oil not only adds a rich, savory flavor but also helps keep the chicken moist during baking. You can use vegetable oil or melted butter as alternatives. We are using olive oil in our recipe. 
  • 1 tablespoon Lemon Pepper Seasoning: The homemade lemon pepper blend infuses the chicken with a zesty, citrusy taste, enhancing its overall appeal. You can opt for store-bought lemon pepper seasoning if desired. A tablespoon fresh lemon juice can be added to each chicken filet at the end to give it an extra zing!
  • ½ teaspoon Garlic Powder: Garlic powder adds a subtle but essential hint of garlic flavor, complementing the lemony notes. Fresh minced cloves garlic can be used as a substitute.
  • ½ teaspoon Onion Powder: Onion powder contributes mild, savory undertones, enhancing the overall seasoning profile. Finely chopped fresh onions or onion flakes can be used as alternatives if preferred.
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Kitchen Tools & Equipment

  • Baking Sheet: A baking sheet is essential for placing the seasoned chicken cutlets in the oven. Use one with raised edges to prevent any drips. You can line it with parchment paper or foil for easy cleanup.
  • Small Mixing Bowl: You’ll need a small mixing bowl to prepare the homemade lemon pepper seasoning. Ensure it’s clean and dry before mixing the ingredients.
  • Measuring Spoons: Accurate measurements are crucial for the seasonings, so use measuring spoons to get the right amounts of garlic powder, onion powder, and lemon pepper seasoning.
  • Oven: The oven is the primary cooking appliance for this recipe, used to bake the chicken to perfection. Make sure it’s preheated to the specified temperature (375°F/190°C) before placing the chicken inside.
  • Knife and Cutting Board: A knife and cutting board are necessary for cutting the chicken breasts into thin cutlets. Ensure your knife is sharp for clean and easy slicing. Clean and sanitize the cutting board after use.
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How to Make

Time needed: 30 minutes.

  1. Step 1: Preheat Oven

    Preheat your oven to 375°F (190°C) and ensure it reaches the desired temperature before you begin cooking.ingredients for lemon pepper chicken, raw chicken, lemon pepper seasoning, garlic and onion seasoning, and olive oil

  2. Step 2: Prepare Chicken

    Cut the chicken breasts into thin cutlets by slicing each chicken breast horizontally to create two or three thinner pieces.

  3. Step 3: Season the Chicken

    Drizzle ¼ cup of olive oil over the chicken cutlets, ensuring they are coated evenly. Sprinkle the lemon pepper seasoning mixture evenly over the chicken.raw seasoned chicken on baking sheet

  4. Step 4: Bake the Chicken

    Place the seasoned chicken cutlets in a single layer on a baking sheet or in a baking dish. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through. To check for doneness, the internal temperature of the chicken should reach 165°F (74°C).cooked seasoned chicken on baking sheet

  5. Step 5: Rest and Serve

    Once cooked, remove the lemon pepper chicken from the oven and let it rest for a few minutes. This allows the juices to redistribute and keeps the chicken moist. Serve your delicious Lemon Pepper Chicken with your favorite sides and enjoy!cooked lemon pepper chicken on plate with lemon wedge on each piece of chicken

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Nutritional Facts

Nutrition Facts
Lemon Pepper Chicken
Amount Per Serving
Calories 212 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 72mg24%
Sodium 132mg6%
Potassium 436mg12%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 39IU1%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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What to Pair with Lemon Pepper Chicken

Lemon Pepper Chicken’s zesty flavor pairs well with a variety of accompaniments. Here are some easy and delicious pairings to impress:


Side Dishes:

  • Easy Roasted Vegetables: Asparagus, broccoli, or Brussels sprouts add texture and flavor.
  • Butter Rice: Creamy and filling comforting match, just like your favorite restaurant.


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How to Store

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Don’t leave this Lemon Pepper Chicken recipe at room temperature for more than 2 hours. You can cover your plate in aluminum foil or plastic wrap, or transfer chicken to an airtight container for storage. The dish will stay good in the fridge for up to 4 days.

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Reheating Tips

Reheat Lemon Pepper Chicken in the microwave with a damp paper towel or use an oven on medium-high heat with foil to keep it moist. Avoid overheating and add a little broth or water if needed. For crispy texture, use an uncovered oven or air fryer for 8-10 minutes at 370º. 

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Make sure to let the chicken cool down before you store it. You can carefully seal cool chicken in a freezer bag and freeze the recipe for up to 3 months.

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Frequent Questions

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used as a substitute. Add about 5 minutes of cooking time if needed, as thighs may take slightly longer to cook.

Is store-bought lemon pepper seasoning okay to use?

Certainly, store-bought lemon pepper seasoning is a convenient alternative. However, making your own blend offers more control over the flavors.

What if I don’t have onion powder or garlic powder?

You can use fresh minced garlic or finely chopped onions as substitutes in the same quantity for a similar taste.

How can I ensure the chicken is cooked through?

Use a meat thermometer to check for doneness; the chicken should reach an internal temperature of 165°F (74°C).

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Recipe Card

Lemon Pepper Chicken

Lemon Pepper Chicken is perfectly tender and juicy seasoned with lemon pepper, garlic powder, and onion powder. Ready in just 30 minutes!
Yield 6 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 3 chicken breasts , boneless skinless
  • 1/4 cup olive oil
  • 1 tablespoon lemon pepper seasoning , (Recipe Above)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  • Preheat oven to 375 degrees.
  • Cut the chicken breasts into 6 thin cutlets.
  • Season chicken with oil, then sprinkle the lemon pepper seasoning over the chicken.
  • Bake for 20-25 minutes until cooked through.


  • Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update! 
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.


Calories: 212kcal | Carbohydrates: 1g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 132mg | Potassium: 436mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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  • Skinless Chicken Thighs: You can use the same lemon pepper seasoning to make a baked chicken thigh recipe. Just remember that chicken thighs take longer to cook through than chicken breasts.
  • Seasonings: Add extra flavor to the chicken recipe with seasonings like fresh parsley, rosemary, mint, or basil. You can also use a ready-made spice blend like Italian seasoning.
  • Breaded Chicken: You can make an easy chicken breading with flour, parmesan cheese, and eggs. Whisk two eggs until blended. Then add ¾ cup plain flour, ¼ cup grated parmesan, and the seasoning from the recipe ingredients to a shallow bowl. Dredge the chicken in the egg mixture. Then coat each piece of chicken in the flour and spice mixture. Tap any excess flour off on the side. Bake the crusted chicken until crispy and cooked through.

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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