Lemon Pepper Chicken (Printable version)

Tender chicken with zesty lemon and black pepper, roasted to juicy perfection in 35 minutes.

# Ingredients list:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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 (approximately 2 tablespoons)
07 - 2 garlic cloves, minced

→ Garnish (optional)

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

# Steps:

01 - Pat the chicken breasts dry with paper towels to ensure proper seasoning adhesion and browning.
02 - In a large bowl, whisk together olive oil, black pepper, sea salt, lemon zest, lemon juice, and minced garlic until well combined.
03 - Add chicken breasts to the bowl and toss to coat evenly. Allow to marinate for 10-15 minutes while preheating your oven or skillet.
04 - Preheat oven to 400°F. Arrange marinated chicken on a parchment-lined baking sheet. Roast for 20-25 minutes until internal temperature reaches 165°F.
05 - Heat a large skillet over medium-high heat. Add a drizzle of olive oil and cook chicken breasts 5-7 minutes per side until golden brown and cooked through.
06 - Let chicken rest for 5 minutes before slicing to retain juices. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The bright citrus cuts through rich sides while the pepper adds warmth
  • It comes together faster than deciding what to order for takeout
  • Leftovers make the best chicken sandwiches you have ever tasted
02 -
  • Crowding the pan while searing will steam the chicken instead of giving you that golden crust work in batches if needed
  • A meat thermometer is your best friend here 74°C means perfectly juicy chicken every single time
03 -
  • Room temperature chicken cooks more evenly so take it out of the fridge 20 minutes before starting
  • Let the roasted chicken rest under a loose foil tent instead of wrapping it tightly
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