Preheat and prep the pan. Heat your oven to 425°F (220°C). Line a baking sheet with foil or parchment, and set a lightly greased wire rack on top if you have one. The rack helps the chicken cook evenly.

Even out the chicken. If your chicken breasts are very thick on one end, gently pound them to an even 3/4–1-inch thickness. This ensures they cook at the same rate and stay juicy.

Pat dry. Use paper towels to remove surface moisture. Dry chicken browns better and holds seasoning firmly.

Mix the seasoning. In a small bowl, combine lemon pepper seasoning, salt, garlic powder, onion powder, and smoked paprika. Zest the lemon directly into the bowl and mix. The zest amps up the lemon aroma.

Oil and coat. Drizzle the chicken with olive oil on both sides. Sprinkle the seasoning blend evenly, pressing it lightly so it adheres. Add a pinch of black pepper if you like it extra peppery.

Bake to perfection. Place the chicken on the prepared rack or sheet. Bake for 16–22 minutes, depending on thickness. Start checking at 16 minutes. The internal temperature should reach 165°F (74°C) at the thickest point.

Finish with lemon and butter. Right out of the oven, drizzle the chicken with 2 tablespoons fresh lemon juice. Add a small pat of butter on top of each breast if using. The heat will melt it into a silky sauce.

Rest, then slice. Let the chicken rest for 5–7 minutes. This step is key for keeping juices inside. Slice against the grain for the most tender bite.

Garnish and serve. Sprinkle with chopped parsley or chives. Pair with roasted potatoes, steamed asparagus, a crisp salad, or fluffy rice.