Save Succulent chicken breasts seasoned with zesty lemon and cracked black pepper, served over fluffy rice for a bright, comforting meal.
This recipe became an instant favorite the first time I made it on a busy weeknight. The combination of lemon and pepper perked up everyone at the table, and the aroma filled our kitchen with cozy vibes.
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 the mixture evenly over both sides of the chicken breasts.
- Sear Chicken:
- Heat a large ovenproof skillet over medium-high heat. Sear chicken breasts for 2 minutes per side until golden.
- Bake Chicken:
- Transfer the skillet to the oven and bake for 15/18 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C).
- Prep Rice:
- While the chicken bakes, rinse the rice under cold water until the water runs clear.
- Cook Rice:
- In a saucepan, bring chicken broth (or water) and butter to a boil. Add the rice and salt, stir once, cover, and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Serve:
- Serve the chicken breasts over the rice. Garnish with parsley and lemon slices if desired.
Save My kids love helping to sprinkle the parsley and arrange the lemon slices on top, turning dinner into a little family event every time.
Required Tools
Large ovenproof skillet, small mixing bowl, saucepan with lid, measuring cups and spoons, knife and cutting board
Nutritional Information
Each serving contains about 340 calories, 9 g total fat, 32 g carbohydrates, and 32 g protein
Serving Suggestions
Pair this dish with a crisp Sauvignon Blanc, a light Chardonnay, or your favorite green salad for a complete meal.
Save Lemon pepper chicken with rice is sure to become a staple at your table. Enjoy the bright flavors and warm family moments it brings.
Recipe FAQ
- → How do I ensure the chicken stays moist?
Pat the chicken dry before seasoning and sear it quickly on both sides to lock in juices before baking. Avoid overcooking by monitoring internal temperature.
- → Can I use brown rice instead of white rice?
Yes, brown rice can be used but requires a longer cooking time and more liquid. Adjust accordingly to ensure the rice becomes tender.
- → What is the best way to zest the lemon?
Use a fine grater or microplane to remove only the yellow part of the lemon peel, avoiding the bitter white pith underneath.
- → Can garlic be substituted or omitted?
Garlic adds depth but can be omitted for milder flavor or substituted with garlic powder if fresh garlic is unavailable.
- → How can I add more flavor to the chicken?
Marinating the chicken for up to 2 hours with the lemon-pepper mixture enhances flavor and tenderness.
- → Is this dish suitable for gluten-free diets?
Yes, as long as gluten-free chicken broth is used. Always verify labels to ensure broths are free of gluten-containing ingredients.