Lemon Pepper Chicken
Feb 04, 2024
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Weeknight dinners just got even easier with this lemon pepper chicken. Chicken breasts are coated in a bright and tangy lemon pepper seasoning, seared until golden, and then topped with a drizzle of the best lemony garlic butter sauce.
Why You’ll Love This Lemon Pepper Chicken
I always say that simple is best, and that’s definitely the case with this lemon pepper chicken. I’m a busy gal, so when I want to get a tasty meal on the table fast, this is my go-to recipe. And in terms of flavor, it’s almost a cross-between my Greek lemon chicken and chicken piccata, but unique in its own way. Here’s why you’ll love it:
- It’s a quick 15-minute dinner with minimal ingredients. Who doesn’t love the sound of that? Especially on busy weeknights when we have low energy and a hungry appetite. Plus, everything is cooked in one pan for minimal cleanup.
- It’s a great healthy choice. Chicken breasts are lean, protein-packed, and pair beautifully with a variety of vegetable sides. So if you’re looking for more delicious ways to serve up boneless skinless chicken breasts, this recipe is a great choice.
- It’s a flavor everyone loves! We can thank Atlanta, Georgia for popularizing lemon pepper chicken wings. The seasoning is bright, tangy, and salty, but not overpowering. And it’s well suited to these chicken breasts as well!
Lemon Pepper Chicken Ingredients
- Chicken Breasts: Grab two bigger chicken breasts (about 1 ½ pounds) since you’ll be slicing them in half. If you can only find smaller chicken breasts, you can alternatively use four smaller pieces and pound them flatter.
- Flour: You can use cornstarch or arrowroot flour if you’re gluten-free. This will be mixed with the seasoning to give the chicken a delicious golden crust.
- Seasoning: The key to this recipe is grabbing a good bottle of lemon pepper seasoning. Most brands will work but watch out for any filler ingredients. I’ve linked my favorite bottle to the recipe card below.
- Lemon Garlic Butter Sauce: To enhance the lemon pepper chicken, I’m making a simple sauce with butter, fresh lemon juice and zest, minced garlic, and chicken broth. For the garlic, I recommend going with fresh versus powdered for a more robust garlic flavor and delicious garlic bits!
Find the printable recipe with measurements below.
How To Make Lemon Pepper Chicken
Slice and season the chicken. Carefully slice the chicken breasts in half horizontally. Then, mix the flour seasoning and sprinkle it evenly over both sides of the chicken, pressing in with your hands.
Cook the chicken: Heat the oil in a large pan over medium-high heat. Add the chicken and sear for 3 to 4 minutes on one side, then flip over and cook for another 3 to 4 minutes (until an instant-read thermometer reaches 160 to 165°F). Then, remove the chicken to a plate so you can cook the sauce.
Make the sauce: Add the butter to the pan, and sauté the garlic in the butter for about 30 seconds. Add the chicken broth and lemon juice, and reduce the sauce for a minute or two until slightly thickened.
Finish and serve: Add the chicken back to the pan, and spoon the sauce on top to soak up all that flavor. Garnish with lemon zest, and if you’d like, chopped parsley and lemon slices to make it a fabulous-looking dish. Enjoy this right away with some of the side dishes I mention below or store this away to enjoy throughout the week. You can find storage instructions in the recipe notes within the recipe card.
A few Helpful tips
- Add more flavor to the sauce by adding a splash of white wine and extra garlic! Similar to how I do on my shrimp scampi recipe. And if you want more sauce or to make it thicker, add more broth and stir in extra flour.
- Turn this into a complete meal by serving this over a bed of zucchini noodles (for a pasta-like dish) or pairing it with sides such as creamy mashed potatoes, garlic herb roasted potatoes, roasted asparagus, or sautéed green beans.
More Easy Chicken Recipes
- Chicken Soup: The most comforting and nourishing meal.
- Air Fryer Chicken Breast: Juicy chicken breasts, always!
- Creamy Tuscan Chicken: It’s called “Marry Me Chicken” for a reason.
- Asian Chicken Lettuce Wraps: A fun yet delicious chicken dinner.
- Or any of these delicious chicken breast recipes!
I hope you love this lemon pepper chicken recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Lemon Pepper Chicken
- Le Creuset Braiser My favorite braiser pan for so many stovetop dishes!
For the lemon pepper chicken
For the sauce
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 3 tablespoons lemon juice (from 1 lemon)
- ¼ cup low-sodium chicken broth
- 1 teaspoon lemon zest
- optional: garnish with freshly chopped parsley and lemon slices
- Cut the chicken: Slice the chicken breasts in half horizontally.
- Mix the seasoning: In a small mixing bowl, stir together the flour, lemon pepper seasoning, and salt.
- Season the chicken: Sprinkle the seasoning evenly over both sides of the chicken, pressing it in with your hands.
- Cook the chicken: Heat the oil in a large pan over medium-high heat. Add the chicken and sear for 3 to 4 minutes on one side, then flip over and cook another 3 to 4 minutes (until an instant-read thermometer reaches 160 to 165°F). Remove to a plate.
- Make the sauce: Add the butter to the pan, and saute the garlic in the butter for about 30 seconds. Add the chicken broth and lemon juice, and reduce the sauce for a minute or two.
- Finish and serve: Add the chicken back to the pan, and spoon the sauce on top. Garnish with lemon zest, and if you'd like, chopped parsley and lemon slices.
- To store for the week: Store in an airtight container in the fridge for 3 to 4 days. Make sure to save all the extra sauce left in the pan as well!
- To freeze: Store any leftovers or a second batch in the freezer! It will keep for up to 3 months in a freezer-safe container
- To reheat: If frozen, thaw in the fridge the night before, then warm up in the microwave for a minute or two.
- You can use your favorite flour of choice. If you’re gluten-free I recommend using arrowroot powder, tapioca flour, or cornstarch. If you’re not gluten-free, you can use all-purpose flour.
- Watch the ingredient lists on store-bought lemon pepper seasonings. Some have fillers and low-quality ingredients. I’m using the Simply Organic brand (linked above in the ingredients).
- This is the instant-read thermometer I use.
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