Lemon pepper chicken breast

Ingredients

• 4chicken breast fillets
• 1lemon, juice only
• to tastefreshly ground black pepper
• 1 pinchsalt
• 8 tbspcrème fraîche (optional, for the sauce)
• as neededcooking oil or cooking spray

Instructions

1. 1

   Marinate the chicken

   Squeeze the lemon juice over the chicken breasts. Season with a pinch of salt and freshly ground black pepper, then leave to marinate for at least 30 minutes.

2. 2

   Heat the pan

   Warm some cooking oil or cooking spray in a pan over medium-high heat. Add the chicken, working in batches if needed so the pan is not overcrowded.

3. 3

   Cook until done

   Cook until the surface is nicely browned, then turn the fillets and brown the other side. Check the thickest part with a skewer or toothpick: the juices should run clear. Alternatively, use a thermometer; the chicken is cooked when its thickest part reaches 75°C (165°F).

4. 4

   Make the sauce

   For the optional sauce, take the chicken out of the pan and add the crème fraîche. Stir until warmed through, letting it pick up the flavours left in the pan. Adjust with salt, pepper and lemon juice to taste.

What is lemon pepper chicken?

This is a straightforward chicken dish seasoned with lemon juice, salt and black pepper, then cooked in a pan until browned. It fits the broad Mediterranean-inspired style of pairing poultry with citrus and simple seasonings.

The recipe keeps the seasoning focused, so the chicken can be served on its own or used in salads and other dishes. A quick crème fraîche sauce is an optional way to make it richer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 24g protein, 3g carbs, 3g fat.

The chicken supplies most of the protein, while the lemon juice contributes a small amount of carbohydrate and the cooking oil and optional crème fraîche contribute fat. For a more balanced plate, serve a fillet with vegetables and a portion of potatoes or grains.

The lemon marinade

Lemon juice: coat the chicken with the juice and leave it for at least 30 minutes, as directed. The citrus gives the fillets a bright, tangy flavour.

Seasoning: freshly ground black pepper brings a pronounced peppery note, while a pinch of salt rounds out the marinade. Add extra seasoning only after tasting, especially if making the sauce.

Getting a good sear

Pan space: cook the fillets without crowding them, using batches if necessary. Giving each piece room helps its surface brown rather than steam.

Turning: let the first side colour before flipping the chicken. The method does not specify a fixed cooking time, so use the appearance and doneness checks rather than relying on the clock.

How to check doneness

Thermometer: check the thickest part of a fillet and look for 75°C (165°F), the temperature given in the recipe.

Juices: the recipe also suggests inserting a skewer or toothpick into the thickest part and checking that the juices run clear. A thermometer provides a direct temperature reading.

Making the optional sauce

Pan flavours: remove the cooked chicken, then stir the crème fraîche into the pan until it is warmed through. It takes on some of the flavour left behind by the chicken.

Final seasoning: taste the sauce and adjust with salt, pepper and lemon juice. The crème fraîche is optional, so you can serve the chicken without it.

Ways to serve it

As a main: serve the chicken with vegetables, potatoes or a grain to make a fuller plate. The lemon and pepper seasoning works well alongside simple sides.

For other dishes: once cooked, the chicken can be shredded into a salad or another favourite meal, as suggested in the recipe description. Keep the sauce separate if you want the chicken to stay easy to use in different ways.

Recipe notes & tips

• Leave the chicken to marinate for at least 30 minutes.
• Use batches if the fillets would crowd the pan.
• Let the first side brown before turning the chicken.
• Check the thickest part of each fillet for doneness.
• Taste the crème fraîche sauce before adding more salt, pepper or lemon.

Variations

• Creamy finish: stir the crème fraîche into the pan after removing the chicken.
• Extra lemon: add lemon juice to the finished sauce a little at a time.
• More pepper: grind additional black pepper over the chicken before serving.
• Salad topping: shred the cooked chicken and add it to a salad.
• Sauce-free serving: leave out the crème fraîche and serve the seasoned chicken as it is.

Common mistakes to avoid

• Crowding the pan: the chicken may not brown well; cook it in batches instead.
• Guessing the doneness: check the thickest part with a thermometer or the skewer method in the recipe.
• Turning too soon: wait for the first side to develop colour before flipping.
• Skipping the marinade: allow at least 30 minutes for the lemon and seasoning to flavour the chicken.
• Over-seasoning the sauce: taste it first, then add salt, pepper or lemon juice as needed.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat until piping hot, or serve the chilled chicken shredded into a salad; store any sauce alongside it.

Frequently asked questions