Lemon Pepper Chicken (Printable Version)

Tender chicken with zesty lemon and cracked black pepper, perfectly roasted or pan-seared for juicy results.

# List of Ingredients:

→ 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

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

# Directions:

01 - Pat the chicken breasts dry with paper towels to ensure proper seasoning adhesion and promote even cooking.
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 pan.
04 - To roast: Preheat oven to 400°F. Arrange chicken on a parchment-lined baking sheet. Roast for 20-25 minutes until internal temperature reaches 165°F. To pan-sear: Heat a large skillet over medium-high heat. Add a drizzle of olive oil, then cook chicken breasts 5-7 minutes per side until golden and cooked through.
05 - Let the chicken rest for 5 minutes before slicing to allow juices to redistribute throughout the meat.
06 - Garnish with fresh parsley and serve with lemon wedges for extra brightness.

# Expert Advice:

01 -
  • The combination of fresh lemon zest and cracked black pepper creates an incredibly bright, aromatic crust that wakes up your taste buds instantly.
  • It comes together in under 40 minutes but tastes like you spent much longer fussing over it.
  • The recipe is forgiving enough for beginners yet impressive enough for company, making it a perfect weeknight staple that never gets old.
02 -
  • Pounding the chicken breasts to an even thickness before marinating prevents thinner parts from drying out while thicker sections finish cooking.
  • Lemon juice can begin to cook the meat if left too long, so keep the marinating time to 15 minutes maximum for the best texture.
03 -
  • Use a microplane or fine grater for the lemon zest to avoid getting any bitter white pith mixed in.
  • Let your chicken sit at room temperature for 20 minutes before cooking for more even results.
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