Lemon Pepper Chicken

My sister-in-law first made this lemon pepper chicken for a casual Tuesday dinner, and I could not stop asking questions between bites. The bright citrus hit against that sharp pepper just woke everything up on the plate. She laughed and admitted she had been experimenting with the lemon to garlic ratio for months. That night I went home and tried it myself, and now it has become one of those weeknight recipes I actually look forward to making.

Last summer I made this for a small backyard gathering, and my friend who claims to hate chicken went back for seconds. She asked what the secret was, and I told her it was just letting the chicken sit in that zesty marinade long enough to really soak it all up. Now whenever she comes over, this is the first thing she asks if I am making. Something about the combination of fresh lemon and cracked black pepper just makes people feel taken care of.

Ingredients

• Chicken breasts: Boneless and skinless work best here, but thighs will give you even more juiciness if you do not mind the slightly longer cook time
• Olive oil: This helps the seasoning cling to the chicken and promotes gorgeous golden browning
• Freshly cracked black pepper: Please use freshly ground pepper instead of pre-ground, the difference in flavor is remarkable
• Sea salt: Balances the bright acidity and brings all the flavors together
• Lemon zest: The oils in the zest pack way more lemon flavor than juice alone, so do not skip this step
• Lemon juice: Provides the tangy backbone that makes this dish sing
• Garlic cloves: Minced fresh garlic adds a savory depth that rounds out the sharp citrus
• Fresh parsley: A little pop of color and mild freshness to finish the dish
• Lemon wedges: Extra wedges at the table let everyone adjust the brightness to their liking

Instructions

Prep the chicken:

Pat each breast dry with paper towels so the marinade will cling properly

Mix the marinade:

Whisk together the olive oil, pepper, salt, lemon zest, lemon juice, and minced garlic in a large bowl until fully combined

Coat and wait:

Add the chicken to the bowl and turn each piece to coat evenly, then let it sit for 10 to 15 minutes while you heat the oven or pan

Choose your method:

Either roast at 200°C (400°F) for 20 to 25 minutes until 74°C (165°F) internally, or pan-sear in hot oil for 5 to 7 minutes per side until golden and cooked through

Rest the meat:

Let the chicken rest for 5 minutes before serving so the juices redistribute

Finish and serve:

Garnish with chopped parsley and extra lemon wedges for squeezing at the table

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This recipe became my go-to when I was learning to cook without relying on complicated spice blends. I loved that something so simple could taste so intentional and well thought out. Now whenever someone tells me they do not know what to cook for dinner, I suggest this chicken. It never fails to make people feel like they are eating something special.

Marinade Magic

The secret here is giving the acid and oil time to penetrate the surface of the chicken. I have found that 15 minutes is the sweet spot, but if you are really rushed, even 5 minutes will help. Just do not let it sit longer than an hour, or the texture will start to break down from the lemon.

Pan Versus Oven

Pan-searing gives you that gorgeous golden crust and a slightly deeper flavor, while roasting is more hands-off and keeps the kitchen cooler. I usually pan-sear when I want something that feels like a restaurant meal, and roast on busy weeknights. Both methods deliver tender, juicy chicken.

Serving Ideas

This chicken pairs beautifully with roasted vegetables, over a fresh green salad, or alongside simple mashed potatoes. The bright citrus flavor actually cuts through rich sides really well.

• Try it with roasted asparagus and baby potatoes in the spring
• Serve over arugula with shaved parmesan for a light dinner salad
• Make chicken sandwiches the next day with extra lemon mayo

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Sometimes the simplest recipes are the ones that stick around longest. This lemon pepper chicken has earned its permanent spot in my regular rotation, and I bet it will find its way into yours too.

Common Questions

→ How long should I marinate the chicken?

Marinate the chicken for 10–15 minutes at room temperature while you preheat your oven or pan. This allows the lemon, garlic, and pepper flavors to penetrate the meat without breaking down the texture.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless chicken thighs work beautifully and often yield juicier results due to their higher fat content. Adjust cooking time to 18–22 minutes in the oven or 4–6 minutes per side when pan-searing.

→ What's the best way to know when the chicken is done?

Use a meat thermometer to check that the internal temperature reaches 74°C (165°F). The juices should run clear when pierced, and the meat should feel firm but spring back when touched.

→ Can I prepare this ahead of time?

You can marinate the chicken up to 4 hours in the refrigerator for deeper flavor. Bring it to room temperature for 20 minutes before cooking for even results.

→ What sides pair well with this dish?

Roasted vegetables like asparagus, broccoli, or bell peppers complement the citrus notes. A fresh green salad with vinaigrette, roasted potatoes, or steamed rice also work wonderfully.

→ Can I freeze the marinated chicken?

Yes. Place the marinated chicken in an airtight freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.