Save Succulent chicken breasts seasoned with zesty lemon and cracked black pepper are served over fluffy rice for a bright, comforting meal that is sure to delight family and friends.
This Lemon Pepper Chicken with Rice became a weeknight go-to in my kitchen when I needed something both nourishing and zippy. The hint of lemon always brightens the mood around the dinner table.
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 the Oven:
- 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.
- Season Chicken:
- 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 to 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.
Save Last Sunday, my little one insisted on adding extra lemon slices, creating a burst of citrus that had everyone asking for seconds. These small touches really make it special.
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
Serving Suggestions
Pair with a crisp Sauvignon Blanc or light Chardonnay for a refreshing dinner experience.
Save A squeeze of fresh lemon right before serving heightens the flavors. Enjoy this dish as a comforting meal anytime!
Recipe FAQ Section
- → How do I ensure the chicken stays tender and juicy?
Make sure to sear the chicken breasts on medium-high heat before baking to lock in moisture. Avoid overcooking by baking until the internal temperature reaches 165°F (74°C).
- → Can I use brown rice instead of white rice?
Yes, brown rice can be substituted but requires a longer cooking time. Adjust water and cooking duration accordingly to achieve fluffy rice.
- → What is the best way to get a bright lemon flavor?
Use both lemon zest and fresh lemon juice in the seasoning mixture for a vibrant citrus taste that complements the peppery notes perfectly.
- → Is it necessary to rinse the rice before cooking?
Rinsing the rice removes excess starch, resulting in fluffier, separate grains after cooking, enhancing the overall texture.
- → Can I marinate the chicken ahead of time?
Yes, marinating for up to 2 hours intensifies the lemon and pepper flavors, enriching the taste and tenderness of the chicken.