Lemon Pepper Chicken Tender (Printable)

Juicy chicken breasts seasoned with lemon zest and black pepper, roasted or pan-seared to perfection.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.32 pounds)

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 tablespoon freshly cracked black pepper
04 - 1 teaspoon sea salt
05 - Zest of 1 lemon
06 - Juice of 1 lemon (about 2 tablespoons)
07 - 2 garlic cloves, minced

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley
09 - Lemon wedges, for serving

# How To Make It:

01 - Pat the chicken breasts dry using paper towels.
02 - In a large bowl, whisk together olive oil, black pepper, sea salt, lemon zest, lemon juice, and minced garlic.
03 - Add the chicken breasts to the marinade and toss to coat evenly. Allow to marinate for 10 to 15 minutes while preheating oven or skillet.
04 - To roast: Preheat oven to 400°F. Arrange chicken on a baking sheet lined with parchment paper and roast for 20 to 25 minutes until internal temperature reaches 165°F. To pan-sear: Heat a large skillet over medium-high heat, add a drizzle of olive oil, and cook chicken breasts 5 to 7 minutes per side until golden brown and cooked through.
05 - Let the chicken rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • Juicy, tender chicken that stays moist even if you're not a timing expert, thanks to the lemon juice keeping everything tender.
  • Ready in under 40 minutes from start to finish, which means weeknight dinners that don't feel like you're rushing.
  • The flavor is bright and clean without being fussy, so it pairs with almost anything in your fridge.
02 -
  • Freshly cracked pepper makes an enormous difference—pre-ground pepper loses its oils and heat quickly, and this dish depends on that peppery bite staying alive.
  • Don't skip the rest time before serving; those 5 minutes are the difference between a juicy chicken breast and one that sheds its moisture the moment you cut into it.
  • Fresh lemon juice and zest cannot be substituted with bottled or powdered versions without completely changing the character of the dish.
03 -
  • Buy your lemon at room temperature and roll it on the counter under your palm before zesting and juicing—this breaks down the inner walls and gets you more juice with less effort.
  • If your chicken breasts are thick, use the side of your hand to gently press them to an even thickness so they cook at the same rate and nothing ends up overdone or raw in the middle.
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