Lemon Pepper Chicken
This Lemon Pepper Chicken is a fun and easy 15-minute, one-pan dinner that everyone in my family loves. The lemon-pepper butter sauce adds bright citrus flavor to every bite of juicy chicken, and it’s sure to become a weeknight favorite.
Lemon Pepper Chicken Video
This one-pan Lemon Pepper Chicken recipe is an easy win for your weekly meal plan. It perfectly pairs with so many side dishes, so keep this recipe handy for when you want to build a family-favorite meal.
Easy Lemon Pepper Chicken Recipe
If you need a fast chicken dinner that doesn’t taste rushed, this is a must-try. My family loves this – it’s the irresistible lemon butter sauce that has everyone so smitten – and I don’t mind that it’s super easy to make. It also reheats well if you’re lucky enough to have leftovers. In fact, I love to dice it up the next day for Greek Chicken Bowls or to top Cobb Salad.
This quick recipe is a great way to cook chicken breast, since it requires 1 pan and is ready in just 15 minutes. Add a vegetable side dish with rice or pasta for a well-rounded, satisfying dinner.
Ingredients for Lemon Pepper Chicken Breast
This easy lemon black pepper chicken recipe uses pantry staples to create delicious flavor for both the chicken and the lemon-pepper butter sauce!
- Chicken breasts – 2 breasts that are similar sizes. See my notes below for substituting with other cuts of chicken.
- Flour – all-purpose or gluten-free flour helps to thicken the sauce and create a nice sear.
- Lemon pepper seasoning – check the grocery store spice aisle for a lemon pepper seasoning. Keep in mind it contains salt, so add more to taste. I also add garli powder to round out the flavors.
- Butter – basis of the lemon-pepper butter sauce
- Lemon – I used the zest of 1 lemon and some of it’s juice for the sauce, plus more to serve. Freshly squeezed juice tastes best, so avoid the bottled juice
Can I Use a Different Cut of Chicken?
Yes! It’s easy to swap the chicken breast with other cuts of chicken:
- Chicken thighs – I prefer boneless, skinless, but you could even use bone-in, skin-on if you like, and cook for a few minutes longer on each side or until 175°F. Thighs may also release more fat, so feel free to skim that off before adding the butter.
- Chicken tenders – these cook faster, and be sure to remove the tendons before cooking to make the meat easier to eat.
How to Make Lemon Pepper Chicken
This simple protein comes together quickly in just minutes. Save this lemon pepper chicken recipe as a staple for quick weeknight meals.
- Cut chicken – Use a sharp knife to cut the chicken breast lengthwise into 4 cutlets.
- Season the chicken on both sides with a combination of the flour, lemon pepper seasoning, garlic powder, and salt.
- Sauté the cutlets in a large skillet in 2 Tbsp of oil, until golden brown (4 minutes on each side), adjusting for thicker or different cuts of chicken. Set aside.
- Prepare the butter sauce – Turn off the heat and add the butter as it melts from the residual heat, scrape the bottom of the pan to deglaze and release the bits of the flavor from the pan. Stir in the lemon zest, lemon juice, lemon pepper seasoning, and parsley. *Adjust the salt if needed.
- Glaze and serve – Put the chicken back into the pan and stir to coat with the lemon pepper sauce.
How to Tell when Chicken is Done?
Use an instant-read thermometer to test the chicken at the thickest part to determine when the meat is done cooking. Chicken breast is done at 165°F, and thighs at 175°F (for the best texture). For Chicken Breast, check that the meat is white (not pink), and the juices run clear.
Bonus Tip: Hold the chicken with tongs while inserting the thermometer. This steadies thin cutlets and makes it easier to check the internal temperature.
What to Serve with Lemon Pepper Chicken
This lemon black pepper chicken recipe is definitely the star of the show and pairs with so many simple side dishes, so I’ve compiled a list of the dishes my family most often eats with this dish.
- Rice, Quinoa, Pasta
- Mashed Potatoes, Roasted Potatoes
- Caesar Salad, Greek Salad
- Caprese Pasta Salad, Macaroni Salad
- Roasted Asparagus, Roasted Broccoli
- Roasted Cauliflower
I love quick, filling weeknight recipes that feed my family without a fuss or a large mess in the kitchen. Just like my Cheeseburger Sliders, Chicken Stir Fry, and Shrimp Fajitas recipes, this lemon pepper chicken recipe has become one of my go-to weeknight dishes.
Lemon Pepper Chicken
Ingredients
Method
- Cut Chicken: Cut each chicken breast in half lengthwise to create 4 thinner cutlets.
- Season: In a small bowl, combine the flour, lemon pepper seasoning, garlic powder, and salt. Sprinkle the mixture evenly over both sides of the chicken and gently press it in to coat.
- Sauté: Set a large skillet over medium heat and add 2 Tbsp olive oil. Add the chicken to the pan and sauté 4–5 minutes* per side, or until golden brown and the thickest part reaches 165°F on an instant-read thermometer. Transfer chicken to a serving plate to rest.
- Prepare Butter Sauce: Turn off the heat. Add the butter to the hot pan, scraping up any browned bits as it melts from residual heat. Stir in the lemon zest, lemon juice, lemon pepper seasoning, and parsley. Taste and adjust with salt if needed.*
- Glaze and Serve: Return the chicken to the pan and turn to coat in the sauce. Spoon extra sauce over the top and serve with white rice or your favorite grain and vegetables.
Notes
- To Refrigerate – Cool the chicken breast and store it in the refrigerator in an airtight container within two hours. Use within 4 days.
- To Freeze – Once the chicken is cooled (within 2 hours) and packed in an airtight container, store in the freezer for up to 3 months. Thaw in the fridge.
- To Reheat – reheat in a medium-low skillet or in the microwave until heated through to 165°F.
