Lemon Pepper Chicken
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When I need a quick chicken dinner that doesn’t taste boring, this lemon pepper chicken is one of my go-to recipes. It’s juicy, flavorful, and made with pantry staples.
I cook chicken for my family at least twice a week, and they never get bored, thanks to its versatility and how easy it is to flavor. My lemon pepper chicken recipe is one of our favorites because it packs in so much flavor with just a few ingredients.
I tested this recipe with different cuts of chicken, extra spices, and even a dedicated lemon pepper marinade. Funny enough, the simplest version always won- fresh lemon, plenty of black pepper, and a quick pan-sear are all you need to make seriously flavorful chicken.
Arman’s tips before starting
Use a meat thermometer. This is my best tip for juicy chicken. I cook the chicken until it reaches 160°F, but I usually start checking a few degrees earlier to avoid overcooking it. After it rests, it reaches 165°F.
Let the chicken rest before slicing. I know it’s tempting to cut into it straight away, but giving it 5 minutes to rest helps redistribute the juices throughout the meat rather than running onto the cutting board.
Use freshly cracked black pepper. Since lemon pepper is the star flavor here, freshly cracked pepper makes a noticeable difference compared to pre-ground pepper.
Key Ingredients
Here’s what goes into lemon pepper chicken breast, along with my kitchen notes. Full measurements are in the recipe card below.
- Chicken. Boneless skinless chicken breasts or chicken cutlets are preferred, but I’ve also tested this with skinless chicken thighs, and it worked well, too. Avoid using bone-in chicken because there will not be enough sauce to compensate.
- Olive oil. To pan-fry the chicken.
- Flour. To dredge the chicken breasts before frying. Use gluten-free flour if needed.
- Lemon. Opt for fresh lemons, as we’ll be using both the juice and the zest.
- Lemon pepper seasoning and salt. To season. You can use a store-bought blend (I love Lawry’s) or make my simple shortcut version in the recipe card.
- Butter. While the oil gives the chicken the golden crust, the butter mixes with the lemon to create the most delicious sauce ever.
- Garlic. Please use freshly minced cloves, not garlic powder.
- Parsley and lemon slices. to garnish.
How to make lemon pepper chicken
Step 1- Pound. Cut the chicken breasts into four cutlets and pound them lightly to get them evenly thick.
Step 2- Season. Dredge the chicken breasts in a mixture of flour, lemon zest, lemon pepper, and salt. Shake off the excess.
Step 3- Cook the chicken. Cook the cutlets for 5 minutes per side until they are nicely browned. Add butter, garlic, and lemon juice. Simmer for two minutes.
Step 4- Garnish and serve. Remove the lemon pepper chicken from the heat, garnish with fresh parsley and lemon slices, and serve.
Can I bake this chicken?
Yes, you can. If you bake the chicken breasts, skip the flour and only season the chicken with salt, spices, and garlic. Put the chicken breasts in a baking dish, add some lemon juice and butter, and bake at 350F degrees until they are cooked through.
Serving ideas
- Veggie sides. Use the air fryer to quickly whip up some air fryer Brussels sprouts, air fryer asparagus, or air fryer carrots.
- Salads. Try my Asian cucumber salad, wedge salad, or 7-layer salad. You can also keep it simple with some mixed greens.
- Potatoes. Sauteed potatoes, air fryer baked potatoes, or made into air fryer French fries, you can never go wrong with potatoes!
Lemon Pepper Chicken
Video
Ingredients
- 2 large chicken breasts 1 pound/500g
- 2 tablespoons all-purpose flour 16g
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 2 teaspoons lemon pepper
- 2 cloves garlic crushed
- 2 tablespoons lemon juice
- 2 tablespoons olive oil 30mL
- 2 tablespoons butter 28g
Instructions
- Slice chicken breasts in half into four cutlets and pound them lightly to get them even thickness.
- Combine the flour, lemon zest, salt, and lemon pepper in a bowl.
- Dredge the chicken in the flour and shake off any excess.
- Heat the olive oil in a pan over medium-high heat and, working in batches, cook the chicken until browned on both sides.
- Add butter, garlic, and lemon juice. Simmer together for 2 minutes or until the chicken reaches 160°F. Remove from the heat and let the chicken rest for 5 minutes before serving.
Notes
Nutrition
More skillet chicken breast dinners
Originally published June 2023
Interesting recipe, got any on orange chicken made easy in a budget?
Hi Kym! I do- I have an air fryer orange chicken which is easy to make and uses mostly pantry staples. If there’s any ingredients that you need a sub for let me know and I can provide some alternatives!
I followed this recipe yesterday and it was great. Lemon and pepper!
The coating was just right and the lemon and garlic was a very tasty addition. I only put about half the amount of salt knowing my lemon pepper seasoning already had salt but it was still way too salty. I’d suggest less than half of the salt or none at all if you have a lemon pepper seasoning that already contains salt.
Easy and delicious