Description
This Lemon Pepper Chicken recipe is a quick and flavorful dish featuring tender chicken breasts coated in a zesty lemon and cracked black pepper crust. Pan-seared to golden perfection, it’s ready in just 15 minutes, making it perfect for a fast weeknight dinner. Garnished with fresh parsley and optional cooked lemon slices, this dish balances fresh citrus notes with savory spices.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts (~250 – 300g / 8 – 10oz each)
- 2 lemons (for zest and optional slices)
- 1 tbsp olive oil (for marinade)
Coating
- 3 tbsp flour
- 1/2 – 3/4 tsp salt
- 2 1/2 tsp cracked black pepper (adjust to taste)
- 1/2 tsp garlic powder (or substitute with onion powder)
Cooking Oil and Garnish
- 1 tbsp olive oil (for frying)
- Fresh parsley (for garnish)
Instructions
- Prepare Chicken: Cut each chicken breast in half horizontally to create two steaks. Optionally, pound the steaks to an even thickness of about 1 cm (2/5 inch) to ensure uniform cooking.
- Make Lemon Zest Mixture: Zest the lemons carefully to obtain 1 1/2 to 2 tablespoons of zest, avoiding the bitter white pith. Combine the lemon zest with 1 tablespoon of olive oil in a bowl.
- Marinate Chicken: Add the chicken pieces to the lemon zest and olive oil mixture, then use your hands to thoroughly coat each piece, infusing them with lemon flavor.
- Prepare Flour Mixture: In a shallow bowl, mix together the flour, salt, cracked black pepper, and garlic powder until evenly combined.
- Coat Chicken: Dip each piece of marinated chicken into the flour mixture, shaking off any excess coating to avoid clumps.
- Cook Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the chicken pieces in the skillet and cook for about 2 minutes on each side until they develop a golden crust and are cooked through.
- Optional Lemon Slices: Slice the zested lemons and briefly cook these slices in the skillet to soften and caramelize them, adding an extra burst of citrus flavor and garnish.
- Serve: Plate the chicken breasts and garnish with fresh parsley and the cooked lemon slices if using. Serve immediately for best flavor and texture.
Notes
- Note 1: Use fresh lemons for zest to maximize the flavor. Avoid including the white pith as it is bitter.
- Note 2: Adjust cracked black pepper quantity to your taste preference; lemon and pepper complement each other well.
- Note 3: Garlic powder adds subtle savory notes but can be replaced by onion powder for a milder flavor.
- For even cooking, pounding the chicken to uniform thickness is recommended but optional.
- Cooked lemon slices add a tangy garnish but can be skipped if preferred.