This Lemon Pepper Chicken is a fun and easy 15-minute, one-pan dinner that everyone in my family loves. The lemon-pepper butter sauce adds bright citrus flavor to every bite of juicy chicken, and it’s sure to become a weeknight favorite.
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Lemon Pepper Chicken Video
This one-pan Lemon Pepper Chicken recipe is an easy win for your weekly meal plan. It perfectly pairs with so many side dishes, so keep this recipe handy for when you want to build a family-favorite meal.
Easy Lemon Pepper Chicken Recipe
If you need a fast chicken dinner that doesn’t taste rushed, this is a must-try. My family loves this – it’s the irresistible lemon butter sauce that has everyone so smitten – and I don’t mind that it’s super easy to make. It also reheats well if you’re lucky enough to have leftovers. In fact, I love to dice it up the next day for Greek Chicken Bowls or to top Cobb Salad.
This quick recipe is a great way to cook chicken breast, since it requires 1 pan and is ready in just 15 minutes. Add a vegetable side dish with rice or pasta for a well-rounded, satisfying dinner.
Ingredients for Lemon Pepper Chicken Breast
This easy lemon black pepper chicken recipe uses pantry staples to create delicious flavor for both the chicken and the lemon-pepper butter sauce!
- Chicken breasts – 2 breasts that are similar sizes. See my notes below for substituting with other cuts of chicken.
- Flour – all-purpose or gluten-free flour helps to thicken the sauce and create a nice sear.
- Lemon pepper seasoning – check the grocery store spice aisle for a lemon pepper seasoning. Keep in mind it contains salt, so add more to taste. I also add garli powder to round out the flavors.
- Butter – basis of the lemon-pepper butter sauce
- Lemon – I used the zest of 1 lemon and some of it’s juice for the sauce, plus more to serve. Freshly squeezed juice tastes best, so avoid the bottled juice
Can I Use a Different Cut of Chicken?
Yes! It’s easy to swap the chicken breast with other cuts of chicken:
- Chicken thighs – I prefer boneless, skinless, but you could even use bone-in, skin-on if you like, and cook for a few minutes longer on each side or until 175°F. Thighs may also release more fat, so feel free to skim that off before adding the butter.
- Chicken tenders – these cook faster, and be sure to remove the tendons before cooking to make the meat easier to eat.
How to Make Lemon Pepper Chicken
This simple protein comes together quickly in just minutes. Save this lemon pepper chicken recipe as a staple for quick weeknight meals.
- Cut chicken – Use a sharp knife to cut the chicken breast lengthwise into 4 cutlets.
- Season the chicken on both sides with a combination of the flour, lemon pepper seasoning, garlic powder, and salt.
- Sauté the cutlets in a large skillet in 2 Tbsp of oil, until golden brown (4 minutes on each side), adjusting for thicker or different cuts of chicken. Set aside.
- Prepare the butter sauce – Turn off the heat and add the butter as it melts from the residual heat, scrape the bottom of the pan to deglaze and release the bits of the flavor from the pan. Stir in the lemon zest, lemon juice, lemon pepper seasoning, and parsley. *Adjust the salt if needed.
- Glaze and serve – Put the chicken back into the pan and stir to coat with the lemon pepper sauce.
How to Tell when Chicken is Done?
Use an instant-read thermometer to test the chicken at the thickest part to determine when the meat is done cooking. Chicken breast is done at 165°F, and thighs at 175°F (for the best texture). For Chicken Breast, check that the meat is white (not pink), and the juices run clear.
Bonus Tip: Hold the chicken with tongs while inserting the thermometer. This steadies thin cutlets and makes it easier to check the internal temperature.
What to Serve with Lemon Pepper Chicken
This lemon black pepper chicken recipe is definitely the star of the show and pairs with so many simple side dishes, so I’ve compiled a list of the dishes my family most often eats with this dish.
- Rice, Quinoa, Pasta
- Mashed Potatoes, Roasted Potatoes
- Caesar Salad, Greek Salad
- Caprese Pasta Salad, Macaroni Salad
- Roasted Asparagus, Roasted Broccoli
- Roasted Cauliflower
I love quick, filling weeknight recipes that feed my family without a fuss or a large mess in the kitchen. Just like my Cheeseburger Sliders, Chicken Stir Fry, and Shrimp Fajitas recipes, this lemon pepper chicken recipe has become one of my go-to weeknight dishes.
Lemon Pepper Chicken
Ingredients
For the Lemon Pepper Chicken:
- 2 boneless skinless chicken breasts, or boneless thighs or chicken tenders*
- 1 Tbsp all-purpose flour, or GF flour
- 2 tsp lemon pepper seasoning, *
- 1 tsp garlic powder
- 1/2 tsp fine sea salt
- 2 Tbsp extra virgin olive oil
For the Lemon Pepper Butter Sauce:
- 4 Tbsp unsalted butter
- Zest of 1 medium lemon, about 1 teaspoon zest
- 2 tsp lemon juice, freshly squeezed
- 1 tsp lemon pepper seasoning
- 2 tsp freshly chopped parsley, plus more to garnish
Instructions
- Cut Chicken: Cut each chicken breast in half lengthwise to create 4 thinner cutlets.
- Season: In a small bowl, combine the flour, lemon pepper seasoning, garlic powder, and salt. Sprinkle the mixture evenly over both sides of the chicken and gently press it in to coat.
- Sauté: Set a large skillet over medium heat and add 2 Tbsp olive oil. Add the chicken to the pan and sauté 4–5 minutes* per side, or until golden brown and the thickest part reaches 165°F on an instant-read thermometer. Transfer chicken to a serving plate to rest.
- Prepare Butter Sauce: Turn off the heat. Add the butter to the hot pan, scraping up any browned bits as it melts from residual heat. Stir in the lemon zest, lemon juice, lemon pepper seasoning, and parsley. Taste and adjust with salt if needed.*
- Glaze and Serve: Return the chicken to the pan and turn to coat in the sauce. Spoon extra sauce over the top and serve with white rice or your favorite grain and vegetables.
Notes
- To Refrigerate – Cool the chicken breast and store it in the refrigerator in an airtight container within two hours. Use within 4 days.
- To Freeze – Once the chicken is cooled (within 2 hours) and packed in an airtight container, store in the freezer for up to 3 months. Thaw in the fridge.
- To Reheat – reheat in a medium-low skillet or in the microwave until heated through to 165°F.
Nutrition Per Serving
Filed Under
More Skillet Chicken Recipes
Skillet chicken recipes like this lemon pepper chicken cook up fast with great flavor! We sure love easy 1-pan chicken dinners. Try these other skillet chicken recipes to make your dinner planning easier.
- Honey Glazed Chicken Breast
- Crispy Breaded Chicken Cutlets
- Chicken Korma
- Chicken Kiev
- Chicken Schnitzel
- Monterey Chicken
- Creamy Tuscan Chicken
- Stuffed Chicken Parmesan
- Chicken Marsala
- Chicken Piccata
- Creamy Herb Mushroom Chicken
I’m serving this for a dinner get together and was wondering how to prepare the chicken before my guest get her and keep it warm to serve after cocktails?
Hi Gale! You can cover it tightly with foil and keep it in a low oven set to about 200–225°F. This gentle heat holds the chicken safely above serving temperature without continuing to cook it too much. If you’re making a large batch, a slow cooker on the “warm” setting works well too—just keep the lid closed and add a little broth or water if needed to prevent drying. Avoid leaving the chicken uncovered or over higher heat, as that’s what causes it to dry out and become tough.
This recipe look sooooo good!! But can you suggest something for a butter substitute? I know there really is no substitute for butter but my cardiologist would shoot me!
Hi Maureen! You can use a little less butter, but oil would be the closest substitute. You can mix oil/butter with a little broth (about half and half). This keeps moisture without all the fat.
So delicious! Served with roasted green beans w/shallots and a wild and brown rice blend. This is a keeper!
Wanted to make this a one-dish meal so I tossed mushroom ravioli and arugula in the glaze and made my husband very happy. Delicious! Easy!
Followed the recipe, loved the result. It’s that simple.
Thank you for trying the recipe, Paul! I’m glad you enjoyed it.
I was looking for something different to do with my catfish fillets so I cut them in small pieces and followed this recipe. They turned out fabulous!! Of course I will do the chicken version of it soon.
What a great idea! I know you’ll love the chicken version too.
I made this chicken for my family tonight and it will definitely be on our weekly rotation. My picky 7 year old asked for more. I used chicken tenders and it was delicious.
All I had to work with was chicken and lemons so this recipe was the perfect thing to make and boy am I glad I did! So simple yet so so delicious. 🤤 served with angel hair pasta and some asparagus on the side. Love the simplicity of this recipe, even the kids enjoyed every bite!
Thank you, Natasha, for another great recipe!
I’m happy that you all enjoyed it!
Great recipe thanks Natasha. Turned out perfectly as your recipes do !!
I love lemons! My husband, not so sure about my obsession! This was a yummy recipe and we will definitely make again. Served with jasmine rice and yams.
Thank you for your great feedback! I’m happy that you both enjoyed it!
Amazingly delicious and so easy! My daughter asked for the recipe 🙂
Was so quick. I used thighs so took a bit longer to cook. The lemon really comes through Will make again
So glad you loved it.
My wife will be pleased to know what I will use that big bag of lemons I purcsased from Costco.
I hope you love the recipe!
Hi Natasha! Getting ready to prepare the Lemon Chicken. At the store there was a Salt-Free Dash Lemon Pepper.
Thank you for sharing that with me, Selina. I would definitely season the chicken with a bit more salt and you can add more salt to the sauce at the end.
Just curious… why do you cut the chicken breast in half in this recipe but leave them whole in the recent honey garlic chicken you posted? The method is similar, sautéed in pan.
Hi Anna, they’re just two different methods of cooking. One we score and this one we cut into thinned cutlets so it cooks through without drying out. I hope that helps.
Excellent! Chicken is moist and very flavorful!
I’m so glad you enjoyed it, Gigi!
Hi Natasha. This lemon pepper chicken recipe looks delicious. I love cooking with zest and I’m adding it to my list of new recipes to try in the near future.
On another thought, do you have a recipe for tomato basil chicken breasts (over pasta) as a copycat recipe of Copeland’s of New Orleans Restaurant?
Hi Vivian, I hope you try and love this recipe! I have this Easy Bruschetta Chicken recipe that has tomato and basil.
My family loves lemon chicken. I use boneless thighs as they are moister.I will definitely try this recipe.
I hope you all love it, Linda! It’s a good one!
Wonderful
I’m glad you enjoyed it, Donna!
I don’t have lemon pepper seasoning, is there a substitute or a way to make it ?
Hi Tanvir, It’s a little tricky to substitute lemon pepper seasoning for cooking since you’d normally sub with lemon zest but that can burn in the pan. I’d recommend seasoning the chicken simply with salt and black pepper and garlic powder, then add extra lemon zest and a little more lemon juice to the butter sauce at the end.