Lemon Pepper Chicken (Printable)

Juicy chicken roasted with zesty lemon and cracked black pepper for a quick, flavorful dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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 (optional)

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

# Directions:

01 - Pat the chicken breasts dry with paper towels to remove excess moisture, ensuring better seasoning adhesion and browning.
02 - In a large bowl, whisk together olive oil, black pepper, salt, lemon zest, lemon juice, and minced garlic until well combined.
03 - Add the chicken breasts to the bowl and toss to coat evenly. Let marinate for 10–15 minutes while you preheat the oven or pan.
04 - To roast: Preheat oven to 400°F. Arrange chicken on a baking sheet lined with parchment paper. Roast for 20–25 minutes, or until the internal temperature reaches 165°F. To pan-sear: Heat a large skillet over medium-high heat. Add a drizzle of olive oil, then cook the chicken breasts 5–7 minutes per side, until golden and cooked through.
05 - Let the chicken rest for 5 minutes before slicing to retain juices. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • It comes together in under 40 minutes but tastes like you spent all day planning it
  • The bright, zesty flavors wake up even the most mundane weeknight dinner
  • Leftovers make incredible sandwiches and salads the next day
02 -
  • Do not skip the resting step or the juices will run out the moment you cut it
  • Use freshly cracked black pepper, not pre-ground, for the best flavor
  • The internal temperature should reach 74°C (165°F) for safe consumption
03 -
  • Grate your lemon zest before juicing to avoid accidentally grating your fingers
  • Room temperature chicken cooks more evenly than cold straight from the fridge
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