Easy Pan Grilled Lemon Pepper Chicken Recipe

This pan grilled lemon pepper chicken is juicy, flavourful, made using minimum ingredients and the taste is excellent. This savoury and impressive dinner is actually very simple to prepare within half an hour. Black pepper, lemon, basil and oregano are perfectly blended together in this absolutely tasty recipe. It is an easy and super quick ultimate weeknight dinner solution and great for lazy days.

This recipe is perfect to serve with boiled rice, couscous, pasta, or quinoa and steamed vegetables. Do give this recipe a try and give me your feedback in comments.

Serving Suggestions:

• Serve this pan grilled lemon pepper chicken with boiled rice, couscous, pasta, or quinoa and steamed vegetables and you are sorted for the day.
• You can also serve it over salad or salsa for a filling meal.
• The leftovers are great for sandwiches and wraps.

Storage Suggestions:

• Marinate the chicken ahead of time and store in a sealed container in refrigerator up to 2 days or in freezer up to 2 months (be sure to thaw it out in the fridge before cooking it).
• You can also freeze the leftovers of this recipe for later use.

Cooking Methods:

• Charcoal Grill: You can grill this chicken on charcoal grill for the wonderful flavor.
• Stovetop: Detailed instructions are in the recipe below.
• Baking Oven: Drizzle the chicken with some oil and then bake in preheated oven for 20 to 25 minutes at 220 °C.

Recipe Notes:

• You can adjust the spices to your liking.
• You can replace chicken breast with chicken thighs.
• Butter can be substituted with olive oil in this recipe.

Watch how to make:

More delicious recipes:

• Beef Chapli Kabab
• Strawberry Lemonade
• Mango Ice Cream

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Grilled Lemon Pepper Chicken

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Course: Main Course

Cuisine: Continental

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 2

Author: Farhana

Ingredients

• 1 chicken breast (halved)
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 2 teaspoons black pepper (freshly ground)
• 2 tablespoons butter (unsalted)
• 4-5 lemon slices
• 1 cup chicken broth
• 1 teaspoon red chili flakes

Instructions

• Cover the chicken breast with plastic wrap and pound on both sides using a meat mallet.
• Drizzle with lemon juice.
• Sprinkle salt, oregano, basil, and freshly ground black pepper evenly on both sides.
• Let the chicken marinate for 30 minutes at room temperature.
• Melt butter in a grill pan over medium heat.
• Add the marinated chicken and cook for 6 to 7 minutes on medium flame.
• Flip the chicken and scatter the lemon slices around it.
• Cook until the chicken is fully done.
• Remove the chicken and set it aside on a plate.
• Pour the chicken broth into the pan, stir gently, and simmer for 3 to 4 minutes until the sauce slightly thickens.
• Return the chicken to the pan and cook for another 2 to 3 minutes, or until heated through.
• Sprinkle with red chili flakes.
• Serve with boiled rice and steamed vegetables of your choice. Enjoy! And remember “COOKING IS EASY!”

Notes

• Adjust the spices to your liking.
• You can use chicken thighs instead of breast if you like.
• You can substitute butter with olive oil.