Baked Lemon-Pepper Chicken

My whole family loved this recipe. The sauce was delicious. I sliced the chicken breasts and served with spaghetti and asparagus with the sauce drizzled over the top. A definite keeper!

Overall I liked the recipe for the chicken but I prefer a thicker sauce. The plate should have been a larger diameter too include a side of vegetables and a starch such as rice, potatoes or pasta for a well balanced, complete and satisfying meal.

I love lemons, but this was too much lemon not enough everything else.

Loved everything about this recipe especially the sauce and lemon slices. When life hand you lemons eat them!!

It was disappointing.

This was really good. The chicken was moist and flavorful. I will definitely make again and my husband loved it. I used a cast iron pan and I think that really helped.

This is a great and versatile technique to cook boneless chicken breasts so they are flavorful and juicy. Sometimes, I season the chicken with salt free lemon pepper and cook in cast iron pan and finish in the oven. Other times, I season with S&P, cook per directions, but top with homemade pistou or pesto. As there are usually pan juices, I have taken out the chicken when it is done, and thrown in frozen broccoli to pan sauté.

Egg Free ,Gluten-Free, Nut-Free , Soy-Free and flavor free. Lemon does not seem to provide enough flavor. I think the 4 minutes on each side for browning undisturbed should be changed to check the chicken after two minutes to determine they have not permanently attached themselves to the ovenproof skillet. My poor chicken breast lost a fair about of skin when attempting to brown the other side. It looked painful.

So simple, easy and delicious!