Lemon Pepper Chicken (Printable)

Juicy chicken with bright lemon and aromatic black pepper, quickly roasted or seared to golden perfection.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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 - 2 tablespoons fresh lemon juice (about 1 lemon)
07 - 2 garlic cloves, minced

→ Garnish (optional)

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

# Step-by-Step:

01 - Pat chicken breasts completely dry using paper towels to ensure proper seasoning adhesion and browning.
02 - Whisk together olive oil, black pepper, sea salt, lemon zest, lemon juice, and minced garlic in a large mixing bowl until thoroughly combined.
03 - Add chicken breasts to the bowl, turning to coat evenly with marinade. Let stand at room temperature for 10–15 minutes while preheating cooking equipment.
04 - Preheat oven to 400°F. Arrange marinated chicken on parchment-lined baking sheet. Roast for 20–25 minutes until internal temperature reaches 165°F.
05 - Heat large skillet over medium-high heat. Add small amount of olive oil. Cook chicken breasts 5–7 minutes per side until golden brown and cooked through to 165°F internal temperature.
06 - Let chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh parsley and serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The marinade comes together in seconds but tastes like something from a restaurant
  • Leftovers make incredible chicken sandwiches or salad toppers
02 -
  • Do not marinate longer than 30 minutes, the lemon will start breaking down the meat texture
  • Letting chicken rest after cooking is non-negotiable, cut it too soon and all that juice runs onto the cutting board
03 -
  • Room temperature chicken cooks more evenly, take it out 20 minutes before cooking
  • Add dried oregano or thyme to the marinade for an herbaceous twist
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