Lemon Pepper Chicken Tender

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lb)

→ Marinade & Seasoning

02 - 2 tablespoons olive oil

03 - 1 tablespoon freshly cracked black pepper

04 - 1 teaspoon sea salt

05 - Zest of 1 lemon

06 - Juice of 1 lemon (about 2 tablespoons)

07 - 2 garlic cloves, minced

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley

09 - Lemon wedges, for serving

# How-To Steps:

01 - Pat chicken breasts dry thoroughly with paper towels.

02 - Combine olive oil, black pepper, sea salt, lemon zest, lemon juice, and minced garlic in a large bowl; whisk until evenly blended.

03 - Add chicken to the marinade, toss to coat completely, and let rest for 10 to 15 minutes while preheating your cooking method.

04 - To roast: Preheat oven to 400°F. Arrange chicken on a parchment-lined baking sheet and roast for 20 to 25 minutes until internal temperature reaches 165°F. To pan-sear: Heat a large skillet over medium-high heat with a drizzle of olive oil; cook chicken 5 to 7 minutes per side until golden and cooked through.

05 - Allow chicken to rest for 5 minutes before slicing. Garnish with fresh parsley and serve alongside lemon wedges.

# Expert Suggestions:

01 -

It's ready in under 40 minutes, which means weeknight dinners actually happen without the stress.
The bright lemon cuts through the richness in a way that feels fancy but requires zero fancy technique.
You can roast it or sear it depending on your mood and what dishes are already dirty.

02 -

Don't skip the drying step—moisture is the enemy of a good sear, and I learned that the hard way by watching chicken steam in its own liquid.
Freshly cracked pepper actually tastes different from pre-ground because the oils are still alive; it's a small change that transforms the whole dish.

03 -