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.
Lemon Pepper Chicken
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.
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.
Pan Grilled Chicken
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.
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