Lemon Pepper Chicken

# Required ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs)

→ 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 make it:

01 - Pat the chicken breasts dry with paper towels.

02 - In a large bowl, whisk together olive oil, black pepper, sea salt, lemon zest, lemon juice, and minced garlic.

03 - Add the chicken breasts to the bowl and toss to coat evenly. Let marinate for 10 to 15 minutes while preheating the oven or skillet.

04 - To roast: Preheat oven to 400°F (200°C). Arrange chicken on a parchment-lined baking sheet and roast for 20 to 25 minutes or until the internal temperature reaches 165°F (74°C). To pan-sear: Heat a large skillet over medium-high heat with a drizzle of olive oil. Cook chicken breasts for 5 to 7 minutes per side until golden and cooked through.

05 - Let the chicken rest for 5 minutes before slicing.

06 - Garnish with chopped fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -

It comes together in under 35 minutes, which means weeknight dinners actually happen.
The brightness of fresh lemon and bold pepper flavor makes simple chicken feel anything but boring.
Whether you roast or pan-sear, it turns out juicy and golden every single time.

02 -

Don't skip drying the chicken—I learned this the messy way when my first attempt steamed instead of seared.
Freshly cracked pepper makes an enormous difference; it's sharp and lively in ways that pre-ground never quite captures.

03 -