Ever since grilling season ended in late fall, I have been trying to come up with a similar baked version of my favorite grilled chicken recipe. This simple chicken is my go-to for weekly meal preps. I slice it up for my salads and various meals throughout the week to take to work for lunch. It is perfect in a wrap for a weeknight dinner or a snack. My toddler loves dipping slices of this chicken in a sauce, these days it’s all about dips for her!
This is a no-fuss chicken, no marinating required. The chicken breasts are smothered in a lemon pepper seasoning that you can buy in almost any store; I use Tone’s Lemon Pepper seasoning from Sam’s Club. You can also add whatever seasoning you have available, I like to substitute the lemon pepper seasoning with a spicy Cajun seasoning. Most people complain about their baked chicken being too dry, especially when it comes to chicken breasts. The secret is to bake at a higher temperature and use a meat thermometer to check doneness. If you don’t have a meat thermometer, just slice the thickest piece to check if the meat is cooked. Also, the chicken cannot be frozen in any places; it must be completely thawed. Lately I have been measuring out portions of sliced baked chicken and freezing it in plastic baggies and tossing it in dishes for quick meals.
Nothing can beat the taste of fresh baked chicken, the juicy meat almost melts in your mouth.
- Serves: 6
- Serving size: 6
- Calories: 142
- Fat: 3
- Saturated fat: 1
- Unsaturated fat: 2
- Trans fat: 0
- Carbohydrates: 0
- Sugar: 0
- Sodium: 304
- Fiber: 0
- Protein: 27
- Cholesterol: 73
- 3 Chicken breasts, each cut in half
- 4 Tablespoons Lemon Pepper Seasoning
- Preheat oven to 430 degrees. Combine chicken with seasoning.
- Place on baking sheet and bake for 25 minutes or until internal temperature reached 170 degrees.
- Let the chicken rest for 10 minutes for the juices to redistribute. Then enjoy in your favorite meals.