Pepper-Crusted Chicken

Name: Pepper-Crusted Chicken
Ingredients: 4 boneless skinless chicken breasts; Olive oil; Salt; ½ cup cracked black peppercorns; ¼ cup freshly squeezed lemon juice

Ingredients

4 boneless skinless chicken breasts
Olive oil
Salt
½ cup cracked black peppercorns
¼ cup freshly squeezed lemon juice

Steps

Brush chicken with olive oil. Sprinkle both sides liberally with salt.
Place pepper in a pie pan. Dredge chicken in black pepper. Let rest for 2–3 minutes.
Heat a large cast iron skillet over high heat. Pour in about 2 tbsp olive oil.
Add chicken and cook 2 minutes per side, or until browned on both sides.
Insert an oven-safe probe thermometer into one of the chicken breasts. Bake, pan and all, at 375°F until internal temperature reaches 165°F.
Remove chicken from pan and keep warm. Deglaze pan with lemon juice and drizzle over chicken. Serve warm.

More recipes with chicken or lemon

Adapted from “Pepper-Crusted Chicken” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.