Lemon Pepper Chicken (Printable)

Tender chicken with zesty lemon and black pepper, roasted to perfection.

# What You Need:

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

→ Garnish

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

# Step-by-Step Guide:

01 - Pat the chicken breasts completely dry with paper towels to ensure proper seasoning adherence and browning.
02 - In a large bowl, whisk together olive oil, black pepper, sea salt, lemon zest, lemon juice, and minced garlic until thoroughly combined.
03 - Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Let sit for 10 to 15 minutes at room temperature while preheating your cooking equipment.
04 - Preheat oven to 400°F. Arrange marinated chicken on a parchment-lined baking sheet. Roast for 20 to 25 minutes, or until internal temperature reaches 165°F when measured with a meat thermometer.
05 - Heat a large skillet over medium-high heat. Add a drizzle of olive oil and cook chicken breasts for 5 to 7 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.
06 - Remove chicken from heat and let rest for 5 minutes to allow juices to redistribute. Garnish with fresh parsley and serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The marinade comes together in under five minutes but tastes like you planned ahead
  • Lemon and pepper create that restaurant-style flavor without any fancy techniques
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Dont skip the resting period or all those juices will end up on your cutting board instead of in the chicken
  • Chicken breasts vary wildly in thickness, so pound thicker ends to even them out for consistent cooking
  • The lemon juice can make the meat slightly mushy if left overnight, so 15 minutes of marinating is actually perfect
03 -
  • Use chicken thighs instead of breasts if you want more forgiving, juicy meat
  • Room temperature chicken cooks more evenly, so let it sit out 20 minutes before cooking
  • A cast-iron skillet gives the best sear if you choose the stovetop method
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