Lemon Pepper Chicken
This Lemon Pepper Chicken is bright, buttery, and ready in just 15 minutes. The light lemon-pepper crust gives the chicken a golden sear, and the silky lemon butter sauce clings to every bite. It’s the kind of easy skillet dinner you’ll make on repeat.
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 swap boneless, skinless thighs, cook 1-2 minutes longer to 175°F. For chicken tenders, remove the tendon before cooking.
*Lemon pepper seasonings - most brands usually contain salt, and the salt content can vary. If more salt is needed, you can add more salt to the sauce at the end.
Storage
- 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 Facts
Lemon Pepper Chicken
Amount per Serving
Calories
370
% Daily Value*
Fat
23
g
35
%
Saturated Fat
9
g
56
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
139
mg
46
%
Sodium
490
mg
21
%
Potassium
666
mg
19
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
37
g
74
%
Vitamin A
413
IU
8
%
Vitamin C
3
mg
4
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
