Name: Lemon Pepper Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Ingredients: 4 boneless (skinless chicken breasts (6–8 oz each)); 2 tablespoons olive oil; Zest and juice of 2 large lemons (about 4 tablespoons juice); 2 teaspoons freshly ground black pepper; 1½ teaspoons kosher salt; 1 teaspoon smoked paprika (optional); 1 teaspoon garlic powder; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme); 2 cloves garlic (minced); 2 tablespoons unsalted butter (optional, for basting)

Elevate your weeknight dinners or special gatherings with this Lemon Pepper Chicken Recipe, a harmonious blend of bright citrus, warm black pepper, and tender, perfectly cooked chicken. As a professional chef with years in the kitchen, I’ll guide you through every step—from selecting ingredients to plating like a pro—ensuring your dish dazzles both the eyes and the palate. Let’s dive into this comprehensive, SEO-optimized guide that will transform a simple chicken breast into a show-stopping entrée.

Why You’ll Love This Lemon Pepper Chicken Recipe

Bright & Balanced Flavor: The interplay of fresh lemon zest, tangy juice, and freshly cracked black pepper creates a flavor profile that’s simultaneously vibrant and comforting.
Simple Yet Sophisticated: With pantry staples and straightforward techniques, you’ll achieve restaurant-quality results at home.

Versatile: Serve it solo, slice it for salads or sandwiches, or pair it with grains and veggies for an all-in-one plate.
Quick to Prepare: Active prep time is just 15 minutes, with most work done by the oven or skillet.

Ingredients You’ll Need

Serves 4

4 boneless, skinless chicken breasts (6–8 oz each)

2 tablespoons olive oil (plus extra for drizzling)

Zest and juice of 2 large lemons (about 4 tablespoons juice)
2 teaspoons freshly ground black pepper

1½ teaspoons kosher salt

1 teaspoon smoked paprika (optional, for color and subtle smokiness)
1 teaspoon garlic powder

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

2 cloves garlic, minced
2 tablespoons unsalted butter, optional for basting

Optional Garnish & Extras

Lemon slices or twists
Fresh parsley or chives, finely chopped

A sprinkle of flaky sea salt

Equipment & Prep Work

Before you begin, gather the following:

Large baking dish or rimmed sheet pan

Heavy skillet (cast iron preferred)

Mixing bowl for marinade
Tongs or spatula for turning chicken

Meat thermometer to ensure perfect doneness

Zester or fine grater for lemons

Prep Steps

Pat chicken dry: Use paper towels to remove excess moisture—this helps the seasoning adhere and promotes even browning.

Bring to room temperature: Let chicken rest out of the fridge for 15–20 minutes; it’ll cook more evenly.
Preheat oven (if using oven-finish): 375°F (190°C).

Step-by-Step Preparation

4.1 Marinating the Chicken

Combine marinade ingredients: In a mixing bowl, whisk together olive oil, lemon zest, lemon juice, black pepper, salt, smoked paprika (if using), garlic powder, fresh thyme, and minced garlic.

Coat the chicken: Place chicken breasts in the bowl, turning them to ensure an even coat. For deeper flavor, marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
Bring back to room temp: If refrigerated, let the chicken sit out for 20 minutes before cooking.

4.2 Cooking on the Stove

Heat the skillet: Place your cast iron or heavy skillet over medium-high heat. Add a thin layer of olive oil.

Sear the chicken: Once shimmering, add chicken breasts—don’t overcrowd. Sear 3–4 minutes per side, until golden brown. Resist moving them too early; a good crust forms when you let them rest.
Add butter & aromatics: In the last minute of searing the second side, add butter and spoon the melted butter over each breast to infuse richness.

4.3 Oven-Finish for Perfect Juiciness

Transfer to baking dish: Move the seared chicken to a baking sheet or oven-safe dish.

Bake: Slide into your preheated oven for 8–10 minutes, or until the internal temperature reads 165°F (74°C).
Rest & slice: Remove from oven and let rest 5 minutes under foil. This allows juices to redistribute, ensuring tender bites.

Chef’s Tips for Ultimate Flavor

Use fresh lemons: Bottled juice lacks the vibrant aroma and brightness essential to this Lemon Pepper Chicken Recipe.

Crack pepper fresh: Pre-ground pepper can be stale; a coarse grind right before cooking gives essential bite.
Even thickness: Pound thicker ends of the breast to an even thickness for uniform cooking.

Patience: Let chicken develop that golden crust—don’t flip too early!

Resting is non-negotiable: Allow meat to rest; cutting too soon will cause precious juices to run out.
Adjust seasoning: Taste one piece; if you want more zest or heat, sprinkle additional lemon juice or cracked pepper.

Variations to Spark Creativity

Grilled Lemon Pepper Chicken
- Marinate as above, then grill over medium heat for 6–7 minutes per side. Baste with marinade to intensify flavor.
Lemon Pepper Chicken Thighs
- Swap breasts for bone‑in, skin-on thighs. Increase oven time to 20–25 minutes at 375°F, finishing under the broiler for crispy skin.

Herb-Infused Butter Baste
- Add fresh rosemary or oregano sprigs into your butter basting mix for an herbal aroma.

Spicy Lemon Pepper
- Mix in ½ teaspoon red pepper flakes or cayenne for heat.
Lemon Pepper Chicken Salad
- Slice cooled chicken and toss with mixed greens, cherry tomatoes, cucumbers, a drizzle of leftover marinade as dressing.

Serving Suggestions & Pairings

To showcase your Lemon Pepper Chicken Recipe at its best, consider these accompaniments:

Fresh Green Salad with avocado, radish, and lemon‑dijon vinaigrette

Garlic Parmesan Mashed Potatoes or Steamed Jasmine Rice to soak up juices

Roasted Asparagus or Green Beans Almondine for a crunchy contrast
Quinoa Pilaf with toasted pine nuts and herbs

Warm Pita & Tzatziki for a Mediterranean twist

Wine Pairing: A crisp Sauvignon Blanc or unoaked Chardonnay complements the zesty profile beautifully. For a non‑alcoholic option, sparkling water with a lemon wheel and fresh mint is refreshing.

Make-Ahead & Storage

Marinating: Marinate chicken up to 8 hours ahead.

Cooking: Fully cooked chicken can be refrigerated for 3–4 days.

Reheating: Gently reheat in a 300°F oven or covered skillet to avoid drying out.
Freezing: Cooked slices freeze well in airtight bags for up to 3 months; thaw overnight in refrigerator.

Nutrition & Dietary Mods

Approximate per serving (1 chicken breast)

Calories: 280

Protein: 32g
Fat: 14g

Carbs: 2g

Sodium: 450mg

Low‑Sodium Option: Reduce salt by half and use a pinch of sea salt at the end.
Dairy‑Free: Omit butter or replace with dairy‑free margarine.
Paleo/Keto: Naturally compliant; pair with cauliflower mash instead of potatoes.

Frequently Asked Questions

Q: Can I use chicken tenders instead of breasts?
A: Yes! Reduce cooking time to 4–5 minutes per side; they’re thinner and cook faster.

Q: What if I don’t own a cast iron skillet?
A: A heavy stainless‑steel or nonstick pan works fine. Ensure it’s oven-safe if you’re finishing in the oven.

Q: How do I prevent chicken from sticking?
A: Ensure your pan is fully preheated and well‑oiled. Press gently for the first minute to create contact.

Q: Can I grill this without a marinade?
A: You can dry‐rub the seasoning directly on the chicken, but marinating intensifies flavor and moistness.

Conclusion

This Lemon Pepper Chicken Recipe is more than just a weeknight meal—it’s an invitation to skillfully blend simple ingredients into a dish that feels elevated and indulgent. With its zesty marinade, perfectly seared crust, and tender interior, it’s guaranteed to become a staple in your culinary repertoire. Whether you’re dining solo, feeding a family, or impressing dinner guests, these step‑by‑step instructions, chef’s tips, and creative variations ensure success every time.