Lemon Pepper Chicken

4.97 from 59 votes

This lemon pepper chicken dinner is perfect for busy weeknights. It's bright and tangy with a golden crust and topped with the best lemony garlic butter sauce. Watch the video below to see how I make this in my kitchen!

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: American

Keyword: Lemon Pepper Chicken, Lemon Pepper Chicken Recipe

Servings: servings

Author: Lisa Bryan

Equipment

Le Creuset Braiser My favorite braiser pan for so many stovetop dishes!

Ingredients

For the lemon pepper chicken

2 large chicken breasts (about 1 ½ pounds)
1 tablespoon arrowroot powder (or flour of choice)
1 tablespoon lemon pepper seasoning
½ teaspoon kosher salt
2 tablespoons extra virgin olive oil

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

US - Metric

Instructions

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.

Video

Notes

Storage Tips

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.

More Tips

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.

Nutrition