Chicken & poultrylunchdinnerGluten-freeDairy-freeNo added sugar

Pepper-Crusted Chicken

Name: Pepper-Crusted Chicken
Yield: 3 servings
Ingredients: 4 boneless skinless chicken breasts; Olive oil; Salt; ½ cup cracked black peppercorns; ¼ cup freshly squeezed lemon juice

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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If you eat

serving

328kcal · 16% of your day

Protein: 53 g · 44% of 120 g
Carbs: 11 g · 5% of 220 g
Fat: 7 g · 11% of 65 g

5 g
Fibre: 1 g
Sugar: 113 mg
Sodium: 265 g
Serving size

Calculated from all 3 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 3 servings of about 265 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

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

Ingredients for 3 servings (795 g) · the original recipe

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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.
Stovetop
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.
Oven
6
Remove chicken from pan and keep warm. Deglaze pan with lemon juice and drizzle over chicken. Serve warm.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.