Lemon Pepper Chicken Recipe
Make dinner a breeze with this lemon pepper chicken recipe. Quick and flavorful, it’s perfect for busy weeknight meals and elegant enough for a dinner party.
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.
Why You’ll Love It
Quick and simple. Comes together in just about 30 minutes with pantry staples.
Bright, buttery flavor. Lemon, garlic, and butter create an irresistible sauce.
Versatile and elegant. Serve it with rice, vegetables, or salad—perfect for weeknights or guests.
Ingredient Notes
- Chicken breasts: Boneless, skinless chicken breasts cook quickly—pound to even thickness for best results.
- Flour & lemon pepper: A light dredge creates a delicate crust with bold lemony flavor.
- Olive oil & butter: Used for browning and building the buttery pan sauce.
- Garlic: Just a bit brings warmth and depth to the sauce.
- Lemon juice: Brightens the dish and balances the richness.
- Parsley: Adds a fresh finish and color before serving.
Steps to Make Lemon Pepper Chicken
- Prep the chicken. Pat dry and pound if needed for even thickness. Season with salt.
- Dredge and brown. Coat in flour and lemon pepper, then sear briefly in oil until golden on both sides.
- Make the sauce. Add butter and garlic to the pan, followed by lemon juice.
- Finish in the oven. Return the chicken to the pan, top with lemon slices, and bake until cooked through.
- Serve. Plate the chicken with rice or sides, spoon over sauce, and garnish with parsley.
Tips for Lemon Pepper Chicken
- Use a meat mallet to even out chicken thickness so it cooks uniformly.
- Check doneness with a thermometer—165°F is the safe internal temp for chicken breasts.
- If your skillet isn’t oven-safe, transfer the contents to a baking dish before baking.
- Add extra lemon slices for visual appeal and stronger citrus flavor.
Recipe Variations
- Use chicken thighs. Substitute boneless, skinless thighs—they’ll be juicier and cook similarly.
- Add capers. Stir in 1 to 2 teaspoons of capers for a piccata-inspired variation.
- Make it creamy. Finish the sauce with a splash of cream or a tablespoon of sour cream for richness.
- Spice it up. Add crushed red pepper flakes or a dash of cayenne for subtle heat.
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 and Reheat
Refrigerate: Store leftover chicken in an airtight container in the fridge for 3 to 4 days.
Freeze? Not ideal—saucy chicken dishes can lose their texture, but it’s okay for meal prep in a pinch.
To Reheat: Warm gently in a covered skillet over medium-low heat or microwave in short intervals until heated through.
Lemon Pepper Chicken Recipe
Ingredients
- 1 1/2 pounds chicken breasts, boneless
- 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 garlic, minced
- 1 1/2 tablespoons lemon juice
- 1 tablespoon parsley, fresh chopped
Instructions
- Preheat the oven to 450°F.
- Prepare and Dredge the Chicken: Pat the chicken dry with paper towels. 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 heat over medium. 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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
