Lemon Pepper Chicken Breast Recipe
Cook flavorful lemon pepper chicken breast with lemon juice, cracked pepper, garlic, and paprika—perfect for weeknight dinners.
Equipment
- Cutting board
- Sharp knife
- Meat mallet or rolling pin (optional but helpful)
- Large skillet (cast iron or stainless steel works best)
- Tongs
- Zester or fine grater
- Measuring spoons
Ingredients
For the Chicken
- 2 large boneless skinless chicken breasts
- 1½ tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1½ teaspoons freshly cracked black pepper
- 1 teaspoon garlic powder
- ¾ teaspoon salt adjust to taste
- ½ teaspoon paprika optional, for color
Optional Finish
- 1 tablespoon butter
- Fresh parsley chopped
- Lemon slices for serving
Instructions
Prep the chicken
- Slice each chicken breast horizontally to create thinner cutlets, or gently pound them to even thickness. This helps them cook evenly.
Season generously
- In a small bowl, mix lemon zest, black pepper, garlic powder, salt, and paprika. Rub the chicken with olive oil, then coat evenly with the seasoning.
Heat the pan
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil and let it get hot but not smoking.
Cook the chicken
- Place chicken in the pan and cook for 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
Add lemon juice
- Reduce heat slightly and pour in fresh lemon juice. Let it sizzle and coat the chicken.
Optional butter finish
- Add butter and spoon the melted sauce over the chicken for extra richness.
Rest before slicing
- Remove chicken from the pan and let it rest for 5 minutes before serving.