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.
Notes
For a slightly different flavor, I will sometimes use the liquid from a can of artichoke hearts instead of chicken stock. You can also substitute water. Feel free to experiment!
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/04/21/lemon-pepper-chicken/