Lemon Pepper Chicken
Pan-seared chicken breasts with bright lemon and cracked black pepper. Crispy outside, juicy inside—ready in 25 minutes with minimal cleanup.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 35g
Ingredients
- 2 breasts (about 6 oz each) chicken breasts, boneless and skinless
- 1 tsp black pepper, coarsely cracked
- ½ tsp salt
- 2 tbsp olive oil
- 1 whole (zested + halved) lemon
- 2 cloves garlic cloves, minced
- 1 tbsp fresh parsley or thyme, chopped (optional)
Instructions
- 1
Pat chicken breasts dry with paper towels.
- 2
Season chicken on both sides generously with salt and cracked pepper.
- 3
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear chicken 6 minutes per side without moving—edges should turn golden, center stays juicy.
- 5
Add minced garlic and lemon zest to the pan; stir for 30 seconds until fragrant.
- 6
Squeeze lemon juice over chicken, tilting pan to coat. Cook 1 minute to incorporate.
- 7
Transfer chicken to a plate. Drizzle with pan sauce and top with fresh herbs if using.
- 8
Serve immediately with rice, potatoes, or roasted vegetables.
Tools you’ll need
- 12-inch skillet
- paper towels
- cutting board
- knife
- microplane or zester
- tongs
- serving plate
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