Cookbook:Pepper-Crusted Chicken

Cookbook | Ingredients | Recipes


  • 4 boneless skinless chicken breasts
  • Salt
  • 1/2 cup cracked black peppercorns
  • Olive oil
  • 1/4 cup freshly squeezed lemon juice


  1. Brush chicken with olive oil. Sprinkle both sides liberally with salt.
  2. Place pepper in a pie pan. Dredge chicken in black pepper.
  3. Let rest for 2-3 minutes.
  4. Heat a large cast iron skillet over high heat. Pour in about 2 tbsp olive oil.
  5. Add chicken and cook 2 minutes per side, or until browned on both sides.
  6. Insert an oven-safe probe thermometer into one of the chicken breasts. Bake, pan and all, at 375° until internal temperature reaches 165°.
  7. Remove chicken from pan and keep warm. Deglaze pan with lemon juice and drizzle over chicken. Serve warm.