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Easy Baked Garlic Lemon Pepper Chicken Recipe
Ben Carraoli

Easy Baked Garlic Lemon Pepper Chicken Recipe

I remember the first time I tried making this baked garlic lemon pepper chicken—it was a busy weeknight, and I barely had the energy to cook. But the moment the chicken went into the oven, the smell of garlic, lemon, and butter filled my kitchen. By the time it was ready, I couldn’t believe how tender, juicy, and flavorful it was.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – Use fresh chicken for best results; it absorbs flavors better than frozen.
  • 1/2 cup butter – Provides richness and helps create a golden crispy breadcrumb topping.
  • 2 heaping tablespoons minced garlic – Fresh garlic gives the chicken its aromatic savory punch.
  • 3/4 teaspoon thyme – Adds a subtle earthy flavor that pairs beautifully with lemon.
  • 3 tablespoons of fresh lemon juice – Brightens the dish and tenderizes the chicken naturally.
  • 1/2 cup Italian breadcrumbs – Use good-quality breadcrumbs for a crunchy coating.
  • 1/2 cup freshly grated Parmesan cheese – Enhances flavor and helps the topping crisp nicely.
  • 1/2 teaspoon lemon pepper seasoning – Combines citrus zing and peppery heat in one convenient spice.

Method
 

  1. I always start by preheating my oven to 400°F. While it warms up, I slice the butter and place it in my baking dish so it melts evenly in the oven.
  2. Once the butter melts, I carefully remove the dish and stir in minced garlic, thyme, and fresh lemon juice. This buttery, aromatic sauce forms the flavor base for the chicken.
  3. In a zip-top bag, I combine the Italian breadcrumbs and Parmesan cheese. Tossing the chicken in this mixture ensures every bite gets a crunchy, cheesy coating.
  4. I place each chicken breast in the melted butter sauce, flipping them to coat both sides. Then I sprinkle the remaining breadcrumbs on top along with lemon pepper seasoning.
  5. The chicken goes into the preheated oven for about 40 minutes until it reaches an internal temperature of 165°F. By the time it’s done, the breadcrumb crust is golden, and the chicken stays juicy inside.
  6. I transfer the baked chicken to a serving platter and spoon some of the buttery lemon-garlic sauce over the top. It’s ready to impress at the dinner table!

Notes

  • I like to pat chicken dry before coating—it helps the breadcrumbs stick better.
  • Adding a little extra lemon juice before serving boosts freshness.
  • For an extra crunchy topping, I broil for the last 2–3 minutes.
  • I occasionally marinate the chicken in lemon juice and garlic for 15–20 minutes for deeper flavor.