Lemon Pepper Chicken (Printable Version)

Zesty lemon and black pepper elevate tender chicken breasts for a juicy main dish.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs)

→ 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 (approximately 2 tablespoons)
07 - 2 garlic cloves, minced

→ Garnish (optional)

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

# Steps:

01 - Pat chicken breasts dry with paper towels to remove excess moisture.
02 - In a large bowl, whisk together olive oil, cracked black pepper, sea salt, lemon zest, lemon juice, and minced garlic.
03 - Add chicken breasts to the marinade and toss to coat thoroughly. Let rest for 10 to 15 minutes while heating oven or skillet.
04 - Preheat oven to 400°F. Place chicken on a parchment-lined baking sheet and roast for 20 to 25 minutes, or until internal temperature reaches 165°F.
05 - Heat a large skillet over medium-high heat with a drizzle of olive oil. Cook chicken breasts 5 to 7 minutes per side until golden and cooked through.
06 - Let the chicken rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • It's ready in 35 minutes flat, which means you can actually cook it on a weeknight without losing your mind.
  • The lemon and pepper combination is so clean and uncomplicated that it lets the chicken shine instead of hiding behind heavy sauces.
  • Whether you roast it or pan-sear it, you can't really go wrong—both methods give you golden, juicy results.
02 -
  • Don't skip the resting step—I learned this the hard way by cutting into chicken too soon and watching all the juices run onto the plate instead of staying in the meat.
  • The internal temperature matters more than the timer; every oven and stove is different, so invest in a cheap meat thermometer and use it every time.
  • Freshly cracked pepper is not optional—it's the whole point of this dish, and using ground pepper will give you a completely different, much duller result.
03 -
  • Bring your chicken to room temperature for 10 minutes before cooking—it cooks more evenly and stays juicier because the heat has less temperature shock to overcome.
  • If you're pan-searing, resist the urge to move the chicken around; let each side sit untouched for at least 3 minutes so it can develop that golden crust.
  • Make extra marinade and save it in the fridge; it's incredible as a dressing for roasted vegetables or a finishing drizzle over the cooked chicken.
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