Juicy Baked Lemon Pepper Chicken (No Dry Breast)

Temperature and Timing

Bake at 400°F. This is hot enough to brown the exterior quickly but not so hot that the outside burns before the inside cooks through. For standard boneless, skinless breasts (about 6 ounces each), start checking at 18 minutes. The thickest part of the breast should hit 160°F on an instant-read thermometer. Pull the chicken out then. It will carry over to 165°F as it rests for 5 minutes.

Do not skip the rest. Those 5 minutes let the juices redistribute. If you cut into the chicken right away, the juices run out onto the plate and you're left with dry meat. Rest it right in the baking dish, then spoon the pan juices over the top before serving.

Common Mistakes to Avoid

One mistake I see often: using pre-ground lemon pepper seasoning. Those blends usually contain sugar, which burns at 400°F, and citric acid, which can taste harsh. Making your own takes 2 extra minutes and the flavor is cleaner.

Another mistake: pounding the chicken to an even thickness. I don't recommend it here. Thin, pounded breasts cook too fast and dry out before the crust forms. Instead, buy chicken breasts of similar size and weight. If one end is much thicker than the other, fold the thin end under so it cooks at the same rate.