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Ingredients
ScaleNo serving count in the source — scale by factor
- chicken breast, boneless; skinless4
- olive oil
- salt
- peppercorns, black; cracked1/2 cup
- lemon juice, freshly squeezed1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 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.