Description
30-minute Lemon Pepper Chicken with chicken, lemon, and garlic. Meal prep-ready for quick, tasty meals!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds or 900g)
- 3 tablespoons olive oil, divided
- 2 medium lemons (you’ll need both zest and juice)
- 1 tablespoon freshly ground black pepper
- 2 teaspoons kosher salt
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- Fresh parsley for garnish
Instructions
- Prepare the lemon-pepper mixture first. Zest both lemons into a small bowl, then add the freshly ground black pepper, salt, minced garlic, dried oregano, and onion powder. Mix thoroughly to combine all seasonings. Cut one lemon in half and squeeze the juice into a separate small bowl.
- Pat the chicken breasts completely dry with paper towels. If the breasts are uneven in thickness, place them between two sheets of plastic wrap and gently pound the thicker parts to create uniform thickness throughout.
- Drizzle 1 tablespoon of olive oil over the chicken breasts and rub it in to coat all surfaces. This helps the seasoning adhere and promotes browning.
- Sprinkle two-thirds of the lemon-pepper mixture evenly over both sides of the chicken, pressing gently to adhere. Reserve the remaining third of the mixture for later.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking. This temperature is crucial for developing a proper sear without burning.
- Carefully place the seasoned chicken breasts in the hot skillet, presentation side down first. Cook undisturbed for 5-6 minutes until deeply golden brown. Moving the chicken too early will prevent proper crust formation.
- Reduce heat to medium, flip the chicken breasts, and continue cooking for another 5-7 minutes until the internal temperature reaches 165°F (74°C) at the thickest part.
- During the final minute of cooking, pour the reserved lemon juice over the chicken and sprinkle with the remaining lemon-pepper mixture. This creates a fresh flavor boost that brightens the entire dish.
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing or serving. This resting period allows the juices to redistribute throughout the meat rather than spilling out when cut.
- Slice the remaining lemon into wedges and serve alongside the chicken. Garnish with fresh parsley for a pop of color and complementary herbaceous notes.