Lemon Pepper Chicken (Print Version)

Tender chicken breasts seasoned with lemon zest and black pepper, cooked to juicy perfection.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 21 oz)

→ 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

# Directions:

01 - Pat the chicken breasts dry using paper towels to remove excess moisture.
02 - In a large mixing bowl, whisk together olive oil, black pepper, sea salt, lemon zest, lemon juice, and minced garlic until combined.
03 - Add the chicken breasts to the bowl and toss them to ensure an even coating. Allow to marinate for 10 to 15 minutes.
04 - For roasting: preheat oven to 400°F. Arrange chicken on a parchment-lined baking sheet and roast for 20 to 25 minutes until internal temperature reaches 165°F. For pan-searing: heat a large skillet over medium-high heat with a drizzle of olive oil and cook chicken 5 to 7 minutes per side until golden and cooked through.
05 - Let the cooked chicken rest for 5 minutes before slicing to retain juices.
06 - Sprinkle chopped fresh parsley over the chicken and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • It's ready in under 40 minutes, which means you can actually relax while eating instead of being exhausted from cooking.
  • The brightness of lemon keeps things from feeling heavy, even though the chicken comes out incredibly tender and juicy.
  • You only need one bowl for the marinade, making cleanup almost as easy as the cooking itself.
02 -
  • Pound your chicken to an even thickness if the breasts are thick, or they'll cook unevenly and some pieces will dry out while others are perfect.
  • Fresh cracked pepper really does taste different from the pre-ground stuff—once you notice it, you can't go back.
  • Don't skip the resting time, no matter how hungry you are; it keeps the chicken from turning into dry strings when you cut into it.
03 -
  • Zest your lemon before cutting it in half for juice—it's easier and you won't waste any of that fragrant peel.
  • If you're pan-searing, use medium-high heat rather than full blast; it gives you a golden crust without cooking the outside before the inside is done.
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