Lemon Pepper Chicken

Lemon pepper chicken is one of those recipes that tastes bright and bold without needing a long ingredient list. You get a clean lemony punch, a peppery bite, and a juicy chicken texture that works for weeknights or meal prep.

This version uses a simple pan method that builds flavor fast, then finishes with a quick lemon-butter style pan sauce (no heavy cream needed). It pairs with almost anything, and it holds up well for leftovers without drying out.

Reasons to Try Lemon Pepper Chicken

• Big flavor from simple pantry staples. Lemon zest, black pepper, and garlic do most of the work, so you don’t need a complicated marinade.
• Crispy outside, juicy inside. A light flour dredge helps the chicken brown nicely while keeping the inside tender.
• Fresh, not sour. Using zest plus lemon juice gives a balanced citrus flavor instead of harsh acidity.
• Fast cleanup. One skillet, quick sauce, done.
• Easy to adapt. Make it spicy, make it creamy (without alcohol), or turn it into a bowl meal with rice and veggies.

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Ingredients Notes

For the Lemon Pepper Chicken

• Chicken breasts
• Salt
• Black pepper
• Lemon pepper seasoning
• Garlic powder
• Onion powder
• All-purpose flour
• Olive oil

For the Lemon Butter Sauce

• Butter
• Garlic
• Chicken broth
• Lemon juice
• Lemon zest
• Honey
• Parsley

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How to Make Lemon Pepper Chicken

For the Lemon Pepper Chicken

1. Slice chicken breasts into cutlets for even cooking.
2. Pat the chicken dry, then season both sides.
3. Lightly coat the chicken with flour.
4. Sear in a hot skillet until golden on both sides.
5. Move chicken to a plate while you make the sauce.

For the Lemon Butter Sauce

1. Lower the heat and melt butter in the same skillet.
2. Add garlic and stir briefly until fragrant.
3. Pour in chicken broth and scrape up browned bits.
4. Add lemon juice, lemon zest, and honey.
5. Simmer until slightly reduced, then return chicken to the pan.
6. Spoon sauce over the chicken and finish with parsley.

What You Must Know Lemon Pepper Chicken

• Do not skip drying the chicken. Wet chicken steams and turns pale instead of browning.
• Go easy on lemon pepper seasoning at first. Some brands are very salty and very peppery. Taste your sauce before adding more.
• Use zest for real lemon flavor. Lemon juice alone can taste sharp, but zest gives that fresh lemon aroma.
• Do not overcook chicken breasts. Cook just until the center is no longer pink and the juices run clear. Overcooking is the main reason lemon pepper chicken turns dry.
• Scrape the skillet. The browned bits in the pan are flavor. They make the sauce taste restaurant-level.

Helpful Tips

• Use thin cutlets so the chicken cooks evenly without burning the outside.
• Let the chicken rest on a plate for a few minutes before serving so juices stay inside.
• If the sauce tastes too sharp, add a small extra drizzle of honey and a tiny bit more butter.

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Variations and Substitutions

• Chicken thighs: Use boneless skinless thighs for extra juiciness. They handle reheating better.
• Gluten-free: Swap all-purpose flour for a gluten-free flour blend or cornstarch for light coating.
• Dairy-free: Replace butter with extra olive oil, and finish with more lemon zest and parsley.
• Spicy lemon pepper chicken: Add crushed red pepper flakes or cayenne.
• Creamy (no alcohol): Stir in a spoon of plain Greek yogurt off heat (do not boil after adding) for a creamy lemon sauce.

Serving Suggestions for Lemon Pepper Chicken

• Serve over fluffy rice with extra sauce spooned on top.
• Pair with roasted potatoes and green beans for a classic plate.
• Slice the chicken and build a salad with arugula, cucumbers, and a lemony drizzle from the pan sauce.
• Make a wrap with lettuce, tomatoes, and a little extra sauce as a dressing.
• Add a garnish of extra lemon zest, chopped parsley, and a few lemon wedges for a clean finish.

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Storage and Reheating

Storage: Let the chicken cool, then store in an airtight container in the fridge with some sauce to keep it moist. It stays good for up to 3 days.

Reheating: Warm gently in a skillet on low heat with a splash of chicken broth or water to loosen the sauce. Avoid blasting it in high heat because chicken breast dries out fast.

Nutrition Facts (Per Serving)

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Irresistible Lemon Pepper Chicken Recipe With Bright Zesty Sauce

Make lemon pepper chicken that turns out juicy, bold, and full of citrus flavor with a quick lemon butter pan sauce. This lemon pepper chicken is perfect for weeknights.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course dinners

Cuisine American

Servings 4 servings

Calories 360 kcal

Ingredients

  

For the Lemon Pepper Chicken

• 2 large boneless skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons lemon pepper seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 third cup all-purpose flour
• 2 tablespoons olive oil

For the Lemon Butter Sauce

• 2 tablespoons butter
• 3 garlic cloves minced
• 1 half cup chicken broth
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon honey
• 2 tablespoons chopped parsley

Instructions

 

For the Lemon Pepper Chicken

• Slice the chicken breasts in half lengthwise to make thin cutlets.
• Pat the chicken dry with paper towels.
• Season both sides with salt, black pepper, lemon pepper seasoning, garlic powder, and onion powder.
• Lightly dredge the chicken in flour and shake off excess.
• Heat olive oil in a large skillet over medium-high heat.
• Sear the chicken until golden and cooked through, then transfer to a plate.

For the Lemon Butter Sauce

• Reduce heat to medium and add butter to the same skillet.
• Add minced garlic and stir for about 20 seconds until fragrant.
• Pour in chicken broth and scrape the browned bits from the pan.
• Stir in lemon juice, lemon zest, and honey.
• Simmer until the sauce slightly thickens.
• Return the chicken to the skillet and spoon sauce over the top.
• Sprinkle parsley and serve right away.

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