Lemon Pepper Chicken
There’s something magical about the combination of zesty lemon and bold black pepper that turns a simple chicken dish into an unforgettable meal. This lemon pepper chicken is juicy, flavorful, and ridiculously easy to make. Whether you’re cooking for a quick weeknight dinner or impressing guests, trust me, this one’s a game-changer! With just a handful of ingredients, you’ll have a dish that’s bursting with bright, citrusy flavors and the perfect touch of heat.
Why You’ll Love Lemon Pepper Chicken
Versatile
You can serve this chicken in so many ways! Pair it with a fresh salad, serve it over rice, or slice it up for a sandwich. It’s a meal that fits any occasion.
Budget-Friendly
No fancy ingredients needed—just simple, everyday pantry staples that come together for an amazing dish without breaking the bank.
Quick and Easy
This recipe comes together in under 30 minutes! Perfect for busy days when you need a delicious meal without the fuss.
Customizable
Want to spice it up? Add a pinch of cayenne. Prefer it extra lemony? Squeeze in more fresh lemon juice. You can easily tweak it to your taste!
Crowd-Pleasing
A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Lemon Pepper Chicken
Here’s why this dish is a must-try—simple ingredients, big flavors!
Chicken Breasts
The star of the show! Boneless, skinless chicken breasts cook up tender and juicy while soaking in all that lemony goodness.
Lemon Juice
Freshly squeezed lemon juice adds a bright, citrusy punch that makes the chicken taste incredibly fresh and vibrant.
Lemon Zest
Zesting a lemon intensifies the citrus flavor, making sure every bite is packed with that signature tangy taste.
Black Pepper
Coarse black pepper brings the perfect amount of heat and depth, complementing the lemon beautifully.
Garlic
A little garlic goes a long way, adding warmth and richness to the dish.
Olive Oil
Keeps the chicken moist while helping to create a delicious golden sear.
Butter
A touch of butter at the end gives the chicken a silky, restaurant-quality finish.
Salt
Enhances all the other flavors and makes them pop!
Instructions
Preheat Your Equipment
Start by preheating your pan over medium heat. A well-heated pan ensures a perfect sear on the chicken, locking in all those delicious juices.
Season the Chicken
Pat the chicken breasts dry, then rub them with lemon zest, black pepper, garlic, and salt. This step ensures the flavors penetrate deep into the meat.
Cook the Chicken
Heat olive oil in the pan, then add the chicken breasts. Cook for about 5-6 minutes on each side until golden brown and fully cooked through.
Add Lemon Juice and Butter
Reduce the heat to low and add the lemon juice and butter to the pan. Let it simmer for a minute, coating the chicken in that rich, tangy sauce.
Rest Before Serving
Remove from heat and let the chicken rest for a few minutes. This step keeps it juicy and flavorful.
Serve and Enjoy
Slice, serve, and enjoy! Drizzle any extra sauce over the top for even more lemony goodness.
Nutrition Facts
Servings: 4
Calories per serving: Approximately 250
(Note: Exact nutrition values may vary based on ingredient brands and portion sizes.)
Preparation Time
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
How to Serve Lemon Pepper Chicken
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve over a bed of fluffy white rice or quinoa to soak up that delicious sauce.
- Pair with roasted or steamed vegetables like asparagus, broccoli, or green beans for a balanced meal.
- Slice it up and toss it into a fresh garden salad for a protein-packed lunch.
- Use it as a filling for sandwiches or wraps with lettuce, tomato, and a drizzle of ranch or honey mustard.
Additional Tips
- For extra crispy chicken, dredge the breasts lightly in flour before cooking.
- Make it extra saucy by doubling the lemon juice and butter for more drizzling goodness.
- Want more heat? Add a pinch of red pepper flakes or a dash of cayenne.
- Use bone-in chicken thighs for an even juicier version—just adjust cooking time accordingly.
- Marinate for deeper flavor! Let the chicken sit in lemon juice, olive oil, and garlic for 30 minutes before cooking.
FAQ’s
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work great and will be even juicier. Just adjust the cooking time as they take a bit longer to cook.
2. Can I make this dish in the oven?
Absolutely! Bake at 375°F (190°C) for about 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C).
3. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but bottled can work in a pinch. Just be sure to use a high-quality one.
4. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.
5. Can I freeze lemon pepper chicken?
Yes! Freeze cooked chicken in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
6. What if I don’t have black pepper?
You can use white pepper or even a mix of peppercorns for a different flavor twist.
7. Can I make this dairy-free?
Yes! Swap butter for extra olive oil or a dairy-free alternative.
8. What’s the best pan to use?
A cast-iron skillet works wonders for getting that golden, crispy crust, but any nonstick or stainless steel pan will do.
9. Can I add more spices?
Definitely! Paprika, onion powder, or a pinch of cumin can add extra depth of flavor.
10. How do I know when my chicken is done?
Use a meat thermometer—chicken is fully cooked at 165°F (75°C). No thermometer? Slice into the thickest part—it should be white with no pink inside.
Conclusion
Lemon pepper chicken is one of those recipes that proves simple ingredients can create the most delicious meals. With its bright, zesty flavor and tender texture, it’s a dish you’ll want to make again and again. Whether you serve it with veggies, rice, or in a salad, it’s guaranteed to bring bold flavor and a little extra sunshine to your table. Try it out—you won’t be disappointed!
Print
Lemon Pepper Chicken
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking / Pan-Frying
- Cuisine: American (with a Mediterranean twist)
- Diet: Gluten Free
Description
A tangy and savory chicken dish featuring zesty lemon and freshly ground black pepper. Perfect for a quick weeknight dinner, this recipe delivers a burst of citrus flavor balanced with the richness of tender chicken.
Ingredients
- 4 chicken breasts (or thighs, if preferred)
- 2 lemons (juice and zest)
- 1–2 teaspoons freshly ground black pepper
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Optional: 1 teaspoon dried oregano or thyme for extra herbaceous flavor
Instructions
- Marinate: In a bowl, combine lemon juice, lemon zest, black pepper, salt, olive oil, and garlic. Place the chicken in the marinade, turning to coat evenly. Allow to marinate for at least 15 minutes (up to 2 hours in the refrigerator for deeper flavor).
- Preheat: Preheat your oven to 400°F (200°C) if baking.
- Cook:
- Baking: Place the marinated chicken in a baking dish and bake for 20–25 minutes or until the internal temperature reaches 165°F (74°C).
- Pan-Frying: Alternatively, heat a skillet over medium-high heat and cook the chicken for about 6–7 minutes per side until golden and cooked through.
- Rest & Serve: Let the chicken rest for 5 minutes before serving. Garnish with additional lemon zest or fresh herbs if desired.
Notes
- Adjust the marinating time based on your schedule. Longer marination enhances flavor.
- For an extra citrus kick, add a few lemon slices to the baking dish during cooking.
- Pair with a side of steamed vegetables, rice, or a fresh salad.
Nutrition
- Serving Size: 1 Chicken Breast (approx. 6 oz)
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg
