Save Succulent chicken breasts seasoned with zesty lemon and cracked black pepper, served over fluffy rice for a bright, comforting meal.
I first made this lemon pepper chicken and rice for my family after finding fresh lemons at the farmers market. Each bite brought plenty of smiles at our dinner table.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, zest of 1 lemon, juice of 1 lemon, 2 cloves garlic (minced)
- Rice: 1 cup long-grain white rice, 2 cups low-sodium chicken broth (or water), 1 tablespoon unsalted butter, 1/2 teaspoon salt
- Garnish (optional): 2 tablespoons fresh parsley (chopped), lemon slices
Instructions
- Prep Oven:
- Preheat oven to 400°F (200°C).
- Season Chicken:
- Pat chicken breasts dry with paper towels. In a small bowl, mix olive oil, black pepper, salt, lemon zest, lemon juice and minced garlic. Rub mixture evenly over both sides of chicken.
- Sear Chicken:
- Heat large ovenproof skillet over medium-high heat. Sear chicken 2 minutes per side until golden.
- Bake Chicken:
- Transfer skillet to oven. Bake 15 to 18 minutes until chicken is cooked through (internal temperature reaches 165°F/74°C).
- Cook Rice:
- While chicken bakes, rinse rice under cold water until water runs clear. In saucepan bring chicken broth (or water) and butter to a boil. Add rice and salt, stir once, cover and reduce heat to low. Cook 15 minutes, remove from heat and let stand covered 5 minutes. Fluff with fork.
- Serve:
- Serve chicken over rice. Garnish with parsley and lemon slices if desired.
Save My kids love assembling their own plates, choosing extra lemon for added zing at family dinners.
Required Tools
Large ovenproof skillet, small mixing bowl, saucepan with lid, measuring cups and spoons, knife and cutting board
Allergen Information
Contains dairy from butter. Gluten-free if gluten-free chicken broth is used (check labels).
Nutritional Information
Calories: 340, Total Fat: 9 g, Carbohydrates: 32 g, Protein: 32 g per serving
Save This easy lemon pepper chicken is perfect for any weeknight and a guaranteed crowd-pleaser. Serve with crisp white wine for an extra touch of freshness.
Recipe Guide
- → How do I keep the chicken moist?
Patting the chicken dry before seasoning and searing helps lock in juices. Baking at the right temperature until the internal temperature reaches 165°F ensures tenderness without drying out.
- → Can I use brown rice instead of white rice?
Yes, brown rice can be substituted but will require longer cooking time and more liquid. Adjust accordingly to ensure fully cooked rice.
- → What can I substitute for chicken broth in the rice?
Low-sodium water can be used instead of chicken broth for a lighter flavor, though broth adds extra depth to the rice.
- → Is it necessary to marinate the chicken?
Marinating up to 2 hours enhances flavor but is optional. The seasoning rub alone provides bright, zesty notes and moisture.
- → How should the dish be garnished?
Fresh chopped parsley and lemon slices add color, freshness, and a hint of brightness to complement the lemon-seasoned chicken.