Lemon pepper chicken is a quick and easy skillet dish that’s packed with flavor. It’s a quick-prep dish with just a few ingredients you probably have on hand. All you need is chicken breasts, flour, lemon pepper, oil, garlic, butter, lemon juice, and parsley. While it may seem too simple, the garlic, butter, and lemon flavors make it a crave-worthy main dish everyone will love. Paired with rice and a salad or freshly steamed vegetables, it’s elegant enough for a dinner party.
Tips
Chicken breasts can be dry and tough when overcooked, so use a reliable instant-read thermometer if at all possible. Also, the chicken breasts should be uniform in thickness so they will cook evenly and remain juicy throughout. If they aren’t uniform, pound them gently with a meat mallet to even them out. The minimum safe temperature (USDA) for chicken is 165 F.
What to Serve With Lemon Pepper chicken
- Rice: Hot cooked rice complements the chicken and will soak up the buttery lemon pepper juices.
- Pasta: A light pasta, such as roasted garlic pasta or cacio e pepe, can be a nice accompaniment.
- Roasted Vegetables: Try roasted root vegetables or Brussels sprouts as a side dish.
- Salad: Serve a refreshing salad with Italian dressing or light vinaigrette alongside the chicken.
- Bread: Crusty bread or rolls or freshly baked focaccia can be a great addition to soak up any extra juices.
How to Store
Refrigerate leftover lemon pepper chicken in an airtight container and enjoy it within 3 to 4 days.
You might also like Marry Me Chicken, another easy chicken dish that’s packed with flavor. Or try our easy chicken piccata with lemon, wine, and capers.
PrintLemon Pepper Chicken Recipe
Quick and flavorful, lemon pepper chicken is perfect for busy weeknight meals and elegant enough for a dinner party.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts, 30-Minute Meals
- Method: Bake
- Cuisine: American
Ingredients
- 1 1/2 pounds boneless chicken breasts
- Kosher salt, to taste
- 1/2 cup all-purpose flour
- 5 teaspoons lemon pepper
- 1 1/2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1 1/2 tablespoons lemon juice
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat the oven to 450 F.
- Prepare and Dredge the Chicken: Pat the chicken with paper towels to dry. If necessary, pound them between sheets of plastic wrap until they are all uniform in thickness. Sprinkle with kosher salt. Combine the flour and lemon pepper and dredge the chicken breasts in the mixture, coating thoroughly.
- Brown the Chicken: Heat the oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 2 to 3 minutes on each side or until browned. Remove the chicken to a plate and set aside.
- Make the Sauce: Add the butter to the same pan and place it over medium heat. Add the garlic and sauté for 2 minutes. Add the lemon juice, then return the chicken to the pan. Top with the lemon slices.
- Bake: Transfer the pan to the oven and bake the chicken for about 10 minutes or until cooked through (165 F) and the lemon slices are lightly browned.
- Serve: Serve the chicken over a bed of hot cooked rice and garnish with fresh parsley. Enjoy!
