Lemon Pepper Chicken Recipe
A zesty and juicy Lemon Pepper Chicken Recipe that combines fresh lemon zest, tangy juice, and cracked black pepper for a restaurant‑worthy dish you can make at home in under 40 minutes.
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
Instructions
Prep & Marinate:
- Pat chicken dry and bring to room temperature (15–20 minutes).
- In a bowl, whisk olive oil, lemon zest, lemon juice, black pepper, salt, smoked paprika, garlic powder, thyme, and minced garlic.
- Toss chicken in the marinade; let rest 30 minutes at room temp or up to 2 hours in the fridge.
Sear on Stovetop:
- Preheat a heavy skillet over medium‑high heat; add a thin layer of olive oil.
- Sear chicken 3–4 minutes per side until golden brown; during the last minute, add butter and spoon over chicken.
Oven Finish:
- Preheat oven to 375°F (190°C).
- Transfer seared chicken to a baking dish and bake 8–10 minutes, or until internal temperature reaches 165°F (74°C).
- Rest under foil for 5 minutes before slicing.
Notes
- Fresh Ingredients: Always use fresh lemon and freshly cracked pepper for maximum flavor.
- Even Cooking: Pound thicker ends of breasts to uniform thickness.
- Storage: Refrigerate cooked chicken in an airtight container for up to 4 days; reheat gently to retain juiciness.
- Variations: Swap breasts for thighs (increase bake time to 20–25 minutes) or add red pepper flakes for heat.