Lemon Pepper Chicken is bright, zesty, and ideal for warm-weather meals. Thinly sliced chicken breasts are dredged in a seasoned flour mixture, seared until golden, then finished in a lemony, buttery garlic pan sauce that infuses every bite with fresh flavor.
Lemon pepper chicken is a favorite in spring and summer because of its bright citrus notes. Instead of merely seasoning the raw chicken, this recipe mixes lemon pepper into the flour used to dredge the meat, creating a crisp, flavorful crust. Fresh lemon slices, garlic, and chicken stock join the pan to make a silky, buttery sauce that complements the chicken perfectly.
When serving, pair the chicken with a starch that soaks up the sauce—pasta, rice, or mashed potatoes are all excellent choices. A final sprinkle of chopped fresh parsley adds aroma and a burst of color.
How to Make Lemon Pepper Chicken
This recipe is quick and easy to prepare. For exact ingredient amounts and full instructions, see the recipe card below.
- Dry the chicken. Pat chicken dry with paper towels so the dredge adheres properly.
- Dredge the chicken. Whisk flour and lemon pepper together in a shallow dish, then coat the chicken in the mixture.
- Sear the chicken. Heat olive oil and butter in a skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown, about 4–6 minutes per side. Remove and keep warm.
- Make the pan sauce. Add lemon slices, additional butter, chicken stock, and garlic to the skillet. Use a spoon to scrape up browned bits from the bottom of the pan—those are full of flavor.
- Finish cooking. Return the seared chicken to the pan and simmer in the sauce until cooked through and the sauce reduces slightly.
Got Leftovers?
Allow leftovers to cool to room temperature, then store in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in an air fryer to preserve texture; if using a microwave, heat in short 20–30 second bursts to avoid drying the chicken.
Tips for the Best Lemon Pepper Chicken
Follow these tips for consistent, flavorful results:
- Use fresh garlic. Freshly minced garlic delivers the best flavor and aroma for the sauce.
- Prefer homemade stock. If you have homemade chicken stock, it will deepen the sauce’s flavor, but good-quality store-bought stock works fine.
- Don’t overcook at searing stage. Sear just until both sides are golden; finish cooking the chicken in the pan sauce so it stays moist and absorbs flavor.
More Great Chicken Breast Recipes
- Chicken Paillard
- Best Oven-Baked Chicken Breast
- Marry Me Chicken
- Greek Chicken
- Chicken Parmesan
- Chicken Madeira
Connect for more easy dinner ideas and inspiration.
Lemon Pepper Chicken Recipe
Equipment
- 1 skillet
Ingredients
- 3 boneless, skinless chicken breasts, cut in half horizontally
- 1/2 cup all-purpose flour
- 2 tablespoons lemon pepper seasoning
- 1 teaspoon kosher salt
- 2 lemons, sliced
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 1 cup chicken stock
- 3 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Chopped parsley, for garnish
Instructions
- Pat the chicken dry and set aside.
- Whisk together flour, lemon pepper, and salt in a shallow dish.
- Dredge the chicken in the flour mixture and arrange on a platter.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Add the chicken in a single layer and cook until golden brown, about 4–6 minutes per side. Remove and keep warm.
- Add 2–3 lemon slices, remaining butter, stock, minced garlic, garlic powder, and onion powder to the pan. Scrape up any browned bits from the skillet.
- Return the chicken to the pan and simmer until cooked through, about 4–5 minutes, while the sauce reduces slightly.
- Serve the chicken with the pan sauce and remaining lemon slices; sprinkle with parsley if desired.
Nutrition
Nutrition information is an approximation.
Leave a comment below!