Lemon Pepper Chicken
Crazy juicy, baked Lemon Pepper Chicken with an easy, quick-fix lemon pepper seasoning packed with fresh lemon zest and black pepper.
Servings: 4
Calories: 371kcal
Ingredients
- Zest of 2 lemons
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- 4 tablespoons olive oil, separated
- ¼ cup unsalted butter, cut into thin pads
Instructions
- Preheat the oven to 350°F and have ready a buttered 9x13" casserole dish.
- In a small bowl combine lemon zest, salt, and pepper. Do not discard the lemons. Rub the together mixture between your fingertips, allowing it to fall back into the bowl until well combined. Set aside.
- Place the chicken breasts on a work surface and pat away the excess moisture with a paper towel.
- Drizzle with about 2 tablespoons of olive oil and rub all over to adhere. Then, rub the chicken all over with the lemon-pepper rub and set aside until ready to use.
- Add 2 tablespoons of olive oil to a large skillet over medium-high heat and allow it to come to temperature.
- Add the chicken breasts to the pan, taking care not to overcrowd the chicken, and cook in batches if necessary. Sear the chicken for 3 minutes on the first side, then flip, and cook for 2 minutes more on the other side. Transfer the chicken breasts to the prepared baking dish.
- Top the chicken with pads of butter and bake for 20-25, until the internal temperature of the chicken registers 165°F. Allow to cool about 10 minutes.
- Cut the zested lemons and half and squeeze over the baked chicken breasts. Plate the chicken and generously spoon the pan juices over the top. Serve and enjoy!
Nutrition
Calories: 371kcal | Carbohydrates: 5g | Protein: 25g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1297mg | Potassium: 503mg | Fiber: 2g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 30mg | Calcium: 26mg | Iron: 1mg