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Lemon Pepper Chicken Breast

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This Lemon Pepper Chicken Breast is a simple yet flavorful dish that combines zesty lemon, bold black pepper, and tender, juicy chicken. Perfect for a quick weeknight dinner or a meal-prep staple, it pairs beautifully with vegetables, rice, or a crisp salad.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest (from 1 lemon)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons freshly cracked black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika (optional, for color)
  • 1 tablespoon unsalted butter (optional, for extra flavor)
  • Lemon slices, for garnish
  • Fresh parsley, chopped, for garnish

Instructions

1. Prepare the chicken

  1. Pat the chicken breasts dry with paper towels.
  2. Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness (about 1 inch thick) to ensure even cooking.

2. Season the chicken

  1. In a small bowl, mix the lemon zest, garlic powder, onion powder, black pepper, salt, and paprika (if using).
  2. Drizzle the chicken breasts with 1 tablespoon of olive oil and rub the seasoning mixture evenly over both sides.

3. Cook the chicken

Pan-seared method:

  1. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the chicken breasts to the skillet and cook for 4–5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  3. In the last minute of cooking, add the lemon juice and butter (if using) to the skillet. Spoon the melted butter and lemon juice over the chicken for extra flavor.

Oven-baked method:

  1. Preheat your oven to 400°F (200°C).
  2. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes per side until golden.
  3. Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Drizzle with lemon juice before serving.

4. Serve

  1. Remove the chicken from the skillet and let it rest for 5 minutes to retain its juices.
  2. Garnish with fresh parsley and lemon slices. Serve with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.

Notes

  • Make it saucy: For extra lemony flavor, deglaze the skillet with 1/4 cup chicken broth and 2 tablespoons lemon juice after cooking the chicken, then reduce for a quick pan sauce.
  • Marinate for more flavor: For a deeper lemon pepper flavor, marinate the chicken in a mixture of olive oil, lemon juice, black pepper, and garlic for 30 minutes before cooking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop.

Find it online: https://ukfinda.com/lemon-pepper-chicken-breast/