Pepper-Crusted Chicken

Brush chicken with olive oil. Sprinkle both sides liberally with salt.

Place pepper in a pie pan. Dredge chicken in black pepper.

Let rest for 2-3 minutes.

Heat a large cast iron skillet over high heat. Pour in about 2 tbsp olive oil.

Add chicken and cook 2 minutes per side, or until browned on both sides.

Insert an oven-safe probe thermometer into one of the chicken breasts. Bake, pan and all, at 375° until internal temperature reaches 165°.

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