Lemon Pepper Chicken (Printable)

Tender chicken with lemon zest and cracked pepper, roasted or pan-seared for a juicy main dish.

# What You Need:

→ 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 with paper towels.
02 - In a large bowl, whisk together olive oil, black pepper, salt, lemon zest, lemon juice, and minced garlic.
03 - Add chicken breasts to marinade and toss to coat evenly. Let rest for 10 to 15 minutes while preheating oven or skillet.
04 - For roasting: Preheat oven to 400°F. Arrange chicken on a parchment-lined baking sheet and roast 20 to 25 minutes until internal temperature reaches 165°F. For pan-searing: Heat skillet over medium-high heat with a drizzle of olive oil; cook chicken 5 to 7 minutes per side until golden and cooked through.
05 - Allow chicken to rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The way fresh lemon zest transforms simple chicken into something restaurant-worthy
  • Its the perfect weeknight dinner that feels special but comes together in under 40 minutes
  • The marinade does double duty as a seasoning that creates gorgeous golden color
02 -
  • Room temperature chicken cooks more evenly, so try to let it sit out for 20 minutes before starting
  • The internal temperature is the only reliable way to tell when chicken is done, no matter how golden it looks
  • Letting the chicken rest is not optional, it is the difference between juicy and dry meat
03 -
  • Adding dried oregano or thyme to the marinade creates an entirely different flavor profile worth exploring
  • Chicken thighs stay even juicier if you do not mind trading the white meat preference for more flavor
  • Double the marinade and use half for vegetables that will roast alongside the chicken
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