Save Succulent chicken breasts seasoned with zesty lemon and cracked black pepper, served over fluffy rice for a bright, comforting meal.
I first made this lemon pepper chicken with rice after a busy day when I wanted something simple but packed with flavor. The combination of lemon and pepper always brings a burst of freshness that my family appreciates.
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 the Oven:
- Preheat oven to 400°F (200°C).
- Season the 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 the Chicken:
- Heat a large ovenproof skillet over medium-high heat. Sear chicken breasts for 2 minutes per side until golden.
- Bake:
- Transfer the skillet to the oven and bake for 15 to 18 minutes until chicken is cooked through (internal temperature reaches 165°F/74°C).
- Prepare Rice:
- While the chicken bakes, rinse the rice under cold water until the water runs clear. In a saucepan, bring chicken broth (or water) and butter to a boil. Add 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 When my kids help garnish with fresh parsley, this dish becomes everyone’s favorite at the table. Sharing this meal brings sunny smiles around our busy family dinner.
Required Tools
Large ovenproof skillet, small mixing bowl, saucepan with lid, measuring cups and spoons, knife and cutting board
Allergen Information
Contains dairy (butter). Gluten-free if using gluten-free chicken broth. Always check ingredient labels to confirm.
Nutritional Information
Per serving: 340 calories, 9 g total fat, 32 g carbohydrates, 32 g protein
Save Serve this bright dish immediately for the best flavor. It pairs well with a crisp Sauvignon Blanc or a light Chardonnay.
Recipe Help
- → How do I ensure chicken stays moist?
Pat the chicken dry before seasoning and sear it over medium-high heat to lock in juices before baking. Avoid overcooking by checking internal temperature.
- → Can I use brown rice instead of white rice?
Yes, substitute brown rice but increase cooking time and liquid as brown rice requires longer simmering for tenderness.
- → Is marinating necessary for flavor?
Marinating up to 2 hours enhances lemon and pepper infusion but the dish remains flavorful without it due to the seasoning applied before cooking.
- → What side herbs complement this dish?
Fresh parsley adds a bright, herbal note and pairs well with lemon flavors; other options include thyme or chives for variation.
- → How do I achieve fluffy rice texture?
Rinse rice until water runs clear to remove excess starch, cook covered with proper liquid ratio, and let rest off heat before fluffing with a fork.