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Homemade Baked Lemon Pepper Chicken photo

Baked Lemon Pepper Chicken

Tender chicken breasts baked in a bright balsamic lemon-pepper marinade for a simple weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • 9x13 inch Baking Dish
  • resealable plastic bag or shallow container
  • Measuring cups and spoons
  • meat mallet (optional)
  • Small Bowl
  • instant-read thermometer (optional)

Ingredients
  

  • 1 cup Balsamic Lemon Pepper Chicken Marinade (see linked recipe or use prepared marinade)
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 1 tablespoon unsalted butter melted

Instructions
 

  • If your chicken breasts are uneven, place each between plastic wrap and gently pound with a meat mallet to an even thickness.
  • Prepare 1 cup of the Balsamic Lemon Pepper Chicken Marinade according to the referenced recipe (about 1/4 cup balsamic vinegar, 2 tbsp olive oil, 1 tsp lemon juice, 1 tbsp honey, 1/2 tsp kosher salt, 1/2 tsp lemon-pepper seasoning) or use a prepared marinade.
  • Place the chicken breasts and the marinade in a resealable bag or shallow container, seal, and refrigerate to marinate for 30–60 minutes (up to 2 hours if desired).
  • When ready to bake, preheat the oven to 450°F (230°C) and move a rack to the middle position.
  • Remove the chicken from the marinade and arrange the breasts in a single layer in a 9x13-inch baking dish.
  • Pour 1 tablespoon melted unsalted butter evenly over the chicken, then drizzle any remaining marinade from the bag over the breasts.
  • Bake uncovered for 15–18 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
  • Remove the dish from the oven and let the chicken rest in the pan for 10 minutes before slicing and serving.

Notes

  • Pound chicken to even thickness for uniform cooking.
  • Marinate 30–60 minutes, or up to 2 hours for deeper flavor.
  • Bring chicken to room temperature for 15 minutes while the oven preheats.
  • Bake on the middle rack for even heat.
  • Use an instant-read thermometer to ensure chicken reaches 165°F.
  • Let chicken rest 10 minutes before slicing.