Preheat and prep: Heat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil a baking dish.

Thin or pound the chicken: If using thick breasts, slice them horizontally to create cutlets or gently pound to an even 3/4-inch thickness. Even thickness helps the chicken cook evenly and stay juicy.

Mix the marinade: In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon lemon pepper seasoning, the zest of 1 lemon, 2 tablespoons fresh lemon juice, and the minced garlic. Add a small pinch of salt only if your seasoning isn’t salty. For extra balance, whisk in honey and Dijon if using.

Coat the chicken: Pat chicken dry with paper towels. Toss it with the marinade until all pieces are well coated. If you have 10–20 minutes to spare, let it sit while the oven finishes heating for deeper flavor.

Arrange and bake: Place chicken on the prepared sheet or dish, leaving space between pieces. Bake for 16–22 minutes, depending on thickness. It’s done when the internal temperature reaches 165°F (74°C).

Optional broil: For a bit of caramelization, switch to broil for 1–2 minutes at the end. Keep a close eye to avoid burning.

Rest and finish: Transfer chicken to a plate and rest for 5 minutes so the juices redistribute. Squeeze a little extra lemon juice over the top, sprinkle with chopped parsley, and add a few grinds of pepper.

Serve: Pair with rice, couscous, roasted potatoes, sautéed green beans, broccoli, or a simple salad. A spoonful of pan juices over the top is a nice touch.