Lemon Pepper Chicken Flavor (Printer-Friendly)
Tender chicken infused with lemon zest and cracked pepper, creating a bright and savory meal.
# What You’ll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts (6-8 oz each)
02 -
1 tablespoon olive oil
03 -
1 tablespoon lemon zest (from 2 lemons)
04 -
2 tablespoons lemon juice (from 1 lemon)
05 -
2 tablespoons freshly cracked black pepper
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon salt, or to taste
09 -
1/4 teaspoon cayenne pepper (optional)
→ Lemon Pepper Sauce (Optional)
10 -
2 tablespoons unsalted butter
11 -
2 cloves garlic, minced
12 -
1/4 cup chicken broth
13 -
2 tablespoons lemon juice (from 1 lemon)
14 -
1 tablespoon honey or maple syrup
15 -
1 teaspoon lemon zest (from 1/2 lemon)
16 -
1 teaspoon freshly cracked black pepper
17 -
1/2 teaspoon cornstarch mixed with 1 tablespoon cold water
18 -
Pinch of salt, or to taste
→ Garnish
19 -
Fresh parsley, chopped
20 -
Lemon wedges
# Steps to Follow:
01 -
Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of 1/2 inch using a meat mallet or rolling pin.
02 -
In a medium bowl, whisk together olive oil, lemon zest, lemon juice, black pepper, garlic powder, onion powder, salt, and cayenne pepper if using.
03 -
Coat chicken breasts with marinade, place in a resealable bag or covered dish, and refrigerate for 30 minutes to 4 hours.
04 -
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil, heating until shimmering.
05 -
Sear chicken breasts in the hot skillet without overcrowding, cooking 4-5 minutes per side until golden and internal temperature reaches 165°F (74°C).
06 -
Remove chicken from skillet, cover loosely with foil, and rest for 5-10 minutes to allow juices to redistribute.
07 -
In the same skillet, melt butter over medium heat, sauté garlic for 30 seconds, then add chicken broth and lemon juice and bring to a simmer.
08 -
Stir in honey, lemon zest, black pepper, and salt to taste; whisk in cornstarch slurry gradually and cook until thickened, 1-2 minutes.
09 -
Slice rested chicken against the grain into strips, spoon sauce over top if using, and garnish with fresh parsley and lemon wedges.
# Helpful Hints:
01 -
Pounding chicken breasts ensures even cooking and tender texture.
02 -
Resting the chicken after cooking helps retain moisture.