Description
This Lemon Pepper Chicken Breast is a simple yet flavorful dish that combines zesty lemon, bold black pepper, and tender, juicy chicken. Perfect for a quick weeknight dinner or a meal-prep staple, it pairs beautifully with vegetables, rice, or a crisp salad.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons freshly cracked black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika (optional, for color)
- 1 tablespoon unsalted butter (optional, for extra flavor)
- Lemon slices, for garnish
- Fresh parsley, chopped, for garnish
Instructions
1. Prepare the chicken
- Pat the chicken breasts dry with paper towels.
- Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness (about 1 inch thick) to ensure even cooking.
2. Season the chicken
- In a small bowl, mix the lemon zest, garlic powder, onion powder, black pepper, salt, and paprika (if using).
- Drizzle the chicken breasts with 1 tablespoon of olive oil and rub the seasoning mixture evenly over both sides.
3. Cook the chicken
Pan-seared method:
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 4–5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- In the last minute of cooking, add the lemon juice and butter (if using) to the skillet. Spoon the melted butter and lemon juice over the chicken for extra flavor.
Oven-baked method:
- Preheat your oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes per side until golden.
- Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Drizzle with lemon juice before serving.
4. Serve
- Remove the chicken from the skillet and let it rest for 5 minutes to retain its juices.
- Garnish with fresh parsley and lemon slices. Serve with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Make it saucy: For extra lemony flavor, deglaze the skillet with 1/4 cup chicken broth and 2 tablespoons lemon juice after cooking the chicken, then reduce for a quick pan sauce.
- Marinate for more flavor: For a deeper lemon pepper flavor, marinate the chicken in a mixture of olive oil, lemon juice, black pepper, and garlic for 30 minutes before cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop.