Oven Baked Lemon Pepper Boneless Skinless Chicken Breasts Recipe

How to make it

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• Trim the fat and rinse the chicken breasts with cold water.
• Pat the chicken dry with paper towels and put on a large plate skin side down.
• Pierce the chicken several times with a small knife while the chicken is on the plate.
• Add the zest of ½ the lemon and then the juice of ½ the lemon to the chicken.
• Sprinkle on the chicken (to taste) the black pepper, salt, garlic powder and onion powder.
• Turn the chicken over and repeat the lemon and seasoning steps.
• Cover the chicken with aluminum foil, refrigerate and marinate the chicken about an hour.
• Remove from the refrigerator and let come to room temperature for about ½ an hour. (Covered)
• Preheat oven to 350 degrees F.
• Lightly spray an oven-safe Pyrex dish with PAM.
• Arrange the chicken in the Pyrex dish.
• Place into oven and bake uncovered for 20 to 30 minutes, or until juices run clear or the internal temp is about 150-160 degrees F.
• Remove from oven and cover with aluminum foil.
• Let rest for about 10 minutes.
• Spoon juices over chicken and serve.

Ready for the refrigerator.   Close

Ready for the oven.   Close