Lemon Pepper Chicken

The smell of lemon zest hitting cracked pepper still takes me back to my first apartment kitchen. I'd just discovered that real lemon pepper seasoning was something you could make fresh. That first batch was too aggressive with the pepper, but the bright, citrusy punch against the chicken was unforgettable. Now it is one of those weeknight meals that feels special without any actual effort.

My sister was over last Tuesday, complaining about being stuck in a dinner rut. I threw this together while she sat at the counter, watching. When she took her first bite, she actually stopped talking mid-sentence. That is the kind of reaction that keeps this recipe in permanent rotation.

Ingredients

• 4 boneless, skinless chicken breasts: Pat them completely dry before seasoning, or the marinade will slide right off
• 2 tablespoons olive oil: This helps the citrus and pepper cling to every inch of the chicken
• 1 tablespoon freshly cracked black pepper: Do not use pre-ground pepper, the texture difference is everything
• 1 teaspoon sea salt: Balances all that bright acidity
• Zest of 1 lemon: Get the yellow part only, the white pith is bitter
• Juice of 1 lemon: About 2 tablespoons, room temperature juice absorbs better
• 2 garlic cloves, minced: Fresh garlic gives a sharper bite than powder
• 1 tablespoon chopped fresh parsley: Optional but pretty, adds a fresh finish
• Lemon wedges: For squeezing over right before eating

Instructions

Prep the chicken:

Pat the chicken breasts completely dry with paper towels, wet meat will not hold onto seasoning

Mix the marinade:

Whisk together olive oil, black pepper, salt, lemon zest, lemon juice, and minced garlic in a large bowl until emulsified

Coat the chicken:

Add chicken to the bowl and turn to coat every side, let it sit for 10 to 15 minutes while you heat the oven or pan

Roast or pan-sear:

For roasting, bake at 200°C (400°F) for 20 to 25 minutes until 74°C (165°F) internal. For pan-searing, cook 5 to 7 minutes per side over medium-high heat until golden

Rest and serve:

Let the chicken rest 5 minutes before slicing, this keeps all the juices inside where they belong

Save

This chicken became our anniversary dinner tradition after a restaurant disaster left us hungry and laughing. We made it at midnight, standing in the kitchen in our nice clothes, and it was better than anything we would have been served.

Make It Juicy Every Time

Pounding the chicken to even thickness before cooking is the secret I wish I had learned years ago. Thinner parts cook faster and dry out while thick sections stay raw. A few whacks with a meat mallet or heavy pan fixes everything.

Pan Versus Oven

The oven method is hands-off and perfect for busy nights. But pan-searing creates this gorgeous golden crust that traps in moisture. If you have the extra five minutes of active cooking time, the skillet version is worth it for that texture alone.

Serving Ideas That Work

This chicken carries itself well, but the right sides make it a meal. Roasted asparagus, garlic mashed potatoes, or even just a big green salad with extra lemon vinaigrette.

• Slice it over pasta with olive oil and Parmesan
• Chop into chunks for a grain bowl with cucumber and feta
• Serve alongside crusty bread to soak up the juices

Save

Simple recipes like this are the ones that stick around. They become part of your rhythm, reliable and always good.

Recipe FAQ

→ How long should I marinate the chicken?

Marinate for 10–15 minutes at room temperature while your oven or skillet preheats. This brief time allows the lemon and pepper flavors to penetrate the meat without breaking down the texture. Longer marinating up to 2 hours in the refrigerator works too, but bring chicken to room temperature before cooking for even results.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work beautifully and stay exceptionally juicy. Adjust cooking time slightly—thighs typically need 22–28 minutes roasting at 200°C or 6–8 minutes per side when pan-searing. The dark meat stands up well to the bold lemon and pepper flavors.

→ What's the best way to get crispy skin?

This preparation works best with skinless breasts for maximum marinade absorption. If you prefer crispy skin, use bone-in, skin-on pieces and roast at 220°C (425°F) for the last 3–5 minutes to crisp the skin without drying the meat. Pan-searing skin-side down first also yields excellent crispiness.

→ How do I know when the chicken is done?

Use an instant-read thermometer to check the internal temperature reaches 74°C (165°F) at the thickest part. Visual cues include juices running clear when pierced and meat feeling firm but springy when pressed. Avoid overcooking—breasts continue cooking slightly while resting.

→ What sides pair well with this?

Roasted vegetables like asparagus, broccoli, or potatoes complement the bright flavors. A simple green salad with vinaigrette balances the richness. Rice, quinoa, or crusty bread soak up the juices. For a complete meal, add a light starch like roasted baby potatoes or sautéed zucchini.

→ Can I freeze the marinated chicken?

Yes, place the marinated chicken in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking. The lemon may slightly tenderize the meat further during freezing, which some people prefer for extra tenderness.