filipino lemon pepper chicken recipe — Filipino Lemon Pepper Chicken with Garlic Rice is my answer for those nights when you want something big on flavor but you are honestly tired. You know the feeling, you open the fridge, stare for a minute, and you just need dinner to work out without a long drama. This is zesty, peppery, a little buttery from the chicken juices, and the garlic rice makes it feel like a full meal even if you keep the sides simple. I make this when I want comfort food that still tastes bright and fresh. If you are cooking for family or just meal prepping for yourself, this one is a keeper. 
Understanding Arroz Caldo
Okay, quick confession. The outline for this post says arroz caldo, which is a Filipino rice porridge, and I do love it. But today we are really here for chicken plus garlic rice, right? So let me connect the dots in a normal, real life way.
In a lot of Filipino homes, chicken and rice is the ultimate comfort combo. Arroz caldo is the cozy, soupy version you eat when it is raining, you are under the weather, or you just want something soothing. Garlic rice is the bold, fragrant version you make when you want breakfast vibes or a satisfying base for anything savory. This filipino lemon pepper chicken recipe sits in that same comfort zone, but it leans bright because of lemon and it has that little kick from black pepper.
If you are curious about other chicken comfort classics, you might also like this cozy bowl situation: arroz caldo Filipino chicken and rice porridge for cozy mornings. It is totally different from lemon pepper chicken, but it scratches the same comfort itch.
The big idea is simple: build flavor in the chicken, then let the rice soak up all the good stuff. That is how you get that I want seconds kind of dinner.
Key Ingredients for Arroz Caldo
Since we are making Filipino lemon pepper chicken with garlic rice, I will list what you actually need for this meal. Nothing weird, nothing hard to find. If you cook Filipino food even a little, you probably have most of this already.
What you will need for the chicken and the garlic rice
- Chicken: thighs are juicier, but drumsticks or breast work too
- Lemon: fresh lemon is best, but bottled juice is fine in a pinch
- Black pepper: do not be shy, this is where the kick comes from
- Garlic: lots of it for the rice, and a little for the chicken
- Fish sauce or soy sauce: choose one for that savory depth
- Salt: go easy at first if using fish sauce or soy sauce
- Sugar or honey: just a small pinch to round things out
- Butter or oil: butter gives a richer finish, oil is fine too
- Day old rice: best for garlic rice because it stays fluffy
- Optional: chili flakes, calamansi, chopped green onions
Ingredient tip from my kitchen: if you only have fresh rice, spread it on a plate and let it cool down for 15 to 20 minutes. It helps a lot. Also, if you want another garlic rice pairing idea for later, this is a solid one: homemade Filipino beef tapa best served with garlic rice. Tapa plus garlic rice is a serious weekend mood.
“I tried your lemon pepper chicken with garlic rice last Friday and my kids actually asked for it again the next day. The lemon made it taste fresh, and the rice disappeared fast. This is going into our regular rotation.”
Step-by-Step Instructions for Making Arroz Caldo
We are not making porridge today, but I am keeping this section practical and step by step, just like I would if you were in my kitchen asking, so what do I do first? This is where the filipino lemon pepper chicken recipe becomes real dinner.
Step 1: Marinate the chicken
In a bowl, mix lemon juice, lots of black pepper, minced garlic, a splash of fish sauce or soy sauce, and a tiny pinch of sugar. Toss in the chicken and let it sit for at least 20 minutes. If you have time, 1 to 2 hours in the fridge is even better.
Step 2: Sear the chicken
Heat a pan on medium to medium high. Add a bit of oil. Sear the chicken until it gets some golden brown spots. You are not trying to cook it fully right now, just building flavor.
Step 3: Cook it through and make a quick sauce
Lower the heat a little. Cover the pan for a few minutes so the chicken cooks through. If it looks dry, add a small splash of water. When the chicken is done, add a small knob of butter and a final squeeze of lemon. Taste and adjust. More pepper if you like it bold, a pinch of salt if needed.
Step 4: Make the garlic rice
In a separate pan or after you take the chicken out, heat oil. Add chopped or minced garlic and cook until light golden. Keep an eye on it because garlic goes from perfect to bitter fast. Add the rice, break up clumps, and stir fry until the grains look dry and evenly coated. Season with salt, or a tiny splash of soy sauce if you want color and extra savoriness.
Step 5: Serve
Pile garlic rice on a plate, top with lemon pepper chicken, and spoon any pan juices over the rice. This is the best part. The rice catches everything.
If you are in the mood for another saucy chicken dinner for a different day, this one is rich and comforting: creamy Filipino chicken curry recipe with coconut milk. Totally different flavors, but still very Filipino and very satisfying.
Tips for Perfecting Your Arroz Caldo
These tips still fit, even though we are not literally cooking arroz caldo. Think of them as the comfort food rules that keep chicken and rice from tasting flat.
Go heavy on fresh cracked pepper. Pre ground pepper works, but freshly cracked hits different. This is a lemon pepper chicken moment, so let the pepper do its thing.
Do not overcook the chicken. Thighs are forgiving, breast is not. If using breast, slice it after cooking and do not let it simmer forever in the pan.
Use day old rice if you can. Garlic rice is way easier when the rice is a bit dry. If the rice is too soft, it gets clumpy and you end up mashing it around.
Add lemon at the end. Cooking lemon juice too long can dull the brightness. I like a little in the marinade and then a fresh squeeze right before serving.
Save the pan drippings. Even if you serve the chicken on the side, spoon those juices on the rice. That is free flavor, and it makes this filipino lemon pepper chicken recipe taste like you worked harder than you did.
Variations and Serving Suggestions
This recipe is flexible, which is probably why I keep coming back to it. Here are a few ways to switch it up without changing the whole plan.
- Spicy version: add chili flakes to the marinade or serve with chopped sili on the side
- Calamansi swap: if you have calamansi, use it instead of lemon for a more Filipino citrus vibe
- Oven option: sear the chicken, then finish it in the oven so you can cook rice while it bakes
- Veg add-ons: serve with sliced cucumbers, tomato salad, or quick sauteed kangkong
- Sauce boost: add a tiny splash of cream or coconut milk at the end for a richer, silky pan sauce
Serving idea I love: garlic rice, lemon pepper chicken, and a simple dipping sauce made from soy sauce plus lemon juice plus chopped onions. It is not fancy, but it tastes right.
And yes, you can turn this into a breakfast style plate too. Add a fried egg on top and suddenly it is brunch at home.
Common Questions
1) Can I use chicken breast for this?
Yes. Just watch the cooking time closely. Breast dries out faster, so cook until just done and let it rest a few minutes before slicing.
2) How do I make the garlic rice not greasy?
Use a smaller amount of oil than you think, and make sure the rice is cool and a bit dry. Also, cook the garlic until light golden, not dark brown.
3) Can I make this ahead?
Totally. Marinate the chicken the night before. Garlic rice is best fresh, but leftovers reheat well in a pan with a tiny splash of water.
4) What if I do not have lemons?
Use calamansi, lime, or even a little vinegar plus a pinch of sugar. It will not be the same, but you still get that tangy balance.
5) How peppery is it supposed to be?
Peppery enough that you notice it, but not so much that it hurts. Start moderate, then add more at the end after tasting.
A cozy finish and a little nudge to try it
If you have been craving something comforting but still bright, this filipino lemon pepper chicken recipe with garlic rice is such an easy win. You get juicy chicken, that lemony pop, and rice that smells like toasted garlic the second it hits the table. If you want more cozy Filipino rice inspiration, I recently enjoyed reading about Filipino-style rice soup with crispy garlic, which hits the same comfort notes in a different way. Try this recipe once, tweak the pepper and lemon to your taste, and I promise it will start showing up in your weekly rotation too. 
Filipino Lemon Pepper Chicken with Garlic Rice
Ingredients
For the chicken marinade
- 4 pieces Chicken thighs or breasts Thighs are juicier, but drumsticks or breast work too.
- 1 z Fresh lemon juice Fresh lemon is best, but bottled juice is fine in a pinch.
- 1 tablespoon Black pepper Do not be shy, this is where the kick comes from.
- 3 cloves Garlic Lots for the rice, and a little for the chicken.
- 1 tablespoon Fish sauce or soy sauce Choose one for that savory depth.
- 1 pinch Salt Go easy at first if using fish sauce or soy sauce.
- 1 teaspoon Sugar or honey Just a small pinch to round things out.
For the garlic rice
- 2 cups Day-old rice Best used for garlic rice because it stays fluffy.
- 2 tablespoons Oil Butter gives a richer finish, oil is fine too.
- 5 cloves Garlic Chopped or minced.
- 1 pinch Salt Adjust according to taste.
- 1 splash Soy sauce Optional for color and extra savoriness.
Optional toppings and flavors
- 1 teaspoon Chili flakes For a spicy version.
- 2 pieces Calamansi Use instead of lemon for a more Filipino citrus vibe.
- 1 tablespoon Chopped green onions For garnish.
Instructions
Marinate the chicken
- In a bowl, mix lemon juice, black pepper, minced garlic, fish sauce or soy sauce, and sugar. Toss in the chicken and let it sit for at least 20 minutes, or up to 2 hours in the fridge.
Sear the chicken
- Heat a pan on medium to medium-high. Add oil and sear the chicken until golden brown spots appear.
Cook it through and make a quick sauce
- Lower the heat, cover the pan, and cook until chicken is done. Add a small splash of water if dry. Finish with butter and a squeeze of lemon, adjusting seasoning as needed.
Make the garlic rice
- In a separate pan, heat oil and add garlic. Cook until light golden brown. Then add the rice, stir-frying until dry and evenly coated. Season with salt and soy sauce if desired.
Serve
- Plate the garlic rice, top with the lemon pepper chicken, and drizzle any pan juices over the rice.