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.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
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.
