Lemon pepper chicken breast

This lemon pepper chicken breast recipe makes the most juicy and flavourful chicken, absolutely perfect to be enjoyed as is or shredded into your favourite dish or salad.

Jump to:

• Ingredients
• How to make it
• Using other cuts of chicken
• Oven method
• Serving suggestions
• Frequently asked questions
• More delicious lemon & chicken recipes:
• Recipe

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Ingredients

Here is everything you need to make this recipe:

• Lemon - a large fresh lemon, juice only
• Chicken breast fillets - if using frozen, make sure to thaw them before use
• Pepper - freshly ground black pepper, to taste
• Salt - a pinch of salt for flavour
• (Optionally) Creme fraiche - to make a creamy lemon pepper sauce

How to make it

Squeeze the juice from a lemon over chicken breasts, and add a pinch of salt and freshly ground black pepper. Leave the chicken to marinate for at least 30 minutes. Then, heat some cooking oil or cooking spray in a pan on medium high heat. Add the chicken fillets to the pan. Make sure not to overcrowd the pan, you might have to cook the chicken in batches.

Allow them to cook until the surface has a nice, brown colouring, then flip them and cook on the other side. The chicken is done when you insert a skewer or toothpick into the thickest part of the chicken, and the juices run out clear.

You can also use a thermometer to make sure that the chicken has cooked through. Chicken is considered cooked when the thickest part of the meat has reached 75°C / 165°F.

Using other cuts of chicken

Although I love making lemon pepper chicken using lean chicken breast fillets, you can also use this flavour combination with other cuts of chicken. Keep in mind that chicken pieces with bones, like drumsticks, wings and chicken thighs, will typically need a longer cook time than chicken breasts. You can also make this recipe in the slow cooker.

Oven method

If you prefer, you can also make lemon pepper chicken breast in the oven. Allow the chicken to marinate in the lemon juice, salt and pepper. Preheat the oven to 200°C / 180°C fan oven. Add the chicken to an oven proof baking dish, and brush them with some olive oil. Bake the fillets until they are cooked through and have reached an internal temperature of 75°C / 165°F.

Serving suggestions

Lemon pepper chicken is delicious served as is with your favourite side dishes. I like it with roasted potatoes, Mediterranian salad, and lemony orzo salad.

You can also shred the cooked chicken using two forks and add it to a cheesy Mexican casserole, chicken salad, or add it to soup.

Frequently asked questions

How do you store leftovers? Leftover lemon pepper chicken breasts can be stored in the fridge for up to 4 days in an airtight container. Reheat them in the microwave, on the stove top or in the oven until piping hot before serving.

Can you freeze it? Yes! Lemon pepper chicken breasts freeze really well. Allow them to cool completely before freezing them for up to 3 months in an airtight container. Thaw frozen chicken in the fridge over night, then reheat them before serving.

Can you use frozen chicken breasts in this recipe? You can use frozen chicken breasts if you thaw them before use. Chicken breasts can thaw in the fridge over night, then you can use them like you would use fresh chicken fillets.

Can you use other cuts of chicken? Absolutely! You can use the lemon pepper sauce on chicken thighs, drumsticks or wings as well. If you do, please allow for a longer cooking time as bone-in chicken usually cooks slower.

More delicious lemon & chicken recipes:

• Lemon chicken with orzo
• Creamy lemon chicken pasta
• Slow cooker lemon chicken
• Roast chicken with lemon and rosemary

Recipe