Name: Lemon Pepper Grilled Chicken Breast
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 tablespoon finely grated lemon zest; 2 teaspoons coarsely cracked black pepper; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder

Lemon Pepper Grilled Chicken Breast delivers a crisp citrus tang and peppery bite while staying tender and juicy. The simple seasoning—lemon zest, cracked black pepper, salt, garlic powder, and olive oil—creates a flavorful crust that stands up to high‑heat grilling, making it a weeknight winner for any palate.

Grilled chicken breast brushed with lemon zest and pepper, showing charred grill marks.

📌 Pin this recipe for later

Save it to your Pinterest board so it’s one tap away at dinner time.

Ingredients

Seasoning & Marinade

2 tablespoons olive oil
1 tablespoon finely grated lemon zest
2 teaspoons coarsely cracked black pepper
1 teaspoon kosher salt
1/2 teaspoon garlic powder

Chicken

4 boneless, skinless chicken breasts, evenly thick (about 6‑oz each)

Step-by-Step Instructions

Pat chicken breasts dry, then drizzle with olive oil and rub evenly on both sides.
Combine lemon zest, cracked pepper, salt, and garlic powder in a small bowl; sprinkle mixture over the chicken, pressing gently to adhere.
Preheat a cast‑iron grill pan over medium‑high heat for 4 minutes until it begins to smoke lightly.
Place chicken breasts on the hot grill, close the lid, and cook 5‑6 minutes per side, turning only once; grill marks should be deep and the interior should reach 165°F.
When done, transfer chicken to a plate and let rest 3 minutes; this locks in juices and finishes cooking.
Slice against the grain and serve immediately, optionally garnished with a light drizzle of extra olive oil.

📌 Pin this recipe for later

Save it to your Pinterest board so it’s one tap away at dinner time.

Tips for Success

Pound the breasts to an even thickness for uniform cooking.
Do not over‑crowd the pan; space allows proper searing.
Use a instant‑read thermometer to avoid undercooking.
Resting the chicken prevents juices from spilling out when sliced.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze sealed for up to 2 months; reheat gently in a skillet over medium heat until warmed through, covered to retain moisture.