Lemon Pepper Chicken (Printable)

Tender chicken with zesty lemon and black pepper, roasted or pan-seared for a juicy main dish ready in 35 minutes.

# What You 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

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

# Directions:

01 - Pat the chicken breasts 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 well combined.
03 - Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Let sit for 10–15 minutes while preheating the oven or pan.
04 - Preheat oven to 400°F. Arrange chicken on a parchment-lined baking sheet. Roast for 20–25 minutes until internal temperature reaches 165°F.
05 - Heat a large skillet over medium-high heat with a drizzle of olive oil. Cook chicken breasts 5–7 minutes per side until golden and cooked through.
06 - Let the chicken rest for 5 minutes before slicing to retain juices. Garnish with fresh parsley and serve with lemon wedges.

# Top Tips:

01 -
  • The bright citrus cuts through the richness, making each bite feel light and satisfying
  • Ready in under 40 minutes but tastes like it simmered all afternoon
02 -
  • Patting the chicken completely dry before marinating makes the difference between soggy skin and golden perfection
  • Room temperature chicken cooks more evenly than cold straight from the fridge
03 -
  • Zest your lemon before juicing it, or you will struggle to get those precious oils
  • Marinating longer than 30 minutes can make the texture mushy from the acid
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