Baked Lemon-pepper Chicken W/ Rice Recipe

Prep and marinate

Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. In a small bowl combine 2 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp black pepper, 1 tsp kosher salt, minced garlic, and 1 tsp dried oregano. Rub the mixture evenly over both sides of the chicken breasts. Let rest at room temperature for 10–15 minutes (or marinate in fridge up to 2 hours).

Sear (optional)

Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. When shimmering, add chicken breasts and sear 2 minutes per side until lightly golden (this step gives better color but can be skipped).

Bake

Transfer the skillet (or place chicken in a baking dish) and dot 1 tbs butter over the chicken. Arrange lemon slices across the top. Bake in the preheated oven for 18–22 minutes, until internal temperature reaches 165°F (74°C) and juices run clear. Cooking time varies with thickness—use an instant-read thermometer.

Rest and finish

Remove chicken from oven and tent loosely with foil. Let rest 5 minutes. Sprinkle 2 tbs chopped parsley over the chicken and add a pinch of extra black pepper or red pepper flakes if desired.

While chicken rests or bakes, rinse 1.5 cups long-grain rice under cold water until water runs clear to remove excess starch.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the rinsed rice and stir to coat, toasting lightly for 1 minute.

Add 3 cups low-sodium chicken broth, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Bring to a gentle boil uncovered.

Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. After 15 minutes, remove from heat and keep covered for 5 more minutes to steam.

Fluff rice with a fork and, if desired, stir in additional 1 tbs butter or 1 tbs chopped parsley for flavor and shine.

Divide the scented rice among 4 plates. Place one baked lemon-pepper chicken breast atop each bed of rice. Spoon any pan juices lightly over the chicken and rice.

Garnish with extra parsley and lemon slices. Serve immediately with optional red pepper flakes on the side.