Lemon Pepper Chicken (Printable)

Tender chicken with zesty lemon and black pepper, roasted or pan-seared to juicy perfection in 35 minutes.

# What You'll 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 - Juice of 1 lemon (about 2 tablespoons)
07 - 2 garlic cloves, minced

→ Garnish

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

# How to Make It:

01 - Pat the chicken breasts completely dry with paper towels to ensure proper seasoning adhesion and browning.
02 - In a large mixing bowl, whisk together olive oil, black pepper, sea salt, lemon zest, lemon juice, and minced garlic until thoroughly combined.
03 - Add chicken breasts to the bowl and toss to coat evenly on all sides. Allow to marinate for 10–15 minutes while preheating your cooking equipment.
04 - Preheat oven to 400°F. Arrange marinated chicken on a parchment-lined baking sheet. Roast for 20–25 minutes until internal temperature reaches 165°F.
05 - For stovetop cooking, heat a large skillet over medium-high heat with a drizzle 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 redistribute juices. Garnish with fresh parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The marinade comes together in minutes but transforms ordinary chicken into something bright and addictive
  • Leftovers reheat beautifully for lunch the next day, if you somehow have any remaining
02 -
  • Dry chicken before marinating or the seasoning will just slide off instead of creating that beautiful crust
  • Letting the meat rest after cooking is non-negotiable, cutting too soon releases all the moisture
03 -
  • Use a microplane or fine grater for the lemon zest so you only get the fragrant yellow part, not the bitter white pith underneath
  • Room temperature chicken cooks more evenly, so pull it out of the fridge about 20 minutes before you plan to start cooking
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