Baked Lemon Pepper Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

3 tablespoons unsalted butter, plus more for coating the pan

1 tablespoon salt-free lemon pepper seasoning blend

1 teaspoon kosher salt

4 boneless, skinless chicken breasts (about 2 pounds total)

1 small lemon

2 tablespoons coarsely chopped fresh parsley leaves

Directions

Step 1

Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a 9x13-inch baking dish with butter.

Step 2

Melt 3 tablespoons unsalted butter in a small saucepan over medium-low heat or in a small bowl in the microwave. Add 1 tablespoon salt-free lemon pepper seasoning and 1 teaspoon kosher salt and stir until combined.

Step 3

Pat 4 boneless, skinless chicken breasts dry with paper towels. Place the chicken in the prepared baking dish, spaced slightly apart. Brush the chicken all over with all of the butter mixture.

Step 4

Thinly slice 1 lemon and scatter the slices around the chicken. Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant-read thermometer, 25 to 35 minutes. Meanwhile, coarsely chop enough parsley leaves to get 2 tablespoons. Serve the chicken garnished with the parsley.

Nutrition

• Serving Size: Serves 4
• Calories: 411 cal
• Total Fat: 15.9 g
• Saturated Fat: 7.0 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 596.1 mg
• Total Carbohydrate: 2.3 g
• Dietary Fiber: 0.6 g
• Total Sugars: 0.4 g
• Protein: 61.6 g