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This lemon pepper chicken is a true weeknight savior, featuring simple ingredients and easy preparation. It comes together in less than 20 minutes and goes well with a variety of side dishes.
Chicken breast is a blank canvas that needs bright flavors and a delicious sauce. You can make this lean protein shine with the help of just a few ingredients.
We have a few favorites, including Tuscan chicken, chicken Florentine, and lemon pepper chicken.
Like our lemon pepper wings, this chicken breast version features browned lemon pepper cutlets in a zingy buttery sauce.
Table of Contents
- Why you’ll love this lemon pepper chicken recipe
- Ingredients needed
- How to make lemon pepper chicken
- What to serve with this dish
- Tips to make the best recipe
- Storage instructions
- Recommended tools to make this recipe
- More tasty skillet chicken recipes you’ll love
- Frequently asked questions
- Lemon Pepper Chicken (Recipe Card)
Why you’ll love this lemon pepper chicken recipe
- Takes less than 20 minutes to make. Like chicken Caprese, there isn’t much prep work involved in making this recipe. The chicken itself takes only 10 minutes to cook.
- Simple ingredients. This recipe doesn’t come with a lengthy ingredient list. It allows you to achieve a rich-flavored dish with minimal ingredients.
- A versatile main dish. Lemon chicken pairs well with various side dishes, including rice, pasta, green salads, and vegetables. And if you are not in the mood for side dishes, you can use these cutlets to make a quick sandwich.
Ingredients needed
As noted above, you don’t need many ingredients to cook this recipe. Here’s everything you’ll need.
- Chicken breasts. Boneless skinless chicken breasts are best for this recipe.
- Olive oil. To pan-fry the chicken breasts.
- Flour. To dredge the chicken breasts before frying.
- Lemon. You will need both the juice and the zest.
- Lemon pepper seasoning. This is a mixture of lemon zest and pepper.
- Salt.
- Butter. For the buttery lemon sauce.
- Garlic. Adding garlic to chicken dishes is a good way to enhance their flavor.
- Parsley and lemon slices. to garnish.
How to make lemon pepper chicken
1. Prep the chicken. Cut the chicken breasts into four cutlets and pound them lightly to get them evenly thick.
2. Season the chicken fillets. Dredge the chicken breasts in a mixture of flour, lemon zest, lemon pepper, and salt. Shake off the excess and cook the cutlets in a heated pan over medium heat.
3. Cook the chicken. Cook the cutlets for 5 minutes per side until they are nicely browned.
4. Add flavorings. Return all chicken cutlets to the pan. Add butter, garlic, and lemon juice. Simmer for two minutes.
5. Garnish and serve. Remove the lemon pepper chicken from the heat, garnish with fresh parsley and lemon slices, and serve.
What to serve with this dish
- Veggie sides. Use the air fryer to quickly whip up some Brussels sprouts, asparagus, or carrots.
- Salads. Try an Asian cucumber, wedge, or 7-layer salad. You can also keep it simple with some mixed greens.
- Potatoes. Sauteed, baked, or made into French fries, you can never go wrong with potatoes!
- Sauteed sides. Broccolini, eggplant, zucchini, and mushrooms pair well with lemon pepper chicken.
Tips to make the best recipe
- Make a homemade lemon pepper seasoning. If you don’t have lemon pepper seasoning in your spice drawer, combine sea salt with lemon or lime zest. Both dried and fresh zest will work.
- Add heavy cream. Make the lemon pepper sauce creamier by using chicken broth and heavy cream.
- Add herbs and spices: Enhance the flavor of this dish by incorporating additional herbs and spices. Dried thyme, garlic powder, onion powder, or smoked paprika can add some umami flavors.
- Use a meat thermometer. Check the doneness of the chicken seamlessly by using an instant read thermometer. Once the chicken reaches an internal temperature of 165F, it’s ready to enjoy.
- Let the chicken rest. After removing the chicken from the oven, allow it to rest for a few minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful meat.
Storage instructions
To store: Place leftovers in an airtight container in the fridge for 3 to 4 days.
To reheat: Reheat lemon pepper chicken in the oven preheated to 325 degrees for 15 minutes. You can also reheat the chicken in the microwave.
To freeze: Once the chicken has cooled, place it in a shallow container and store it in the freezer for up to 6 months.
Recommended tools to make this recipe
- Cast iron skillet. The best tool to cook perfectly tender and juicy chicken breasts.
- Non-stick pan.No skillet? A good quality pan works just as well!
- Tongs. To flip the chicken.
More tasty skillet chicken recipes you’ll love
- Cast iron chicken breast
- Chicken Marsala
- Honey mustard chicken
- Chicken Katsu
- Chicken schnitzel
- Marry me chicken
Frequently asked questions
Lemon pepper tastes just as the name of the seasoning implies. It has a bright lemony flavor and a pungent, peppery bite.
Not overcooking the chicken is the key to keeping it juicy. Another step to make your chicken juicy is to brine it in salt water for 30 minutes before cooking it.
Boneless and skinless chicken breasts work very well for lemon pepper chicken as they are thin and easy to cook on the stove. If you want a richer chicken flavor, use boneless chicken thighs. Pound the chicken thighs to flatten them a bit.
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.
Lemon Pepper Chicken
Ingredients
- 2 large chicken breasts
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- 1 tablespoon salt
- 2 teaspoons lemon pepper
- 2 cloves garlic crushed
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons butter
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 before removing from the heat and serving immediately.
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