I’m popping in with a simple, juicy Lemon Pepper Chicken recipe today – baked in the oven for meal prep or an easy dinner.
While this recipe isn’t revolutionary, it is one that I throw together frequently when I have purchased chicken breasts and don’t have time to do anything fancy. I know you guys love simple, accessible cooking – and this recipe can’t be beat for making juicy and tasty chicken!
This month’s Recipe Redux theme is all about spring cleaning. Considering we moved in December, I have still done a surprising amount of spring cleaning this month and last month as I get ready for summer. From old bills and mail stacking up on our dresser to clothing that no longer fits, I am making room for the new!
This mentality has extended to little parts of the kitchen as well. I am working through my pantry items that have been hanging out for awhile (random can of red beans? 3 small bags of green lentils? bulgur wheat hidden under bags of dried beans? wait, how many containers of chicken stock do I have?).
I have a small kitchen cart where my spices and teas used to live, along with my more delicate bowls and plates that I use as blog props. I am determined to use up the little bits of spices that I have collected from the bulk bins in little baggies, including one of my favorites: lemon pepper seasoning. A combination of real lemon peel and coarsely ground black pepper, usually with some salt and garlic, does all the seasoning work for you.
- 1 small lemon
- 1.5 pounds boneless skinless chicken breast
- ½ cup chicken stock (see notes)
- 1 teaspoon lemon pepper seasoning
- Preheat the oven to 350 degrees.
- Slice a lemon into medium slices, removing any visible seeds.
- Set the chicken breasts down into an 8x8 baking dish and pour the chicken stock on top. Sprinkle with the lemon pepper seasoning and set the lemon slices on top, layering them if you have extra slices.
- Bake the chicken for around 40 minutes, or until the inner temperature reaches 165 degrees and there are no pink sections.
- Remove the chicken from the pan and drain the liquid. Slice chicken and serve.
A sliced lemon on top of the chicken while it’s baking infuses even more flavor into this dish, and you can pair it simply with cooked quinoa and a salad for a quick healthy meal. We all need more of these ideas in our brain!
Do you have any kitchen spring cleaning to do? What’s your favorite spice blend that you turn to for easy dinners? I also love fajita seasoning and Mediterranean herb/salt blends!
Check out what other Recipe Reduxers spring cleaned by clicking on their recipes below…
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