Lemon Pepper Recipe

Prep chicken

If breasts are very thick, butterfly or pound to an even 1/2–3/4 inch thickness so they cook evenly. Pat chicken dry with paper towels.

Marinate

In a large mixing container or food-safe pan, whisk together 1/2 cup olive oil, 3 tablespoons black pepper, 2 tablespoons sea salt, 4 tablespoons lemon zest, 3/4 cup fresh lemon juice and minced garlic. Add chicken, turning to coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours (no longer than 4 hours).

Preheat and prepare pan or grill

Preheat oven to 375°F (190°C) if finishing in oven. If cooking on a grill, preheat to medium-high (about 400°F/204°C). For stovetop-to-oven method, heat large ovenproof skillet over medium-high heat until hot.

Sear chicken

Remove chicken from marinade and let excess drip off (reserve marinade). Add 2 tablespoons butter and a tablespoon of olive oil to the hot skillet. Sear chicken 2–3 minutes per side until golden brown. If using a grill, oil grates and grill 2–3 minutes per side to get good char marks.

Finish cooking

If using oven, transfer skillet to preheated 375°F oven and bake 8–12 minutes until internal temperature reaches 165°F (74°C). If on grill, move to indirect heat, cover and continue cooking until 165°F internal. Alternatively, continue cooking on stovetop over medium heat covered until done.

Make pan sauce

While chicken cooks, pour reserved marinade into a small saucepan and bring to a simmer for at least 3 minutes to cook raw garlic and reduce slightly. Add remaining 2 tablespoons butter and 1/2 cup chopped parsley; whisk until melted and combined. Taste and adjust seasoning with additional salt if needed.

Rest and finish

Transfer cooked chicken to a tray and let rest 5 minutes. Spoon warmed pan sauce over each breast. Sprinkle each piece lightly with coarse lemon pepper seasoning (about 1/2 tablespoon per breast) for a bright finish. Garnish with lemon wedges.

If you made homemade seasoning, combine 1/4 cup finely grated lemon zest (dried if storing), 1/4 cup coarse cracked black pepper, 1 tablespoon kosher salt and 1 teaspoon lemon oil or 1 tablespoon lemon juice reduced to a paste. Mix and store in airtight container. For immediate use, simply sprinkle the coarse seasoning over plated chicken to taste.