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overhead shot of sliced lemon pepper chicken topped with parsley and lemon

Lemon Pepper Chicken

  • Author: Kara - Sweetly Splendid


Lemon Pepper Chicken - A recipe using only 4 ingredients that yields a crispy, crunchy, delicious lemon pepper chicken. Little effort with maximum flavor results. 


  • 1lb boneless, skinless chicken breasts (thin sliced)
  • 12oz bottle lemon pepper marinade (I use Lawry's)
  • 2 cups plain panko breadcrumbs
  • 2-3 tbsp lemon pepper seasoning (depending on how you like it)
  • avocado oil spray (optional)


  1. Trim the extra fat from your chicken breasts.
  2. Place the chicken breasts in a container or ziploc style bag.
  3. Add the bottle of marinade.
  4. Marinade anywhere from 15 min to 24 hours. The longer they marinade, the stronger the flavor.
  5. When you're ready to cook them, preheat the oven to 425°F.
  6. In a shallow dish (big enough to fit the breasts), add your panko breadcrumbs and lemon pepper seasoning.
  7. Pull each breast from the marinade mixture (don't rinse or shake off the marinade, it is the "glue" for the breading).
  8. Place the breast in the panko mix, covering it completely with breadcrumbs.
  9. Put breaded chicken breasts on a baking sheet lined with parchment or silicone baking mat (you could also use a casserole style dish).
  10. This is an optional step: spray the tops of the chicken breasts lightly with avocado oil to get them extra crispy!
  11. Bake in the oven until internal temp reaches 165°F. I use thin cut breasts and they are usually done around 25 minutes. Enjoy!