This easy Lemon Pepper Chicken recipe features tender, juicy seasoned chicken with a simple fresh lemon and butter sauce. It’s made in one skillet and ready in 30 minutes – perfect for both weeknight dinners and special occasions!
My family goes crazzzzzy for this Lemon Pepper Chicken, with its tender seasoned chicken breasts nestled into a simple-yet-flavorful lemon & butter sauce. And while I echo my family’s love for this dish because of its deliciousness, I also give it high marks because it’s so quick and easy to make!
Why We ❤️ This Lemon Pepper Chicken Recipe
My family likes most any meal that combines chicken with fresh lemon – such as my lemon chicken orzo salad and lemon chicken tortellini soup. So it’s no wonder why this lemon peppered chicken is also a favorite. Here’s why this recipe is always a hit in our house:
- Fresh flavor. Adding lemon to any dish instantly makes it taste so fresh and bright. I use both lemon juice and lemon zest in this recipe, to really boost that brightness.
- Quick & easy. I can have this meal on the table in 30 minutes, making it great for weeknights.
- Special. And while I do most often make this for weeknight meals, I’ve also entertained with this recipe – because it’s just that delicious and pretty!!
Recipe Ingredients
I’ve outlined what you’ll need to make this lemon pepper chicken recipe below. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.
- Chicken breasts – Boneless, skinless chicken breasts are best in this recipe.
- Flour – All-purpose flour forms the base of the seasoning mix, to coat the chicken before cooking it in the skillet.
- Seasonings – A simple blend of dried Italian seasoning, garlic powder, salt, and pepper is added to the flour to flavor the chicken perfectly.
- Olive oil & butter – To cook the chicken in the skillet. A little more butter is also used to create the lemon & butter sauce.
- Chicken broth – Forms the base of the lemon & butter sauce.
- Lemon juice & zest – Both of these give fresh, bright flavor to the lemon & butter sauce.
- Fresh parsley & lemon wheels – To garnish.
How to Make Lemon Pepper Chicken
Follow along with the steps below to make this flavorful lemon peppered chicken. Find the full instructions in the printable recipe card at the end of this post.
- Prep the chicken. To start, cut two larger chicken breasts in half horizontally, to create thinner pieces that cook evenly and quickly. Or use 4 smaller chicken breasts and pound the thickest part of the breasts down a bit.
- Season the chicken. Combine flour with seasonings. Then coat each piece of chicken evenly with the seasoning mix.
- Melt butter with olive oil. Heat the olive oil and 1 tablespoon of the butter.
- Add the chicken. Add seasoned chicken to the skillet and cook about 5 minutes per side (time will depend on the size and thickness of your chicken pieces).
- Cook the chicken. Cook until the exteriors are golden brown on both sides and the chicken is cooked through, adding another tablespoon of butter during the last few minutes of cooking time.
- Make the lemon & butter sauce. Remove the chicken from the skillet. Then add the chicken broth, lemon juice, and lemon zest. Let simmer for a few minutes to slightly thicken the sauce.
- Add chicken, then finish. Return the chicken to the skillet, spooning some of the lemon & butter sauce over the top. Tuck lemon slices into the skillet and sprinkle with fresh parsley.
- Serve. Spoon additional lemon & butter sauce over individual servings. Enjoy!
Tips & Variations
Here are some of my best tips for making this beautiful meal, plus some variation suggestions:
- Make sure chicken is fully thawed. If using frozen chicken breasts, make sure to let them fully thaw before starting this recipe. If not fully thawed, the chicken will not cook properly and can have a nasty texture.
- Prep the chicken breasts. If using larger chicken breasts, slice them horizontally, each breast into two thinner pieces. If using smaller chicken breasts, I recommend pounding the thickest part of each breast to match the thickness of the rest of the breast. These methods will give you chicken breasts that will cook evenly and quickly.
- Use a thermometer. To take away any guesswork in knowing when the chicken is perfectly cooked, use an instant-read thermometer to gauge the temperature. Place the thermometer in the center of the thickest part of the chicken breast. When it reads 165°F, the chicken is cooked to a safe temperature.
- Make it orange chicken. My family really likes mandarin chicken, with fresh orange – so sometimes I swap out the lemon in this recipe for orange. I just use the same amount of orange juice and zest as the recipe calls for lemon.
- Add extra pepper. I’m a big fan of black pepper. So I take every opportunity to add more, to magnify the pepper in Lemon PEPPER Chicken!
Lemon Peppered Chicken Serving Suggestions
Lemon peppered chicken is a versatile main dish that goes well with so many sides, including fresh salad, veggies, pasta, and more. Serve this juicy, flavorful chicken with:
- Mashed potatoes. Place a lemony piece of chicken on top of a pile of buttermilk mashed potatoes or easy, creamy mashed potatoes for a comforting side.
- Lemon pasta. Make my lemon chicken orzo salad without the chicken, then serve it with these lemon peppered chicken breasts!
- Rice. Pair lemon chicken with some lemony rice – just substitute the lime for lemon in this cilantro lime rice. Or just serve a simple bowl of white or brown rice.
- Beans. This chicken would be absolutely lovely with this easy lemon broccoli and beans recipe.
- Salad. Try my roasted beet salad or crisp winter apple salad recipes. Or go for a more filling salad with Mediterranean flavors like my Greek tortellini salad that’s also packed with lemon flavor.
- Vegetables. Pair this dish with veggie sides like honey garlic carrots, scalloped corn, roasted asparagus, roasted potatoes, or all sorts of pickled vegetables.
- Rolls. My family adores popovers or Rhodes rolls with this chicken, to mop up all the delicious lemon & butter sauce!
How to Store & Reheat Leftovers
For the best lemon pepper chicken, be sure to enjoy it while it’s still hot from the skillet. If you have leftovers, here’s what to do with them:
- Fridge – Place cooled lemon pepper chicken in an airtight container and store it in the fridge for up to 3 days.
- Reheat – Heat a little olive oil in a skillet over medium-low heat, and then add the leftover chicken. Heat until warmed through. Or, place chicken on a microwave-safe plate and heat in the microwave in 20-second intervals until warmed to your liking.
More Easy Chicken Recipes
Lemon Pepper Chicken
Yield: 4 servings
This easy Lemon Pepper Chicken recipe features tender, juicy seasoned chicken with a simple fresh lemon and butter sauce. It's made in one skillet and ready in 30 minutes – perfect for both weeknight dinners and special occasions!
Print
Ingredients
- 2 large chicken breasts, sliced in half horizontally to create four thinner portions (or use 4 smaller breasts and pound the thickest part down to an even thickness)
- 2 tablespoons all-purpose flour
- 1 teaspoon dried Italian seasoning
- 1½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ⅓ cup low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- chopped fresh parsley, for garnish
- 1 lemon, thinly sliced
Instructions
- In a low, wide bowl, stir together flour, Italian seasoning, salt, black pepper, and garlic powder.
- Add each chicken piece to the flour mixture, turning to ensure an even coating.
- Heat olive oil and 1 tablespoon of the butter over medium to medium-high heat in a large skillet.
- Add flour-coated chicken pieces to the skillet and cook until the exteriors are golden brown on both sides and the chicken is cooked through. This usually takes about 5 minutes per side, but will depend on the size and thickness of your chicken pieces.
- A few minutes before the chicken is done cooking, add the remaining 1 tablespoon of butter.
- Once the chicken is done cooking, remove it from the skillet and set it aside.
- In the same skillet, add chicken broth, lemon juice, and lemon zest. Scrape up any browned bits from the bottom of the skillet for extra flavor. Let simmer for a few minutes into a slightly thickened lemon pepper sauce.
- Return cooked chicken pieces to the skillet and spoon the lemon pepper sauce over each piece. Sprinkle with chopped parsley and tuck in the lemon slices around the chicken.
- Serve the lemon pepper chicken hot, drizzling any remaining sauce over the top.
Nutrition Information:
Serving: 1 Calories: 237kcal Carbohydrates: 6g Protein: 20g Fat: 15g Saturated Fat: 5g Polyunsaturated Fat: 9g Cholesterol: 67mg Sodium: 916mg Fiber: 1g Sugar: 1g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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