Pin it Succulent chicken breasts seasoned with zesty lemon and cracked black pepper create a bright and comforting meal, especially when served over fluffy rice. This dish is a fresh twist on a familiar favorite, making it a delicious option for any night of the week.
I first made this lemon pepper chicken with rice for my family on a busy weeknight, and it instantly became a hit. The fresh lemon flavor pairs perfectly with the tender chicken and buttery rice, making it a dish everyone always requests again.
Ingredients
- Chicken breasts: 4 boneless, skinless
- Olive oil: 1 tablespoon
- Freshly ground black pepper: 1 teaspoon
- Kosher salt: 1 teaspoon
- Lemon zest: Zest of 1 lemon
- Lemon juice: Juice of 1 lemon
- Garlic: 2 cloves, minced
- Long-grain white rice: 1 cup
- Low-sodium chicken broth (or water): 2 cups
- Unsalted butter: 1 tablespoon
- Salt: 1/2 teaspoon
- Fresh parsley (optional): 2 tablespoons, chopped
- Lemon slices (optional): For garnish
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Instructions
- Prepare the oven:
- Preheat oven to 400°F (200°C).
- Season the chicken:
- Pat chicken breasts dry. In a small bowl, combine olive oil, black pepper, salt, lemon zest, lemon juice, and minced garlic. Rub the mixture over both sides of the chicken breasts.
- Sear the chicken:
- Heat a large ovenproof skillet over medium-high heat. Sear chicken for 2 minutes per side until golden.
- Bake the chicken:
- Transfer skillet to the oven. Bake for 15 to 18 minutes, or until chicken is cooked through (internal temperature 165°F/74°C).
- Prepare the rice:
- While chicken bakes, rinse rice under cold water. In a saucepan, bring chicken broth (or water) and butter to a boil. Add rice and salt, stir, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Serve:
- Place chicken over rice. Garnish with parsley and lemon slices if desired.
Pin it This meal turned a regular evening into a special gathering for my family, and now it's a go-to comfort meal we share at Sunday dinners.
Serving Suggestions
Pair this lemon pepper chicken and rice with a simple cucumber salad or roasted green beans for a fresh, balanced plate.
Allergen Information
This recipe contains dairy due to the butter. For a fully gluten-free dish, ensure your chicken broth is certified gluten-free by checking the labels.
Nutrition Facts
Each serving provides approximately 340 calories, 9 g total fat, 32 g carbohydrates, and 32 g protein, making it a nourishing and satisfying meal.
Pin it This lemon pepper chicken with rice brings vibrancy to your table with minimal effort. It's bound to become a weeknight staple in your kitchen.
Recipe Questions & Answers
- → How do I achieve tender chicken breasts?
Pat the chicken dry before seasoning and searing to create a golden crust, then bake until fully cooked. Marinating for up to 2 hours enhances tenderness and flavor.
- → Can I substitute white rice with another grain?
Yes, brown rice can be used instead, but you'll need to adjust the cooking time to ensure it cooks thoroughly.
- → What is the best way to infuse lemon flavor?
Using both lemon zest and fresh lemon juice provides a bright, fresh flavor that complements the black pepper and chicken perfectly.
- → How should the rice be cooked for best results?
Rinse the rice until water runs clear, then simmer it gently with chicken broth and butter for a fluffy, flavorful texture.
- → What are recommended garnishes to enhance this dish?
Fresh parsley and thin lemon slices add a pop of color and complement the citrusy, savory flavors beautifully.
