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Pepper-Crusted Chicken

Pepper-Crusted Chicken – Forkwise recipe card (illustration, no photo yet)
DinnerInternational⏱ 15 minServes 4Easy⚡ Five & FastGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 4 boneless skinless chicken breasts
  • Olive oil
  • Salt
  • ½ cup cracked black peppercorns
  • ¼ cup freshly squeezed lemon juice

Method

  1. Brush chicken with olive oil. Sprinkle both sides liberally with salt.
  2. Place pepper in a pie pan. Dredge chicken in black pepper. Let rest for 2–3 minutes.
  3. Heat a large cast iron skillet over high heat. Pour in about 2 tbsp olive oil.
  4. Add chicken and cook 2 minutes per side, or until browned on both sides.
  5. 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.
  6. Remove chicken from pan and keep warm. Deglaze pan with lemon juice and drizzle over chicken. Serve warm.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.