Lemon Pepper Chicken
Juicy, citrusy, and peppery with just pantry basics—this lemon pepper chicken is quick, easy, and bursting with bold flavor.
Equipment
- Skillet
- Meat Thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken thighs or breasts
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons cracked black pepper
- 1½ teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 2 tablespoons olive oil
Optional Garnishes
- fresh chopped parsley
- extra lemon wedges for squeezing
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Pat chicken dry with paper towels. Trim excess fat if using thighs.
- Mix lemon zest, black pepper, salt, garlic powder, onion powder, and paprika in a bowl.
- Rub chicken with lemon juice, then coat evenly with the seasoning mix. Let sit for 10 minutes.
- Heat olive oil in a skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and internal temperature reaches 165°F.
- Let chicken rest for 5 minutes before slicing. Garnish with parsley and serve with lemon wedges.
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Notes
For oven-baking: Bake at 400°F for 22–25 minutes. For crispiness, broil the last 2 minutes. Try it in the air fryer at 380°F for 12–15 minutes.