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 on a weeknight when I needed something both comforting and lively. The aroma of lemon and garlic as the chicken bakes always brings everyone to the table eager and smiling.
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 Oven:
- Preheat oven to 400°F (200°C)
- Season 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 mixture evenly over both sides of chicken breasts
- Sear Chicken:
- Heat large ovenproof skillet over medium high heat. Sear chicken breasts for 2 minutes per side until golden
- Bake:
- Transfer skillet to oven and bake for 15 to 18 minutes or until chicken is cooked through (internal temperature reaches 165°F/74°C)
- Cook Rice:
- While chicken bakes rinse rice under cold water until water runs clear. In saucepan bring chicken broth (or water) and butter to 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 fork
- Serve:
- Serve chicken breasts over rice. Garnish with parsley and lemon slices if desired
Save This meal quickly became a favorite in our house and the simple fresh ingredients make it just right for family gatherings. The bright flavors always remind us of summer evenings together.
Required Tools
Large ovenproof skillet, small mixing bowl, saucepan with lid, measuring cups and spoons, knife and cutting board
Nutritional Information
Calories: 340, Total Fat: 9 g, Carbohydrates: 32 g, Protein: 32 g per serving
Pairings and Variations
For extra flavor marinate chicken for up to 2 hours before cooking or try substituting brown rice for white rice adjusting cooking time as needed. Pair with crisp Sauvignon Blanc or light Chardonnay
Save This lemon pepper chicken with rice is sure to brighten your dinner table and bring everyone together for a cozy meal.
Common Questions
- → How can I ensure the chicken stays juicy?
Marinate the chicken up to 2 hours before cooking and avoid overbaking; the internal temperature should reach 165°F (74°C) to stay moist.
- → Can I substitute white rice with other types?
Yes, brown rice can be used, but cooking times will be longer. Adjust liquid and cooking duration accordingly.
- → What cooking tools are recommended?
A large ovenproof skillet for searing and baking, plus a saucepan with a lid for cooking the rice, are ideal.
- → How do lemon and pepper enhance the dish?
Lemon adds bright acidity and freshness, while cracked black pepper brings subtle heat and depth, balancing the flavors.
- → Is this dish suitable for gluten-free diets?
Yes, provided the chicken broth used is gluten-free. Always check ingredient labels to confirm.