What type of chicken is best for this dish?

Boneless, skinless chicken breasts work best as they cook evenly and absorb the seasoning well.

Can I substitute the rice with a different grain?

Yes, you can use brown rice or quinoa, but adjust cooking times accordingly for the different grains.

Searing the chicken before baking locks in juices, and baking until just cooked prevents drying out.

Rinsing removes excess starch and results in fluffier, less sticky rice.

Marinating the chicken for up to 2 hours enhances flavor and makes preparation faster when ready to cook.

Succulent chicken breasts seasoned with zesty lemon and cracked black pepper, served over fluffy rice for a bright, comforting meal.

I first tried this recipe on a busy weeknight, and it quickly became a staple in my kitchen for its simplicity and vibrant taste.

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

Prep Oven:: Preheat oven to 400°F (200°C).
Season Chicken:: Pat chicken breasts dry with paper towels. Mix olive oil, black pepper, salt, lemon zest, lemon juice, and minced garlic in a small bowl. Rub mixture over both sides of chicken breasts.
Sear Chicken:: Heat large ovenproof skillet over medium-high heat. Sear chicken for 2 minutes per side until golden.
Bake:: Transfer skillet to oven. Bake for 15–18 minutes until cooked through (internal temperature 165°F/74°C).
Cook Rice:: While chicken bakes, rinse rice under cold water until water runs clear. In saucepan, bring chicken broth (or water) and butter to a boil. Add rice and salt, stir, cover, and lower heat. Cook 15 minutes, then remove from heat and let stand covered 5 minutes. Fluff with fork.
Serve:: Serve chicken over rice. Garnish with parsley and lemon slices if desired.

This dish always reminds me of cheerful family dinners, where everyone appreciates the fresh flavors and the comfort of home-cooked rice.

Large ovenproof skillet, small mixing bowl, saucepan with lid, measuring cups and spoons, knife and cutting board

Contains dairy (butter). Gluten-free if using gluten-free chicken broth—check labels to confirm.

Calories: 340. Total Fat: 9 g. Carbohydrates: 32 g. Protein: 32 g.

Savor this lemon pepper chicken with rice for a zesty, crowd-pleasing meal. Leftovers are just as delicious the next day!

→ What type of chicken is best for this dish?: Boneless, skinless chicken breasts work best as they cook evenly and absorb the seasoning well.
→ Can I substitute the rice with a different grain?: Yes, you can use brown rice or quinoa, but adjust cooking times accordingly for the different grains.
→ How do I ensure the chicken stays juicy?: Searing the chicken before baking locks in juices, and baking until just cooked prevents drying out.
→ Is it important to rinse the rice before cooking?: Rinsing removes excess starch and results in fluffier, less sticky rice.
→ Can I prepare the chicken ahead of time?: Marinating the chicken for up to 2 hours enhances flavor and makes preparation faster when ready to cook.