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This Lemon Pepper Chicken recipe has been my go-to for busy weeknights when I want something quick, bright, and full of flavor. It captures the perfect balance of zesty lemon and bold pepper, making simple chicken feel special without a lot of fuss. Whether you serve it with roasted veggies or over rice, it’s always a hit in my house.
I first made this on a whim for a dinner party, and it was so well received that it became a regular recipe I rely on when I want to impress without stress.
Ingredients
- Four boneless, skinless chicken breasts: choose plump, fresh pieces for juicier results
- Olive oil: use extra virgin for the best flavor and quality
- Lemon zest and fresh lemon juice: brightens and lifts the whole dish, fresh lemons always taste best
- Freshly cracked black pepper: the star seasoning, freshly ground pepper gives more punch than pre-ground
- Garlic powder and onion powder: they build background flavor, making the chicken taste savory and well-rounded
- Salt: balances and enhances all the other tastes kosher or sea salt preferred
- Cayenne pepper (optional): adds heat if you like a little kick
- Butter, minced garlic, chicken broth, honey or maple syrup: these make the optional sauce luscious
- Cornstarch: for thickening the sauce, ensure it is fresh for best results
- Fresh parsley and lemon wedges: for garnish and a fresh hit of herbaceous brightness
Instructions
- Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about half an inch. This ensures the chicken cooks evenly and becomes tender. Don’t skip this step because it really makes a difference in texture.
- Make the Marinade:
- In a medium bowl, whisk olive oil, lemon zest, lemon juice, black pepper, garlic powder, onion powder, salt, and cayenne pepper if using. Mix until combined. This marinade infuses the chicken with bright and peppery flavors that define the dish.
- Marinate:
- Put the pounded chicken into a resealable bag or shallow dish. Pour the marinade over it, making sure all pieces are coated. Seal and refrigerate for at least 30 minutes or up to 4 hours. Longer marinating means more intense flavor but even thirty minutes works great. I usually do at least an hour when I can.
- Cook the Chicken:
- Heat a large skillet over medium-high heat and add olive oil. Wait for it to shimmer, indicating it’s hot enough to sear. Carefully place the chicken in the skillet without crowding the pan. Sear each side for 4 to 5 minutes until golden brown and cooked through. Internal temperature should reach 165 degrees Fahrenheit. Use a meat thermometer for best accuracy.
- Rest the Chicken:
- Transfer chicken to a plate and loosely cover with foil. Let rest for 5 to 10 minutes to allow the juices to redistribute. This step ensures the chicken remains juicy when sliced.
- Make the Lemon Pepper Sauce (Optional):
- Return the same skillet to medium heat and melt butter. Add minced garlic and cook for about 30 seconds until fragrant but not browned. Pour in chicken broth and lemon juice, stirring and letting it simmer gently. Add honey, lemon zest, black pepper, and a pinch of salt if needed. Mix well and taste to adjust. Whisk together cornstarch and cold water to make a slurry, then slowly add to the sauce, whisking constantly until it thickens in 1 to 2 minutes. Add more broth if it becomes too thick.
- Assemble and Serve:
- Slice the chicken against the grain into thin strips. This tenderizes the meat and creates neat slices that soak up the sauce. Spoon the lemon pepper sauce over the sliced chicken, then garnish with fresh parsley and lemon wedges. Serve immediately.
My favorite thing about this dish is how the lemon zest really wakes up the pepper, creating a lively contrast. One time, I made this for a family dinner and watched everyone go back for seconds without a word, just nodding in approval. That kind of silent praise is the best compliment.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in a skillet to retain moisture or use the microwave with a damp paper towel on top to keep the chicken from drying out. You can freeze cooked chicken by wrapping it tightly in plastic wrap and placing it in a freezer bag. It will keep well for 2 to 3 months. Thaw in the fridge overnight before reheating.
Ingredient Substitutions
Chicken thighs can be used if you prefer darker meat that stays moist longer. Adjust cooking time accordingly since thighs take a little longer. If fresh lemons aren’t available, you can use bottled lemon juice, but the flavor won’t be as bright or fresh. For a dairy-free sauce, swap butter for olive oil and use maple syrup instead of honey.
Serving Suggestions
This chicken pairs wonderfully with grains like quinoa, brown rice, or couscous which soak up the sauce nicely. Roasted or steamed vegetables such as asparagus, broccoli, or green beans add color and nutrition. Try tossing shredded chicken into a salad with grapes and celery for a refreshing lunch or make wraps and tacos with fresh toppings.
Give this lemon pepper chicken a try for a bright, easy weeknight meal. It’s quick to make and full of flavor.
Common Questions About Recipes
- → What cuts of chicken work best?
Boneless, skinless chicken breasts or thighs both work well; thighs offer more moisture and richer flavor.
- → How long should the chicken marinate?
At least 30 minutes enhances flavor, but marinating up to 4 hours or overnight intensifies zest and seasoning.
- → Can I make the lemon pepper sauce ahead?
Yes, prepare the sauce separately and gently reheat. It complements the chicken with buttery, citrus notes.
- → What are some good side dishes?
Roasted vegetables, quinoa, couscous, or fresh salads balance the bright and peppery chicken perfectly.
- → How to achieve crispy chicken skin without frying?
Pounding the chicken to even thickness and searing in a hot skillet with olive oil creates a crispy, golden crust.
- → Can the dish be adapted for grilling?
Absolutely. Grill marinated chicken breasts over medium heat for about 5-7 minutes per side for a smoky touch.