Name: Easy Lemon Pepper Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (or thighs); Juice of 1 lemon (bottled works too); Zest of 1 lemon (optional); 1 tablespoon olive oil; 1 teaspoon cracked black pepper; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder (optional); Fresh parsley, chopped (or dried)

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I’ve discovered that this Easy Lemon Pepper Chicken is my go-to “fake-fancy” weeknight meal when life gets hectic. It’s simple, bright, and delivers flavor without needing fancy gadgets—if I can almost trigger the smoke alarm making it, anyone can!

Why I’ll Love This Recipe
I love this recipe because the lemon gives everything a bright zing and the cracked black pepper adds just the right kick. It’s forgiving, too: I’ve used chicken thighs when I forgot to defrost breasts, swapped zest for bottled juice, and it still shines. It’s perfect for chaos‑filled evenings like right before Jeopardy! starts—it delivers every time without fuss.

Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts (or thighs if that’s what I have)
Juice of 1 lemon (bottled works too in a pinch)
Zest of 1 lemon (optional but brightens the flavor)
1 tablespoon olive oil (sometimes avocado oil)
1 teaspoon cracked black pepper (I go bolder when I’m feeling it)
1 teaspoon salt (usually eyeballed, to be honest)
½ teaspoon garlic powder
½ teaspoon onion powder (optional, but I find it rounds out the flavor)
A small handful of fresh parsley, chopped (dried works too—just don’t let the food snobs know!)

Directions

I pat the chicken dry and, if it’s uneven, pound it gently—sometimes with a mug or rolling pin.
I toss together the lemon juice, zest, olive oil, cracked pepper, salt, garlic powder, and onion powder—usually right in a zip-top bag for easy cleanup.
I marinate the chicken in that mix while I hunt down my missing sock—about 10–15 minutes is enough.
I heat some oil in a skillet over medium‑high until it sizzles, then place the chicken without crowding it. If it sticks at first, that crust is building—and I know it’s a good sign. I cook 5–6 minutes per side.
Just before serving, I sprinkle chopped parsley for freshness.

Servings and Timing
This makes about 4 servings. I usually spend around 10 minutes prepping and about 20 minutes cooking, so the total comes to approximately 30 minutes.

Storage/Reheating
I pop leftovers into an airtight container and refrigerate—they stay good for up to 3 days in my house, though they rarely last that long! To reheat, I splash a little water or chicken broth in a pan so the chicken stays juicy.

Variations

Swap chicken thighs—especially helpful if I forgot to defrost.
Bake instead: everything goes into a baking dish and off into a 400 °F (200 °C) oven for about 20 minutes—less cleanup, slightly less juiciness.
Add a sweet twist with a little honey.
Spice things up with a sprinkle of chili flakes or Italian seasoning.
Skip the zest and squeeze in some bottled lemon juice—flavor’s a bit softer, but still good.

FAQs
Can I use bottled lemon juice instead of fresh?
I’ve used bottled juice plenty of times—it works, though the brightness is a bit softer than fresh.

How can I keep the chicken juicy?
Don’t overcook—medium‑high heat in the pan, and let it rest briefly before slicing. A quick pan sauce with a splash of broth or butter can help if things dry out.

Can I make this recipe ahead of time?
Absolutely. I sometimes think it tastes better the next day, though my husband thinks I just like cold chicken.

What sides go best with it?
Honestly, whatever’s on hand—pasta, rice, roasted potatoes, steamed broccoli… I sometimes serve it over buttered noodles, and a lemon wedge always helps.

Can I double the recipe?
Totally! Just use a bigger pan or switch to the oven so the chicken doesn’t steam.

Conclusion
I love how this Easy Lemon Pepper Chicken is both effortless and flavorful—it’s become my reliable, “fake-fancy” solution for busy nights. Minimal ingredients, little cleanup, and the flexibility to adapt to what’s on hand make this a recipe I adore. I hope it becomes a fast favorite for you in exactly the same way.

Easy Lemon Pepper Chicken

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Pan-fry
Cuisine: American
Diet: Low Calorie

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Description

Easy Lemon Pepper Chicken is a bright, zesty, and flavorful dish that comes together quickly with minimal ingredients—perfect for busy weeknights or a no-fuss dinner that still feels a bit fancy.

Instructions

Pat the chicken dry. If uneven in thickness, gently pound to even out.
In a bowl or zip-top bag, mix lemon juice, zest, olive oil, pepper, salt, garlic powder, and onion powder.
Add chicken to marinade and let sit for 10–15 minutes.
Heat oil in a skillet over medium-high heat. Add chicken without crowding the pan.
Cook chicken 5–6 minutes per side, or until golden and cooked through (internal temp 165°F).
Garnish with chopped parsley before serving.

Notes

Can substitute thighs for breasts—more forgiving and juicy.
Bottled lemon juice works in a pinch, but fresh gives better flavor.
Use a meat thermometer to avoid overcooking.
Great with pasta, rice, or steamed veggies.
Store leftovers in fridge up to 3 days. Reheat with a splash of broth for moisture.