My neighbor brought this over for a Sunday dinner and I instantly needed the recipe. It takes exactly 3 ingredients and always comes out perfectly juicy.

This oven baked 3-ingredient lemon pepper butter chicken is the kind of recipe that gets passed across the fence between neighbors. Mine brought it over for a Sunday dinner, and I immediately asked how something so simple could be this juicy. It relies on a very classic flavor trio—lemon, black pepper, and butter—baked slowly enough to keep boneless, skinless chicken breasts tender instead of dry. There’s no marinade, no extra seasoning blends, and no garnish required; just three ingredients you likely already have and a straightforward oven method that delivers reliably every time.

Serve this lemon pepper butter chicken straight from the glass casserole dish so everyone can spoon some of the buttery pan juices over their portions. It pairs beautifully with plain steamed rice, buttered egg noodles, or roasted potatoes that can soak up the lemony butter. A simple green side—like sautéed green beans, a crisp salad with a light vinaigrette, or roasted broccoli—balances the richness. If you enjoy bread on the table, a sliced baguette or warm dinner rolls are perfect for swiping through the bottom of the pan.

Servings: 4

2 pounds boneless, skinless chicken breasts (about 4 medium pieces)

Preheat your oven to 375°F (190°C). Place a 2- to 3-quart glass casserole dish on the counter so it’s ready for the chicken.

Pat the chicken breasts dry with paper towels so the butter and seasoning adhere well. If any pieces are much thicker at one end, gently pound them to an even thickness so they cook at the same rate.

Pour the melted butter into the bottom of the glass casserole dish. Tilt the dish so the entire bottom is coated in a thin layer of butter.

Lay the chicken breasts in a single layer in the buttered dish, turning each piece once to lightly coat both sides with butter. Arrange them so they are not overlapping.

Sprinkle the lemon pepper seasoning evenly over the tops of the chicken breasts, making sure each piece gets a good, visible coating of the coarse pepper and lemon bits.

Cover the dish tightly with foil. Bake, covered, for 20 minutes to allow the chicken to gently poach in the butter and its own juices, which keeps it very moist.

Remove the foil and spoon some of the buttery pan juices over each chicken breast. Return the uncovered dish to the oven and bake for another 10 to 15 minutes, or until the chicken is just cooked through and registers 165°F (74°C) in the thickest part.

Once done, let the chicken rest in the hot pan juices for 5 to 10 minutes out of the oven. This short rest helps the juices settle so the meat stays tender when sliced.

Before serving, spoon more of the melted lemon pepper butter from the bottom of the dish over the chicken. Serve the breasts whole or sliced, with plenty of the pan juices over the top for maximum juiciness.

Because this recipe is intentionally built around exactly three ingredients, any variation technically turns it into a new dish—but there are still smart ways to adapt it while honoring the original idea. If your lemon pepper seasoning does not include salt, taste a pinch; you may need to add a small amount of kosher salt directly to the chicken so it doesn’t taste flat. For slightly richer flavor without extra ingredients, use chicken breasts that still have a thin fat cap or choose pieces closer to the rib end, which naturally stay juicier. If you prefer darker meat, you can swap in boneless, skinless chicken thighs; keep the same butter and seasoning amounts, but start checking for doneness a few minutes earlier since thighs can be thinner. To adjust intensity, use less lemon pepper for a milder, more buttery flavor, or a bit more for a bolder, pepper-forward bite. Leftovers reheat well when sliced and gently warmed in their own pan juices, covered, in a low oven or in a skillet over low heat so the chicken doesn’t dry out. This same method also works in a smaller glass dish for two servings—just reduce the chicken amount and keep enough butter on the bottom to form a shallow pool so the meat can baste as it bakes.