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This Lemon Pepper Chicken recipe is seared with a simple dredge then cooked to crisp perfection with a lemony butter sauce. Ready in only 30 minutes this decadent chicken is a great way to enjoy busy weeknights!
Lemon Pepper Chicken
We have all grown to love lemon pepper chicken wings, so why not use such a delicious spice blend in more than one way? This recipe is for all you lemon lovers out there. It’s bursting with bright citrusy flavor and cooked down into a beautiful butter sauce.
I love recipes like this that use simple every day ingredients and only one skillet. Who wants a big mess to clean up on a busy weeknight? Not me! Before you get started, make sure you have an oven-safe skillet to get the best results. My favorite to use is always cast iron. It comes in handy all the time!
Ingredients in Lemon Pepper Chicken
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- All-purpose flour – Gluten free flour can be used a substitute if needed.
- Lemon pepper – Check below for instructions on how to make your own lemon pepper.
- Salt – Season to taste or leave the salt out completely if you like.
- Lemons – Use a microplane to zest your lemons. It’ll save you lots of time and trouble! You can use these same lemons for the slices or use fresh ones.
- Chicken breast – You can also use thighs or drumsticks. Keep in mind that different cuts of chicken will require different cooking times.
- Olive oil – Other oils with a high smoke point such as avocado, sunflower, safflower, vegetable, or canola will work as well.
- Chicken broth – Make sure to find a low-sodium broth.
- Butter – I always use unsalted butter to give myself full control over the sodium content.
- Garlic – The more garlic the better! You can use as much or as little as you like.
- Parsley – Having a nice fresh herb as garnish really ties this dish together. Feel free to use other favorite herbs as well.
How to Make Lemon Pepper Seasoning
Use these amounts to make exactly how much lemon pepper you’ll need for this recipe. Feel free to multiply the amounts listed to make more if you want to have leftover lemon pepper seasoning!
- 2 tsp lemon zest
- 1/2 tsp freshly ground pepper
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
Mix all the ingredients together in a small bowl. If you make extra lemon pepper, allow it to dry on a plate for 24 hours before transferring it to a spice container.
How to Make Lemon Pepper Chicken
- Prep the ingredients: Preheat the oven to 400F. In a shallow bowl mix the flour, lemon pepper, salt, and lemon zest. Dredge the chicken breasts through this mixture and coat evenly.
- Cook the chicken: Heat an oven-safe skillet over medium-high on your stovetop. Add the olive oil and cook the chicken breasts until the bottom turns golden brown. Flip the breasts, then add the broth, butter and garlic. Add the skillet to the oven and cook for about 15 minutes or until the chicken is cooked through.
How to Tell When Chicken Is Done Cooking
The best way to test your chicken is to use an instant read thermometer. Chicken is safe to eat at 165F. A thermometer is such a great tool to have in the kitchen! You can use it to test all types of meats and breads.
You can also pierce the meat with a knife. If the juices run clear, the chicken is all done. If there is a tinge of pink in the juices, it needs more time.
Lastly, making a small slice and simply checking inside the meat for any traces of pink works just fine as well.
What to Serve With Lemon Pepper Chicken
With that delicious sauce you can serve this recipe over some mashed potatoes or even pasta. If you want to enjoy it on its own, try these sides out!
- Potatoes Au Gratin
- Coconut Rice
- Honey Rolls
- No Knead Skillet Bread
- Cowboy Pasta Salad
- Creamy Cucumber Salad
How to Store Lemon Pepper Chicken
Store leftovers in an airtight container in the fridge up to 4 days. While you can reheat this lemon pepper chicken in the microwave, it isn’t ideal because of the flour coating. Reheat either in a skillet over medium heat for a few minutes on each side or in the oven at 375 F for 5-10 minutes.
Leftovers will last in the freezer for 1-3 months. Make sure it’s stored in a good quality airtight container to avoid freezer burn. To reheat, transfer the chicken to the fridge to thaw the day before you plan on serving it, then follow the instructions above.
Did You Love This Recipe? Try These!
- Cilantro Lime Chicken
- No Peek Chicken Rice Casserole
- Lemon Chicken Rice Bake
- Baked Chicken Breast
- Honey Garlic Chicken
- Lemon Chicken Piccata
- Creamy Parmesan Orzo with Chicken and Asparagus
- Lemon Garlic Roasted Chicken Legs
Lemon Pepper Chicken
Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon lemon pepper or to taste
- 1/2 teaspoon salt or to taste
- 1 tablespoon lemon zest
- 1 pound chicken breasts boneless skinless, halved
- 2 lemons sliced into rounds
- 2 tablespoon olive oil
- 1/2 cup chicken broth low sodium or no sodium added
- 2 tablespoon butter unsalted
- 4 cloves garlic minced
- 2 tablespoon parsley fresh, choped
Instructions
- Prep the ingredients: Preheat the oven to 400F°. In a shallow bowl mix the flour, lemon pepper, salt, and lemon zest. Dredge the chicken breasts through this mixture and coat evenly.
- Cook the chicken: Heat an oven-safe skillet over medium-high on your stovetop. Add the olive oil and cook the chicken breasts until the bottom turns golden brown. Flip the breasts, then add the broth, butter and garlic. Add the skillet to the oven and cook for about 15 minutes or until the chicken is cooked through.
- Garnish and serve: Spoon sauce on top of chicken and garnish with parsley.
