Lemon Pepper Chicken (Printable)

Juicy chicken breasts seasoned with lemon, black pepper, and garlic, cooked for a flavorful main dish.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 21 oz)

→ 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 (optional)

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

# Directions:

01 - Pat chicken breasts dry thoroughly using paper towels.
02 - In a large mixing bowl, combine olive oil, black pepper, sea salt, lemon zest, lemon juice, and minced garlic; whisk until fully incorporated.
03 - Add chicken breasts to the bowl and toss to coat evenly. Allow to marinate for 10 to 15 minutes while preheating cooking equipment.
04 - For roasting: 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. For pan-searing: Heat a skillet over medium-high heat with a drizzle of olive oil and cook chicken breasts 5 to 7 minutes per side until golden and cooked through.
05 - Let chicken rest for 5 minutes before slicing to retain juices.
06 - Garnish with chopped fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • It's ready in 35 minutes flat, which means you can go from "what's for dinner" to a plate that tastes restaurant-quality.
  • The chicken stays impossibly moist because of the oil-based marinade, and the lemon-pepper combination does all the heavy lifting flavor-wise.
  • Works equally well roasted or pan-seared depending on your mood and what dirty dishes you want to avoid.
02 -
  • Don't skip the resting step—I learned this the hard way by cutting right in and watching all the juices escape onto the cutting board instead of staying in the chicken.
  • If you're roasting, position the oven rack in the middle; too high and the top browns before the inside cooks, too low and the bottom can char.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull it out 10 minutes before you start cooking.
  • If your lemon is sitting on the counter, roll it under your palm before cutting—it breaks down the cells and you get more juice with less squeezing.
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