Lemon Pepper Chicken (Printer Friendly)

Tender chicken seasoned with zesty lemon and cracked black pepper, roasted or pan-seared until golden and juicy.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 pounds)

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 tablespoon freshly cracked black pepper
04 - 1 teaspoon sea salt
05 - Zest of 1 lemon
06 - Juice of 1 lemon (about 2 tablespoons)
07 - 2 garlic cloves, minced

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley
09 - Lemon wedges, for serving

# How to Make It:

01 - Pat the chicken breasts dry with paper towels to remove excess moisture for better seasoning adherence.
02 - In a large bowl, whisk together olive oil, black pepper, salt, lemon zest, lemon juice, and minced garlic until well combined.
03 - Add the chicken breasts to the bowl and toss to coat evenly. Let marinate for 10–15 minutes while you preheat the oven or prepare the pan.
04 - To roast: Preheat oven to 400°F. Arrange chicken on a parchment-lined baking sheet. Roast for 20–25 minutes, or until internal temperature reaches 165°F. To pan-sear: Heat a large skillet over medium-high heat with a drizzle of olive oil. Cook chicken breasts 5–7 minutes per side until golden and cooked through.
05 - Let the chicken rest for 5 minutes before slicing to retain juices. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The marinade comes together in minutes but makes you look like you planned something thoughtful
  • Freshly cracked pepper and real lemon zest create depth that store-bought seasoning just cannot match
  • Leftovers reheat beautifully for lunch the next day, if you somehow have any left
02 -
  • Dry chicken equals tough chicken, so do not rush the paper towel step
  • Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before you start
  • The lemon juice can make the meat slightly mushy if it marinates too long, so keep it under 30 minutes
03 -
  • Use a microplane or the smallest holes on your grater for the zest, avoiding the bitter white pith underneath
  • Invest in a good pepper mill, the coarseness and freshness of the pepper is what makes this dish sing
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