Pin Succulent chicken breasts seasoned with zesty lemon and cracked black pepper, served over fluffy rice for a bright, comforting meal.
The first time I made this lemon pepper chicken with rice, my kitchen filled with the most inviting citrus aroma. The combination of tender chicken and fragrant rice quickly made this dish a staple in my weeknight rotation.
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
- Preheat:
- Preheat oven to 400°F (200°C).
- Prepare 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 until 18 minutes, or 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 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.
Pin This meal is always a family favorite at our table, especially on busy nights when everyone craves something hearty yet bright. The kids love adding extra lemon slices and parsley on top before digging in.
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 (check labels to confirm).
Nutritional Information (per serving)
Calories: 340. Total Fat: 9 g. Carbohydrates: 32 g. Protein: 32 g.
Pin Bright, zesty, and comforting, this lemon pepper chicken with rice is sure to become a go-to in your meal rotation. Enjoy it warm and fresh for the best flavor!
Recipe FAQ
- → How do I ensure chicken stays juicy?
Pat the chicken dry before seasoning and sear it quickly on both sides to lock in juices before baking.
- → Can I substitute white rice with another type?
Brown rice can be used but will require longer cooking time and adjustments in liquid amount.
- → What is the best way to get a zesty lemon flavor?
Use both lemon zest and fresh lemon juice in the seasoning mix to maximize bright citrus notes.
- → Is it necessary to rinse the rice before cooking?
Rinsing removes excess starch, helping the rice cook fluffy and separate rather than sticky.
- → How can I add more flavor to the chicken?
Marinating the chicken for up to 2 hours before cooking allows deeper infusion of the lemon and pepper flavors.