Lemon Pepper Chicken Flavor (Printer-Friendly)
Juicy chicken breasts marinated in lemon and pepper, seared to crispy perfection with optional savory sauce.
# What You’ll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts (6-8 oz each)
→ Marinade
02 -
1 tablespoon olive oil
03 -
1 tablespoon lemon zest (from approximately 2 lemons)
04 -
2 tablespoons lemon juice (from 1 lemon)
05 -
2 tablespoons freshly cracked black pepper
06 -
1 teaspoon garlic powder
07 -
½ teaspoon onion powder
08 -
½ teaspoon salt, or to taste
09 -
¼ teaspoon cayenne pepper (optional)
→ Lemon Pepper Sauce (optional)
10 -
2 tablespoons unsalted butter
11 -
2 cloves garlic, minced
12 -
¼ cup chicken broth
13 -
2 tablespoons lemon juice (from 1 lemon)
14 -
1 tablespoon honey or maple syrup
15 -
1 teaspoon lemon zest (from ½ lemon)
16 -
1 teaspoon freshly cracked black pepper
17 -
½ teaspoon cornstarch
18 -
1 tablespoon cold water (to mix with cornstarch)
19 -
Pinch of salt, or to taste
→ Garnishes (optional)
20 -
Fresh parsley, chopped
21 -
Lemon wedges
# Steps to Make This:
01 -
Place each chicken breast between two sheets of plastic wrap or inside a resealable bag. Use a meat mallet or rolling pin to flatten the chicken to about ½ inch thickness for even cooking.
02 -
In a medium bowl, thoroughly whisk together olive oil, lemon zest, lemon juice, black pepper, garlic powder, onion powder, salt, and cayenne pepper if using.
03 -
Coat the pounded chicken breasts with the marinade in a resealable bag or shallow dish. Seal and refrigerate for at least 30 minutes and up to 4 hours for optimal flavor infusion.
04 -
Preheat a large skillet over medium-high heat and add olive oil, heating until it shimmers.
05 -
Place marinated chicken breasts in the hot skillet without overcrowding. Cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use a meat thermometer to confirm doneness.
06 -
Transfer chicken to a plate and loosely cover with foil. Rest for 5 to 10 minutes to allow juices to redistribute, enhancing tenderness.
07 -
In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant without browning.
08 -
Stir in chicken broth and lemon juice, bringing the mixture to a simmer. Incorporate honey, lemon zest, black pepper, and salt to taste.
09 -
Whisk cornstarch with cold water to form a slurry and slowly add to the simmering sauce, stirring constantly until the sauce thickens, about 1-2 minutes. Adjust thickness with additional broth if necessary.
10 -
Slice rested chicken breasts against the grain into thin strips. Spoon sauce over the slices and garnish with fresh parsley and lemon wedges before serving.
# Additional Notes:
01 -
Pounding chicken to an even thickness ensures consistent cooking and juiciness.
02 -
Allowing the chicken to rest after cooking lets the juices redistribute, enhancing flavor and texture.