Easy Lemon Pepper Chicken

Plate of rice with roasted broccoli, red onions, and a grilled chicken breast

One of the easiest meals to whip up on a weeknight, while still pleasing even the most discerning palates, is lemon pepper chicken. This dish comes together in no time and is bursting with flavor. While many recipes opt for breaded chicken, which can get messy and often results in burnt breading, we at The Original Cold Smoked Salt and Pepper Company prefer pan-searing our lemon pepper chicken. This method is never messy and ensures that the bold lemon pepper flavor is locked in. Of course, this recipe wouldn’t be complete without our signature Hickory Smoked Lemon Peppercorn, so be sure to grab some to make this dish a weeknight staple in your home.


Easy Lemon Pepper Chicken Recipe Ingredients

4 boneless, skinless chicken breasts 2 tbsp olive oil
2 tbsp lemon juice (freshly squeezed) 1 tbsp lemon zest

1 1⁄2 tsp Hickory Smoked Lemon Peppercorn & 1 tsp Hickory Smoked Sea Salt
1 tsp garlic powder
1 tsp onion powder

1 tsp dried thyme (optional)
Lemon slices and chopped parsley for garnish

Instructions

  1. Prepare the Chicken
    Pat chicken breasts dry with paper towels.
    Pound to even thickness if needed for even cooking.
  2. Make the Marinade
    In a small bowl, combine olive oil, lemon juice, lemon zest, Hickory Smoked Lemon Pepper, salt, garlic powder, onion powder, and thyme.
    Mix well.
  3. Marinate the Chicken
    Place chicken breasts in a shallow dish or zip-top bag.
    Pour marinade over chicken, ensuring all pieces are coated. Marinate for at least 30 minutes (up to 2 hours) in the refrigerator.
  4. Cook the Chicken
    Preheat oven to 200°C (400°F) or heat a large skillet over medium-high heat.
    For oven: Place chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until internal temperature reaches 75°C (165°F).
    For skillet: Add a little oil to the pan. Cook chicken 5-7 minutes per side, until golden and cooked through.
  5. Serve
    Let chicken rest for 5 minutes.

Garnish with lemon slices, chopped parsley, and a dash of fresh cracked Hickory Smoked Lemon Pepper.
Serve with rice, roasted vegetables, or salad.

Tips

For extra flavor, add a pinch of crushed red pepper flakes to the marinade. Substitute chicken thighs for a juicier result.
Double the marinade to use as a sauce—boil it for 2-3 minutes before serving.

  • Plate with chicken, spaghetti, roasted broccoli and red onion.

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  • Plate with grilled chicken breast, rice, and roasted broccoli and red onion.

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  • Grilled chicken breast on pasta with roasted vegetables.

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  • Plate of spaghetti, roasted broccoli and red onion, and a chicken breast.

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  • Plate of pasta, chicken, roasted broccoli and red onion.

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  • Plate with roasted broccoli and red onion, pasta, and chicken breast.

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