Pepper-Crusted Chicken
Pepper-crusted chicken is a quick way to give plain breasts a sharp, spicy coating and a deeply browned surface. The crust uses a half cup of coarsely cracked peppercorns, so the heat is real rather than a light dusting. A hard sear in cast iron sets it, the oven finishes the cooking, and a splash of lemon juice in the hot pan makes the only sauce you need.
Instructions
Brush the chicken breasts with olive oil on both sides. Sprinkle both sides generously with salt.
Spread the cracked pepper in a pie pan and press each breast into it, turning to coat both sides. Let the chicken rest for 2 to 3 minutes so the crust sticks.
Heat a large cast iron skillet over high heat. Pour in about 2 tbsp olive oil.
Add the chicken and cook for 2 minutes per side, until browned on both sides.
Insert an oven-safe probe thermometer into one of the breasts. Put the whole pan in a 375°F oven and bake until the internal temperature reaches 165°F.
Transfer the chicken to a plate and keep it warm. Pour the lemon juice into the hot pan to deglaze, scraping up the browned bits, then drizzle it over the chicken and serve warm.
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