Description
Juicy, zesty, and ready in under 30 minutes. This Lemon Pepper Chicken will make your weeknight dinner feel like a restaurant splurge without the effort.
Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs/680g)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from approximately 2 lemons)
- 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon honey (optional)
- Fresh parsley for garnish (optional)
Instructions
- Pat chicken dry with paper towels. If using breasts, pound to even thickness of about ¾ inch.
- In a large bowl, combine olive oil, lemon juice, lemon zest, black pepper, salt, garlic, oregano, thyme, and honey if using. Add chicken and coat thoroughly. Marinate for 30 minutes to 4 hours.
- Remove chicken from refrigerator 15-20 minutes before cooking. Heat a large skillet over medium-high heat with 1 tablespoon olive oil.
- Cook chicken for 5-6 minutes per side for breasts or 6-7 minutes per side for thighs until golden brown and internal temperature reaches 165°F (74°C).
- Transfer chicken to a plate and rest for 5 minutes before serving. Garnish with fresh parsley and lemon slices if desired.