Jump to recipe
One-Pan Baked Lemon-Pepper Chicken 🍋🌱
Lemony Chicken is definitely at the top of my list of favorite dishes to make and enjoy! I’ve adored lemon chicken ever since I was a young girl, so it’s something that makes its beautiful appearance on our dinner table often.
This recipe is buttery, lemony, perfectly seasoned, AND juicy! Ultra satisfying and so tasty!
Sure to become a family favorite!
Lemon-Pepper Chicken is also awesome for meal prep and stays good in the fridge for 3-4 days.
Serve your lemon pepper chicken with some brown rice or quinoa, and one of our favorite green bean recipes:
I used Flavor God brand seasoning because many seasoning brands have added sugar and fillers, so be sure to read the ingredients.
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste bright and fresh.
🧈 How To Make your own Ghee:
- 1-1/2 lbs boneless skinless chicken breasts
- 1 Tbsp lemon pepper seasoning
- 1 tsp garlic powder
- 1 Tbsp olive oil or avocado oil
- 3 Tbsps clarified butter or ghee, melted
- 1/4 cup chicken bone broth
- 2 Tbsps freshly squeezed lemon juice
- 2 tsp fresh lemon zest
- sea salt and ground pepper, to taste
- 1 Tbsp chopped parsley
- fresh lemon slices
Preheat your oven to 400 degrees f.
Rub the chicken breasts with lemon pepper and garlic powder.
Heat your oil in a large heavy-bottomed oven-proof skillet over medium-high heat.
Sear the chicken for 2-3 minutes on each side or until golden brown.
Add in the ghee or clarified butter, broth, freshly squeezed lemon juice, and zest.
Raise the heat to high to bring the liquid to a boil.
Carefully transfer your skillet into the preheated oven and roast at 400 degrees f. for 12-15 minutes, or until the internal temperature of the chicken reads 165F.
Sprinkle with fresh parsley and garnish with additional lemon wedges.