Lemon Pepper Chicken is bright, zesty, and perfect for summertime! Chicken breasts are sliced thin before being dredged in seasoned flour and seared to perfection. What really sends this recipe over the top is the lemony, buttery, garlicky pan sauce that the chicken gets cooked all the way through in!

Lemon pepper chicken is in a skillet.


Lemon Pepper Chicken

Need the ultimate summer entree? You’ve found it! Lemon pepper chicken is a favorite of mine to make during the spring and summer simply because of that unmistakably bright lemon flavor that deliciously permeates every single bite. Now, you could just season your raw chicken with lemon pepper and call it a day… but we can do so much better than that!

The lemon pepper is actually mixed with flour and used to dredge the chicken to create the most amazing crispy element. If you’re a big lemon lover like me, you’re in luck! Lemon pepper isn’t the only citrus flavor at play. Fresh lemon slices are added to the pan along with garlic and chicken stock to create the very best flavor for the buttery sauce.

When it comes time to serve your lemon pepper chicken with pan sauce, I highly recommend grabbing your favorite pasta or rice. Mashed potatoes work too! You really just want something that can help absorb that sauce so none of it goes to waste. Oh, and don’t forget to add a sprinkle of fresh parsley right on top to really send this dish over the top. It’s not just pretty – it’s wonderfully aromatic!

Several chicken breasts with lemons are presented in a skillet.

How to Make Lemon Pepper Chicken

You’re going to love how quick and easy this lemon pepper chicken recipe is! For more details about the step by step process and ingredient measurements, just scroll down to the recipe card.

  1. Dry the chicken. This is an important step because you don’t want wet chicken! Pat the chicken dry with a paper towel prior to dredging.
  2. Dredge the chicken. Mix together the flour and lemon pepper in a shallow dish. Dredge the chicken breasts in this mixture.
  3. Sear the chicken. Heat olive oil and butter in a skillet over medium-high heat. Add the chicken breasts in a single layer. Cook for about 5 minutes, just long enough to turn them golden brown, then flip and achieve that same color on the other side. Remove the seared chicken breasts from the skillet.
  4. Make the pan sauce. Add half of the lemon slices, more butter, chicken stock, garlic and seasonings to the skillet. Use a wooden spoon (so you don’t scratch the pan) to scrape up any brown bits that have formed. That’s where you’ll find so much flavor!
  5. Cook the chicken. Return the seared chicken to the skillet. Let it simmer in the pan sauce until cooked all the way through. You’ll notice that the sauce will reduce a little bit.
A spoon is drizzling pan sauce on a piece of chicken.

Storing and Reheating

Let your lemon pepper chicken breasts fully cool to room temperature prior to storing in an airtight container in the fridge for 3-4 days. I recommend using your stove top or air fryer to reheat. If you need to use the microwave, just pop it in there for 30 seconds at a time. Try not to overheat it and dry it out!

Tips for the Best Lemon Pepper Chicken

Get the very best lemon pepper chicken every time with these simple tips and tricks:

  • Use fresh garlic. This is a big one! Pre-minced garlic can be convenient, but fresh garlic will get you the very best flavor and aroma every time. It’s a standout ingredient in the sauce, so you really want it to be the best it can be.
  • Homemade chicken stock. If you happen to have any homemade chicken stock on hand, use it here! I love using homemade chicken broth/stock any time I get the chance.
  • Let it cook through in the sauce. When you first add it to the pan, the goal is just to let it get that beautiful golden brown sear on both sides. You don’t want it to cook all the way through until you’ve made your pan sauce.
Lemon pepper chicken is plated with broccoli.

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Several chicken breasts with lemons are presented in a skillet.

Get the Recipe: Lemon Pepper Chicken Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Lemon pepper chicken is a flavorful dish made with chicken breasts coated in a simple mixture of flour, lemon pepper seasoning, and additional spices. The chicken is then pan-fried until golden brown and served with the savory pan sauce spooned over top.
5 from 6 votes
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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

Equipment

  • 1 skillet

Instructions 

  • Pat the chicken dry with a paper towel and set aside.
  • Add the flour, lemon pepper seasoning and salt to a shallow dish, whisk to combine.
  • Dredge the chicken breasts in the flour mixture and arrange on a platter.
  • Heat the olive oil and 2 tablespoons butter in a large skillet over medium high heat.
  • Add the chicken in a single layer in the skillet and cook until golden brown, approximately 5 minutes. Flip the chicken and continue cooking for an addition 4-5 minutes.
  • Remove the chicken from the skillet and keep warm.
  • Add 2-3 lemon slices, remaining butter, stock, garlic, garlic powder and onion powder to the pan. Scrape up any brown bits remaining in the bottom of the skillet.
  • Return the chicken to the pan and simmer until cooked through, approximately 4-5 minutes and the sauce has reduced slightly.
  • Serve the chicken with sauce and remaining lemon slices. Sprinkle with parsley, if desired.
Calories: 403kcal, Carbohydrates: 23g, Protein: 40g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 140mg, Sodium: 957mg, Potassium: 848mg, Fiber: 3g, Sugar: 2g, Vitamin A: 431IU, Vitamin C: 32mg, Calcium: 50mg, Iron: 2mg
Author: Kellie
Course: Dinner
Cuisine: American