Lemon Pepper Chicken
Juicy lemon pepper chicken made with fresh lemon zest, garlic, and cracked black pepper. Easy 30-minute dinner recipe.
Ingredients
- 4 boneless skinless chicken breasts about 2 pounds
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 garlic cloves minced
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 tablespoon unsalted butter
- 4 –6 lemon slices
Instructions
- Preheat oven to 400°F. Pat chicken breasts dry and season both sides with salt, cracked black pepper, Italian seasoning, and lemon zest. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Reduce heat to medium, add minced garlic, and cook for 30 seconds until fragrant. Stir in lemon juice and butter. Place lemon slices on top of chicken and transfer skillet to the oven. Bake for 10–15 minutes until chicken reaches an internal temperature of 165°F. Remove from oven and let rest for 5 minutes before serving.
Notes
Use fresh lemon juice and zest for best flavor. Do not overbake to prevent dryness. Let chicken rest before slicing to retain juices. Store leftovers in the refrigerator for up to 4 days and reheat gently before serving.