Save Succulent chicken breasts seasoned with zesty lemon and cracked black pepper are served over fluffy rice for a bright and comforting meal that is perfect for any night of the week.
I first tried this lemon pepper chicken with rice on a busy weeknight when I craved something simple yet satisfying. The delicious aromas while it baked instantly became a family favorite at our 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
- Prepare Chicken:
- Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. In a small bowl mix olive oil black pepper salt lemon zest lemon juice and minced garlic. 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).
- Cook 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 This dish always sparks smiles at our dinner table—my kids love squeezing extra lemon over their chicken and helping sprinkle fresh parsley on top.
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
Allergen Information
Contains dairy (butter). Dish is gluten-free when gluten-free chicken broth is used—remember to check labels for safety.
Nutritional Information
Per serving: Calories 340 Total Fat 9 g Carbohydrates 32 g Protein 32 g
Save 
This lemon pepper chicken with rice is sure to become a weeknight staple. Enjoy the burst of fresh flavors and easy cleanup!
Recipe Questions
- → How can I ensure the chicken stays juicy?
Marinate the chicken with lemon juice and oil before cooking and avoid overbaking to keep it moist and tender.
- → Can I use a different type of rice?
Yes, brown rice can be substituted; just increase the cooking time accordingly for best texture.
- → What is the best way to get a crispy sear on the chicken?
Heat the skillet well before adding chicken and sear each side for 2 minutes until golden before baking.
- → How do I make the rice fluffy?
Rinse the rice under cold water before cooking and let it rest covered for 5 minutes after cooking before fluffing.
- → What serving suggestions complement this dish?
Pair with fresh parsley garnish and lemon slices for brightness; light white wines like Sauvignon Blanc also work well.
