Lemon Pepper Chicken

The lemon tree in my grandmother's backyard produced fruit year-round, and she always had a bowl of them on the counter. Whenever I visited, she would make this simple chicken dish, claiming that lemon and black pepper were the only seasonings anyone really needed. The way her kitchen would fill with that citrusy, peppery aroma is something I still chase today. Now I keep lemons on my own counter, ready for whenever the craving strikes.

Last summer, my neighbor Sarah came over for an impromptu dinner and I threw this together with whatever I had on hand. She took one bite and actually asked for the recipe before even finishing her plate. Now she makes it every Sunday, and her family thinks she discovered some secret restaurant technique. Sometimes the simplest things are the ones that stick.

Ingredients

• 4 boneless, skinless chicken breasts: Pound them to even thickness so they cook at the same rate
• 2 tablespoons olive oil: Helps the seasoning cling and keeps the meat juicy
• 1 tablespoon freshly cracked black pepper: Freshly ground makes all the difference here
• 1 teaspoon sea salt: Balances the sharpness of the lemon
• Zest of 1 lemon: Use a microplane or fine grater to avoid the bitter white pith
• Juice of 1 lemon: Room temperature lemons yield more juice
• 2 garlic cloves, minced: Mince it right before adding to preserve its bite
• 1 tablespoon chopped fresh parsley: Adds a pop of color and fresh flavor
• Lemon wedges: Essential for that extra squeeze at the table

Instructions

Pat the chicken dry:

Use paper towels to remove excess moisture so the seasoning sticks properly

Whisk the marinade:

Combine olive oil, black pepper, salt, lemon zest, lemon juice, and garlic in a large bowl until well blended

Coat the chicken:

Add chicken to the bowl and turn pieces until evenly covered, then let sit for 10 to 15 minutes

Roast or pan-sear:

Either roast at 200°C (400°F) for 20 to 25 minutes, or cook in a hot skillet 5 to 7 minutes per side until golden

Rest before serving:

Let the chicken rest for 5 minutes so the juices redistribute throughout the meat

Add finishing touches:

Sprinkle with fresh parsley and serve with extra lemon wedges for squeezing

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My daughter used to complain about pepper until she tried this version and declared it the only way she would eat chicken from then on. Watching her squeeze extra lemon over her plate like she invented the trick brings me so much joy.

Choosing Your Chicken

I have learned that chicken breasts vary wildly in size, so I always look for pieces that are roughly the same thickness. If they are not even, I give them a quick pound with a meat mallet or rolling pin. This simple step prevents thinner pieces from drying out while thicker ones finish cooking.

Oven vs Skillet

Both methods work beautifully, but they give slightly different results. The oven produces consistently juicy chicken with less hands-on time, perfect for busy weeknights. Pan-searing creates that gorgeous golden crust and adds a bit of caramelization that deepens the flavor.

Make It Your Own

This recipe is incredibly forgiving and welcomes experimentation. Sometimes I add dried oregano or thyme to the marinade, especially when I am craving something herbaceous. During colder months, a pinch of red pepper flakes brings a gentle warmth that balances the citrus perfectly.

• Chicken thighs stay even juicier if you prefer dark meat
• Double the marinade and save half for drizzling over vegetables
• The flavors intensify if you let it marinate overnight

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Simple dishes like this remind me that good cooking does not need to be complicated. Sometimes a handful of ingredients and a little care are all you need to create something worth remembering.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for 10–15 minutes at room temperature while preheating your oven or pan. This allows the lemon, garlic, and pepper flavors to penetrate the meat without breaking down the texture.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work wonderfully and tend to stay juicier due to their higher fat content. Adjust cooking time to 20–25 minutes, ensuring the internal temperature reaches 74°C (165°F).

→ What's the best way to prevent dry chicken?

Pat the chicken dry before marinating, don't overcook it, and always let it rest for 5 minutes after cooking. This allows the juices to redistribute throughout the meat for maximum tenderness.

→ Can I make this ahead of time?

You can marinate the chicken up to 4 hours in the refrigerator. For meal prep, cook the chicken fully, store it in airtight containers, and enjoy within 3–4 days. Reheat gently to maintain moisture.

→ What sides pair well with this dish?

Roasted vegetables like asparagus, broccoli, or bell peppers complement the bright flavors. A crisp green salad with a light vinaigrette, roasted potatoes, or steamed rice also work beautifully.

→ Is this suitable for freezing?

Yes. Cook the chicken completely, let it cool, then store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.