Baked Lemon Pepper Chicken with Fresh Herbs and Citrus
Tender chicken breasts are seasoned with fresh lemon zest and black pepper, then pan-seared until golden and finished in the oven with a bright lemon-butter sauce. The chicken is first coated in a seasoned flour mixture with aromatic lemon zest, creating a flavorful crust when seared. Fresh lemon slices and a rich sauce made with chicken stock and lemon juice keep the meat incredibly moist while infusing it with citrusy brightness. Perfect for weeknight dinners or entertaining, this recipe delivers restaurant-quality results with simple techniques and fresh ingredients.
Ingredients
- 4 large lemons, divided
- ½ cup all-purpose flour
- ½ teaspoon ground black pepper
- 1 teaspoon Stone House Seasoninggarlic powder + onion powder + salt1:1general
Use 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt
- 4 boneless skinless chicken breasts, cut in half horizontally or pounded to 1/2-inch thickness
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ cup chicken stock or broth
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Zest two lemons and add zest to a 9x13 baking dish
- 3
Juice the same two lemons and reserve juice in a separate bowl
- 4
Slice remaining lemons into 1/2-inch slices and set aside
- 5
Add flour, pepper, and Stone House Seasoning to lemon zest in baking dish and whisk to combine
- 6
Add chicken and turn to coat well with flour mixture
- 7
Heat olive oil in medium skillet over medium heat
- 8
Add chicken in single layer and cook until golden brown, about 5 minutes
- 9
Turn chicken and cook other side until golden brown, about 5 more minutes
- 10
Add butter, chicken stock, reserved lemon juice, and lemon slices to skillet
- 11
Place skillet in oven and cook until chicken reaches internal temperature of 165 degrees F, 20 to 25 minutes
Tips
Pound chicken to even thickness for consistent cooking and tender results.
Use a meat thermometer to ensure chicken reaches exactly 165°F internal temperature.
Let chicken rest 5 minutes after cooking to retain juices when sliced.
Good to Know
Refrigerate leftovers up to 3 days in airtight container.
Can prep and coat chicken up to 4 hours ahead; refrigerate until ready to cook.
Serve immediately while hot with rice, pasta, or roasted vegetables.
Common Mistakes
Don't skip pounding chicken to even thickness to avoid uneven cooking.
Don't overcrowd skillet when searing to ensure proper browning.
Substitutions
Dairy-Free Swaps
General Alternatives
Use 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt
FAQ
Can I use chicken thighs instead of breasts?
Yes, bone-in thighs work well but increase cooking time to 30-35 minutes and check internal temperature reaches 165°F.
What if I don't have Stone House Seasoning?
Mix 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon salt as a substitute.
How long will leftovers keep?
Store refrigerated leftovers up to 3 days. Reheat gently in oven at 325°F until warmed through.