Lemon Pepper Chicken Flavor (Printer-Friendly)
Tender chicken infused with lemon zest and cracked pepper for a bright, savory dish ready in minutes.
# 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 approx. 2 lemons)
04 -
2 tablespoons lemon juice (from approx. 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 approx. 1 lemon)
14 -
1 tablespoon honey or maple syrup
15 -
1 teaspoon lemon zest (from approx. 1/2 lemon)
16 -
1 teaspoon freshly cracked black pepper
17 -
1/2 teaspoon cornstarch
18 -
1 tablespoon cold water (for slurry)
19 -
Pinch of salt, or to taste
→ Garnishes (Optional)
20 -
Fresh parsley, chopped
21 -
Lemon wedges
# Steps to Follow:
01 -
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness for uniform cooking.
02 -
In a bowl, whisk together olive oil, lemon zest, lemon juice, black pepper, garlic powder, onion powder, salt, and optional cayenne pepper until well combined.
03 -
Coat the pounded chicken breasts evenly with the marinade. Seal in a zip-top bag or cover and refrigerate for 30 minutes to 4 hours for optimal flavor infusion.
04 -
Warm a large skillet over medium-high heat and add 1 tablespoon olive oil, heating until shimmering but not smoking.
05 -
Place marinated chicken breasts in the hot skillet without crowding. Sear 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove from heat.
06 -
Transfer chicken to a plate and loosely cover with foil. Rest for 5-10 minutes to redistribute juices and enhance tenderness.
07 -
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, avoiding browning.
08 -
Pour in chicken broth and lemon juice, stirring to combine. Bring to a gentle simmer.
09 -
Whisk in honey, lemon zest, black pepper, and a pinch of salt. Adjust seasoning to taste.
10 -
Combine cornstarch and cold water to make a slurry. Gradually whisk slurry into simmering sauce and cook until thickened, 1-2 minutes. Thin with additional broth if needed.
11 -
Slice rested chicken against the grain into thin strips. Spoon sauce over chicken if prepared. Garnish with chopped parsley and lemon wedges. Serve immediately.
# Extra Suggestions:
01 -
Pounding the chicken ensures even thickness for thorough cooking and tender texture.
02 -
Allow chicken to rest after cooking to retain juices and improve flavor.
03 -
Marinate for at least 30 minutes; longer marination enhances taste.