Baked Chicken Breasts with Lemon and Black Pepper

Introduction

The combination of finely-grated lemon zest and freshly-ground black pepper gives these baked chicken breasts a sharp, clean flavor without adding a long ingredient list. You bake them at 400°F until they hit 165°F, rest them for 5 minutes, and end up with a straightforward main dish that works for dinner, meal prep, or slicing over salads.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly-ground black pepper
• Olive oil
• Finely-grated lemon zest

Instructions

1. Brush both sides of chicken with olive oil. Sprinkle both sides liberally with kosher salt, freshly ground black pepper, and finely grated lemon zest.
2. Place chicken on a 13×9-inch baking pan. Insert a probe thermometer into one of the chicken breasts and bake in the center of a 400°F (200°C) oven until internal temperature reaches 165°F (75°C).
3. Remove to a plate and let rest 5 minutes. Serve warm.

Variations

• Swap the 4 boneless skinless chicken breasts for boneless skinless chicken thighs if you want a juicier result. The flavor stays similar, but the texture is richer and the cook time may run a little longer.
• Reduce the freshly-ground black pepper if you want the lemon zest to come through more clearly. The chicken will taste less sharp and more citrus-forward.
• Use avocado oil instead of olive oil in the first step if you want a more neutral flavor. You keep the same moisture and surface browning.
• Add thin lemon slices to the baking pan before the chicken goes into the oven. They deepen the citrus flavor and give you some tart pan juices for serving.

Tips for Success

• Finely grate only the yellow part of the lemon zest. The white pith can make the chicken taste bitter.
• Use chicken breasts that are close in size so they bake at the same rate. One thin piece and one thick piece in the same pan will not finish together.
• Coat both sides well with olive oil before adding the seasonings. It helps the salt, pepper, and zest stick evenly.
• Start checking the temperature early if your chicken breasts are small. They dry out quickly once they go past 165°F.
• Let the chicken rest the full 5 minutes on the plate before slicing. That helps the juices stay in the meat instead of running out.

Storage and Reheating

Store cooled chicken breasts in an airtight container in the fridge for up to 4 days. For longer storage, wrap them tightly and freeze in a freezer-safe container or bag for up to 2 months.

Reheat in a 300°F oven, covered, for 10 to 15 minutes, or until warmed through. You can also microwave in short bursts at 50% power to keep the chicken from turning rubbery. Thaw frozen chicken in the fridge overnight before reheating.

FAQ

Can you use chicken thighs instead of chicken breasts?

Yes. Boneless skinless chicken thighs work well and stay a little juicier, but they may need a few extra minutes in the oven to reach 165°F.

Use an instant-read thermometer and start checking the thickest part of the chicken after about 20 minutes. Pull the chicken as soon as it reaches 165°F.

Can you season the chicken ahead of time?

Yes. You can coat the chicken with olive oil, salt, pepper, and lemon zest, then cover and refrigerate it for up to 12 hours before baking.

Can you use lemon juice instead of finely-grated lemon zest?

Lemon juice will not give the same concentrated citrus aroma and can make the surface wetter. If you have to skip the zest, keep the rest of the recipe the same and expect a milder lemon flavor.