Lemon Pepper Chicken (Printer-Friendly Version)
Tender chicken with lemon zest and cracked pepper, seared to golden perfection and served with a vibrant sauce.
# Ingredients Needed:
→ Chicken
01 -
4 boneless, skinless chicken breasts (6-8 oz each)
02 -
1 tablespoon olive oil
03 -
1 tablespoon lemon zest (from 2 lemons)
04 -
2 tablespoons lemon juice (from 1 lemon)
05 -
2 tablespoons freshly cracked black pepper
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon salt, adjust to taste
09 -
1/4 teaspoon cayenne pepper (optional)
→ Lemon Pepper Sauce (Optional)
10 -
2 tablespoons unsalted butter
11 -
2 cloves garlic, minced
12 -
1/4 cup chicken broth
13 -
2 tablespoons lemon juice (from 1 lemon)
14 -
1 tablespoon honey or maple syrup
15 -
1 teaspoon lemon zest (from 1/2 lemon)
16 -
1 teaspoon freshly cracked black pepper
17 -
1/2 teaspoon cornstarch mixed with 1 tablespoon cold water
18 -
Pinch of salt, adjust to taste
→ Garnish (Optional)
19 -
Fresh parsley, chopped
20 -
Lemon wedges
# Step-by-Step Directions:
01 -
Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of 1/2 inch to ensure uniform cooking.
02 -
Combine olive oil, lemon zest, lemon juice, black pepper, garlic powder, onion powder, salt, and optional cayenne pepper in a bowl; whisk until thoroughly blended.
03 -
Submerge the chicken breasts in the marinade, ensuring full coating; seal and refrigerate for 30 minutes up to 4 hours to develop flavor.
04 -
Preheat a large skillet over medium-high heat and add 1 tablespoon olive oil; heat until shimmering to prepare for searing.
05 -
Place marinated chicken breasts in the hot skillet without overcrowding; cook 4-5 minutes per side until golden and internal temperature reaches 165°F (74°C).
06 -
Remove chicken from pan, cover loosely with foil, and let rest 5-10 minutes to allow juices to redistribute for optimal tenderness.
07 -
In the used skillet, melt butter over medium heat, then sauté minced garlic for 30 seconds until fragrant without burning.
08 -
Add chicken broth and lemon juice, stirring to combine; bring to a gentle simmer.
09 -
Incorporate honey or maple syrup, lemon zest, black pepper, and a pinch of salt; stir well and taste-adjust seasoning as needed.
10 -
Slowly whisk in cornstarch slurry, stirring constantly until the sauce thickens to desired consistency, about 1-2 minutes; add broth to thin if necessary.
11 -
Cut rested chicken against the grain into thin slices; optionally ladle the lemon pepper sauce over the top.
12 -
Sprinkle with chopped parsley and serve with lemon wedges alongside desired side dishes.
# Helpful Hints:
01 -
Pounding chicken to an even thickness ensures faster, more even cooking and prevents dryness.
02 -
Marinating for at least 1 hour enhances flavor penetration, but up to 4 hours is ideal.
03 -
Using a meat thermometer guarantees food safety and perfect doneness.