Lemon Pepper Chicken Tender (Printable)

Juicy chicken breasts infused with lemon zest and black pepper, roasted or pan-seared for vibrant flavor.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 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 Steps:

01 - Pat chicken breasts dry with paper towels.
02 - In a large bowl, whisk olive oil, freshly cracked black pepper, sea salt, lemon zest, lemon juice, and minced garlic until well blended.
03 - Add chicken breasts to the marinade and toss to coat evenly; let rest for 10 to 15 minutes while preheating cooking equipment.
04 - For roasting: Preheat oven to 400°F. Place chicken on a parchment-lined baking sheet and roast for 20 to 25 minutes until internal temperature reaches 165°F. For pan-searing: Heat a large skillet over medium-high, drizzle with olive oil, and cook chicken 5 to 7 minutes per side until golden and fully cooked.
05 - Allow chicken to rest for 5 minutes before slicing, then garnish with chopped fresh parsley and serve with lemon wedges.

# Expert Hints:

01 -
  • The marinade comes together in seconds but makes the chicken taste like it spent hours soaking up flavor
  • Both cooking methods work beautifully, so you can roast it while doing laundry or pan-sear when you want something quick and golden
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Dry chicken equals flavorful chicken, so take the time to pat it thoroughly before the marinade step
  • Room temperature meat cooks more evenly, so let the chicken sit out for 20 minutes before you start
  • The internal temperature should hit 74C, but pull it a couple degrees early since it keeps cooking while resting
03 -
  • If the chicken breasts are uneven thickness, pound them slightly so they cook at the same rate
  • A cast iron skillet gives the best crust if you choose the pan-sear method
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